Text 25436, 93 rader
Skriven 2015-03-27 06:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: new leaves 434
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 DD> Today is the last poke with the thinner. Then I'm done --- for now.

Good for you. I'm sure your skin and tissues will rejoice.

 DD> When I lived on Planet Zarkon and there was an asparagus bed I used to
 DD> pick and eat fresh asparagus right there in the back yard.

Another way to enjoy asparagus is burnt to a crisp.
I think there should be a half-and-half raw and roasted
dish - that would be cool.

 DD> Never tried Guinness Gold. Just Stout, Harp, and Smitty. The latter is
 DD> my preference of that range.

The Gold, which I see suddenly heavily advertised, was not
to my taste at all. The waitress on St. Pat's day described
it as delicious, but she overstated the palatability by
several notches.

 ML> On the other hand, Pale Moon, yecch, Belgianoid swill.
 DD> Pale Moon is actually a Coors frothingslosh. Of their whole line only
 DD> Killian's Red approaches drinkability.

Yep, Belgianoid - not so characterful nor so nasty as real
Belgians. I first encountered the Moon products at the factory
in Golden a couple decades ago with Annie. The second time,
I don't recall. There might not have been a second, let's check.
Okay, my records show that the two Blue Moons I have drunk
were in June 1998 and October 2010.

 ML> I guess that's the fashion these days. This too shall pass,
 ML> as the guy said in the urinal.
 DD> The only wheat beers I have essayed are Leinenkugel Berry Weiss and
 DD> Sunset Wheat. The Berry Weiss is OK but they ought to let the Sunset
 DD> disappear into its namesake.

Wasn't much into the berry and the honey when I tasted them.
They were okay, but as I said, not so okay that I'd drink a
whole one.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Asparagus Strudel
 Categories: Vegetarian
      Yield: 6 servings

      2 lg Onions; finely chopped              8    Phyllo pastry sheets
    1/4 lb Butter or vegan margarine       1 1/2 lb Trimmed asparagus; washed,
           -plus:                                   - chopped and cooked
      2 tb Butter or vegan margarine                - until tender
  1 1/3 c  Fine fresh breadcrumbs            1/4 c  Finely chopped parsley

---------------------------------TO GARNISH---------------------------------
           Parsley sprigs                           Asparagus tips
           Lemon slices

------------------------VEGAN YOGURT & HERB DRESSING------------------------
    1/2 c  Vegan yogurt                             Freshly ground black pepper
           Salt                                2 tb Chopped mint

  Preheat the oven to 400 F.  Saute the onions in 2 tablespoons of the butter
  or vegan margarine for 10 minutes, until soft but not browned.

  In another pan, heat 4 tablespoons of the butter or vegan margarine and
  saute the crumbs until crisp.  Melt the remaining butter or vegan margarine
  in a small saucepan.

  Spread one phyllo pastry sheet out on a large board and brush with butter
  or margarine.  Put another pastry sheet on top and brush with more butter
  or margarine.  Repeat until all sheets have been used.

  Spread the onions evenly on top of the pastry, keeping the edges clear. Put
  the asparagus over the top of the onions and sprinkle with three-quarters
  of the crumbs and the parsley.

  Fold over 2 inches all around the pastry, then fold the long edges over to
  make a roll.

  Place the roll, seam side down, on a baking sheet and bend it around into a
  horseshoe shape.  Brush with remaining melted butter or margarine and
  sprinkle with the remaining crumbs.  Bake for 40 minutes, until golden and
  crisp.  Garnish with parsley sprigs, lemon slices and asparagus tips.

  Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias

-----

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