Text 30240, 59 rader
Skriven 2009-10-23 00:00:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Stuff
=================
 -=> On 10-21-09  22:19,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Stuff <=-

 NB> I've got a metal eggslicer that may not look like much but it does a
 NB> better job of slicing and dicing an hard-boiled egg than the newer
 NB> replacement I bought... Lots of fancy molded plastic to look pretty,
 NB> but can't slice like the old one... and takes up more room, to boot! 

I have lost count of the number of plastic and wire egg slicers that we
have broken -- usually by using them to slice mushrooms.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Onion Soup With Browned Garlic (Yum!)
 Categories: Low fat, Soup, Posted
      Yield: 4 Servings
 
      1 c  Sherry or dry white wine
      4 lg Yellow onions, thinly sliced
           Into circles
      8    Cloves garlic, finely
           Chopped
      1 tb Whole wheat or unbleached
           White pastry flour
      4 c  Veggie broth
    1/2 ts Black pepper
           Salt or low sodium soy sauce
           To taste
      6 sl French bread, toasted
 
  These recipes are adapted from the March 1993 issue of Vegetarian
  Times Magazine.
  
  In a large heavy stockpot, heat wine until bubbling.  Add
  the onions and reduce heat to medium.  Cook onions slowly,
  stirring frequently, for at least 20 minutes, until they become
  pastelike.  (If you cook the onions too quickly, they'll taste
  bitter).
  
  Add garlic and continue to cook 5 to 10 minutes until garlic
  begins to look brown.  Add flour, stir well, and cook 2 minutes.
  Add stock and bring to a boil.
  
  Reduce heat and simmer 20 minutes.  Season with pepper and salt
  or soy sauce.  Ladle soup into bowla and float a slice of toasted
  bread on top of each.
  Date:    Mon, 04 Oct 93 16:11:25 EDT
  From:    Sarah Gross <doula@panix.com>
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:02:37, 23 Oct 2009
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