Text 24868, 98 rader
Skriven 2015-03-13 10:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: spicy or not 349
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 ML> Being no expert on prepared foods, I cannot offer advice, but
 ML> what I recall of the food served at Marie Callender's restaurants,
 ML> it's quite bland indeed.
 NB> Some things are better than others... Never have been to the
 NB> restaurants themselves... but we've been getting these for quite a
 NB> while from the store... They've been better than the average frozen
 NB> food dinner... although they aren't as good as they were when we first
 NB> started getting them...  The above-referenced meal used to come with
 NB> little packets of black pepper, to be used as desired, but that's gone
 NB> by the wayside... 

I had just been thinking that the Marie Callender food
I have tasted would have benefited from a goodly dose of
one of the peppers or another.

- begin quote from old post -

After I got picked up at the rather tiny Fresno Yosemite airport, guess
where I took my friends for a treat? Marie Callender's. Their choice.
Salad bar was decent, food wholesome but not distinctive. Their idea
of garlic sauce is a whole pile of Boursin-style cheese melted on top
of your pasta or whatever. I had chicken-fried steak: two big pieces,
probably both mechanically and chemically tenderized, breaded to make
them look even bigger, served with decent mashed potatoes and a cream
gravy with diced up big link sausages in it (I used 30 or more pills on
this meal). I tasted everything from ribs (nothing special) to two dishes
with that garlic "sauce" (nothing special) to their famous potato-cheese
soup (nothing special) to New England clam chowder (bleah). Big portions.

- end quote from old post -

Note: this post was from before Lactaid came out with
extra-strength pills, so the 30 translates to 10 new style.

 ML> I've tried and still can't get past 50 seconds, much less
 ML> into the minutes.
 NB> Guess it needs building up again... or maybe it's something that aging
 NB> bodies don't do so well...  ;/

56 seconds as of today.

 ML> This was at OS flight attendant training school. For decades
 ML> I have suggested to United that it offer safety training to
 ML> its better customers - perhaps offering this opportunity to
 ML> be paid for with miles -, but it has been Austrian and Delta,
 ML> that actually have reached out to frequent flyers in this way.
 ML> Not United, and as far as I know not other airlines.
 NB> Some things just seem so obviously good fits... and surprisingly not
 NB> picked up on...  :)
 
Seems to be a win-win. The training centers are sometimes idle,
the airline has lots of liabilities on the books in the form of
frequent flyer miles; and lots of passengers would probably be
interested in safety training. So figure out the cost of a
training session, translate that into miles, and add a percentage,
and boom, everyone's happy.

Crepine de filets de poulet a la Turenne
Categories: French, starter, luxe
Yield: 8 to 12 servings

8 oz chicken breast
1 lb pork belly
1 oz spiced salt or to taste
2 Tb chopped truffles
24 pieces of caul fat
48 sl truffle (thin)
h - for the topping
4 Tb mushrooms, minced
1 Tb butter (can be salted)
fines herbes
h - to prepare
more butter (sweet)
fine dry white breadcrumbs
h - to plate
demi-glace
mushroom essence

Mince meats separately. Season chicken with spiced salt
and pound to a paste. Combine chicken, pork, and truffles.

Spread some pieces of "crepine" or caul fat on a napkin:
divide the prepared forcemeat into 1 1/2" balls, and lay
on top of the crepine a fine slice of truffle, over this
a forcemeat ball; flatten down to half, and place on top
some minced mushrooms previously fried in butter with fine
herbs, then another forcemeat ball, suitably flattened;
and on this lay another slice of truffle. Wrap the
crepines into oval shapes, dip each in butter, then roll
in breadcrumbs to broil over a slow fire; serve on a
demi-glace finished with mushroom essence.

after Charles Ranhofer, The Epicurean


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