Text 34591, 92 rader
Skriven 2015-12-27 09:17:50 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: the green 724 corrected
===============================
Repost of an escapee - I was typing something else
and hit the wrong send button.

> > What, you're not frond of making stupid puns?
> They turn me green(s).

That may be the root of your troubles.

> Except that Orthodox don't try to beat any non-Jews over the head with
> their rules, and don't try to make them the law of the land.

Go to Israel and try to justify that statement.

> > favas for the sulfury-nitrogeny undertone (often wrongly
> > referred to as methane, despite that compound actually
> > being odorless).
> The methane smell or natural gas smell is added. 

It's somethingthyl mercaptan.

> For the methane it's the decomposition that smells bad.  

Methane decomposes into water and CO2 by the reaction

2 CH3OH + 3 O2 -> 2 CO2 + 4 H2O

none of which being particularly smelly.

{I had this paused because my brain doesn't work
as well as it used to).

Pumpkin Risotto
categories: main, starch, vegetarian, autumn
Servings: 6 

2 Tb olive oil
1/2 lb fresh pumpkin or butternut squash
- peeled and diced 3/4" (1 1/3 c)
2 md white onions, finely diced
3/4 c dry Riesling
1 1/2 ts freshly grated nutmeg
1 ts freshly ground white pepper
1 ts salt
7 c vegetable stock or canned chicken broth
5 Tb unsalted butter
1 1/2 c arborio rice (about 11 oz)
3 Tb finely chopped fresh flat-leaf parsley (opt)
1/2 c grated Parmesan cheese, plus more for serving

Heat the oil in a nonreactive medium saucepan. Add 
the pumpkin and half of the onions and cook over 
moderately high heat, stirring frequently, until 
the pumpkin is just tender, about 7 min. Stir in 
the wine, nutmeg, white pepper and salt and cook, 
stirring occasionally, until most of the liquid has 
evaporated, about 12 min. Remove from the heat and 
let cool slightly.

In a food processor, puree the pumpkin mixture 
until smooth. Transfer to a small bowl.

In a medium saucepan, bring the stock to a boil over 
moderate heat. Reduce the heat to low and keep the 
stock hot.

In a nonreactive medium saucepan, heat 2 1/2 Tb 
butter until it begins to sizzle. Add the rice 
and the remaining onions and cook over moderately 
high heat, stirring with a wooden spoon, until the 
onions are translucent, about 7 min. Immediately 
stir in 1 c of the hot stock and cook, stirring 
constantly, until all of the liquid has been 
absorbed, about 2 min.

Reduce the heat to moderate and gradually add 3 c 
hot stock, 1 c at a time, stirring and cooking 
until stock is almost absorbed before adding the 
next, about 15 min. Stir in the pumpkin puree. 
Continue adding the remaining 3 c stock, 1 c at 
a time, stirring and cooking as above, until the 
rice is tender, about 10 min longer. The risotto 
will be quite loose. Stir in the parsley and the 
remaining 2 1/2 Tb butter.

Spoon the risotto into 6 warmed soup plates and 
sprinkle the Parmesan on top. Serve immediately.

Suggested Pairing: Try a Sauvignon Blanc.

Charlie Palmer, January 1995 
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