Text 543, 99 rader
Skriven 2006-04-18 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Echo Picnic 436
=======================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JW> So go alone. (Tip: keep a notepad beside your place setting. They will
 JW> think you're a reviewer and treat you like a queen.)

 JM> If I am going to be dining alone, with nobody to talk to, I would
 JM> just as soon be at home, where I can read at the table and enjoy my
 JM> own choice of music. I dine out alone when I have to

I do not mind dining out alone and sometimes I do read at the table. It
can be a very relaxing part of the day away from customers, staff and
the phone for an hour.

 JM> Sometimes I do keep a notepad, in hopes of writing an
 JM> entertaining review for this bunch, but it never got me better
 JM> service that I noticed.

 JM> The local food reviewer makes the point that
 JM> she doesn't want to be recognized

You don't brazenly and openly take notes; you clandestinely scribble
them when the waiter can barely see you out of the corner of his eye. If
he asks, deny everything; that will only confirm in his mind you really
are a reviewer and it will at the very least get you a free brandy or
dessert. [G]

 JM> She gets a weekly column with
 JM> a picture byline, but her "picture" has most of her face coyly covered
 JM> by an upraised Menu, with just her eyes and above showing. I thought
 JM> it was cute!
 
It is!

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gooseberry Cobbler From Loren Martin
 Categories: Native, Pies, Fruit
      Yield: 6 Servings
 
      2 c  Flour
    1/2 c  Corn meal plus 2 Tb
    1/2 ts Baking powder
      1 ts Salt
    3/4 c  Butter or margarine
    3/4 c  Boiling water
      2    Cans (15 oz) sweetened
           Whole gooseberries
      1 ts Honey
           Juice of 1/2 lemon
 
  Sift the flour with 1/2 cup corn meal, baking powder and salt. Using
  pastry blender or two knives, cut in butter or margarine. Quickly add
  the boiling water, mixing in well. Divide the dough in half, and pat
  half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn
  meal. Mash half of the gooseberries in their syrup, then stir in
  remaining gooseberries, honey and lemon juice; pour over the dough.
  Top with remaining dough; sprinkle with remaining Tb corn meal. Bake
  in very hot oven (425F) oven for 30 minutes, or until top is lightly
  browned. Cut into squares and serve.
  
  From: The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson
 
MMMMM
 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gooseberry Cream
 Categories: Fruit, Desserts
      Yield: 4 Servings
 
  1 1/2 pt Gooseberries, stemmed
      1 tb Butter
    1/4 c  Sugar
      4    Egg yolks
 
  Boil the gooseberries very quickly in just enough water to cover them.
  Stir in the butter when the gooseberries become soft, then press them
  through a sieve. While the pulp is hot, sweeten it with sugar to taste
  and then beat in the egg yolks. Serve in cups or glasses.
  
  Source:  Time-Life "Good Cook" series: Fruits
 
MMMMM


Cheers

Jim, in Yellowknife




... It'd be like bribing a monkey to eat a banana.
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