Text 24241, 81 rader
Skriven 2007-12-18 00:10:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: perceptions 566
===========================
 -=> On 12-17-07  12:58,  Michael Loo <=-
 -=> spoke to Jim Weller about perceptions 566 <=-

 ML> Pink = unhealthy was drummed into most of us from an early
 ML> age; coupled with the "you are what you eat," this makes a
 ML> powerful disincentive for eating rare meat of whatever kind.
 ML> There are many who remain leery even of rare beef, especially
 ML> here in the US - culinary anthropologists have put forth the
 ML> hypothesis that our culture's fondness for ketchup is a
 ML> substitute for a sublimated desire for raw bloody meat. I am
 ML> not sure that's wholly the case, but the idea certainly has
 ML> its appeal.

  When I was a pre-teen, Mother often worked nights at the hospital and
  Dad and I would go to dinner at Morrison's Cafeteria.   He had a
  tendency to order a made-to-order sirloin steak -- well done.   He'd
  eat less than half of it and pass the rest on to me.   I usually dosed
  it well with ketchup or A1 sauce.   It was until years later that
  steak could be cooked in a manner that did not request such
  treatment:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAYERED CASHEW & MUSHROOM LOAF
 Categories: Vegetarian, Main dish, Nuts
      Yield: 8 servings
 
      1 tb Oil
      1 sm Onion; finely chopped
      8 oz Cashew nuts
      4 oz Breadcrumbs, pref. wholewht.
      1    Egg
      3 md Parsnips * (see note)
    1/2 ts Rosemary **
    1/2 ts Thyme **
      1 ts Yeast extract
    1/4 pt Stock
           Salt
           Freshly ground black pepper
      1 oz Butter or margarine
      8 oz Mushrooms; chopped
           Oil or butter; to grease pan
 
  * Note: Parsnips should be cooked and mashed with some margarine.
  (Use potatoes in place of parsnips when parsnips are not in season.)
  
  ** If using fresh herbs, double the amount.
  
  Heat oil and fry onion and garlic till soft.  Grind cashews in a nut
  mill, blender or mincer then mix with breadcrumbs.  Beat egg well
  and add to dry ingredients.  Mix in parsnips (or potatoes) and
  herbs.  Add fried onion and garlic.  Be sure to scrape in all the
  juice as the loaf can get a little dry during baking.  Dissolve the
  yeast in stock and add to other ingredients.  Season well.
  
  Melt margarine in skillet and saute the mushrooms till they are
  soft. Grease a 2 pound loaf pan then press in half the loaf mixture.
  Cover with the mushrooms and top with the rest of the nut mixture.
  Press down firmly.  Cover with aluminum foil and bake for 1 hour at
  350 F (180 C) or gas mark 4.
  
  When cooked, let stand for 10 minutes and then turn onto a plate.
  Slice and serve.  Excellent hot or cold.  It also freezes well.  To
  freeze, slice into portions, wrap in foil and toss in freezer.  To
  re-use, thaw, then heat in a medium oven till hot.
  
  Serves 6 to 8
  
  Posted by Mark Satterly in Fidonet Intercook
  Submitted By KAREN MINTZIAS   MSG#: 3737
 
MMMMM



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