Text 3166, 93 rader
Skriven 2008-03-01 01:16:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Cheeburger Egg Cream
================================
 -=> On 02-29-08  08:33,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Cheeburger Egg Cream <=-

 DSh> to give it fiz.   Gail's reaction was that its taste reminded 
 DSh> her of a weak Brown Cow -- root beer / chocolate ice cream 
 DSh> float.   I agree.   Did not have the root beer flavor, but 
 DSh> there was a similarity in texture and taste to a float
 DSh> after all of the ice cream has melted.

 DSac> Yep, that's pretty much what they taste like, all right.  The
 DSac> Hershey's syrup is not authentic, though. [g]

   The other interesting side note is that after I had about 1/4th of
   it, the waitress came over and asked how I liked it (I had said that
   I would "try it" when I ordered).   After I gave her my opinion
   (luke-warm, as I presented here), she volunteered that she did not
   care for them.   She also claimed that people had told her that a
   "true egg cream" would have egg in it.   Not true according to the
   research we did, nor your comments when we first brought up the
   subject some weeks / month ago.

 DSac> (Seriously, though, Hershey's chocolate stuff has a kind of
 DSac> "cheesy" flavor note that I never noticed as a kid because I
 DSac> never had any other kind of chocolate.  Now that I've eaten
 DSac> various other chocolates from around the world as well as from
 DSac> local chocolatiers, that cheesy flavor stands out like a dog's
 DSac> balls.

  Never noticed that -- in fact, I think that Hershey's is about the
  only chocolate syrup I have had.   Don't eat or drink much Hershey's
  any more though.   We did recently get the fixings for S'mores and had
  them for dessert over a period of several months until the Hershey
  bars and Marshmallows were gone.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Transylvanian Layer Cabbage
 Categories: Main dish, Vegetable, Pork, Casserole, Hungarian
      Yield: 6 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
     18 oz Pork
      3 lb Sauerkraut
      9 oz Bacon
      9 oz Debrecen sausage
  1 1/4 pt Sour cream
      6 oz Onions
           I garlic clove
           Paprika
           Salt
      4 oz Rice

MMMMM---------------------EUROPEAN MEASURES--------------------------
    500 g  Pork
    800 g  Sauerkraut
    250 g  Bacon
    250 g  Debrecen sausage
    600 ml Creme fraiche
    170 g  Onions
      1    Garlic clove
           Paprika
           Salt
      4 oz Rice
 
  Wash the sour cabbage well and boll with some cured pork bones or
  rinds. Saute some roughly minced pork with the onions (chopped) and a
  little garlic. Then cut the bacon into cubes and fry together with
  the Debrecen sausage, peeled and sliced. Grease a deep fireproof dish
  and put a layer of the boiled cabbage, without any of the liquor it
  was boiled in, into the bottom of the dish. On top of that, put a
  layer of bacon and sausage, then a layer of cabbage. Pour plenty of
  sour cream over it, and season with paprika and salt. Next add a
  layer of boiled rice, then one of the pork, then a layer of boiled
  rice, then one of the pork and lastly a layer of cabbage. Repeat till
  the dish is full. The last layer must be cabbage. Pour more cream
  over it, and bake in the moderate oven for 3/4 hour.
  
  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH c/o Le MarYol BBS Fido 2:324/151.4
  
  From: Ian Hoare                       Date: 08-11-96
  Cooking
 
MMMMM
 


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