Text 9470, 81 rader
Skriven 2014-02-03 14:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Salt mines 136
======================
 RH> Did you get small boxes of large salt crystals and containers of salt?

From this particular salt mine we got minuscule canisters
of Bad Ischler kristall Salz (fein); on the same trip we
also were given a can of Altes Gewurzramt grobes schwarzes
Salz from Ingo Holland, which appears to be ordinary coarse
salt mixed with activated charcoal (no doubt sourced from
extra-special old trees). Neither of these products appears
to have been produced where we visited. I don't collect
souvenirs generally, and it's a mystery to me why I still
have these things.

We were issued a dram of Schnapps before entering the pit,
which was welcome to get our courage up for descending into
that damp mine shaft. I doubt you'd have been interested
from any but a clinical standpoint.

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

      Title: Spanish Potato Omelet
 Categories: Live!, Eggs, Potatoes
      Yield: 8 Servings

      1 c  Olive oil
      4 lg Potatoes, peeled and cut
           Into 1/8-inch slices
      1 lg Onion, thinly sliced
           Coarse salt
      4 lg Eggs
      1 sm Jar roasted red peppers,
           Julienned

  Recipe Courtesy of Gourmet Magazine

  Heat the oil in a 9-inch skillet and add the potato slices one at a
  time so they don't sitck together. Alternate layers of potato with
  the onion slices and salt the layers lightly. Cook slowly over medium
  heat (the potatoes will really boil in the oil rather than fry),
  lifting and turning the potatoes occasionally, until they are tender
  but not brown. The potatoes should remain separated, not in a "cake."
  Drain the potatoes in a colander, reserving about 3 tablespoons of
  the oil. ( The onion and potato give the oil a wonderful flavor, so
  save the rest for some other use. ) Wipe out the skillet, scraping
  off any stuck particles. (If this is difficult to do, wash the
  skillet. It will be used again to set the omelet and must be
  completely clean to avoid sticking.)

  Meanwhile, in a large bowl beat the eggs with a fork until they are
  slightly foamy. Salt to taste. Add the potatoes and julienned red
  peppers to the beaten egg, pressing the potatoes down with a pancake
  turner so that they are completely covered by the egg. Let the
  mixture sit for 15 min.

  Heat 2 tablespoons of the reserved oil in the skillet until it
  reaches the smoking point. (It must be very hot or the eggs will
  stick.) Add the potatoes, pepper and egg mixture, spreading it out
  rapidly in the skillet with the aid of a pancake turner. Lower the
  heat to medium-high and shake the pan often to prevent sticking. When
  the eggs begin to brown underneath, invert a plate of the same size
  over the skillet and flip the omelet onto the plate. Add abbout 1
  tablespoon more oil to the pan, then slide the omelet back into the
  skillet to brown on the other side.

  Lower the heat to medium and flip the omelet two or three more times
  (this helps to give the omelet a good shape while it continues to
  cook), cooking briefly on each side. It should be juicy within.
  Transfer to a platter and cool, then cut in thin wedges.

  Yield: 8 to 10 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9199

  Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)