Text 31640, 78 rader
Skriven 2009-12-01 06:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: November 446
====================
 ML> I'm cutting down a bit these days,
 JW> Probably quite prudent.

I've never been really fond of prudent and used to do quite
well on the high-protein high-fat diet. It was only when I
fell off that particular wagon that troubles happened.

 ML> having had cardiorespiratory scares of late.
 JW> I'm sorry to hear that. Yes, do be prudent.

Never hydrated before, and a few weeks ago started craving
liquids, and kaboom. Now I hear I'm not supposed to hydrate
and in fact am on a 50 oz fluid restriction (not that I ever
drank 50 oz of anything, including booze, in a day).

 JW> This next recipe is to be avoided as well as the bacon burger and
 JW> bacon bun one to follow.

 -=> Jim Weller said to Dave Sacerdote <=-

 JW> I am lucky to have a very food dentist here as well. Now that I am
 JW> 60 the government picks up my some basic dental as well as medical
 JW> so I have no reason not to see him (and his cute hygenists)
 JW> regularly.

A very food dentist, eh. I'm not sure even one of those
would convince me to go.

 JW> See baconnaise and buns recipes in tonight's psosts to complete the
 JW> recipe:

Baconnaise is fine, but where are the buns?

 JW> Title: The Bacon Attack!
 JW> 8 oz pork butt, trimmed of
 JW> gristle, and cut into 1-inch
 JW> cubes
 JW> 8 oz good-quality slab bacon,
 JW> trimmed of rind, cut into
 JW> 1    inch cubes

This looks to me sort of "make your own Spam."
The result won't be so salty, of course, so that
might be a good thing.

TAGLIOLINI WITH SAN DANIELE PROSCIUTTO
cat: pasta, main
serves: 4

1 pn salt
1 lb tagliolini, fresh or dried
1 Tb sweet butter
1/2 lb San Daniele prosciutto (half minced; half in paper-thin slices)
1/2 c light cream
1 ts poppy seeds, if desired, plus more for sprinkling
2 ts freshly grated Parmigiano-Reggiano cheese

Set a large pot of water to boil. Add salt, and let boil again. Cook
tagliolini until slightly firm. While pasta cooks, prepare sauce.

Melt butter over medium heat in a saucepan big enough to hold
the pasta. Add the minced prosciutto. Saute just until the ham
gives off some fragrance. Add cream and poppy seeds.
Stir well, then add cheese and stir well. Remove from heat.

When pasta is cooked, drain thoroughly (do not rinse) and then add
to saucepan. Return pan to heat, and quickly toss noodles and sauce
until well combined.

Serve on warm plates. Using tongs or a pasta fork, fill a teacup or
bowl (6-oz size) with pasta and then carefully turn it onto the
middle of each plate so that a nest of pasta is formed. Cover each
nest with a layer of prosciutto slices and then toss a few poppy seeds
around the perimeter.

NY Times 7/7/99
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