Text 25205, 82 rader
Skriven 2009-06-22 17:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: obnoxious&snobby 722
================================
-=> Quoting Nancy Backus to Michael Loo <=-

 NB>> can get halfway decent sushi (what my son calls survival
 NB>> sushi) at most Wegmans markets...  :)   So much for it being
 NB>> snob stuff around here...
     
 JW> Yeah, it's pretty mainstream these days.
 
 ML> Sushi is snob stuff from day 1.

It needn't be unless it becomes fetishized. Until then its just
(good) food.

 NB> called California Rollin'

Anything with a cute name or featuring Claifornia rolls = fail on
the White Cool Stuff List. [g]

Funny how sushi, wine, coffee and tea all make the "Stuff White
People Like" list but bbq, chili, pizza and burgers makes the "Stuff
Regular People Like" list.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: [BFT]  Surrey Lamb Pie
 Categories: British, Lamb
      Yield: 4 servings
 
      8 sm Lamb chops, trimmed
           Seasoned flour, for dusting
     25 g  Butter (1 oz)
      2    Onions, sliced
      2    Lambs kidneys, cored and
           Sliced
           Salt and black pepper
      1    Sprig Fresh mint or
           Rosemary
    300 ml Lamb stock (1/2 pint)
    225 g  Mushrooms, sliced (8 oz)
    225 g  Shortcrust or puff pastry (8
           Oz)
           Milk or beaten egg to glaze
 
  Originally this pie was made with mutton chops and topped with a
  thick layer of mushrooms rather than with pastry.
  
  Preheat the oven to 180 C / 350 F / Gas 4. Dust the chops generously
  with seasoned flour. Heat the butter or oil in a frying pan and
  brown the chops on both sides.
  
  Arrange the chops in a 1.2 litre (2 pint) pie dish and scatter the
  onions on top. Add the kidneys and season lightly. Add the sprig of
  mint or rosemary.
  
  Pour the stock into the frying pan and heat through, stirring to
  take up the residue of flour, then pour sufficient over the pie
  filling just to cover.
  
  Arrange the mushrooms in overlapping layers to cover the filling.
  Roll out the pastry and cover the pie, decorate with the trimmings.
  
  Glaze with milk or beaten egg and cook for about 40 minutes or until
  the pastry is crisp and golden. Serve with mashed potatoes, carrots
  and a green vegetable.
  
  The British Food Trust
  
  www.greatbritishkitchen.co.uk
 
MMMMM


Cheers

YK Jim


... I've been blog-meme swarmed.

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