Text 6518, 98 rader
Skriven 2013-11-05 15:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cheesy 427
==================
 ML> though there are clever Agriculture Department plans that
 ML> work to similar effect.
 JW> Well you have your farm subsidy programs. So instead of transferring
 JW> wealth from consumers to farmers, you transfer wealth from taxpayers
 JW> to farmers. Both systems help the farmer. The net result is your
 JW> food is cheaper at the store.

Sort of; the result is that farmers' kids get to go to college
and off the farm.

 ML> How good are the provincial governments at
 ML> gauging the supply and demand for products?
 JW> Our marketing boards are legal cartels created by governments but
 JW> actually owned by producers.

That too is socialism, of a national sort. H'm.

 JW> 
 JW> "Barr Line cheese" is a googlewhack with just one entry... a 1973
 JW> newspaper article from a small local newspaper. I'm surprised its
 JW> archives are viewable on line.  

So what happened to the company and to the cheesemaker
(blest be he)?

-

 JW> Grids are easy on the flat prairies.

Until you have to go around a sinkhole or lake.

 JW> With all our new suburbs cropping up, you now only have to be
 JW> semi-famous.

Weller Place. Sounds good. The stuff myths are made of.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pilafi Me Mythia (Mussel Pilaf)
 Categories: Greek, Seafood, Main dish
      Yield: 6 servings

           Karen Mintzias
  1 1/2 kg Fresh mussels
           Water
           Salt
    1/4 c  Olive oil
    1/4 c  Butter
      1 lg Onion; finely choppped
    1/2 c  Dry white wine
           Freshly ground black pepper
      2 c  Short grain rice
    1/4 c  Chopped parsley
           Parsley sprigs, lemon wedges

  Serves: 6 Cooking time: 45 min

  Scrub mussels with a stiff brush, scraping shells with a knife blade
  to clean them thoroughly.  Tug beard towards pointed end to remove.
  Place in a bowl of lukewarm salted water until mussels open.  If any
  are open to begin with, tap shell - if mussel does not close, then
  discard it.  While mussels are open, run lukewarm water into the bowl
  so that any sand can be expelled from the mussels.  Drain.

  Heat oil and butter in a deep pan and add onion.  Fry gently until
  transparent.  Add mussels, cover pan and cook for 5 min until
  shells open.  If any do not open, then discard them.  Add 3 c cold
  water, wine, 1 1/2 ts salt and pepper to taste.  Cover pan and
  bring to a slow simmer.  Simmer gently for 10 min, then remove
  mussels with a slotted spoon.

  Wash rice until water runs clear, then add to liquid in pan with the
  parsley.  Bring to the boil, stirring occasionally.  Reduce heat,
  cover pan tightly and cook over low heat for 15 min.

  While rice is cooking scoop mussels from shells and reserve.  Keep 6
  mussels in the shell for garnish.  Put shelled mussels on top of rice.
  Place two paper towels over rim of pan and fit lid on firmly.  Leave
  on low heat for further 5 min, then remove pan to side of stove
  and leave for
  10 min.

  Blend mussels through rice with a fork and pile pilafi in a dish.
  Garnish with reserved mussels, parsley sprigs and lemon wedges.

  Note: 1/2 c tomato puree (not paste) may replace 1/2 c water for a
  different flavour.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN:
  186302 069 1

  Typed for you by Karen Mintzias

MMMMM

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