Text 26644, 93 rader
Skriven 2015-05-02 20:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: history 597
===================
 ML> correctable to -3 or so
 JW> That is great news.

First time in my adult life that I will have been
corrected beyond legal blindness, which is actually
only -5 or so so not a big deal.

==

 ML> Howth / Bloody Stream / a battle between the Vikings and the
 ML> Gaels a thousand years ago.
 JW> I just wikied Howth and got the back story.

The bar gave a highly sanitized version of the story.
The local lore version describes a creek clogged with so
many corpses that the waters ran red for days.

 ML> I'm figuring that most cheeses started off as desperation
 ML> food
 JW> I've often wondered which came first: bread or beer?

I'd guess that fermented came before cooked, but that
guess is not based on any real data.

 JW> I OTOH do like both dill and mint, but never together, in
 JW> moderation, in a small number of foods, but greater than one.

Speaking of which, there are a number of middle-eastern or
Mediterranean recipes that call for that combination. Another
wild-assed-guess is that there is some herb endemic to that
area that contains the objectionable characteristics of both.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Turkey Kiev
 Categories: Poultry, Russian
   Servings: 8

MMMMM---------------------------HERB BUTTER--------------------------------
    1/4 c  White wine
      1    Garlic clove,chopped
      2 tb Parsley,chopped
      2 tb Chives,chopped
      1 tb Dill,chopped
      1 tb Mint,chopped
    1/4 ts Salt
    1/4 ts White pepper,ground
    1/4 c  Butter,unsalted,softened

MMMMM-------------------------------KIEV------------------------------------
      8    Whole turkey tenders
      1    Ham,baked,6 oz piece
      1    Egg
      4 tb Butter,unsalted,melted
  1 1/2 c  Saltine crumbs
      1 ts Paprika

  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to
  boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl
  and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter.
  Spread butter mixture into 6x2" rectangle on piece of waxed paper. Wrap and
  place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2", into thick side of
  tenders, cutting about 3/4 enough to make pocket. Cut ham into eight
  3x1x1/4" pieces. Cut herb butter into 8 pieces 3/4" long.

  3. Place 1 piece of ham and butter in each pocket. (If pocket does not
  close at seam, cut pockets slightly larger.) Beat together egg and 1
  tablespoon melted butter in shallow dish. Combine crumbs and paprika in
  second shallow dish.

  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in
  lightly greased 13x9x2" baking dish. Drizzle with remaining butter.
  Refrigerate. Place in freezer 30 minutes before baking.

  5. Bake in preheated hot oven (425'F) for 25 minutes. Serve immediately.

  Source unknown

MMMMM

 JW> Yep. On Roslind's last visit to Fort McMurray Lexi made a whole
 JW> roast pork, mashed potato and gravy dinner unaided, including a trip
 JW> to the store to buy meat. (Roslind had to drive of course.) She
 JW> looked for the roast with the deepest remaining fat cap after
 JW> trimming and lectured a fully grown lady who was looking for the
 JW> most aggressively trimmed roast, on matters of taste.

Good for her.
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