Text 1257, 73 rader
Skriven 2006-05-09 12:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: COOKING WEBSI 645
=========================
 ML> There is, though, of course, the difficulty of embarrassing
 ML> me, with photographs, at least.
 GJ> I grant you that.  Others around you are more likely to be embarrassed
 GJ> on your behalf.

Carol's beyond that, and the rest of you, a tiny bit of
embarrassment won't do you that much harm.

 ML> for a couple of those liters of Bundy OP?
 GJ> Hmmm.  (Stretching my memory, and referring to notes...)  About Aus$28
 GJ> each for 1125ml at the Adelaide Duty Free, last time I bought 2 there.
 GJ> Appleton Estate was $29.90 for 1 litre of VX.  Prices may vary
 ML> Shall bear those numbers in mind. I believe we can beat the VX price
 ML> but not the Bundy price. On the other hand, I like VX better than OP.
 GJ> Translated into US$$ at current exchange rate, $21.28 and $22.72.  And
 GJ> yes, I prefer the VX drunk straight, but the OP with coconut juice.
 GJ> I still have a half a bottle left of the Tanduay Superior, 12 year. :)
 
No great bargain there. Perhaps stateside V/X then. Or we can
see what we get at the duty-free next month.

 ML> Pour into a hurricane glass.
 GJ> OK, what's that?   The one which falls when the movie hero taps the
 GJ> barometer and says, "We're in for a hurricane, the glass is dropping!"

It's a pint glass with curved sides, giving a appearance similar
to that of a hurricane lamp.

=

 GJ> If you peel your lufa, loo-fah, luffa you lose a lot of its volume.

Why do you think I worry about that? I'm the one who used the
lawnmower to harvest the Swiss chard when I was a child.

 GJ> By selecting a tender, young one, you can eat the lot, including peel.
 GJ> Or just remove the corners of the ribs, like you do with starfruit.
 GJ> Just check the tenderness by feeling the ribs with your thumbnail. The
 GJ> older ones are only suitable for drying to make back-scrubbers.

Same with zucchini, except that in the latter case, the younger
ones are also only suitable for such purposes.

 GJ> Serve as a side vegetable with grilled steak or similar.

I'll take the pawpaw and onions and the steak. You can
have the snake beans.

There was a request for laver recipes on another echo,
so I found a bunch. The ones that are being sent here
were the ones too obscure or complicated for the other
forum.

LAVER TO DRESS (Mrs. Beeton)
cat: Welsh, seaweed
yield: 1 batch

1 kg Laver
Squeeze of Lemon or Seville Orange Juice
25 g Butter
Salt & Pepper
Buttered Toast

Heat the butter. Add the laver and mix in the juice, salt and pepper. Heat
up the mixture and serve on hot buttered toast. This sauce can also
accompany game, venison or lamb. N.B. When cooking Welsh Salt Duck Poached
in Cider, use cider and duck stock instead of lemon or orange juice.

Source: Penclawdd Shellfish Co.

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