Text 12057, 101 rader
Skriven 2014-04-11 19:53:00 av Dave Drum (75324.cooking)
  Kommentar till text 12010 av BURTON FORD (1:123/140)
Ärende: Frim Fram Sauce #1
==========================
-=> BURTON FORD wrote to DAVE DRUM <=-

 BF> Daver

 ->  BF> Ok Dave, what does the Title "Frim Fram Sauce" have to do with the
 ->  BF> recipes posted? Curious Eats need to know.

 dd-> Gots to know your song lyrics -- "I don't want French fried potatoes,
 dd-> red ripe tomatoes / I'm never satisfied / I want the frim fram sauce
 dd-> / With oss-en-fay with sha fafa on the side ... "
 dd-> Words by Redd Evans, music by Joe Ricardel (known as the co-writer of
 dd-> the "Brooklyn Dodger Jump"). First released by Nat Cole in 1945 and
 dd-> recorded by many, many others -  Ella Fitzgerald (with Louis Armstrong),
 dd-> Slim and Slam (Slim Gaillard and Slam Stewart), Les Brown, King Crimson,
 dd-> John Pizzarelli, and Diana Krall (twice). It's been around for a long
 dd-> time for something considered as much a novelty song as Marizy Doats.

 BF> I like Jazz, but only some.  I freely admit that I never heard that
 BF> song, nor of the names Redd Evens, Joe Ricarde, Slim and Slam, King
 BF> Crimson, Pizzarelli. or Krall.   I am familiar with Nat 'King' Cole,
 BF> Ella [saw her in person], and Les Brown and the Band Renowned.

Evans and Ricardel I was not familiar with, nor "Brooklyn Dodger Jump" until I
whistled up the exact lyrics of the song. And learned that what I heard as
"awesome taste" is, in fact, "oss-en-fay". Slim and Slam I know of individually
- not as a duo. John Pizzarelli is the son of Bucky Pizzarelli - and is a
singer and guitar picker who is married to Broadway actress and singer Jessica
Mulaski (with whom he hosts an NPR show called "Radio Deluxe"). Multi Grammy
winner Krall is highly recommended both for being easy on the ears and the
eyes. She's one of Weller's co-Canucks. Ella I never saw in person - but I sent
her a bouquet of posies once upon a .... just because I had enjoyed her singing
and songs for a very long time. I got back a nice thank you note from her which
got burned up in my house fire.
 
 BF> I still know the words to Marizy Doats... two verses!

Eat some ivy, little baby goat. 

 dd-> ... Wine is bottled poetry. - Robert Louis Stevenson

 BF> What a nice quote.

Yes, 'tis.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Neck
 Categories: Five, Lamb/mutton, Wine
      Yield: 2 Servings
 
      1 lb Lamb neck *
      4 cl Garlic; crushed
           White wine
           Extra-virgin olive oil
           Salt & pepper
 
  * I used 1 lb and which I had gotten more. A lot of the
  weight is from the bone.
  
  Remove any excess fat from the neck meat. Do not bother
  removing the bone.
  
  Place in baking pan and rub with olive oil.
  
  Cut slits in meat to slide garlic into or use any natural
  crevasses.
  
  Sprinkle a dash of pepper and salt on top.
  
  Pour about 1/4 cup dry white wine in bottom of pan (opt).
  
  Bake at 350øF/175øC for 30 minutes covered or until cooked
  through thoroughly. You want an internal temperature of
  160øF/70øC for medium done.
  
  When finished cut meat off bone, it will come off very easily.
  
  TIP #1: You can add more herbs if you want to change the
  flavor - but it will do just that - change the flavor.
  
  TIP #2: If adding to a soup, chop into smaller pieces.
  
  Tip #3: The meat alone will not be enough for a main meal
  unless you use more meat or add it as part of a main meal,
  such as pasta. It really depends on how much meat you want
  to eat.
  
  Suggestions for Side Dishes: Italian Green Salad, Vegetables
  
  Recipe by Elizabeth Krause; 2009
  
  From: http://www.simpleitaliancooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Alcohol is a good preservative for everything but brains. - Mary P. Poole
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