Text 13207, 151 rader
Skriven 2014-05-11 10:10:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Protein or Protean?
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I see from the signage that the Double Down has returned to the local
 DD> Kentucky Fried Colonel's for a "limited time".  Hmmmmmmmmmmmmmmm ....

 ML> A good idea - as with the green Mcshake and the McRib, there
 ML> is a substantial novelty and curiosity value, plus a few
 ML> true believers who won't be satisfied until there's a reissue.
 ML> Anyhow, the Double Down was, for KFC, not altogether bad.

McRonnie's used to have Bratwurst in the fall ... but, not lately. I sorta miss
them. More so than the McRib and its cloyingly uber-sweet sauce. Or the
"Shamrock" (emphasis on the "sham") shake. The brats were a pretty honest
Wisconsin-style brat on a typical soft-white hot-dog bun (like they do the
lobster roll in) and you could get onion and mustard on it. 
 
 DD> The only lasagna-like dish I care for is moussaka made with potatoes
 DD> and bechamel rather than eggplant and red gravy.

We'll probably never agree on this - as we don't on humour. You like eggplant.
While it is not quite as abhorrent to me as okra or grits, I'd as soon feed it
to the pigs or something and eat the pork that results.
 
 ML> I like them better than I'd like the ingredients separately,
 ML> but to me moussaka made with potatoes is an abomination. It
 ML> should be eggplant, red gravy, bechamel, and lots of MEAT.

Agreed on the meat and bechamel. To me a moussaka is much like a Greek
Shepherd's Pie with sliced spuds subbing for the mash. Probably invented by a
Greek sailor with an Irish boyfriend.  Bv)=
 
 DD> If I am at a buffet I won't go near the bread(s), including French Toast,
 DD> pancakes, toast, etc. The sole exception being cinnamon rolls -  and only
 DD> one of those in deference to my extra-sweetness.

 ML> They're a money-losing proposition anyhow (for the diner).

 DD> I figured that out early on.

 ML> I sniff at people who load up on bread and rubber noodles
 ML> when there are lovely protein foods to be had; on the other
 ML> hand I've been known to pay six-pack prices for a single
 ML> beer at a bar.

 ML> Who was it who wrote about the "ritual bunning of Asimov?"
 DD> No one as far as St. Google and Uncle Bing can find out. "Your search
 DD> - "ritual bunning of Asimov" - did not match any documents."

 ML> Must be under copyright. Okay, here's what I remember.

Google and/or Bing will show you excerpts under the "fair use" doctrine if they
find the phrase. They will also note the source ... and if it's for sale list
where it can be bought so that they make a pfennig or two if you click the
ink.
 
 ML> There's this Evergreen Society made up of people who have
 ML> been altered to be immune to all disease and degeneration
 ML> so they live preternaturally long lives, though they are
 ML> still subject to trauma, and each year they gather someplace
 ML> to have a banquet, at which at some point a picture of
 ML> Asimov is projected on a screen and people throw bread at
 ML> it (this is the only really stupid part of the story and
 ML> is obviously an in-joke). Which reminds me that some
 ML> people have a grilled sirloin sandwich every Mardi Gras:
 ML> it's a ritual bunning of the steak.

 ML> At this particular meeting there is an assassination
 ML> attempt, plus the first man to be be altered shows up,
 ML> and when he's noticed, all the people get up and chant
 ML> "Who led the way? George [Gray or Cray or something].

 ML> Other bits I recall:

 ML> Mortals are called "mayflies" by their privileged superiors.

 ML> There's actually a secret race of immortals who have
 ML> dispersed all over the world and occasionally use this
 ML> occasion to meet clandestinely, working as catering help.

Sounds like something I'd probably like to read. Pretty tongue-in-cheek.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zucchini Moussaka
 Categories: Squash, Lamb/mutton, Vegetables, Dairy, Cheese
      Yield: 6 servings

      4 tb Olive oil; divided
      6 md Zucchini; sliced longways
      6 tb Sweet butter; divided
      1 lg Yellow onion; fine chopped
      1 cl Garlic; minced
  1 1/2 lb Lamb shoulder; ground
  1 1/2 ts Dried oregano; crumbled
      1 ts Salt
    3/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Black pepper
      4 tb All purpose flour
  1 1/2 c  Milk
      8 oz Feta; crumbled, divided
      1 lg Egg; lightly beaten

  In a heavy, 12" skillet heat 2 tablespoons of the oil over
  moderate heat for 1 minute. Saute the zucchini in batches
  until lightly browned on both sides, adding remaining oil
  as needed. With a slotted spatula transfer zucchini to a
  platter lined with paper towels.

  In the same skillet add 2 tablespoons of the butter over
  moderate heat. Add onion and garlic and saute, stirring
  for 1 minute.

  Add the lamb, oregano, salt, cinnamon, nutmeg and pepper.
  Cook uncovered, stirring occasionally, until the lamb is
  brown, about 7 minutes. Drain off fat.

  Heat oven to 350oF/175oC.

  In a small heavy saucepan melt the remaining butter over
  medium-low heat.

  Whisk in the flour and cook, stirring constantly, for 2
  minutes. 

  Gradually add the milk and egg, stirring constantly, until
  the sauce has thickened--3 to 4 minutes.

  In a greased, 13" X 9" X 2" baking dish arrange half of
  the zucchini in an even layer. Top with the lamb mixture
  and half of the feta cheese. Cover with the remaining
  zucchini and feta. Pour the sauce over all. 

  Bake uncovered until golden and bubbling--50 minutes to 1
  hour.

  Source: Sam Waring

  Yield: 6 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... You take romance -- I'll take Jell-O. - Ella Fitzgerald
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)