Text 1834, 127 rader
Skriven 2008-02-04 13:09:58 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TEACHING ME TO EAT 80204
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> But God also made security inspectors at airports to take away those
 GJ> knives.
 ML> On several of my recent UAL flights I have had not one but two
 ML> metal knives in my place setting. Perhaps I was previously vetted

Everyone knows that nasty, dirty terrorists would never travel business
class, as they would not "fit in" with those sophistocated travellers,
and would be most uncomfortable with choosing the correct knife to use
when eating fish, and which for threatening the flight attendant.

 ML> so as to be trusted with these. After all, I haven't been pulled
 ML> aside for the secondary search in the USA since '05, a Northwest
 ML> flight rescheduled from Continental (this may sound recent, but
 ML> it encompasses some 200 domestic flights) and not on United
 ML> domestic since 12/02. This according to my imperfect records.

I suppose that as their records show that you have flown some 200 times
since 9/11, without once blowing up or hijacking a plane, the chances
of you doing it in the future are remote.  You are probably on a
special list of "very low-risk people".

 ML> Delta Airlines used to include apples in paper bag lunches
 GJ> issued to peasant passenger, and then collect them for re-issue on

 ML> You will be happy to know that as far as I can see these apples
 ML> were sold by Delta and now are served on American Airlines,
 ML> apparently by the looks of them the exact same fruit, only a
 ML> couple years older.

A few more bruises and battle scars. You can look out for old friends.
 
 GJ> You have to position the sandwich so that the crust on the bread
 GJ> doesn't line up with the gap, otherwise it will drag bits of the bread
 GJ> and filling out.

 ML> These sandwiches were crustless. The Royal Orchid doesn't mess around.

Done specially for the dentally-impaired customers?

 -=> Glen Jamieson said to Hap Newsom <=-
 
 GJ> A meat dish for dessert??  I know he is often a little unconventional
 GJ> in his food choices, but I would not have thought he would like calf
 GJ> pancreases for dessert.  The last time I ate sweetbreads they were
 GJ> treated rather like brains, crumbed and fried.
 ML> 
 ML> Actually, calf thymuses are firmer and preferable. I often order a

Something I have not eaten, or seen.  Wouldn't they be rather small?

 ML> savory for dessert and like it. Once a chef (at one of Tom Douglas's
 ML> restaurants) gave me some guff for it, but I blew her off.

I think (hope) I don't understand your use of those expressions.  In
Oz-speak "guff" is useful information.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kalbsbries Imperial (Sweetbreads with Paprika Sauce)
 Categories: Offal, Beef, Organ, Sauces
      Yield: 4 Servings
 
      3    Pairs Sweetbreads
           ;cold water
           ;boiling water
      1 ts Salt
      2 tb Vinegar
      2 sl Tongue; thickly sliced
      5 tb Butter
      1 tb Goose liver pate
      3 c  Cooked rice; mixed with-
      3 tb Butter
      2 tb Parsley; chopped
           Salt to taste
  1 1/2 c  Paprika sauce
      3 tb Parmesan cheese
           Green peas for garnish
           Parsley sprigs for garnish

MMMMM-----------------------PAPRIKA SAUCE----------------------------
      1 ea Onion; very finely chopped
      3 tb Butter
      2 tb Flour; sifted with-
      1 tb Paprika
  1 1/2 c  Beef stock
    1/2 c  Heavy cream
 
  Kalbsbries Imperial:
  
  Soak 3 pairs of sweetbreads in cold water for 1/2 hour.  Cover them
  with boiling water; add 1 teaspoon salt and 2 tablespoons vinegar,
  and simmer for 15 minutes.  Plunge the sweetbreads into cold water
  and trim the tubes and membranes.  Press the sweetbreads lightly
  under a cloth. Make small incisions and stud the sweetbreads with
  little wedges of tongue. Use about 2 thick slices.
  
  Saute the sweetbreads in 5 tablespoons butter for 10 minutes, or
  until they are golden.  Cut them in half lengthwise and fill each
  half with 1 tablespoon of goose-liver pate.  Arrange in a shallow
  copper pan 3 cups cooked rice mixed with 3 tablespoons butter, 2
  tablespoons chopped parsley, and salt to taste, and lay the
  sweetbreads on the rice. Cover with 1-1/2 cups paprika sauce and
  sprinkle with 3 tablespoons Parmesan cheese. Bake the sweetbreads in
  a hot oven (400F) for 6 minutes, or until the cheese is browned.
  Surround the rice with green peas and decorate the pan with sprigs of
  parsley. Serve from the pan.
  
  Paprika Sauce:
  
  Saute 1 onion, very finely chopped, in 3 tablespoons butter until it
  is golden.  Add 2 tablespoons flour sifted with 1 tablespoon paprika
  and stir well.  Gradually add 1-1/2 to 2 cups beef stock and stir the
  sauce until it is smooth.  Simmer it for 20 minutes, strain it, add
  1/2 cup heavy cream, and bring it back to just under a boil.
  
  Gourmet's _Old Vienna Cookbook_  ed. by Lillian Langseth-Christensen.
  Gourmet Books, Inc.  1982   ISBN 0-933166-03-6   Typos by Jeff Pruett.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)