Text 23928, 102 rader
Skriven 2009-05-10 06:54:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Alternative History
===========================
-=> Michael Loo wrote to Jim Weller <=-

 ML> If the Axis hadn't been led by a crazy man, we'd be
 ML> speaking Deutsch today.

 JW> And if he hadn't double crossed Russia and invaded, creating two
 JW> fronts he might have pulled it off despite his insanity.  Not a
 JW> pleasant thought.

 ML> There's a big market for contrafactual history these
 ML> days. It irritates the heck out of me, but a lot of
 ML> people really seem to enjoy it, having some of the
 ML> premier writers of the day mulling about the what-ifs
 ML> of history - if Stalin, or Napoleon, or Hitler had
 ML> been sane, or if Thomas Jefferson, Benjamin Franklin,
 ML> and George Washington had not.

Or if America had not fought the Revolutionary War ... see "The Two Georges" by
Richard Dreyfus (of American Graffiti) and (Professor) Harry Turtledove - a
whacking good adventure/detective novel.

I am one of those who enjoys the "Alternate History" genre ... probably because
when I was a kidling I often daydreamed about "what would happen if ... ?"

I am heartily glad that premier writers and historians (like the aforementioned
Professor Turtledove, Eric Flint, David Drake, Steve Stirling, et al) are
making a good buck at writing such. For, in addition to providing a pretty good
story they also provide excellent historical insights into the period being
written about. Not mention exercising one's brain in separating truth from
speculation.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Custard
 Categories: Vegetables, Bread, Cheese
      Yield: 6 servings
 
      1 c  Panko
      5 tb Butter
    1/2 c  Fine minced onion
    1/4 ts Salt
           Pepper
           Few gratings nutmeg
    1/2 c  Grated Swiss cheese
      5    Eggs
      1 c  Milk; brought to a boil
      3 lb Asparagus; tough parts
           - removed, blanched
 
  This is a classic custard, adapted from Julia Child's original
  "Mastering the Art of French Cooking." It may be made with other
  chopped cooked vegetables, such as cauliflower, Brussels sprouts,
  broccoli or spinach.
  
  Preheat oven to 325 degrees. Coat a 6-cup souffle mold or oven-proof
  casserole with cooking spray. Coat the inside of the mold with 1/3 cup
  of the breadcrumbs, shaking out excess.
  
  Melt 1 tablespoon of the butter in a small saucepan over medium heat.
  Add the onions, cover and cook for about 10 minutes, until translucent
  but not browned. Transfer the onions to a large mixing bowl. Add salt,
  pepper, nutmeg, the cheese and remaining breadcrumbs. Beat in the
  eggs, 1 at a time.
  
  Melt the remaining 4 tablespoons butter in the hot milk; add to the
  onion mixture. Cut the asparagus into 1/2-inch pieces and add to the
  custard.
  
  Pour the custard into the prepared mold. Place the mold in a baking
  pan. Pour enough very hot water into the pan to come about halfway up
  the sides of the mold.
  
  Bake for 35 to 40 minutes, until a knife inserted into the center of
  the custard comes out clean. Let cool at least 5 minutes. Run a knife
  around the rim of mold and invert the custard onto a serving plate.
  Or serve directly from the mold. Surround with a bechamel sauce
  seasoned with chopped fresh herbs, Mornay sauce or other cheese
  sauce, if desired.
  
  Serves 6
  
  Note: The custard may be baked in individual souffle molds or custard
  cups. Reduce the cooking time to 25-30 minutes.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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