Text 25750, 137 rader
Skriven 2015-04-07 08:00:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: pigs
================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Yeah, pretty much. I'd second the staying away from really
 ML> fat asparagus in this recipe; thin might taste okay but be
 ML> impractical to fix this way - just saute the spears with
 ML> julienned ham, that would probably work.

 DD> Pancetta would probably work as well .... I think good ol' streaky
 DD> American-style bacon might overpower, though.

 ML> American bacon would probably work in small quantity (sprinkled
 ML> on top) or if blanched first. I'd probably blanch in brackish
 ML> water and then use the water in a soup or stew.

Or one could use the turkey "bacon" .... but, not at my house or on my plate.

 DD> This would probably go well with the spare gus, too. Although I have
 DD> always made my Hollandaise the traditional way - in a sauce pan with
 DD> a whisk.
 DD> Title: Blender Hollandaise

 ML> I've made Hollandaise in a blender; more often mayo.
 ML> When I'm the only one in the kitchen, cooking for several,
 ML> time is relevant. I know that the real thing is somewhat
 ML> better, but it depends on the priorities.

I got offered a job in a restaurant kitchen once after an egg mechanic whose
claim of having made the steam table "Hollandaise" was pooh-poohed by yours
truly. His challenge: "If you think you can do any better" put me in the
kitchen where I found butter, lemons, pepper and eggs. Things were beginning to
ocme together when I heard this stentorian voice demanding "What are you doing
in MY kitchen?"

When I answered "Making Hollandaise" she came back with "Who told you you could
use MY kitchen." And swiped a finger through the yellow.

After I explained (and refrained from smacking her mitt - I didn't know where
it had been) she finished licking the sauce from her finger and asked "You want
a job?"

I declined - not wanting to return to being a line-cook and especially not for
her.

 ML> =
 DD> Similar to the Dallas Cowboys cheerleaders or the Chicago Honey Bears.
 DD> Quite different from the San Diego Chicken.

 ML> With one substantial difference. Check out the first few
 ML> hits sometime.

 DD> Not much on Bing - Google is much more sensationalised. AFAICS the two
 DD> tootsies are ticked because the visiting teams' players didn't do
 DD> pay-per-view.  Bv)=

 ML> Ah. I discover you have to add "lawsuit" to the search to
 ML> get anything interesting.

 DD> According to NESN (on the Google page) "So, basically the Eagles and
 DD> Phillies had a library of porn. Here's the undeniable kicker, though:
 DD> "I did get a couple of books where the pages were stuck together,"
 DD> Thomas said."

 ML> That was the funniest line all day.

 ML> I do not remember Dizzy Trout, though a lot of the fans
 ML> at the stadium today were wearing Trout 27 jerseys (I think
 ML> 27). Quisenberry I remember well, Tekulve to some extent:
 ML> none a wound-up-from-under such as is meant to me by the
 ML> term "fast-pitch softball."

 DD> I saw Trout at Sportsman's in St. Louis when he was a member of the
 DD> Detroit Tiggers. At the time I was a St. Louis Browns (and Stachel
 DD> Paige) fan. Trout played his sunset season ('53 I think) for the Red
 DD> Sox.

 ML> I've seen Blue, Jenkins, Drysdale, Tiant, Fidrych, and other
 ML> eccentrics in person. Actually, I might have seen the Quiz as
 ML> well. I haven't kept a scorecard since the '80s, and these are
 ML> off in a box someplace, including one with a Gooden autograph.

Probably my favourite pitcher when I was paying attention to beisbol (and after
Satch retired and moved to Springfield, IL.) was Bob Gibson - who could also
hit (and for power, too)

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.02

 ML>       Title: Scrambled Eggs With Bacon
 ML>  Categories: Starters, Cheese/eggs, Meats, Hungarian
 ML>       Yield: 6 servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Porky Pig's Scramble
 Categories: Pork, Vegetables, Potatoes
      Yield: 12 Servings
 
     12 lg Eggs; well beaten
      2 lb Bacon end cuts; cooked and
           - chopped or crumbled
      1 lb Bulk hot breakfast sausage;
           - cooked, crumbled
      1 lb Honey ham; 1/4" dice, cooked
      1 lg Onion; peeled, diced small
      1 lg Bell pepper; cored, diced
           - small
      1 lb Sliced mushrooms
      2 lg White potatoes; cooked,
           - diced
      1 lb Cheddar; shredded
 
  Using a LARGE skillet render the bacon and sausage and
  reserve the dripping.
  
  In the reserved dripping sweat the bell pepper and onion
  until the onion is translucent and the pepper becomes a
  bit limber.
  
  Meanwhile beat the dozen eggs well. Add them and the
  meats to the skillet stirring in the mushrooms and
  potatoes. When the eggs start to set stir in 3/4 of the
  shredded cheese and cook until the eggs are done to
  your liking.
  
  Transfer the egg scramble to a serving vessel and
  sprinkle the remaining cheese over.
  
  Should serve twelve with toast and jam.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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