Text 32671, 113 rader
Skriven 2015-11-03 10:07:20 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nearly 408
==================
>  ML> Quite comfortable. Here, Boston suburbs, it was in the 30s last
>  ML> night.
> The rain finally lifted, late this afternoon. We're supposed to be in
> the low 70s for a day, then the 60s for several days, then back to the
> low 70s by Monday.

And then I was at Davis-Monthan the other day, and it
p-o-u-r-e-d. We got a month's worth in a day (a quarter
to half an inch).

>  ML> It was a coarser-grained white bread, slightly dry, biggish
>  ML> irregular holes, neither very salty nor very sweet. Pleasant.
>  ML> Not something I have encountered in bakeries but perhaps in
>  ML> between bakery stuff and super mass market stuff.
> Sounds like some of the Bread Alone breads I've bought.

It was okay, more "real" feeling than the norm. Of course I'm
not known as a bread connoisseur.

>  ML> That's what happens. Once in a while the prices come with an
>  ML> increment in quality (as with Wegmans); mostly not.
> I'll buy some of their specials but it's not my "go to" store for
> staples.

Many people I know shop this way - so I wonder if this
heralds a return to the olden days when shopping at a
half-dozen specialty stores a la "Mr. Pig Goes to Market"
was the norm.

>  ML> renovate. Unfortunately, the Safeway, which used to have a
>  ML> decent butcher shop, went to cosmetically pleasing but less
>  ML> interesting plastic-wrapped stuff.
> Sigh! I'm not sure what Lowe's is going to do. They've started making
> their own brand of sausages; I bought some of the Italian once but it
> didn't strike us as that impressive. Right now they're pushing a
> halloween type, and one geared toward armchair quarterbacks.

I hesitate to ask what a sausage for armchair quarterbacks would
be like.

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

      Title: Bobotie
 Categories: Lamb, African
   Servings: 4

      2 sl White bread
  1 1/4 c  Milk
  2 1/2 tb Unsalted butter
      1 c  Chopped white onions
      1    Peeled and diced
           -medium-sized baking apple
      3 tb Fresh lemon juice
      1 tb Grated lemon rind
      3 tb Chopped dried apricots
      3 tb Seedless raisins
      3 tb Chopped blanched almonds
      2 tb Curry powder
    1/2 ts Salt (or to taste)
    1/4 ts Freshly ground black pepper
  1 1/2 lb Ground lean lamb
      2    Bay leaves

  yolks of 2 large eggs

  1.  Preheat the oven to 325 degrees F.

  2.  Trim and quarter the bread slices.  Soak the pieces in the milk for a
  quick second on each side. After gently squeezing out the excess milk,
tear
  the pieces into small bits and set them aside.  Reserve the milk for step
  9.

  3.  Melt 2 tablespoons of the butter in a thick, wide-bottomed saute pan
  over low heat.

  4.  Saute the onions for 2 minutes.  Add the apple and saute the mixture
  for 1 minute.

  5.  Stir in the bread, lemon juice, lemon rind, apricots, raisins,
almonds,
  curry powder, salt, and pepper. Add the lamb and cook the mixture for 3
  minutes, stirring constantly.

  6.  Grease a 1 1/2-quart to 2-quart souffle or other baking dish with the
  remaining butter.

  7.  Transfer the meat mixture to the dish and bury the bay leaves in it.
To
  help prevent the meat from forming a dome as it cooks, press down the
  mixture to form a slightly concave surface (the depression should be
about
  1/4 inch deep).

  8.  Bake the dish in the middle of the oven for 20 to 25 minutes,
depending
  on the depth of the meat mixture.

  9.  Beat the egg yolks and blend them into the reserved milk. Slowly pour
  the egg mixture over the meat mixture.

  10.  Bake the dish for 25 minutes more, or until the custard (egg-milk
  mixture) sets.  Serve immediately.

  Serves 4 to 6.

  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN
  0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted by: Karin Brewer,
  Cooking Echo, 7/92

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