Text 9168, 128 rader
Skriven 2006-12-22 22:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MORE TRIP 721
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 GJ> The slices of mettwurst being annointed with a selection of Indonesian
 GJ> sambals to add a little kick.

The mettwurst would have been nothing without the sambals,
'tis true, but the sambals without the mettwurst would have
been even less.

 GJ> It was very educational to see the MLoo charm in action.

And I thought it was just my expertise with the musical
instruments!

 ML> the concert, but I was too interested in the music to
 ML> remember what I drank. Ha ha ha.
 GJ> Yeah, right!

Okay, I was too interested in the alcohol to remember
what I heard, would you believe that? No?

 GJ> I didn't know of that performance - honest!  Anyway I have heard the
 GJ> original ASQ.

Actually, the ASQ is a bit of an enigma, as it is the only
quartet I know of whose identity is more that of its board
of directors than of the musicians. I was going to say a
shameful blight, rather than an enigma, but I didn't want
to be prejudiced by my ears; after all, music has nothing
to do with the business of running a group. Plus earlier
incarnations of the quartet have been very fine, and the
previous ASQ actually had been in the role for 3 years only
out of the twenty-odd of the group's history.

It's almost as though some marketeers out of Sydney had
taken over the Elder Conservatory ...

Contrast the New Zealand String Quartet, which has retained
its current membership since 1994 and which actually has a
measure of the international reputation that the ASQ falsely
claim. Not that the New Zealanders are a truly great chamber
music group - they're pretty good but not top notch. But the
Australian String Quartet isn't even pretty good any more.

Did you know that the Guarneri String Quartet, founded in 1964
and rated by many as the top chamber group in the world, has
had only one personnel change in all those years?

 ML> Black Queen sparkling Shiraz 98 - this is definitely not
 ML> my style, but it tickled my tastebuds more than most of its
 ML> ilk - a lot of plums, slightly offdry, but why put fizz
 ML> to it?
 GJ> To my taste, when chilled, it suits SA summer afternoons, sipped while
 GJ> sitting on a shady verandah,

That's what Riesling is for. But you weird persons in South
Australia make a bone-dry Riesling that smells like avgas,
what's with that?

 ML> On the way up, we'd passed a restaurant called House of the
 ML> Red Dragon in a shopping mall; as I'm as close to a red
 GJ> One of the last places I would have considered dining at, being as it
 GJ> was in the midst of the "red-neck" outer suburbs to the north.
 ML> With a bottle of cheap fizz we made a surprisingly
 ML> satisfying if declasse and decidedly foreign meal.
 GJ> I was surprised by the quality and price.

It was a lark stop. I was born in the year of the dragon.
When we were in London over Valentine's a couple years
ago, we ate at three Monkey restaurants, because Carol
was born in the year of the monkey. I actually think that
worldwide Monkey restaurants probably have the edge over
Dragon restaurants.

=

This is to get back at all Austrians, I mean Australians,
for the cheek to market a gaggle of chippies who are less
musicians than most of the players in my orchestra as
the artistic representatives of their arid country.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Austrian Bread Dumplings
 Categories: Austria, Breads
   Servings: 6

      4 oz Dry bread, diced
    1/2 oz (1 Tbsp) butter or lard
      1    Egg
    1/2 c  Milk
      3 oz (3/4 cup) flour
           Salt and pepper
      1 tb Chopped fresh herbs
           -(parsley, chervil,
           -marjoram) -

  1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) - optional, but
  a great improvement

  You will need a frying pan, a large and a small bowl, and a saucepan of
  water or soup.  Fry the diced bread lightly in the fat in a frying pan.
  Meanwhile, mix the egg and the milk in a small bowl.  Tip the contents of
  the frying pan into a large bowl, and pour the egg and milk over all.  Stir
  in the flour, and season with salt and pepper.  Add the herbs, if using.
  You may need more milk to make a soft dough.  Allow it to stand for 1/2 an
  hour.

  Dip your hand into cold water and roll the mixture into a dozen small
  balls.  Put a pot of salted water on to boil, if there isn't a simmering
  soup pot waiting.  Drop little balls of dough into the boiling salted water
  or the soup.  Poach them for 10 to 15 minutes, until they are light and
  firm and well risen.

  Yield:  12 dumplings Time: 1 hour

  Notes:  You may include chopped fried bacon or cubed pork cracklings in the
  mixture.  Leaving out flour will result in a lighter dumpling.

  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
  COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
  Cooking Echo, 7/92

MMMMM

In truth, I saw this recipe a while ago and have been waiting
weeks for the occasion to send it to you!
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