Text 33566, 86 rader
Skriven 2010-01-16 15:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Wines???
================
-=> Quoting Dave Drum to Jim Weller <=-

 
 JW> From: The-Stupids.com... The Three Stooges Wine Rating System

Part of the missing text:

"But, my friends, there is a dark side. Some wines, without being
actively bad, are bland or clumsy, really more lame than awful.
They're recognizably wine, but poor substitutes for the REAL
experience. Such wines are Shemps.
 
Descending further, the truly bad wines of this world, the real
swill would be Joe Bessers.

A wine that is particularly heinous in a novel manner is deemed a
Curly Joe DiRita.

A wine that makes me throw up after smelling it might be a Mousie
Garner or an Emil Sitka"

 DD> Wally-world Wine

Ranging from Shemp to double Joe Bessers.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Smoked Salmon Lollipops
Categories: Smoked, Salmon, Appetizers
  Servings: 12

    1/4 c  poppy seeds
      4 oz chopped smoked salmon
      4 oz cream cheese
      2 TB minced scallions, with some
           green parts
      1 TB capers, well drained
      1 TB fresh lemon zest
           Coarse salt and freshly
           ground white pepper
      4 oz thinly sliced smoked salmon

Line a small baking sheet with parchment paper, set aside.  Place
the poppy seeds in a small bowl and set aside.

Combine the chopped salmon, cream cheese, scallions, capers and
lemon zest in the bowl of a food processor fitted with the metal
blade and process to combine well.  Taste and adjust the seasoning
with salt and pepper.  Scrape the mixture into a pastry bag fitted
with a medium, plain, round tip.  Pipe 12 small rounds onto the
prepared baking sheet and place the sheet in the refrigerator for 30
minutes, or until the rounds are firm to the touch.

Work quickly, roll each round in the palm of your hands to make a
smooth ball and immediately wrap a smoked salmon slice around the
ball to enclose it.  If the round gets too soft, return it to the
refrigerator to firm up. Place a lollipop stick in the center of
each salmon covered round.  Dip each lollipop into the reserved bowl
of poppy seeds.  Return the lollipops to the parchment line baking
sheet and refrigerate until ready to serve.  You may also freeze the
lollipops.  Place the pops, sticks straight up, in a single layer in
the freezer and freeze for about 2 hours, or until hard.  Once hard,
you can store the pops, in layers separated by freezer paper on
their side in a freezer proof container.  When ready to serve thaw
the pops in a single layer, sticks straight up.

David Burke notes that the lollipops freeze and thaw extremely well,
making them a good rainy day project, leaving you with a great hors
d'oeuvre for spur of the moment entertaining.

From: New American Classics by David Burke

  From: Barbara Leckstein To: Foodwine  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Daschle blames his tax problems on Geithner, who did his returns.

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