Text 3406, 54 rader
Skriven 2013-08-11 23:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: gizzards 989
====================
 ML> Now that the experiment has been done regarding the
 ML> beurre d'escargot, next time we find gizzards we can
 ML> just red-cook the lot.
 NB> Sounds good to me.  They're pretty regularly available, at Weggies
 NB> anyway... just like what we got for Janis's picnic.

Good stuff - I've always liked them, except the one
time in 1965 when against my better judgment I saw
them in a weird yellow sauce on a cafeteria steam table
in Texas (not every day do you find chicken of any kind
in Texas) and got them. I was sick for days afterward.

 ML> Some poor, enterprising, or adventurous person from Burgundy
 ML> did the experiment perhaps thousands of years ago.
 NB> The original one.  :)   Like so many other foods that turned out to be
 NB> pretty good, no matter what it looked like..  ;)

But snails need extra processing before eating, so it
must have some kind of genius, either that or the process
evolved after a lot of yecchs and stomach upsets.

 ML>> Nah, I dasn't use a spiel chunker.
 NB>> Nor do I... except for the built-in one in my head... :) 
 ML> That's the problem, mine doesn't work any better than
 ML> Microsoft these days.
 NB> That's when I bring out the dictionary... when all possible
 NB> configurations all look wrong... (G)

Sometimes I have the leisure to reread; sometimes not.
Either way you get what you get.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Bread Stuffing (for poultry)
 Categories: Side dish, Penn dutch
      Yield: 1 servings

      1 qt Bread                               1 x  Water
      1 t  Salt                              1/8 t  Pepper
    1/4 t  Poultry seasoning                   1 t  Parsley, chopped
    1/2 t  Onion, minced                       2 T  Butter, melted
      1 ea Egg, slightly beaten                1 x  Giblets

  Soak the bread in cold water and squeeze dry. Add seasoning ingredients and
  melted butter and mix thoroughly. Add egg and the heart, liver and gizzard
  of the fowl which have been partially cooked and chopped fine. Use for
  stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)