Text 33686, 93 rader
Skriven 2015-11-26 23:07:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33633 av Michael Loo (1:123/140)
Ärende: Re: truffles and travels
================================
 -=> On 11-26-15  00:37,  Michael Loo <=-
 -=> spoke to Nancy Backus about truffles and travels 551 <=-


 ML> Once opened, you would eat ordinary liverwurst within
 ML> just a few days; one ought to treat foie gras at
 ML> least that gingerly.

Gail has a favored brand of braunsweiger -- Oscar Mayer.  For some
reason it has not been available at many of the local stores.  The only
chain within reach that carried it was Weis.  Earlier this week, we went
to Laurel where the closest Weis is, and it seems that even they have
stopped carrying it -- bummer.  Uncertain why that should be since many
stores carry other Oscar Mayer products, but are now carrying Jones
brand braunsweiger -- not the same to her.  The trip was not a total
loss though.  We stopped in at Total to get some beer for a Christmas
pressent.  I talked to one of the woman who was stocking there about my
Maker's Mark experience ( and what you had said about it after I bought
it).  She said that she would not recomend MM because of their
inconsistency, and recommended another brand called Hancock's President
reserve, single barrel.  In fact she said that if we did not like it,
she would refund our money after we had drunk about an inch of the
bottle.  We got a bottle and it will go under the tree this year.
 
 >  ML> As I've never found a proper truffle in the US, ... .
 > Chances pretty slim, eh....?   ;)

 ML> Pretty darn slim. I see them once in a while at Pike 
 ML> Place Market, of Oregon origin, but I have to put my
 ML> nose right up to them to get any aroma at all, whereas
 ML> with real ones I can smell them down the block (well,
 ML> not any more, but probably 50 feet away) - and pigs
 ML> can do much better.

I believe that Wegmans had some, at least a while back.  They were in a
glass case on a bed of sawdust or the like, and with a key lock on the
case.

 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPAGHETTI SYRACUSE STYLE
 Categories: Pasta, Vegetables, Seafood
      Yield: 6 Servings
 
      1 md Eggplant, cut into 1/2"cubes
      1 lg Yellow bell pepper
      2 lb Tomatoes
    1/2 c  Olive oil
      2 lg Garlic cloves, flattened
      4    Anchovy fillets, chopped
      4 oz Black olives, brine-cured,
           -such as Kalamata, pitted &
           -coarsely chopped
     12 lg Basil leaves, fine chopped
      2 T  Capers, drained
      1 lb Spagetti
    1/2 c  Pecorino Romano cheese,
           -freshly grated
 
  Arrange eggplant on double thickness of paper towel, sprinkle with
  salt. Let stand for 30 minutes, then pat dry with more paper towels.
  Char peppers over flame or in broiler until blackened on all sides.
  Place in paper bag for 10 minutes; peel, seed, and slice pepper into
  thin strips. Blanche tomatoes in boiling water for 20 seconds, drain
  and peel tomatoes. Cut tomatoes in half and squeeze out the seeds.
  Chop tomatoes and set aside.
  
  Heat oil in a large pot or dutch oven over med-high heat. Add garlic
  and saute until light brown, about 3 minutes. Remove and discarb the
  garlic. Add eggplant to pot and saute until beginning to turn brown,
  about 10 minutes. Add anchovies, stir 2 minutes, add tomatoes and
  reduce heat to medium; simmer for 10 minutes. Add olives, basil,
  capers and pepper strips; simmer until sauce thickens, about 20
  minutes.
  
  Cook spagetti in boiling salted water until al dente; drain well.
  Divide pasta among plates, spoon sauce over; and top with liberal
  gratings of Romano cheese.
  
  From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage
  of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-07-95
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:17:31, 26 Nov 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)