Text 32110, 94 rader
Skriven 2015-10-18 11:57:40 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: hypermarches 351
========================
> > The guiding hand can be important, and it takes a deft
> > one to restore a place's reputation when it's been messed
> > up by the engine of short-term profits.
> And it still has a cop car parked out front to pick up a shoplifter or 
> two on a fairly regular basis.  

Not necessarily the fault of management, and goes a way to
explaining the need for those short-term profits.

> > > thought it less than successful.  The stuffing had some Moroccan 
> > > elements to it, couscous raisins and cumin, which may have been the 
> > > problem.  
> > Might, but I don't see a big problem with that.
> Me neither, but she's not into cumin.  It reminded me of some central 
> Asian things I've had too, or at least Georgian Jewish.  

Too bad about the cumin thing. It may taste like sweaty old
white person, but it's still good.

> > Lamb brains - an oxymoron?
> Rather like hockey player sanity?  

Sort of. I have a friend who helped do a public TV special
on football player concussions. Frightening.

> > The traditional nut is almonds; the confection itself is
> > more like a very thin brittle than what the Cajuns brought
> > to us as pralines. And there are to my knowledge no pecans
> > in these parts.
> I pity the poor French.  No pecans.  I wonder if the Germans use 
> hazelnuts.

They do have hickory nuts, not very often though. Just had one
yesterday or the day before. Germans, hazelnots, I wouldn't be
surprised, though they have plenty of almonds.


MMMMM----- Recipe via Meal-Master (tm) v8.06

  Title: Mexican Corn Soup
 Categories: Live!, Soups, Latino, Corn
  Yield: 6 Servings

  1 1/2 ts Minced garlic
  3 tb Olive oil
  1 c  Chopped onion
  2(2-inch) fresh jalapeno
   Peppers, seeds and ribs
   Discarded and the flesh
   Minced
  2 ts Ground cumin
  1 1/2 ts Ground coriander
1/2 c  Thinly sliced carrot
1/2 c  Thinly sliced celery
  3 1/2 c  Chicken stock
  8Ears fresh corn, shucked,
   The kernels cut off the cobs
   And the kernels and
   Cobs reserved separately
  1Red bell pepper, roasted and
   Chopped fine
  2To 3 Tb minced
   Fresh coriander
   Cayenne & Salt & pepper

  Recipe courtesy of Gourmet Magazine

  In a kettle cook the garlic in the oil over moderately low heat,
  stirring, for 1 min, add the onion and the jalapeno peppers, and
  cook the mixture, stirring until the onion is softened. Add the
  cumin, the ground coriander, and salt and pepper and cook the
  mixture, stirring for 2 min. Add the carrot and the celery and
  cook the mixture over moderate heat, stirring for 5 min. Add the
  stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for
   15min. Add all but 1 cup of the reserved corn kernels,
  simmer the mixture for 12 to 15 min, or until the kernels are
  very tender, discard the cobs. In a blender puree the mixture in
  batches, blending each batch on high speed for at least 1 min, or
  until very smooth. Let the soup cool to room temperature. In a small
  saucepan of boiling water, boil the remaining 1 cup reserved corn for
  2 to 4 min. Drain in a colander and refresh under cold water.
  Stir the corn into the soup with the roasted bell pepper, minced
  coriander, cayenne, and salt and pepper. Serve at room temperature.

  Yield: 6 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9198

  Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

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