Text 17952, 84 rader
Skriven 2008-12-16 08:24:00 av Michael Loo (1:18/200.0)
  Kommentar till text 17915 av Dale Shipp (1:261/1466.0)
Ärende: power o persuasuion 386
===============================
 DS> I can remember getting scorched rice in a pot cooked over a campfire
 DS> during my boy scout days.  Much harder to control that heat to be the
 DS> low simmer that Gail uses on the stove.  From what I recall of the
 DS> taste, I can't imagine doing it on purpose:-}}

It doesn't have to be THAT scorched, just a nice tan to medium
brown on the bottom. Much easier to deal with in an oiled nonstick
pan, as well - then you can usually lift off the crust with a
rubber spatula rather than resorting to the pickaxe method.

 DS> Hmmm, I'll bet you could modify this recipe to be a more favored
 DS> color:-}}
 DS> Title: Red Hot Salad

Blue Cool Salad.

 DS> 6 oz Cherry Jell-O; (2 Pkgs)

Blue raspberry Jell-O

 DS> 4 oz Red Hots Candy

Hall's Menth-O-Lyptus cough drops
.
.
.
eww

 -=> Dale Shipp said to Jim Weller <=-

 DS> I like cinnamon.  I like apple juice, but cannot stand mulled
 DS> cider
 JW> That puts you in a small minority. Does that prejudice extend to
 JW> apple pie as well.
 DS> No.  It is not the apple/cinnamon combination I don't like.  I think
 DS> it is the smell of the hot cinnamon/apple juice that sets me off. 

A subtle distinction, I'd say.

 DS> Perhaps it goes back to my high school biology class.  The teacher
 DS> always did mulled cider in the classroom during holiday season.  The
 DS> smell permeated everything, and I learned not to like it then.  Didn't
 DS> like her much either.

But the power of the human mind in knitting associations and
memories with current perceptions is remarkable. Maybe this has
something to do with why you became a mathematician instead of
a doctor.

Abalone steaks
cat: main, rich
serves: 2

12 Tb unsalted butter, clarified to make about
- 10 Tb clarified butter
1/2 c flour
1 c soft white breadcrumbs from day-old bread
2 eggs, beaten
4 abalone steaks, 4 oz each
1 ts salt
1/4 ts ground white pepper

Pound steaks with the flat of a cleaver or the smooth
side of a kitchen mallet (or other such heavy object)
until they are about 1/3" thick. Bread in flour, eggs,
and breadcrumbs in that order. Season with salt and
pepper. Let stand to firm coating.

Heat half the clarified butter (this is melted butter
with the foam skimmed off the top and decanted to remove
the solids at the bottom; it's a yellow, clearish liquid
of pretty uniform appearance) until it is very hot. Add
two of the steaks and fry over high heat for 2 - 3 min
on a side or until brown on both sides. Remove them to a
warm place, add the rest of the butter and the other two
steaks, and cook similarly. Serve with lemon wedges on
the side (we had deep-sea clam steaks done similarly).

Time-Life Great West cookbook

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