Text 7402, 82 rader
Skriven 2013-12-02 08:39:00 av Dave Drum (71535.cooking)
   Kommentar till text 7372 av Sean Dennis (1:18/200.0)
Ärende: Soup was: scrapple  was:
================================
Sean Dennis Said to Dave Drum about scrapple  was: yogurt

SD>  DD> Nothing at all weird about eating soup or chilli in the summer.
SD>  DD> Contrary to popular "wisdom" hot soups/chilli really help your
SD>  DD> body cool itself by opening the pores in the skin and letting
SD>  DD> you sweat -- which cools you down in the long run.

SD> That makes sense; I never thought of it that way.  A lot of times
SD> the soup just seems to make me more full for some reason.

For me that would depend on several factors - how "hearty" the soup was, 
the size of the serving(s) and what sides I had with it. I like my soups 
made so that I don't need crackers crushed up in them. Oyster crackers 
are a different deal.

SD>  DD> And if you believe that, sailor ..........

SD> You'll notice that I didn't say I bought any of those sleeves. :)

I didn't notice a "STUPID" tattoo across your forehead in the picture I 
saw of you.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lyonnaise Oyster Stew
 Categories: Soups, Seafood, Dairy, Cheese
      Yield: 6 Servings
 
  1 1/2 lb Leeks
  1 1/2 lb Potatoes
      2 tb Butter
      6 c  Water
      8 oz Cheese; shredded *
    1/4 c  Oil
      1 tb Butter
      3 c  Bread cubes
      1 c  Heavy cream
    1/8 ts Nutmeg; ground
      1 pt Oysters; w/liquor
    1/4 c  Parsley; chopped
 
  * Gruyere or Emmenthaler are preferred.
  
  Trim off root ends and most of green part of leeks. Reserve
  white part plus a small part of green. Split in half and
  rinse thoroughly between leaves. Cut leeks lengthwise into
  thin strips and then crosswise into very small cubes. There
  should be about 5 cups. Peel potatoes and cut them
  lengthwise in half. Cut each half crosswise into very thin
  slices. There should be about 4 cups.
  
  Heat butter in a large saucepan and add chopped leek. Cook,
  stirring often, about 5 minutes. Add potatoes and water and
  bring to boil. Salt and pepper to taste. Simmer 20 minutes.
  Drain in colander, reserving liquid and solids.
  
  Heat oil and butter in heavy skillet and add bread cubes.
  Cook, stirring, until cubes are golden brown. Drain in
  sieve.
  
  Process leek and potato solids thoroughly while adding small
  amounts of reserved cooking liquid. Add only enough liquid
  to make a fine puree. Combine puree with remaining liquid in
  saucepan and bring to simmer. Add cream and salt and pepper
  to taste. Add nutmeg and heat thoroughly. Add oysters with
  their liquor and cook briefly, just until oysters curl.
  
  Serve sprinkled with parsley, with croutons and cheese on
  the side.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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