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Text 35251, 131 rader
Skriven 2010-02-27 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TROUBLE OIL 842 00227
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> we survive on pork shoulder, sauerkraut, potatoes, turnips and pork
 JW> bone pea soup.

 GJ> And moose face!

Yep, that too.

I also have a moose spine cut into sections small enough to fit my
stock pot to play with too. 

 GJ> Hopefully you will sell 2 houses, and so build up a
 GJ> reserve.

Hopefully I'll sell four a month from now until October. It is time
to re-stock my wine cabinet.

 GJ> I see in our financial reports that house prices here have
 GJ> been continuing to increase at about the same rate that they have been
 GJ> falling in USA. What are they doing in Canukstan?

We had a dip from Oct 2008 to April 2009, mostly out of fear that
the global recession would hit us too. It didn't. But for a half
year prices dropped 6% and volume was off 25% with my own income
down 50% because I do a lot of commercial which ground to a complete
halt.

Some parts of Canada dependant on export sales to the US took a
severe hit, mainly industrial southern Ontario (cars and parts) and
the interior of B.C. (forestry and lumber).

 JW> three tips on preparing yellow turnips

 GJ> _Now_ you tell me!

I just learned myself.  

 GJ> roasted them in the oven (then) peeled them.

Try peeling first, cubing, soaking in slightly sweet and salty water
for an hour or more or par boil 4-5 minutes. Then roast, steam, boil and
possibly mash as you see fit.

 GJ> BTW, do you know what a "Dutch Wife" is?

I do and it is very rude!

Here's a truly fancy turnip dish. (I think they are calling for the
small mild white ones here, not rude old rutabagas.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Truffled Potato and Mushroom Soup
 Categories: Soups, Vegetables, Mushrooms, Chicken, Potato
      Yield: 6 Servings
 
      1 lb Red potatoes; or
           Yukon Gold potatoes;
           Peeled
      2    Turnips; quartered
      1 lb Mushrooms; assorted, wild
           (shitakes, crimini, morel,
           Porcini, etc.)
      2 oz Dried porcini mushrooms;
           Soaked in water
           (for at least one hour)
           Parmesan cheese; shaved
      1 qt Chicken stock; or
           Vegetable broth
           Truffle oil
           Truffles; optional
           Cream, heated; (about 2 C)
           Butter
           Olive oil
           Kosher salt
           White pepper
           Black pepper; freshly
           Ground
 
  Boil potatoes whole with quartered turnips, which take longer.
  Heat 2 cups cream and 3 T. butter and mash the potatoes and
  turnips together, adding the cream/butter mixture a little at a
  time until it is creamy. Different potatoes absorb moisture
  differently so you have to stop adding liquid at the consistency
  you like. Season with salt and white pepper, and add the truffle
  oil a drizzle at a time until the truffle aroma permeates the
  mixture.
  
  Slowly saute the mushrooms in equal parts butter and olive oil
  (usually about 2 T. each). Add the stock and the reconstituted
  Porcine. You can use the broth from the soaking of the dried
  mushrooms also but be careful to add it in slowly and not use the
  dredges, which can be sandy. Heat through.
  
  To serve spoon a helping of the potato/turnips in the middle of a
  heated soup bowl. Surround with the mushroom broth. Top with shavings
  of Parmesan and, if it's in the budget, dainty sliced truffles.
  
  TIP: you can do without the truffles, but you need to spring for the
  smallest bottle of truffle oil you can find.
  
  Recipe By: Lou Jane Temple, A Stiff Risotto (1997)
  
  "Suddenly the table was lulled into silence by the smells emanating
  from the soup bowls in front of them. Enough sliced truffles to choke
  a horse were sitting on top of a mound of potato puree infused with
  truffle oil. Around the potatoes a broth laden with wild mushrooms
  floated like a moat. Curls of Quality Parmesan cheese topped the
  dish. "And they called this mere potato soup" on the menu.

  From: Soup by Todd English, Boston.

  From: Kitpath
 
MMMMM

Cheers

YK Jim


... Recession: McDonald's asks, "Can you afford fries with that?"

(A Dutch wife is a blow up sex doll.)



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