Text 15798, 106 rader
Skriven 2008-10-29 23:57:16 av Michael Loo (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: 139 mooo
================
  Msg#: 9                                            Date: 29 Oct 08  07:04:50
  From: Michael Loo
    To: Ruth Haffly
  Subj: moooo 139

 RH> You would be able to play better music than I could. (G)

I'm a professional and don't try this at home.

 RH> I don't know enough about violin fingering to know what an octave's
 RH> reach is is but it is interesting that you have basically the
 RH> same reach on that and the piano.
 ML> I think it's coincidental but am not sure.
 RH> Not a subject for deep scientific research in the realm of musicians
 RH> then, I guess.

I think not. On the other hand, what is such an appropriate
subject except the relative merits of ordering three small
versus two large beers after the gig?

 RH> And you'll probably never be able to cook one so perfectly again.
 ML> Wouldn't take bets on that ... I can cook a perfectly
 ML> medium-rare steak probably 8 out of 10, but choose not to do so.
 RH> But there's probably always some sort of unknown factor there as well.
 RH> Maybe something distracting just before you need to flip the steak or
 RH> a seasoning gone bad or whatever............making the steak not quite
 RH> a perfect medium rare.  That's OK, almost perfect medium rare is just
 RH> as good. (G)

We're not talking Edenic perfection here. We're talking a
perfect medium rare steak, for which there is some wiggle
room. As far as seasonings go, salt is the only thing that
should ever go on a good steak. Okay, a rub of garlic and
a grind of pepper won't hurt too much, but you get my drift.

 ML> When we were in Tuscany, one of the guests at this fancy
 ML> restaurant insisted on having a steak for one, despite the
 ML> fact that they didn't sell steak for one. What came out
 ML> was a steak for two (about 2 1/2 lb), served - and charged
 ML> - for one. We all got tastes.
 RH> Sounds good but if you're really hungry, I suspect you could eat it
 RH> all. It was nice that the guest shared, instead of taking the steak for
 RH> a later meal (or 2 or 3).

The most notable thing about this story is that I was not the
guest in question. Instead, I had the deluxe tasting menu,
which actually cost not much more than anyone else's regular
dinner and provided lots of interesting tastes and more than
enough food, even without the bite of steak.

 ML> Homemade Worcester sauce
 RH> Is it really worth the taste to make your own? If so, how long can it
 RH> be (reasonably) kept>

I haven't tried it. But as homemade ketchups and mustards are
better than the commercial product, homemade Worcestershire
might also be.

A kilo of onions for 4 servings - my kind of dish.
Steve might wish to avert his eyes at the mention of
bacon, or he is free to imagine a diced-up smoked
turkey thigh or something.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Zwibbelsploatz (Onion Pizza)
Categories: German, Pizza
  Servings: 4

           For homemade dough:
    500 g  rye flour
      1 ts Salt
    1/4 l  lukewarm water
           fresh yeast
           Zwibbelsploatz (onion pizza)
           topping:
    200 g  bacon
   1000 g  onions
      2 TB sour cream
      2    eggs, Salt,
           Breadcrumbs and caraway
           seeds to taste

Mix all dough ingredients, let rise and roll out onto a greased baking
sheet.

Onto these dough put different toppings

Cut very thick slices of bacon into cubes. Cut up onions and put into
heavy pot. Saute until onions done. Take from stove and add all other
ingredient to the cooled mixture. The mixture shouldn't be to liquid. If
to runny add breadcrumbs to thicken. Put onion topping evenly on rolled
out bread dough. Bake at 260 C for about 40 to 50 minutes in
oven or until golden brown.

Traditional recipes from "Fuldische Kueche" (Fuldian Kitchen)
Fulda - Hessian Cuisine

  From: Anita Gamache

MMMMM

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