Text 18169, 131 rader
Skriven 2008-12-21 15:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Seal
================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Actually we do more than our proportionate share in the 
 JW> peace keeping field. 

 DS> I'm surprised you didn't realize it.

I knew that much but I wasn't aware the ratio was a whole 10 to 1.

 DS> You didn't mention....
 DS> 30,000 Canadian troops [...] in Vietnam
 DS> NORAD defenses.
 DS> Or how the Canadian forces at Normandy were the only ones who
 DS> actually achieved their objective on D-Day, opening a 
 DS> spearhead that allowed American and British forces to advance
 DS> later.

Yeah I'm pretty proud of our military heritage.

Dare I mention how a handful of country drunks in a ragged ass
militia marched in and set fire to your capitol building when they
got pissed off in 1812? And that you had to whitewash over the
charred, smoky parts. I believe you still have that white house.

 DS> Or how many Americans went north and joined the Canadian military
 DS> in the years before the US formally declared war in WW2

Lots did.   

 DS> Makes me even more pissed off at Washington and
 DS> Ottawa over our current border security.  I liked it much better
 DS> when the checkpoints were friendly and non-intrusive; I hate
 DS> trading real freedom for imaginary security.

Well said.
                                        
The EU no longer has any internal check points at all which greatly
facilitates trade, commerce and tourism.

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

     Title: Pee Green Soup
Categories: Soups
  Servings: 4

           couple of bunches of Green
           things
           cup or two of stock
           small onion (optional)
           Garlic (optional)
           Salt (not optional)
           Pepper

So Green, So Good Well kids, it's totally green stuff time once
again. Asparagus, chives, arugula, etc., etc. If you're like us
you've probably been jonesing for something besides past prime root
vegetables for so long that the first day anything fresh showed up
at the farmer's market you freaked out and bought way more than you
could eat. If you're like us the amount of greens that you're likely
to eat before they turn into a goopy slime bag at the bottom of your
crisper is also alarmingly small.

So now what? I have a fridge full of slightly wilted green things
that cost me a goddamned arm and a leg, what to do? Just throw them
out before my cold box starts to smell like a cabbage fart?

No!

Providing that you can catch your long anticipated greens before
they succumb to nast you can rescue them and your $20 you spent on
them by making a soup so dumb-dumb proof that your cat could make
it.

Whah?

OK. The first rule of green soup is HAVE AN IMMERSION BLENDER. The
second rule of green soup is HAVE AN IMMERSION BLENDER. If you don't
have one you're stupid and I want you to turn off the computer and
think about how many times I've told you to get one.

Green Mine

First thing you have to do is figure out what you're working with.
Ideally you'll have a bunch of wilty asparagus and a bunch of chives
or green onions. This sort of thing is best because you don't really
have to do shit. No chopping, no muss, no fuss, no shit.

If, however, you have say, a bunch of arugula, some creepy fiddle
heads and a bag full of over priced mustard greens from those
jerks with all the plastic storage boxes at Union Square, you'll
have to try harder and first chop up some onions and garlic and
sweat them in a sauce pan. While this happens you can wash and
blanch your greens in salted boiling water. Don't go crazy, they
just need to be softish and they should become bright green. If
they cook too far to the point of olive drab you've going to have a
soup with none of the nice green flavor that you thought you wanted
when you bought them and promptly forgot that they ever existed.

Now that your onions and garlic have sweated you can add a bit of
stock (1 cup should do) to deglaze and heat up in the pan. Then,
after the stock is hot, add your greens and blend the shit out of
the whole thing with your immersion blender. Too thick? Add stock.
Not enough flavor? Add pepper, salt and/or acid in the form of lemon
juice. Just don't over cook the thing. Serve with a dollop of sour
cream and some fryed bits of cured pork product like serrano, bacon
or pancetta.

Man, that shit is fancy!

Note: if you actually have really fresh greens you can do this whole
thing (adding MUCH less stock) but then chill it by adding frozen
stock cubes to it at the end and do it as a cold soup. I stole this
idea from Sean, Cheffie and Dave at Marlow. Do this and people will
think you are Hell-of fancy.

Posted by tom.murder.murder.marcyville


  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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