Text 9800, 67 rader
Skriven 2011-04-20 09:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: zinging 233
===================
 JW> I could never learn to like them.
 ML> Which?
 JW> Oh, blood pudding/sausage. The Scottish are OK.

Perhaps fried!

 -=> Jim Weller said to Ruth Haffly <=-
 JW> Yeah, we would drizzle melted butter or bacon fat over all our
 JW> meals. We ran out of those items long before we were low on other
 JW> rations. Rather than radio into base for a supplemental grocery
 JW> order (charter air flights cost a lot) one of the guys took two days
 JW> off work, snowmobiled down to the coast and shot a pair of seals,
 JW> which got rendered.

... after chewing the skins to make them pliable enough
for you to sew your new parkas ...

Actually, I could see drizzling melted butter or bacon fat
over just about any kind of meal.

P.S. Is seal fat good to eat? Tastewise, I mean.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Popcorn
 Categories: Budget, Corn, Snacks, Tv
      Yield: 6 Cups

    1/4 c  Corn- popping
      1 tb Oil

  Put 1/4 cup of popping corn and a tablespoon of oil in a large pot.
  Cover and heat, tossing every 30 seconds or so. After a few min
  the carn should start popping.

  Turn the heat low, and do not lift the lid as very hot corn can pop
  right out of the pan into someone's eye! Shake the pot occassionally
  so that the unpopped corn falls to the bottom.

  After you have heard no more popping for 2 min, open the pot,
  keeping small faces away from it. Serve the popcorn just as it is,
  straight away.

  ** VARIATIONS: Pour about a tablespoon of melted butter or bacon fat
  over the popcorn, and toss. Sprinkle with a little salt as you like.

  ** Tip the popcorn out of the pan and put 2 to 3 tablespoons of dry
  sugar into a hot pan. Do not stir, but heat it gently until it turns
  liquid, tilting the pan occasionally.

   When the sugar has melted, tip the popcorn back into the pan and stir
  until it is thinly coated with the toffee. Tip it onto a tray,
  separating the popped kernals as much as you can. Do not let anyone
  touch it until it has cooled. If you are not going to eat the popcorn
  straight away, put it in an airtight container as soon as it is cold,
  to keep it crisp.

  From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
  Typed by: KEVIN JCJD SYMONS
  U/L 'COOKING' MARCH 25 Y2K

MMMMM


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