Text 17606, 86 rader
Skriven 2008-12-10 21:56:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: I-N-T-E-R-F-E-R-E-N-C-E
===============================
-=> Michael Loo wrote to Dave Drum <=-

 DD> You can also fry eggs, etc. in schmaltz
 RH> Yes, but they're not as good as done in bacon grease. (G)
 DD> That's true. But, when you're entertaining the Rabbi ......
 DD> Not to mention that there are times when the bacon flavour will
 DD> interfere with the dish you are making the eggs for.

 ML> I believe you spelled that wrong: it's e-n-h-a-n-c-e,
 ML> not i-n-t-e-r-f-e-r-e.

There are some things which the saltiness and nitrosamines of American style
streaky bacon would simply overpower. And if that ain't interference it will do
until real interference comes along.

That being said, this next recipe could benefit from a bit of crumbled bacon
..

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parmesan Cauliflower & Parsley Salad
 Categories: Vegetables, Greens, Salads, Citrus
      Yield: 4 servings
 
MMMMM---------------------------SALAD--------------------------------
      1 ts Fine grated fresh lemon
           - zest
      2 tb Fresh lemon juice
    1/2 ts Salt
    1/4 ts Black pepper
    1/4 c  Extra-virgin olive oil
      6 oz White mushrooms; thin
           - sliced
      5 c  Loose packed fresh flat-leaf
           - parsley leaves

MMMMM------------------------CAULIFLOWER-----------------------------
      2 lg Eggs
    1/4 ts Salt
    1/8 ts Black pepper
      2    (10-oz) packages frozen
           - cauliflower florets;
           - patted dry
      2 oz Parmigiano-Reggiano; fine
           - grated
    1/3 c  Olive oil
 
  Fried with a parmesan coating, humble cauliflower takes on
  a whole new appeal in this salad; lots of parsley makes it
  aromatic and refreshing.
  
  Marinate mushrooms for salad:
  
  Stir together zest, lemon juice, salt, and pepper in a large
  bowl. Whisk in oil until combined, then stir in mushrooms and
  marinate while panfrying cauliflower.
  
  Panfry cauliflower: Lightly beat eggs with salt and pepper in
  a medium bowl. Add cauliflower and toss until coated well.
  Put cheese in a large bowl. Lift cauliflower out of egg mix
  with a slotted spoon and transfer to cheese, tossing to coat.
  
  Heat oil in a 10-inch heavy skillet over moderate heat until
  hot but not smoking, then panfry cauliflower in 3 batches,
  turning occasionally, until golden on all sides, about 3 min
  per batch. Transfer with a slotted spoon to paper towels to
  drain.
  
  Finish salad: Add parsley and cauliflower to mushroom mix,
  tossing to combine.
  
  Recipe by Maggie Ruggiero
  
  May 2006 | Gourmet
  
  Serves 4 (side dish)
  
  Meal Master Format by Dave Drum - 15 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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