Text 1922, 61 rader
Skriven 2008-02-06 11:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TEACHING ME TO EAT 806
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 GJ> Everyone knows that nasty, dirty terrorists would never travel
 GJ> business class, as they would not "fit in" with those sophistocated
 GJ> travellers, and would be most uncomfortable with choosing the correct
 GJ> knife to use when eating fish, and which for threatening the flight
 GJ> attendant. 

It is said that the 9-11 terrorists were in first class. I don't
know if that's true, but that's the rumor.

 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.
 GJ> I suppose that as their records show that you have flown some 200
 GJ> times since 9/11, without once blowing up or hijacking a plane

Bad record keeping, I guess. 933 is more like.

 ML> These sandwiches were crustless. The Royal Orchid doesn't mess around.
 GJ> Done specially for the dentally-impaired customers?

Rich old Thai people don't have teeth, what can I say.

 ML> Actually, calf thymuses are firmer and preferable. I often order a
 GJ> Something I have not eaten, or seen.  Wouldn't they be rather small?

About the size of a baseball, I think. But you wouldn't know
what a baseball looked like, would you.

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

You Ozzies would mistake guff for useful information, wouldn't you.

Sauce smitane
cat: sauce
yield: 1 batch

4 Tb butter
1 c onion; minced
1 c dry white wine
4 Tb stock
2 c sour cream
;s&p
lemon juice

Brown onion lightly in butter. Add wine and stock and reduce over
high heat until what remains is basically a paste. Stir in sour
cream off heat and simmer very gently until hot. This sauce may
be strained, but I don't do it. Before serving, correct seasoning
with salt, pepper, and lemon juice. A standard sauce for duck or
game birds, a less standard sauce for red meat.

I also have been known to put a sprig of thyme in, but that is
distinctly inauthentic.

Posted 11-12-97
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