Text 33327, 97 rader
Skriven 2013-02-04 06:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: trip has ended 107
==========================
 NB> Fortunately I have a husband that gets past unsightly dishes... mine
 NB> often turn out looking a lot worse than they taste...

Beauty is in the tastebuds of the beholder!

   The last
 NB> dressing/stuffing I made was very gloopy, apparently more liquid than
 NB> expected, maybe from the fresh mushrooms I added... but it tasted
 NB> fine... and looked a lot better when the leftovers were presented...

Sounds like impatience rather than incompetence. That's the
kind of problem that can be fixed with a bit of uncovered
heating right before service.
 
 ML> Card still okay last I checked, and the hotel says that
 ML> it's been sent by Emergency Mail back to Maryland. It
 ML> hasn't shown up yet, and I hope that if it's not back
 ML> here when I have to leave, my brother will have the sense
 ML> to accept it and keep it safe for me.
 NB> One can hope... hopefully it will show up while you are there to
 NB> receive it, though...

There is that. I have to remember to give my brother
instructions, written, explicit.

I've been checking online, but in the last couple days
the Bank of America site has been down, which causes
some anxiety.

 ML> M's note - this is very like what we had on
 ML> the plane, only we didn't get potatoes.
 NB> Did it get served in bowls... that might have been part of the
 NB> presentation problem, it occurs to me...  ;)

It was blopped onto a large oval dish bigger than what
normal portions get served on. I'd say it was over
3/4 lb of food, and as far as I saw those who deigned to
taste it finished it, but many didn't bother tasting.
There's a lovely little sci-fi story about a dish that
some guy invents in mediaeval times that is irresistibly
delicious and also gives the added benefit of eternal
life but looks like brown sludge. I forget the author,
title, and vintage; but this food (though off-white)
was sort of like that. I talked to a guy who was on
first class on this flight, and he said he'd had the
same thing, so there was no discrimination there (though
I don't know what coach got).

==

 NB> Yes, yes, I saw that everyone was recommending beer... ;)  Thank you
 NB> for being my "wine expert"...  ;)   (and somewhat in the spirit
 NB> intended, as well... [g])

In the spirit intended, eh.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Gourmet's Chicken Tetrazzini
 Categories: Chicken, Italian
   Servings: 4

      4 lb Chicken, Cut In Pieces
    1/2 lb Mushrooms, Thinly Sliced
      5 tb Unsalted Butter
    1/2 lb Spaghetti
      2 tb Flour
      1 c  Heavy Cream
      3 tb Medium Dry Sherry
           Nutmeg To Taste
    1/2 c  Parmesan Cheese, Grated

  In a kettle, combine the chicken with enough salted water to cover it by 2
  inches.  Bring water to a boil, and simmer the chicken for 20 minutes or
  until it is tender.  Let chicken cool in the broth, separate the meat from
  the skin and bones, returning the skin and bones to the broth. Cut the meat
  into strips and reserve.  Simmer the broth until it is reduced by half,
  strain through a fine sieve, discarding the solids. Skim off fat. Boil the
  stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan,
  cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they
  are softened.  In a kettle of boiling salted water, cook spaghetti until it
  is al dente.  Drain it well. In a saucepan melt remaining butter over
  mod-low heat.  Add flour and cook the roux, stirring, for 3 minutes. Whisk
  in the reserved broth, cream and Sherry. Bring the sauce to a boil,
  whisking, and simmer it for 5 minutes.  Season with nutmeg and salt and
  pepper to taste. Stir half into the mushrooms with the spaghetti and
  transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the
  center. Add the chicken meat to the remaining sauce, combine well. Spoon
  this into the center of the spaghetti and sprinkle with Parmesan cheese.
  Bake in the middle of a preheated 350øF oven for 25-30 minutes or until
  pale golden in color.  Serve immediately. A 1955 Gourmet Mag. favorite.

MMMMM

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