Text 7552, 70 rader
Skriven 2013-12-05 18:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: rudeness 552
====================
 -=> Ruth Haffly said to Ruth Hanschka <=-

 RH> It's a real stew here, and that's without the more recent immigrants.
 RH> I do know that more Mexicans are moving to NC--and that NC is the 2nd
 RH> most polite state in the US, following SC. Wisconsin is supposed to be
 RH> the least polite under the results of the poll the local newscasters
 RH> were talking abotu tonight.

Polls aren't a good indicator, as the informant base is
likely misinformed or lying altogether. Anyhow, I don't see
Wisconsin being any worse than New York or Massachusetts
or any number of other places

---------- Recipe via Meal-Master (tm) v8.04

      Title: Marinated Crudités A‹oli
 Categories: Vegetables, Appetizers
      Yield: 2 servings

-----------------------------FOR THE MARINADE:-----------------------------
    300 ml White wine
    300 ml Water
      1    Bay leaf
      1    Sprig thyme
    150 ml Olive oil
      1    Lemon; Juiced and grated
      2 tb White-wine vinegar
      4    Coriander seeds
      4    Peppercorns
    1/2    Dried chilli
           -- soaked in warm water
     15 g  Fresh root ginger
           - (peeled and grated)
      1    Garlic clove; chopped
           Salt

-------------------------------FOR THE A‹OLI:-------------------------------
      2 lg Garlic cloves; crushed
    300 ml Mayonnaise

-----------------------------VARIOUS CRUDITéS*-----------------------------

  *Lightly steamed: baby French beans, mange-tout, broccoli florets, baby
  sweetcorn, 750 g (1 1/2  lb) Raw: yellow peppers, baby carrots,
  cauliflower florets, button mushrooms

  For all its simplicity, a‹oli always makes a memorable meal - thick,
  glossy mayonnaise, uncompromisingly garlicky, and aromatic vegetables to
  dip into it. Serve this with warm granary bread and the dish is
  complete.

  Boil all the ingredients for the marinade together for 5 min. Pour
  over the prepared crudités and refrigerate for 24 hours.

  To make the a‹oli, stir the crushed garlic into the mayonnaise and mix
  well. Cover and leave to stand for at least an hour, preferably longer,
  before using.

  Most of the vegetables used for the crudités can be eaten whole, but
  slice the peppers into thin strips before serving.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----

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