Text 3212, 82 rader
Skriven 2013-08-06 06:41:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Semi-veg
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> She's not a true vegetarian, just a picky eater as she does
 JW> occasionally indulge in both steak and shrimp.

 DD> I get spells when I eat little meat ... not because I am picky.
 DD> Rather, because I am jonesing for some vegetable

 JW> There's a newish, nicely neutral name for that ... flexitarian.

I prefer the old standby "omnivore" of which I am a fair example - even though
I lean toward the carnivore end of the scale most times.

Had an interesting time trying to find the particulars on a house that looked
interesting last week. It was listed (according to the yard sign) by The Real
Estate Group (www.thegroup.com) - a nice little 2 bedroom brick on a corner lot
with a 2 car accommodation out back. 

So I went to their web site to see how far north of $75K (my guesstimate) the
owners thought their place was worth. HAH! It didn't appear on the site at all.
I went back and took a closer look at the sign. Turns out the listed agent is a
horse-thief (former auctioneer) that I went to high school with. I gave him a
call and learned that he know nothing about the place. "It's not one of my
listings".

I told him he ought to drive by and pick up his sign then as someone either was
pranking or someone had swiped one of his signs.

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

      Title: Pork & Ricotta Meatballs
 Categories: Pork, Cheese, Breads, Dairy, Herbs
      Yield: 5 servings

    1/2 c  Cubed day-old bread
    1/4 c  Whole milk
  1 1/2 lb Medium-ground pork; 20% fat
    1/2 c  Ricotta cheese
      1 cl Garlic; minced
      1    Shallot; minced
      2 tb Chopped fresh flat-leaf
           - parsley
           Grated zest of 1 lemon
    1/2 ts Ground coriander
    1/4 ts Ground cinnamon
      1 ts Salt
      2 tb Olive oil
    1/2 c  Torn fresh basil leaves
    1/4 c  Fresh grated Parmesan cheese

  Excerpted from Michael SymonAs Carnivore by Michael Symon

  In a medium bowl, soak the bread in the milk. After the
  bread has thoroughly absorbed the milk, remove it from the
  bowl, squeezing out any excess liquid with your hands.

  In a large bowl, combine the pork, soaked bread, ricotta,
  garlic, shallot, parsley, lemon zest, coriander, cinnamon,
  and salt. Mix with your hands to combine. Form meatballs
  using 1/3 cup of the mixture for each one. It is easiest
  to form meatballs with slightly damp hands. You should
  have about 12 to 15 meatballs.

  In a large frying pan, heat the olive oil over medium-high
  heat. Cook the meatballs for 2 to 3 minutes per side,
  until golden brown and cooked through. Remove to a large
  bowl, garnish with the basil leaves, and top with the
  Parmesan cheese.

  Serves 4 to 6

  From: http://www.therecipeclub.net

  Uncle Dirty Dave's Archives

MMMMM

... In France cooking is a serious art form and a national sport. - Julia Child
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