Text 27949, 82 rader
Skriven 2015-06-08 19:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Heat 793
================
 
 ML> She had a pizza
 ML> last night and actually wanted some hot pepper flakes (they
 ML> didn't have any). So major steps in the right direction. Today:
 ML> bratwurst with mustard. Not that I like mustard, but yay.
 JW> You must be rubbing off on her a little bit.

Not intentionally, and further she had a small salad the
other day (it was free), so I am not totally to blame for
any change in eating habits.

 JW> 1 tb of Frank's to a 1/4
 JW> cup of sauce adds both some vinegar balance and a bit of heat. Even
 JW> Roslind likes that much
 ML> A bit of heat? A bit of an overstatement?

I was thinking that 1 tb of Frank's might be enough to
lend enough heat to 1/4 c of soup. And of course a whole
bunch too much sourness.

 ML> very tasty but also tough and gamy birds
 JW> The best kind. Extreme tenderness in meat is overrated.

Never figured that out, but recently I've found some
charm in beef filet, which I'd never found attractive
before - it takes to aging and in addition to the cheesy
taste I am not fond of it gets a livery taste that almost
makes up for that.

 ML> I always wondered why I tolerated currant jellies of all colors
 ML> in such dishes but not grape.
 JW> Because grapes are sweeter?

Not sure, because no matter what the fruit, the jelly is
of a similar sweetness. Maybe it has to do with that
the currants remind one of good wine, whereas the grapes
from which jelly is made remind one of bad wine?

Which reminds me that I will be feasting on wine that costs
about $50 ... for a shipment of 25 liters.

 JW> This next recipe is a dessert, not a poultry sauce, I trust.
 JW> Title: Cherries in Red Wine
 JW> Categories: Italian, Desserts, Fruit, Wine

Omitting the sugar might make something that served well
as a sauce for a duck or goose.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Gooseberry Compote
 Categories: Desserts
      Yield: 2 servings

     50 g  Sugar
    150 ml Water
    225 g  Gooseberries
           15-cm. Vanilla stick
           CrŠme fraiche
           -OR Greek yogurt to serve
           - (Vegans omit)

  Make this dessert in early summer when gooseberries come into season -
  one of the most lovely of our soft fruits Gooseberries make gorgeous
  pies and crumbles too - but this recipe, for all its simplicity, brings
  out the best in them.

  Dissolve the sugar in the water with the vanilla stick, stirring, and
  boil for 5 min until it is syrupy. Add the gooseberries to the syrup
  and poach very gently for 10 min. Cool. Serve chilled, in two glass
  dishes, with crŠme fraiche or Greek yogurt.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)