Text 36714, 51 rader
Skriven 2010-04-12 21:09:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PAPAYAS  00412
======================
 -=> Quoting Jim Weller to Bill Swisher <=-

 BS> Unfortunately the papayas, also Mexican, we've gotten
 BS> lately are mostly tasteless. 

 JW> Are all papayas tasteless or just the ones they ship to you and me?

It is an unfortunate fact that most tropical fruit loses a lot of its
original flavour by the time it has been picked green, chilled and
shipped to you.  This applies to papaya (pawpaw), custard apple,
mangosteen, most kinds of bananas, rambutan, mango, pineapple, guava,
soursop, and even durian.  You have to go to the tropics and sink your
teeth into warm, juicy fruit picked ripe from the tree, and enjoy.

 JW> ... Sewer rat might taste like the finest pheasant, but I'll never
 JW> know 

Neither will I, having never tried pheasant.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pheasant And Pickled Walnut Terrine
 Categories: British, Pheasant, Chopmeat, Nuts
      Yield: 4 Servings
 
      1    Pheasant
    1/2    Bottle red vermouth
      1 lb Streaky bacon rashers
           Salt
           Black pepper, fresh ground
      1    Jar of pickled walnuts
 
  Remove the meat from the pheasant. Chop into small pieces and
  marinate in the red vermouth overnight. Line a terrine mold with
  bacon. Drain the pheasant meat and arrange half in the mold. Season
  with salt and pepper. Put a layer of walnuts on top and fill the rest
  of the mold with the pheasant. Season. Cover with bacon. Set the mold
  in a bain marie and cook in a preheated oven at 350 degrees for 45
  minutes. When cooked, ease the terrine away from sides of the mold
  and leave to cool in the mold. Turn out for serving.
  
  Jennifer Paterson and Clarissa Dickson Wright From: "Gladys Dinletir"
  <gladysdinletir
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)