Text 13530, 87 rader
Skriven 2007-03-29 07:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: badfisssh 279
=====================
 RH> I'm a better speller than a baseball player, that's for certain!  (I
 RH> can't pitch, hit, catch or throw - although I'd run around with twists
 RH> who do if given the chance....)

I played first base in a game once and made only about 5 errors.
Dono why I wasn't in my usual position, which was right field,
though once in a while I pitched, which was a sad sight.

Several years ago, throwing popups to Carol's kids, I tore
something and have not been able to throw a ball since.

Hit, well, I WAS hit by the ball more frequently than I hit one.

 -> Mrs. Enid Small's brandied prunes
 RH> I have a better use for cream cheese and ginger than to mix it with
 RH> brandy and prunes.  Prunes are OK on their own, but prune-flavored
 RH> brandy ... ick. -> 

Wrong answer. Prunes are okay. Brandy is okay or better. Brandied
prunes are okay. Pruned brandy is okay.

 RH> You get my share!

You can have the cream cheese!


Hamburger au reblochon de Savoie
cat: starter
servings: 4

h - corn crepes
3 eggs
50 g flour
50 g milk
150 g cream
15 g melted butter
4 g baking powder
75 g corn kernels
2 g salt
h - Creme de Reblochon
300 g Reblochon
1 dl water
100 g cream
10 g tapioca powder
2 g salt
2 g sugar
h - ham salad
mixture of baby salad greens
thin slices of smoked or Serrano ham
balsamic vinegar
olive oil

For the corn crepes: Mix the eggs and flour. Whisk in
the milk and cream. Add the salt, melted butter, and
leavening. Beat smooth.

Cook crepes 2 at a time in a large nonstick pan; cook
4 min on the first side; sprinkle with corn; cook 4
min on the other side. You will want to make 8 in all,
thickness 1.5 cm.

For the creme de Reblochon: Remove the crust of the
cheese; melt the cheese in the microwave for 15 seconds.
Add the water, cream, salt, and sugar and whiz in a
mixer. Bring the tapioca and water to the boil and cook
20 seconds, beating constantly. (Combine with the cheese.)
Coat a plate with this mixture to a thickness of 2 cm.
Refrigerate 20 min.

Ham salad: Wash the greens. With the aid of a cutter or
a knife, make 5 cm diameter rounds with the crepes and
the refrigerated creme de Reblochon. Cut the ham into
thin strips. Toss the greens with olive oil and balsamic.

Assembly: on a crepe round, put a round of creme de
Reblochon, followed by a few greens, then 1 Tb of ham.
Top with another crepe round.

Le bon accord : Un Appremont (Blanc, Savoie)

Recette de Marc VEYRAT
Source : http://www.reblochon.fr


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)