Text 32597, 100 rader
Skriven 2009-12-25 05:01:50 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: humbuggy christmas 575
==============================
 DS> Money + ego + power.  It's an old story with new characters.  People
 DS> never seem to tire of salacious pap.

Who, like, cares. A hole in one or two or ten is the only thing
that should be newsworthy about a golfer, not one in two or ten
holes.

 DS> Marrow bones are nearly useless for sou because there's never 
 DS> enough meat clinging to them to give any real flavor.  Marrow
 DS> bones on their own, though, cut and prepared the way you 
 DS> describe, are a decadent pleasure now sadly unappreciated by
 DS> most people.

Eww, fatty. I was unsadly unable to get anyone to join me
in my sinful feast.

 ML> Report on prescription -> diuretic hydrochlorothiazide. 
 ML> It doesn't work. What does work? Beer, and lots of it.
 DS> I sort of question the beer thing.  Don't you mostly lose
 DS> what you're taking in to begin with?

The effect seems to be real but only at sizable doses of
alcohol. I've been supplementing with Evan Williams in
modest quantity (don't particularly want to become cirrhotic,
either).

The word on Green Street is that hops enhance the alcohol's
diuresis, or vice versa. I'm not completely sure but am
willing to continue the experiment almost ad nauseam.

 DS> Also, have you tried furosemide/lasix?  Works for me, I
 DS> piss all damn day on 40mg.  Stuff's cheap too.

I want to piss only when I want to. There's a happy medium
that should be reachable; unfortunately your run-of-the-mill
young by-the-book Harvard graduate physician is a hindrance
rather than a help in this regard.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hungarian Potato Cakes (Langos Or Krumplislangos)
 Categories: Hungarian, June meyer, Potatoes
      Yield: 6 servings

      4 md Potatoes
    1/2    Envelope of dry yeast
    1/2 c  Warm milk for yeast
    1/2 ts Sugar
  1 1/2 c  To 1 2/3 cups of flour
    1/2 ts Salt
           Lard for frying

  Cook the potatoes in boiling salted water. Peel them and
  immediately mash them. You should have about 1 1/2 cups. Cool.
  Mix the warm milk with the yeast and sugar. Let the starter sit
  for 5 or 10 minutes.

  Mix mashed potatoes with flour and the salt. Start with 1 1/2
  cups and add more flour to make a kneadable dough. Knead dough
  well. Put dough in a bowl and cover.

  Let dough rise in a warm place until double in bulk. About 1
  hour. Roll out the dough with a floured rolling pin on a floured
  board to 1/2 inch thick.

  Cut into rectangles, squares or circles. Prick with a knife to
  keep big bubbles from forming.

  Melt Lard in a frying pan so it is at least 1/2" deep.

  Fry Langos over medium heat. If the lard is too hot they will
  burn, if the lard is to cool the Langos will absorb too much
  lard. You will have to watch them. Let them get a nice color.

  When they are done, rub each Langos with a cut clove of garlic
  and sprinkle with salt and Paprika.

  Serve warm. (Good to accompany Bean or Lentil Soups, or a snack
  with beer or wine.)

  During the long winters when Hungarians needed substantial snacks
  to keep their bodies fueled, a potato dough fried in Lard was a
  good choice. The smell is heavenly, they are smeared with the
  juice of a cut garlic clove and eaten warm. We children would
  stand impatiently around the kitchen waiting to get the first
  cakes out of the pan.

  In Hungarian kitchens the mother would feed the children and men
  first and then she served herself last.

  Regards, June Meyer.

  MM Format by Dave Drum - 01 October 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM

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