Text 10360, 110 rader
Skriven 2011-05-05 20:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NAMES  10505
====================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> the Saxons [...] "pig" and "cow"
 GJ> conquering Normans [...] "pork" and "beef"
 GJ> (and) the present dichotomy between primary producers
 GJ> (of pigs, etc) and townsfolk (eaters of pork) has developed.

In medieval times the Saxons who dealt with the Normans (eg: kitchen
help) learned some French. Those who didn't, didn't.

It has been suggested that the one syllable, four letter words used
even today for body parts, bodily functions and intimate behavior
are vulgar not because of what they describe but because they were
Saxon (i.e. uneducated, uncouth, lower class) words. Those sorts of
subjects just wouldn't come in the course of serving meals, trade
and commerce or tax collection so the Saxons never learned the
Norman equivalents.

 DD> enjoy the spiff

 GJ> (Just don't tell any of my family that I have that extra.)
 
Or Kevin!

 GJ> "knock for knock" agreement, whereby they each pay their own costs.

When that car driver is so clearly 100% in the wrong I think that his
own insurance company will have to pick up the entire tab and might
even have recourse on him for recovery.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ann Oliver's Crayfish Souffle
 Categories: Eggs, Crayfish, Cheese, Dairy
      Yield: 2 Servings
 
      2    Souffle dishes 10.5cm base,
           -& 5cm high sides.
           FOR THE BASE:
    100 ml Crayfish stock,
           -reduced by half to 50ml.
     40 ml Cream
     20 g  Butter
     15 g  Flour, plain
           Nutmeg,
           -freshly grated.
           Salt, sea,
           Pepper, white,
           -freshly ground.
      2    Egg yolk, 61g
           TO FINISH THE SOUFFLES:
     20 g  Shallots,
           -peeled and finely chopped.
     20 g  Butter, unsalted
      1 tb Butter,
           -very soft.
      5 g  Capers, Italian,
           -well drained.
           Crayfish, remaining joint
           -and leg meat, roughly
           -chopped.
     50 g  Cheese, Gruyere,
           -freshly grated.
           Chervil, a few sprigs,
           -stalked & finely chopped
    140 g  Egg white,
           -at room temperature.
 
  Combine the reduced crayfish stock and cream. Put the butter into
  a small saucepan and place it on medium heat. When the butter
  starts to foam, whisk in the flour, cook for one minute, then
  whisk in the cream and stock. Remove from the heat, season and,
  while it is still hot, whisk in the egg yolks.
  
  Weigh a mixing bowl and take note of its weight before scraping
  the base into it and immediately covering it with plastic. Pierce
  a few small holes in the top to allow the steam to escape. Check
  the weight of the base- it should be very close to 130g. If you
  have more, remove it from the bowl before proceeding with
  finishing your souffles.
  
  Saute the shallots in the 20g butter until they are just softened.
  Using t6he additional very soft butter and paying particular
  attention to the tops of the souffle dishes, butter them. Add the
  capers, crayfish and half the cheese to the souffle base.
  
  Preheat the oven to 175 C. Whisk the egg white until it forms soft
  peaks and gently fold it into the mixture. Fill the souffle dishes
  to the line, top with the remaining cheese and cook until golden
  and puffed.

  THIS IS PART TWO OF A THREE-PART MENU USING A 1 kg CRAYFISH
  PART ONE is HOT SOUR CRAYFISH SOUP PART THREE is GRILLED CRAYFISH
  TAIL.
  
  by ANN OLIVER from THE ADVERTISER -Food and Wine section- January
  28th 1998 typed by KEVIN JCJD SYMONS
 
MMMMM

Cheers

YK Jim


... Barnyard character makes bona fide wine geeks swoon.

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