Text 33391, 56 rader
Skriven 2010-01-11 17:38:02 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: just say nae 652
========================
-> For some reason this particular message of yours came
-> with this stuff on top (with smiley faces preceding),
-> and it doesn't appear to have gotten to other boards.
-> 
No clue how it got there.  I've been seeing weird things pop up in messages
lately from other sources.  No telling where it came from.

->  ->  RH> I was thinking that they could have peeled the skin and fat off
and
->  ->  RH> tried it out, if necessary.
->  -> Truth.
->  RH> I've done it with pork and chicken before; there's no reason it
->  RH> wouldn't work with duck.
-> 
-> You're telling me, who have been cooking duck since before you
-> were born?

It was either that or rub it in with an age joke.  I figured you weren't in
the mood.
 
->  RH> I'd  heard Irish food was as nastily bland as English or Scots. 
I'm
->  RH> not even sure they'd eat those.
->  
-> The Scots would claim that their cooking (cuisine) is ever so
-> much more refined than that of the other island nations, in
-> large part owing to a traditional alliance with the French.

Would they be right?  All I can think of to back that up is shortbread.  
I can't see any self-respecting Frenchman eating haggis. 

-> Cullen Skink 2

It looks like a classic fish chowder, albeit with the fish overcooked.

-> cat: Scot, soup, fish
-> 
-> 2 sm Finnan Haddocks (or 1 lg)
-> 1 lg onion, finely chopped
-> 2 qt water
-> 1 1/2 pt milk
-> cooked mashed potato to thicken
-> 2 oz butter
-> salt and pepper
-> garnish: cream and chopped parsley
-> 
-> Place the fish and onion in water and bring to the boil. Simmer gently
-> until the fish is cooked. Remove the fish, take off the skin and bones
-> and return to the stock. Simmer for another 20 minutes. Add potatoes
-> to give a creamy consistency. Meanwhile flake the fish roughly and
-> finally add to the soup. Garnish with cream and parsley.
-> 
-> Taste of Scotland
-> ___ Blue Wave/386 v2.30
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