Text 18161, 101 rader
Skriven 2007-07-24 07:10:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURT FORD
Ärende: Ice trucks
==================
On 07-18-07 BURT FORD Scribbled to DAVE DRUM about Ice trucks

BF>DD> According to Phineas T. Barnum there is a sucker born every
BF>DD> minute. And  the tagline was provided by that well-know observer
BF>DD> of the American  condition and curmudgeon about town - H. L.
BF>DD> Mencken.

BF>Geeeese, but I used to love that man.   I wanted to grow up like him,
BF>smart, urban and witty. I got part of it right.... I grew up.

BF>I still have a Mencken Crestomathy around somewheres, but I haven't
BF>looked at in years.

BF>"For every involved problem there is a solution that is clear,
BF>simple, and wrong." .... or close to that.    H.L. Mencken  

Still a lot of relevant stuff there - even today. I maintain a file of 
stuff called "Pithy Quotes" for putting taglines on things other than 
Phydeaux messages. I had to start a separate MENCKEN file for the same 
purpose.   Bv)=

"Hanging one scoundrel, it appears, does not deter the next. Well, what 
of it? The first one is at least disposed of." -- H. L. Mencken

No tomatoes in this - should be Sacerdote safe.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: California Clam Chowder With Fennel
 Categories: Soups, Seafood, Shellfish, Pork
      Yield: 12 servings
 
      9 oz Pancetta; diced
  2 1/2    Fennel bulbs; cored and
           - diced
      3    Leeks; thin sliced
      1 tb Chopped fresh thyme
      4 cl Garlic; minced
     10    Yukon Gold potatoes; peeled,
           - in 1/2" dice
      5 c  Fish broth or water; or more
     20 oz Canned baby clams; drained
           - (reserve 1 1/2 cups of the
           - juice from the can)
      3 c  Milk; heated
           Salt & fresh ground pepper
           Hot sauce
 
  This easy soup is similar to New England clam chowder, but has some
  twists: It calls for pancetta instead of bacon, and uses leeks and
  fennel instead of onion and celery, which give the chowder some sweet,
  green flavors. Thyme and garlic also add freshness.
  
  This chowder is thinner than some, but it thickens as the potato
  starch breaks down. For a thicker chowder, let it cool, then reheat
  it before serving. From Working Cook columnist, Tara Duggan.
  
  Place a Dutch oven over medium heat. Add the pancetta and saute for
  about 8 minutes, until crisp and some of the fat has rendered. Remove
  with a slotted spoon to paper towels to drain.
  
  Add the fennel to the pan and sweat for about 5 minutes, stirring
  often without browning. Add the leeks and sweat for 5 to 8 minutes,
  until both vegetables are tender. Add the thyme and garlic and saute
  for about 1 minute, until fragrant. Add the potatoes, broth and
  reserved clam juice to the vegetables. If there's not enough liquid
  to cover the potatoes, add a little water. Bring to a simmer and cook
  uncovered, stirring occasionally, for 12 to 15 minutes, until the
  potatoes are tender.
  
  Add the clams and pancetta and simmer for 2 minutes. Stir in the milk
  and bring to a simmer. Season with salt, pepper and Tabasco.
  
  Serves 12
  
  Note: Leftovers freeze well. Let cool completely, then transfer to a
  freezer container and freeze for up to 2 months.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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