Text 522, 90 rader
Skriven 2013-05-17 02:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ripe 559
================
 RH> Same with Philadelphia. When I was there as a kid with my family, we
 RH> were horrified by the taste of the water. Came from the Delaware
 RH> River, a branch of it flows not that far from where my folks live and
 RH> looks decent there. The only times I've been in Mexico I didn't drink
 RH> the water, did so sparingly in Germany until we ran it thru the
 RH> distiller. That made it a lot more drinkable, especially the Berlin
 RH> water. 

I've drunk Philly water - it's sort of ... ripe. Reminded me of
the Benton County, Arkansas water when the lake turns over in
the fal,l and all those delicious algae, dead leaves, and similar
detritus come to the surface.

 RH> I think the woozy and disoriented feeling is normal, just with some
 RH> people it takes longer for the system to clear of the feeling. I don't
 RH> like anesthetics as a whole, because of various not so great reactions
 RH> to them. No trouble waking up but other side effects.
 ML> Normal, as you know, doesn't mean you have to like it.
 RH> I know, and I do not want to have any more surgery if at all possible.

I prefer few drugs (making me somewhat different from many of my
colleagues and friends) and even fewer procedures; I guess we
have similar attitudes here.

 ML>   We tried the new Buffalo Brothers Wing & Pizza place
 RH> for lunch, both got the tenders but different sides.
 ML> I've not been there but have eaten at Buffalo Wild Wings, which
 ML> I guess would be similar.
 RH> We went to a BWW with Rachel & David in Charleston some years ago.
 RH> IIRC, they were heavy on wings, with a lot of different sauces.

That's my recollection as well, with burger options and all
the standard bar appetizers that come from the frozen section
at Sysco. Lots of kinds of beer, which is as much a plus in my
book as it is a minus in yours - not enough to make me eager to
go back, but if I'm in a car of hungries and thirsties and we
pass one, I won't veto it. I'll have maybe just a beer and a
container of mango habanero sauce (which is not actually bad).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kiwifruit Shortbread Tart
 Categories: Live!, Cakes, Fruit
      Yield: 4 Servings

MMMMM---------------------SHORTBREAD CRUSTS--------------------------
    1/4 c  Sugar
      1 c  All purpose flour
    1/4 lb Cold unsalted butter

MMMMM-------------------------LIME CREAM------------------------------
      1 c  Sour cream
    1/4 c  Sugar
      2 ts Fresh lime juice
      4    Firm ripe kiwifruits

  Recipe courtesy of Gourmet Magazine

  Preheat oven to 375 degrees.

  Make crusts:

  In a food processor pulse together sugar and flour. Cut butter into
  small pieces and add to flour mixture, pulsing until mixture forms a
  crumbly dough, about 15 seconds. Divide dough in half and roll out
  each half between 2 sheets of waxed paper into an 8-inch round (about
  1/4-inch thick). Remove top sheets of waxed paper and trim rounds to
  make perfect circles. Invert rounds onto an ungreased baking sheet
  and carefully remove remaining sheets of waxed paper. Bake rounds in
  middle of oven until pale golden, about 8 minutes. Cool shortbread on
  sheet on a rack 5 minutes and transfer to rack to cool completely.

  Make lime cream:

  In a bowl, stir together sour cream, sugar, and lime juice.

  Peel kiwifruits and cut crosswise into 1/8-inch thick slices. Spread
  cream onto shortbread and decoratively top with fruit slices.

  Yield: 4 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9103

  Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
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