Text 9314, 109 rader
Skriven 2014-01-29 03:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: whale oil beef 114
==========================
 ML> So perhaps I've had whale without knowing it.
 JW> If you ever ate the cheapest margarine in the store as a young man,
 JW> probably.

It's possible.

 ML> Thailand at the moment and have dined
 ML> on such diverse exotic delicacies as fried soy-sauce crickets
 ML> and McDonald's Big Mac (Lilli said, would you like a bite?).
 JW> There are many Thai foods I would love to try, but a Big Mac is not
 JW> one of them. [g]

I had just a bite, and it was pretty much like any other
Big Mac, only saltier (I've found this too elsewhere abroad,
as in Dublin). I think I was a better sport than she, as she
didn't have even a taste of my crickets and worms.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: For the Elegant Set (Menu & Recipes)
 Categories: Appetizers
   Servings:  6

      1 ts Onion juice
           Juice from 1/2 lemon
      8 oz Pacakge softened cream
           -cheese
           Toast rounds
      1 sm Jar of caviar

  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)

  Food fit for the most exquisite of palates!  Build your reputation as a
  hostess.  Don't be faint hearted when it comes to serving your gourmet
  friends.  Bring out your best silver and dazzle them with your culinary
  skill. The recipes that follow will bring you compliments and you won't
  have to spend hours in the kitchen to bring it off.

  ~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat
  Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso
  coffee (no recipe) Light California champagne (no recipe)

  ~=> Serving Suggestion Starched blue linen, crystal serving dishes, white
  porcelain and sterling champagne glasses all bring a touch of elegance to
  an intimate deck-side gathering. Arched candelabra with tall white tapes
  would be perfect for illuminating the fondue dish. Each guest could be
  handed a porcelain salad size plate with blue linen napkin folded on top
  and frosted sliver champagne glass. Remember to preheat your best demitasse
  cups for the expresso.

  ~=> Red Caviar Canapes chopped chives

  Mix onion juice, lemon juice and cream cheese.  Using a pastry tube, form a
  crown of this mixture on rounds of toast.  From the jar of caviar, take a
  dab to fill each center. Decorate the edges with chopped chives.

  ~=> Strawberry Surprises  (note:  NO LIE!!!) 2 lbs fresh strawberries 1 cup
  powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec

  Gouge out the stems so the hollow center of the strawberries are exposed.
  Place them in a plastic container and sprinkle the powdered sugar over
  them. Add the rum, vodka and Triple Sec and gently tumble until well mixed.
  Refrigerate covered for at least 2 days occasionally tumbling.  Gently
  remove strawberries from marinade and serve cold in pre-chilled crystal
  bowl.  Sip the marinade!!!

  ~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need
  to be tenderized) peanut oil

  Cut meat into bite-sized pieces and set aside.  Pour oil into your fondue
  dish or chafing dish until it is at least 3 inches deep. Heat the oil t
  about 360~ or until it will cokk a test chunk of meat in three minutes.
  Each guest spears a chunk of beef with a fondue fork and cooks it to taste
  in the hot oil. (It's nice to mark the forks with a colored dot on a piece
  of tape so they will be recognized). After the pieces of meat are cooked,
  each guest dips the choice morsel into one of the variety of elegant
  sauces.

  ~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp
  tarragon vinegar.  Add 1 cup mayonnaise, 3 shallots and a pinch of dry
  mustard.  Whirl in a blender for 1 minute.

  ~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix
  thoroughly.

  ~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely
  minced garlic.

  ~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic
  powder, dash oflemon juice and 1 10-oz can of beef gravy.

  ~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry
  musgard, 2 tsp tarragon vinegar and a little salt.

  ~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple
  wedges for garnish

  Combine sake and plum wine.  Add a squeeze of lime.  Pour over cracked ice
  in a prechilled tall silver or crystal stemmed water glass. Garnish with a
  slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet
  Fingers, Sharon R. Hines, 11/81 ]

  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-

MMMMM

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