Text 6427, 110 rader
Skriven 2013-11-03 16:33:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: n y c 413
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> It seems to have been somewhat of a Mecca for the beatniks
 DD> (fore-runners of the hippies) and hipsters.

 ML> All those things being outside my ken, though I have been
 ML> known to consort with hippies and suchlike.

Well, you'd sort of have to to have wound up here.   Bv)=
 
 DD> Well, you've spent waaaaaaay more time in NYC and environs than I - so
 DD> you'd have had more opportunity. The most adventurous I/we got was the
 DD> D-train to Coney Island. But, as it was early spring the amusement park
 DD> was not open and the Atlantic was gray and slate-like.

 ML> I like it when the Atlantic is gray and slate-like. Maybe the
 ML> wind not so much, but the atmospheric atmosphere, yeah.

There was a fair breeze blowing the dead seaweed aroma of the shore across the
boardwalk.
 
 DD> Of course the BMT is not a subway at Coney Island (peninsula, really)
 DD> but more like a cleaner version of the CTA "El".

 ML> Cleaner? Well, maybe down there where it's constantly
 ML> scoured by wind and salt spray. But the NYC elevateds
 ML> strike me as in generally about as filthy as you could
 ML> hope for or fear.

The cars were cleaner than any I have seen on the CTA. And the one experience
with NYC trains above ground was that trip to Coney - and I was somewhat
surprised when we broke into sunlight from the tunnels. And this was pretty
much pre-tagging days, too.
 
 DD> Flay cooks OK. And has some interesting recipes. Too bad he has the
 DD> personality of a spoiled, pre-pubescent, Momma's (only) boy.

 ML> Saw him on the plane once. He sort of scoffed when the
 ML> stewardess asked him if he wanted coffee but showed some
 ML> admirable restraint when she asked if he was going to cook
 ML> for us.

 ML> As far as adolescence goes, I imagine it takes some kind of
 ML> character flaw to make one do the things that tv hosts do.

I have a developing friendship with a Pom from Chatham, Kent UK (Derek Tree -
now there is an English name if ever I heard one) who is working in our store
in the tiny town of Pana, IL. Anyway, he said he had met Hugh
Fearnley-Whittingstall the host of River Cottage on BBC's Channel 4. He says
that Fearnley-Whittingstall is a "right prat".   Bv)=

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

      Title: Hugh's Apple Bangers
 Categories: Five, Fruits, Sausages
      Yield: 4 servings

      4 lg Eating apples
           Olive, rapeseed or sunflower
           - oil
      4    Well-seasoned butcher’s
           - sausages

  Preheat the oven to 360øF/180øC/Gas 4.

  Line a small roasting dish with baking parchment, or
  grease it well.

  Heat a little oil in a frying pan over a medium heat. Add
  the sausages and cook them for about 10 minutes, turning
  frequently, until nicely browned all over (don’t worry
  about cooking them through at this point - they’ll finish
  off in the oven).

  Meanwhile, cut a little slice off the base of each apple
  so they stand steady.

  Run a small, sharp knife around the equator of each apple,
  scoring the skin so it won’t split as it cooks.

  Use an apple corer to remove the core of each apple from
  the top.

  You’ll need to go into the apple with the corer several
  times, moving it into a slightly different place each
  time, in order to create a space in the middle large
  enough to take a sausage.

  Stand the apples on the baking sheet.

  Pick the browned sausages up with a fork and push into the
  apple cavities, pressing them down so they go right in.

  Transfer to the oven and bake for about 30 minutes, or
  until the apples are tender to the point of a sharp knife.

  Take out one of the sausages and check it’s cooked through
  and piping hot in the centre. Serve without further ado.

  Recipe taken from: River Cottage to the Core

  From: http://www.rivercottage.net

  Uncle Dirty Dave's Archives

MMMMM

... One of these coconuts is a meal for a man, both meat and drink - Marco Polo
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