Text 836, 84 rader
Skriven 2013-04-27 23:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: breakfast 466
=====================
 RH> I don't mind Paula too much, maybe having lived in Savannah built up a
 RH> tolerance for her (for the most part, I can only take so much). I'm
 RH> not impressed with Rachael and do not like Sandra at all. It's all a

I suppose that if I had to rank them, I'd put them in the
same order as you, but Bourdain pours an equal dose of
vitriol for each of them.

 RH> moot point pretty much tho as we don't have cable and I can't watch any
 RH> of them, or Bourdain.

I sort of enjoyed what of Cook's Tour that I managed to see,
but I found him a cocksure little asswipe who knew nothing,
like nada nothing, about food at the time. The Billy episode
coincided with No Reservations, so I watched bunches of that
and was pleased to see him or his scriptwriters somewhat
matured and more interesting. I've only seen a couple episodes
of The Layover and find that he's returned to an uninformed
and slightly unpleasant persona who knows less about the
places he's laid over in than I do, invariably. Leading one to
wonder, who is the real Bourdain, anyway - is he just an
invention of the media moguls, or is there some realness
hidden inside there someplace.

 RH> I've not heard of Sam Brown, but again, not watched Food Network in
 RH> some years.

Travel Channel, also a Scripps product. She's a perky little
thing, known for giving fulsome and enthusiastic recommendations
for resorts and hotels and cruise ships and restaurants that
none of us could actually afford to go to. Quite well-spoken
and rather cute, though - I thought that she and Bourdain would
have made a good match ... actually, she would make a good match
with just about anybody ... including me ...; fortunately, she's
married, living in Brooklyn, and with offspring on the way.

 ML> Boxty
 RH> Looks good, and lots of flavor from the bacon and onion.

Yes - it seemed relatively adventurous and interesting,
given that it's Irish food.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: DUBLIN SUNDAY CORNED BEEF AND CABBAGE
 Categories: Cyberealm, Irish/brit, Main dish
      Yield: 8 servings

      5 lb Corned beef brisket
      1 lg Onion stuck with 6 whole -
           -cloves
      6    Carrots, peeled and sliced
      8    Potatoes, peeled and cubed
      1 ts Dried Thyme
      1 sm Bunch Parsley
      1    Head Cabbage (about 2 lbs)-
           -cut in quarters

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/2 pt Whipping Cream
      2 tb -to 3T prepared horseradish

      Put beef in a large pot and cover with cold water.  Add all other
  ingredients except cabbage and bring to a boil with the lid off the
  pot. Turn to simmer and cook for 3 hours.  Skim fat from top as it
  rises. Remove the thyme, parsley and onion.  Add cabbage.  Simmer for
  20 minutes until cabbage is cooked.  Remove the meat and cut into
  pieces. Place on center of a large platter.  Strain the cabbage and
  season it heavily with black pepper.  Surround the beef with the
  cabbage, carrots and potatoes. Serve with horseradish sauce.

      Horseradish Sauce:  Whip cream until it stand in peaks.  Fold in
  horseradish.

  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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