Text 7651, 141 rader
Skriven 2013-12-09 06:54:00 av Dave Drum (71764.cooking)
   Kommentar till text 7640 av Ruth Haffly (1:396/45.28)
Ärende: Rudeness
================
-=> Ruth Haffly wrote to MICHAEL LOO <=-

 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.

 ML> Polls aren't a good indicator, as the informant base is
 ML> likely misinformed or lying altogether. Anyhow, I don't see

 RH> As Mark Twain said, "there are lies, xxxx lies and statistics". and I
 RH> add, of which any can be skewed to make it mean whatever you want it to
 RH> mean.

I think you will find that quote is actually from a former Prime Minister of
Great Britain. Not Sam Clemens.

There are three kinds of lies: lies, damned lies, and statistics. -- Benjamin
Disraeli (1804 - 1881)

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

      Title: Disraeli's Malecotony Soup *
 Categories: Soups, Poultry, Pork, Vegetables, Curry
      Yield: 5 servings

    500 g  Chicken breast; diced quite
           - small
    200 g  Boiled/cooked ham; diced
           - quite small
    500 ml Chicken stock
    500 ml Vegetable stock
    250 ml Water
     50 g  Butter
      1 lg Onion; sliced
      2 tb Mild curry powder ** 
      1 cl Garlic; chopped small
      1 tb Plain flower
      2    Whole cloves
    1/2 ts Dried thyme
    1/2 ts Dried basil
    1/2 ts Dried marjoram
    1/4 ts Ground mace
    1/4 ts Ground allspice
    1/2    Lemon; juice only

  * An Original Recipe From The Mid 1800s

  ** Use a hotter curry powder to individual taste.

  To Serve: a handful of boiled / steamed white rice, enough
  to serve 4 people in the soup

  Optional side dishes: lime wedges, grated coconut, fried
  bacon, sliced hard-boiled eggs and fried chilies.

  Put a large, heavy based saucepan on a low heat. Add in
  the chicken stock, vegetable stock and water. To this add
  the ground mace and allspice, the whole cloves, and the
  dried thyme, basil and marjoram. Stir in the herbs and
  spices as the broth warms through. Then add to this the
  slices of onion. Put a lid on the saucepan and leave on a
  gentle simmer for twenty minutes.

  In a smaller saucepan add the butter and gently melt it.
  Once it has melted stir in the curry powder and the flour.
  Stir and cook this out for about two minutes on a low
  heat. Make sure there are no lumps in this curry paste as
  you stir and mix.

  Once the broth has warmed completely through, (after
  twenty minutes) stir in the butter, flour and curry powder
  from the smaller saucepan. Once stirred in put the lid
  back on the saucepan and leave on a gentle simmer for
  another forty minutes - stir occasionally.

  After 40 minutes strain the soup through a fine mesh sieve
  into a bowl to catch all the whole spices, onions, lumps
  and larger herbs etc. which can then be discarded. Clean
  the saucepan out and return the sieved soup on to a gentle
  simmer and add in the boiled ham (chopped small).

  In a frying pan add 20g of butter, turn up the heat and
  fry the chicken (chopped small) and chopped garlic, once
  the chicken is cooked through and starts to brown (the
  chicken does not need much colour) turn off the heat and
  squeeze over the juice of 1/2 a lemon. Add all the frying
  pan contents to the Malecotony Soup, stir and put the the
  saucepan on, without the lid, for a further thirty or
  forty minutes at a medium simmer to evaporate some of the
  liquid in the broth and intensify the flavours.

  At this point, if serving straight away, start to boil or
  steam the rice - however, it is recommended that the
  Mulligatawny soup is cooked for thirty or forty minutes,
  then left to cool before the saucepan is covered and put
  in the fridge to mellow overnight and be re-heated and
  served the next day.

  Serving: Pour the soup into a soup tureen or individual
  bowls and serve the Malecotony / Mulligatawny Soup with
  boiled or steamed rice (which people can add in to the
  soup to the amount they want) and optionally a few side
  dishes.

  Serves 4 to 6 people

  Tasting notes: modern Mulligatawny's often use cream as an
  ingredient, influenced by most modern curries, here though
  the original name of ‘pepper-water' is still valid with
  this authentic recipe; by using curry powder, ground
  spices and dried herbs (and eating it straight away) the
  soup is a little harsh, being salty, peppery and abrasive
  - however, as with the excellent advice when making any
  curry, if it is left covered in the fridge overnight the
  soup transforms into a much more pleasing and much more
  rounded entity. I would recommend this soup be re-heated
  the day after making it, (when you boil the rice) - in
  short, it needs 24 hours to mellow into a very fine and
  thoroughly enjoyable original Mulligatawny.

  This particular recipe is from Disraeli's own study,
  dating from the mid 1800s, it is in either his wife's
  handwriting or his house-keeper's. Benjamin Disraeli was
  the 1st Earl of Beaconsfield, KG, PC, FRS, (21 December
  1804 - 19 April 1881). He was a British Prime Minister, (a
  favourite of Queen Victoria) a parliamentarian, a
  Conservative statesman and literary figure. He served in
  government for three decades, twice as Prime Minister.

  From: http://recipewise.co.uk

  Uncle Dirty Dave's Archives

MMMMM
 
... To cook is to create. -- Benjamin Disraeli (1804 - 1881)
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