Text 23709, 65 rader
Skriven 2012-04-14 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: badIdeas 539
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I am no fan of 11 oz "pints" and 22 oz "quarts" either.

 ML> Who started this

I have no idea. The terms are old ones. An 11 oz bottle fills a 12
oz glass nicely and makes a good single serve but it's certainly not
anybody's idea of a pint, anywhere.

 JW> Imitation British pubs here sell real pints... 20 oz imperial
 pints.

 ML> Unless they charge pound for dollar, you should give such
 ML> places, no matter how ersatz, more of your custom.

They do seem to charge by the pound! [g] But I like the atmosphere
and generally like their choice of drafts. The food is sort of hit
and miss between places. Generally good fish and chips but the steak
and kidney pies have no kidneys in them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Albert Sauce
 Categories: British, Sauces, Beef, Dairy, Eggs
      Yield: 4 Servings
 
      3 tb Grated horseradish
    1/4 pt Light beef and vegetable
           Stock, strained
    1/4 pt Melted butter sauce
    1/4 pt Cream
      1 oz Fine white bread crumbs
      1    Egg yolk
    1/2 ts English mustard, mixed to a
           Paste with vinegar
 
  Gently boil the horseradish in the beef stock for 20 minutes.
  Gradually stir in the melted butter sauce, then the cream and
  finally the bread crumbs. Do not pack down. Put over low heat and
  reduce the sauce down to a creamy consistency, stirring all the
  time. Strain through a sieve, scraping hard with a wooden spatula.
  Replace in saucepan, rewarm and bind with the egg yolk over low
  heat. Do not reboil. Season. Add the mustard and mix well. Serve
  at once with braised beef.
  
  From: Seven Hundred Years of English Cooking by Maxime McKendry.

  From: C. L. Gifford
 
MMMMM
 



Cheers

YK Jim


... I've compiled evidence in my case against fast food fish sandwiches.

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