Text 15880, 72 rader
Skriven 2007-05-23 20:36:35 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: PICNIC TRIP 70523
=========================
 -=> Quoting Burton Ford to Glen Jamieson <=-

Greetings, Brut,

 -> Imagine you are squinting against the glare of the Australian sunshine,
 -> and a cloud of flies are buzzing around your face. 

 BF> Sounds like the 2006 Picnic here at my house in Newark, New York.  I
 BF> call it the Newark Flyfest.   The main activity Sunday was sitting on
 BF> our back patio/porch killing flies.   Probably a good thing we had that
 BF> attraction  as Newark and immediate area had little else to offer.  
 BF> The only upside is that I won't ever have to feel guilty about not
 BF> holding another Picnic here.  [chuckle]  

No one here in fly country bothers about killing them.  I have been on
walks in the bush, seeing the back of the shirt of the man ahead black
with flies getting a free ride while feeding on the sweat soaking
through.  Once a rest stop is made, they all come around to the front.
There are effective fly repellents made, but their odour is such that
they tend to also be people repellent.
 
 BF> I had beef tongue sandwiches when I was a youngster in Syracuse.  I
 BF> loved them and still remember them with pleasure.   I have never had
 BF> brains [in more ways than one] but I would be willing to try them.....
 BF> but certainly not to cook them.  That's a lot of work!  And I'd just as
 BF> soon sample someones else's order in an eatery, instead of splurging
 BF> for something I might not like.  [g]

Tongue and brains were just ordinary food when I was young, and I still
like them and cook occasionally.  We cooked a nice pickled ox tongue
when MLoo was here.  It kept me going in sandwich meat for a while
after he left.  (Hmm, I will have to see if the local "Taliban Traders"
keeps sheep or goat brains...)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sautéed Brains and Mushrooms
 Categories: Meats, Organ meats
      Yield: 4 Servings
 
      2 lg Sets calf's brains; prepped
    1/4 lb Butter
    1/2 lb Mushrooms; sliced
      1 tb Capers
      1 ts Lemon juice
      2 tb Parsley; chopped
           Salt and pepper to taste
           Dry vermouth
 
  After preparing brains, drain on paper towels and cut in half.  Melt
  butter in a large frying pan.  When bubbling, sauté brains and then
  remove to paper towel to drain.
  
  Add mushrooms to butter and when they have turned slightly dark and
  are limp, add capers, lemon juice, and parsley.  Return brains to pan
  and season with salt and pepper.  Stir well and add a bit of vermouth
  to loosen up sauce.  Reduce heat and simmer gently until time to
  serve (adding more vermouth if necessary.)
  
  Excellent served with fluffy rice, buttered spinach, and a white wine.
  
  From "Meat" by the Lobel Brothers, Hawthorne, 1971
  
  MM format by Dave Sacerdote
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)