Text 34588, 127 rader
Skriven 2015-12-27 08:42:48 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: that's peculiar 722
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>  ML> it. It would have made a main course for 6 to 8, a
>  ML> generous starter for 8 to 16, or a modest starter for
>  ML> up to 30 maybe.
> So, if I understand correctly, you and Benita laid out just the hundred
> bucks for the treat...  :)

We actually had this in the context of a 4-course meal,
of which we cancelled one of the courses. It turned out
to be more like a $200 meal, all told. It was in somewhat
richer and more self-indulgent days.

>  ML> We made a good dent in it, but I didn't seek out foie
>  ML> gras for some years after that.
> Rather a surfeit of goodness, I imagine... ;)  Did either of you take
> the leftovers home...?

Yep, she did, and they went bad.

>  ML> I am able to discern, they lost at every level from the
>  ML> trial court, to the state supreme court, to the fedaral
>  ML> Supreme Court. It was said by the lone dissenting justice
>  ML> that this would come to be as infamous a decision as the
>  ML> Dred Scott case, which turned out to be true, but that
>  ML> prescience was over 50 years in the justifying.
> backfired on them...  Courts don't often change the laws, even when they
> need changing... they are supposed to rule by what the law says... 

Yes, but one thoughtful Supreme Court justice recognized 
that there was Constitutional justification for overturning 
it. It was more like after some soul-and-wallet-searching the
rest of the judges decided to defer to their bungholey side
to the detriment of persons of color forevermore.

>  >  ML> How is Watertown to get to from the camp?
>  > Not bad at all, actually...  and now that I know where the airport is
>  > exactly, probably easier in many ways than Syracuse
>  ML> Not that one is actually going to get the opportunity ... .
> Just a nice piece of information, should it become useful...  ;)

Indeed. If one should happen to be in that area and if
one should need to get away expeditiously.

==

>  ML> things that don't get mentioned elsewhere, such as
>  ML> canned pork brains, canned cheeseburgers, and the
>  ML> aforementioned Blind Robins.
> So, who cans pork brains and cheeseburgers...?   I've seen frozen
> cheeseburgers, of course...  :)   And how did Blind Robins get their
> name, being as they are herring... ;)

1. Someone called Rose, now owned by Boone Brands from North
Carolina, though in my youth you could see Armour brand in
the stores.

This is from boonbrands.com -

 The Honorable Howard Coble, United States Congressman,
 North Carolina - Favorite Breakfast “Brains N’ Eggsö:

  When I was a youngster, my mom used to prepare 
  Brains N' Eggs for breakfast. It was a fairly
  regular breakfast, not at all unusual. So that's
  when I started eating them and I enjoyed them
  ever since, but I can't find any on Capitol Hill.
  I'll admit the name of the dish is not the most 
  appetizing, but try ‘'em you might like 'em! 

2. Some lunatics from Switzerland. The brand name
is Trek'n Eat.

3. Brand name, I believe.

>  ML> As opposed to Bourdain eating charred warthog 
>  ML> bungs, another kind of grossout factor (I've
>  ML> eaten bungs, but not in the uncleaned state
>  ML> as depicted in the TV show).
> Indeed a different sort of grossout factor...  

Properly cooked they are rather like tripe.

Which reminds me that it has been a good long time
since I've had red-cooked pig tripe, which I recall
as being very, very good.

> Never kept marshmallows in the fridge or freezer, always have been in
> the cupboard or similar...  How difficult is it to make marshmallows,
> then...?  And would they be more similar to the ones of my youth...?

I must have answered this - in my head if nothing else.
1. Not particularly.
2. Maybe. I didn't live your youth so can't tell.

>  ML> Oliveto
> Sort of a boozy vinagrette...?  (G)

Without so much vinaigre in it.

> ... Vindaloo has replaced haggis as the national dish of Scotland

If that's true, that's heartening.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Sangrita
 Categories: Beverages
      Yield: 4 servings

------------------------COCKTAILS FROM CHEF
FREDDY'S------------------------
     12 oz Tomato juice                      1/4 ts Tobasco sauce
  1 1/2 c  Orange juice                             Ice cubes
    1/4 c  Lime juice                          4 sm Celery stalks w/leafy
tops
      1 tb Onion [FINELY MINCED]

  1)      In a 1 qt container , combine the juices, onion, salt and tobasco
  sauce, and cover with a tight fitting lid... Refrigerate for 2 hours for
  the flavors to blend... 2) Pour into ice filled tumblers... add celery
  stalk for stirrer...

  From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and, Fred Goslin, on
  Cyberealm Bbs, in Watertown NY., at (315) 785-8098

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