Text 8799, 113 rader
Skriven 2014-01-14 15:26:00 av Dave Drum (1:18/200.0)
   Kommentar till text 8739 av Michael Loo (1:123/140)
Ärende: Zaftig
==============
MICHAEL LOO Said to DAVE DRUM about fleisch 51


ML>  DD> Zaftig AFAIAC means soft. That is, not hard edged. When applied
ML> to

ML> More "pleasingly plump" than just soft. Zaftig implies
ML> an attractive skin and muscle tone - ah, you remember
ML> what that's like - whereas in common goyische usage
ML> it's used just to mean fat, which is the wrong
ML> connotation altogether.

ML>  DD> women  a body type more akin to Shelly Winters than to Roseanne
ML> Barr.

ML> A bad example for me, as I never found Shelley Winters
ML> appealing in any way.

I only used her as an example of that sort of overstuffed easy-chair 
look to which I was referring. I didn't have any personal experience of 
her such as you describe - but, she was in that group of personality-
types that I would not do with borrowed wedding tackle and an industrial 
strength condom. Roseanne Barr fits into that category, also.  Bv)=

ML> I flagged down somebody and discovered Tory Gassman was
ML> Shelley Winters's daughter; later on I discovered who
ML> Shelley Winters was, so I went to see that movie where
ML> she gets murdered by Robert Mitchum, just because.

I was pulling for her to drown for real in the Poseidon Adventure. So, 
was the daughter a cutie with a nice personality. Or was she an ankle 
like her mother?

ML> I never had to do bells again, and a few weeks later the
ML> entire system was dismantled forever.

ML> And for Tory's coming-out (old-style usage) party they
ML> chartered a plane and took much of the dorm to Italy.
ML> I wasn't invited.

Awwwwwwwwww .... poor baby.

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

      Title: Roast Leg of Lamb, Pompeii Style
 Categories: Lamb/mutton, Herbs, Vegetables, Sauces
      Yield: 5 servings

      6 tb Extra-virgin olive oil
      5 lb Leg of lamb; bone-in
           Salt & fresh ground pepper
      2 ts Fresh thyme
      2 ts Anchovy paste
      1    Red onion; in 1/2" cubes
      1    Carrot; in 1" length pieces
      1    Rib celery; in 1" length pcs

MMMMM------------------------DATE SAUCE-----------------------------
      1 ts Fresh thyme leaves
           +=OR=+
    1/2 ts Dried thyme leaves
      5    Dried dates; pitted, rough
           - chopped
      1 ts Anchovy paste
    1/4 c  Dry red wine
    1/4 c  balsamic reduction *
    1/4 c  Olive oil
           Salt & pepper

  Recipe courtesy Mario Batali, 2001

  Using a mortar and pestle (or food processor) combine
  thyme, dates, and anchovy paste, and pulverize into a
  paste. Add the red wine, balsamic reduction, and olive oil
  and continue to pulverize until completely combined.
  Season with salt and pepper.

  FOR THE LAMB: Preheat oven to 425oF/220oC.

  In a heavy-bottomed roasting pan, heat olive oil over
  medium heat.

  In a small bowl, combine the thyme with the anchovy paste.
  Season lamb with the salt and pepper, and smear lamb
  entirely with the thyme and anchovy paste mixture. Brown
  the lamb on all sides in the roasting pan. Add the onion,
  carrot, and celery and place lamb in oven. Roast for 1
  hour and 30 minutes, or until meat is fork tender. Serve
  with the date sauce.

  * To make balsamic reduction, pour 1 cup balsamic vinegar
  into a sauce pan and simmer over low heat. Reduce down to
  1/4 cup to make a syrup, or reduction, of balsamic
  vinegar.

  Copyright Television Food Network G.P.

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... A soup so thick you could shake its hand and stroll with it before dinner.



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