Text 15549, 71 rader
Skriven 2008-10-25 20:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: disappointments111
==========================
 DS> Eggnog
 ML> What are you thinking?
 DS> What are YOU thinking?  Eggnog without nutmeg?  That way lies madness.

What are you thinking? Me with eggnog? That way lies indigestion.

 DS> Creamed egg, in fact many other things that need a simple white sauce.
 ML> What are you THINKING?
 DS> Right now, I'm thinking you don't know too much about eggnog or
 DS> creamed egg. [g]

Right now, I'm thinking you're missing my point and are
pwn3d !!111one!!!!

 DS> Apple pie isn't bad with a bit of nutmeg either...
 ML> Accentuates the bitterness. I don't care for it.
 DS> Where do you get bitter apples?

Most old-time varieties, the ones with the flavor (i.e.
don't actually need much cinnamon or any nutmeg), have
a discernible bitterness around the skin. To me, anyhow.
But I wasn't sure when I wrote that whether it was the
nutmeg bringing out this mild natural bitterness in the
apples, or the apples accentuating that of the nutmeg.
Of course, I hardly eat apples any more, not because the
fruit are bad (which is why I seldom eat peaches), but
because I am.

Speaking of pwn3d ... my friend Bill got a crate of Omaha
filets as a gift from some grateful constituency, and he
made a bunch of them for his friends: I asked for mine
rare, and it came medium well. Let me tell you, Omaha
steaks are nothing to write home about; even in its gray
condition I could tell that it was no more than supermarket
meat. I was in charge of the side dishes, which were boiled
new potatoes and

Zucchini a la whatever was in the house
cat: mine, squishy
servings: 5

5 md zucchini
2 Tb EVOO
1 garlic clove. lightly smashed
1 onion, ringed
1 cn Italian-spiced diced tomatoes

Slice zucchini into tongue-depressor shapes about 1/4" thick.

Cook the garlic in the oil until fragrant and just brown.
Remove garlic and rub it over both faces of each zucchini
piece. Discard (eat) the garlic.

Pan-fry the zucchini pieces in a single layer, turning once,
until browned on both sides. As they are done remove them
and set aside.

When all the zucchini are cooked, wilt the onion in the
remaining oil.

In a casserole, layer a thick layer of zucchini, a thin
layer of onions, some tomato, and repeat, ending with
tomato and pouring the remaining tomato over. You may top
this with oiled or buttered breadcrumbs or some kind of
grating cheese.

Bake at 400F until bubbly.

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