Text 26385, 91 rader
Skriven 2015-04-26 10:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: mighty = fallen 568
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 ML> ice cream is decent, pluses being a nice creamy smoothness, the
 ML> major minus being a rather fugitive vanilla flavor, as if they
 ML> were deliberately reinforcing the "plain vanilla" stereotype.
 ML> Why have the little companies fallen in lockstep behind the
 ML> conglomerates and shrunk their containers? They used to be a
 ML> half gallon.
 NB> I heard it was an inability to get the larger containers, in some
 NB> way... 

One of the store brands - perhaps Wegmans - still has 64 oz
containers. So that argument is not credible.

 ML> Mint Oreos - Rosemary likes these a lot and took them to an
 NB> Anyone that loves mint and chocolate (esp. Oreo) finds those addictive
 NB> despite the green color... apparently there weren't very many at the
 NB> party that had tried them or that fit that category...  A package
 NB> doesn't last long around here when my niece and her husband are around
 NB> to help me eat it...  ;)

I neglected to say that I actually liked them a lot - they
were like Oreos only minty, duh, and the flavor intensified
the cool (very cool) sensation that you get when you let the
confectioners' sugar frosting melt on your tongue.

 ML> Readi-Cat 2 creamy vanilla smoothie - aroma of chalk and
 NB> So, was this intended as a beverage or as a contrast medium...? 
 NB> Sounds like it could be an improvement for the latter... but I
 NB> certainly wouldn't want it for the former... ;)

The latter! certainly indicated by the name. I had to drink
two quarts of the stuff before my CAT. The second quart was
worse than the first.

Hyeholde Sherry Bisque
Categories: Pittsburgh, soup, restaurant
Serves: 8 to 12

1/4 lb salt pork, divided
2 Tb unsalted butter
1 lb split peas
1 smoked ham hock
3 qt chicken stock
3 carrots, diced
3 celery ribs, diced
1 md onion, diced
1 lg leek, diced
4 ripe tomatoes, peeled, coarsely cut
3/4 c whole canned tomatoes
6 oz tomato puree
3/4 c tomato juice
1 Tb tomato paste
4 c  heavy cream
12 oz unsalted butter, cubed
1 c sherry
salt and white pepper to taste
fresh parsley, minced

Put half of the salt pork (whole) into a large stock
pot; cook on low heat until translucent. Add 2 Tb
butter and the split peas; mix well. Raise heat to
high, add the ham hock and chicken stock; bring to
a boil. Remove from heat and let rest overnight in
refrigerator.

Mince the remaining salt pork and cook in a large
stock pot over low heat until translucent. Add diced
veggies and saute 15 min.

Add all the tomato ingredients. Stir well, then add
the mixture that sat overnight. Raise heat to high
and bring to a boil; reduce heat and simmer, covered,
1 1/2 hr.

Remove the ham hock and the piece of salt pork. Puree
the mixture in batches in a blender or food processor
container, then push it through a fine sieve to get a
satiny texture.

Return the mixture to the stock pot over low heat
until it starts to simmer. Add 3 c cream, then use a
wire whisk to whip in the butter, a little at a time,
while simmering. Add the sherry and mix well. Season
with salt and pepper.

Whip the remaining cream until stiff. Dollop it over
the bisque when serving, along with parsley, if desired.

Hyeholde restaurant, via Mike Kalina's Pittsburgh Cookbook
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