Text 5314, 75 rader
Skriven 2013-10-02 08:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: trip 252
================
 NB> Good thing I didn't take you to another of the local Asian Markets (we
 NB> drove by it on Brighton-Henrietta Townline Rd a couple of times), it
 NB> is even more markedly fishy when one walks in...

Good thing indeed, and as you know I am sensitive to smells:
apparently a mark of autism spectrum disorders.

   It's a larger, more
 NB> airy/light store, has more merchandise, etc... but it's not my
 NB> favorite one as you can guess...

Usually airy/light and good-smelling go together; too bad
not in this case.

 NB> Paired with asparagus from that same shopping trip...

Ah, yes.

   We had talked
 NB> about opening the can of escargots I'd bought after the picnic, but
 NB> had enough to satisfy us, especially after you and I had had the

It was 1/4 lb of squid a person, an adequate serving when augmented
with 1/4 lb of garlic butter.

 NB> Tandoor buffet...  I think Richard had plenty to eat, as well...  I may
 NB> use the saved squid butter to heat the snails in...  :)

How'd that turn out? I presume okay, as that was the original plan.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gundel Salad
 Categories: Side dish, Salads, Vegetables, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
 10 1/2 oz Mushrooms
    5/8 c  Oil
      2    Heads lettuce
    1/2 lb Asparagus tips
      5 oz Tomatoes
      5 oz Green paprika
      5 oz Cucumbers
      5 tb Vinegar
      1 oz Salt
      1 ds Pepper

MMMMM----EUROPEAN MEASUREMENTS----
    300 g  Mushrooms
    5/8 c  Oil
      2    Heads lettuce
    1/2 lb Asparagus tips
    150 g  Tomatoes
    150 g  Green paprikas
    150 g  Cucumbers
      5 tb Vinegar
     25 g  Salt
      1 ds Pepper

  Trim and quarter the mushrooms; brown in oil, then cool.
  Mix with the quartered tomatoes, the cucumbers sliced crosswise,
  the asparagus tips cooked in salt water, and the green
  paprikas, prepared as a fried salad (see recipe). Season with salt,
  pepper and the vinegar and add the shredded lettuce directly before
  serving. Finally add the oil used for browning the mushrooms.

  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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