Text 1122, 102 rader
Skriven 2013-06-01 12:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: going bust 643
======================
 DS> I know what you mean there.  You've seen me at AYCE buffet.  I tend to
 DS> take a small sample of various items, stopping when they might start
 DS> running together.  On subsequent trips, I gather small samples of
 DS> things I've not yet tried and perhaps more of something I thought was
 DS> particularly good.

I tend to do that but focus on meat and shellfish. All but
the costliest and most savory vegetables and starches get a
pass from me.

   Only exception to that might be when they have a
 DS> steamship round that looks rare enough -- then I might fill my plate
 DS> with that on the theory that later visits will not be as appealing.

That so seldom happens. When there's a beef roast I often
wait to the end, when there are only fatty and gristly bits
left, as other than bloody rare, my second favorite is well-
done if fatty and gristly.

Someday I should splurge on a fancy buffet that offers rare
roast, but as these are now running in the neighborhood of $50,
that's not too likely too soon. Maybe we should take a field
trip to a rodizio/churrascaria when Gail is all recovered and
we find ourselves in a protein mood. Otherwise, I may have to
go to Las Vegas, home of the over-the-top buffet, but even
there life is not cheap any more.

 DS> I have seen, and wonder at, the people who fill their plate to
 DS> overflowing on the first trip.  I have also seen things such as a
 DS> woman who had taken two large pieces of chicken and only ate a third of
 DS> one of them.

I hate that almost as much as the proprietors do. Luckily my
eyesight is crummy enough that most of the silliness of others
is invisible to me.

 DS> Ditto -- Mac&Cheese, mashed potatoes, etc. just get left on the steam
 DS> tray.  I do dabble in the deserts though -- something that I've not
 DS> seen you do.

The desserts I like are not worth the pills - tapioca, egg
custard, that kind of thing. An authentic Chinese shinren
doufu maybe, but I am suspicious that the restaurants cheat
(as I do) and use milk rather than soymilk.

 ML> This may be instructive. Please note that paying cash after putting
 ML> down a credit card as a deposit can be really bad for you.
 DS> Not something I am likely to do since I rarely use cash for anything

Something that Nancy apparently does. She no doubt has her
reasons, but from the government document it appears that
any benefit is outweighed by the onerous procedures imposed
by the banks.

---------- Recipe via Meal-Master [Recipe Buster]

      Title: Egerdouce Sauce
 Categories: None
      Yield: 1

      2 tb olive oil
     75 g  onions; roughly chopped
     25 g  each of raisins and currants
    1/2 ts each salt; gournd ginger,
           -mace and saffron
    1/4 ts ground cloves
    120 ml dry white wine
     90 ml wine vinegar
     25 g  sugar
     75 g  wholemeal or wholewheat
           -breadcrumbs
     90 ml water

In medieval Europe, the spits were turned by kitchen boys and were
perioedically dusted with spices and herbs. Since forks were still
almost unknown the slices of meat were eaten in the fingers but
accompanied by sauces. These were laid in small dishes (sauc-ers) along
the tables, and diners would dip the little finger of the right had only
into the sauce and spread it on their meat. This finger was never licked
but carefully wiped on a napkin out of respect for fellow diners.

In the modern kitchen-- any joint of meat can be used, but it should be
well flavoured if the Egerdouce sauce is to be served with it. Cook it on
a spit, a barbecue, or on an open rack in the oven. Sprinkle it lightly
with ground mixed herbs plus a little of any spice that you fancy.

Gently cook the onions in the oil till they are soft. Add the fruit and
spices and cook for a few minutes. Melt the sugar in the wine and
vinegar and add this to the onion and fruits. Simmer all together,
covered for 15 minutes then process or liquids. Return the mixture to
the pan and add the bread crumbs and enough water to make a thick but not
cloggy sauce. Adjust the seasoning to taste and serve with the roast
meat.

from _The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987,
British Museum Publications Ltd.)

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