Text 25009, 94 rader
Skriven 2015-03-17 13:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: tradition 371
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 ML> Actually, grams or less, probably less. More than I
 NB> Ok, then... decigrams..  ;)

Maybe. I didn't do the Aunt Ah thing and taste more than
a couple times. When something is really inedible, it sort
of jumps out at you, which is what that long-dead seal did.

 ML> hide unadvertised blue cheese, yuck, and sometimes there
 ML> has not been an appropriate vessel or handy napkin to
 ML> deposit the detritus).
 NB> So you were forced to consume it... aw...  ;)

Great emotional and taste-buddal trauma there.

 ML>> The difference between a decent Welsh rabbit and a poor
 ML>> one is actually not all that great. Mostly the bad ones
 ML>> suffer from stringiness, and patience in stirring is the
 ML>> only real skill required, although I use more mustard than
 ML>> most of the amateur cooks there. 
 NB>> You're willing to put in the effort and patience... :)
 ML> Not that much effort, and the patience is of maybe five minutes'
 ML> duration.
 NB> More than some people apparently possess... :)

There's still a Brahmin streak in the organization - you
know, the heads of household have never set foot in the
kitchen, and their wives have done so only to tell the
servants the menus for the week. And among the less
pedigreed, the culinary acumen has not been developed.

Nicholas, being a Greek, was an exception.

 ML>> head table once. The resultant stuff tasted somewhat better
 ML>> than usual, but I am told a couple of the fainter of stomach
 ML>> had netherworld incidents afterward.
 NB>> Sigh.  I suppose it could be a bit much for those not accustomed...
 ML> Yep, even though I would estimate that the final product
 ML> was about as hot as Hormel chili.
 NB> There are some very tender stomachs... some that can't take even
 NB> that... 

It's amazing to me the narrowness of the palate palette of
many, though I can understand how one who has not developed
a tolerance and taste for spicy food might suffer mightily
from food with a heat measurement of 5 or 10 (I actually
doubt that Hormel chili achieves that level).

 NB>> Ah... so there always would be something to fall back on... ;)  Just
 NB>> not necessarily what some would consider food... ;)
 ML> Nor the Welsh rabbit, actually.
 NB> Simply tradition, so one must do... ;)

The tradition used to include oysters on the half-shell,
but that was axed as an austerity measure during WWII
and never came back.

 NB>> Who Called bulletins at Docs, but so far he hasn't been...  I'll check
 NB>> up on them after a while..  :)
 ML> Good. Tell them to show their faces once in a while.
 NB> I've been trying...  ;)  

I sort of wished old Ford was lurking around and picked
up the message himself.

Asparagus Milanaise
categories: French, Italian, Swiss, spring, vegetable
serves 4

2 lb asparagus, trimmed
1 1/2 oz butter
3/4 c Gruyere or other Swiss-type cheese
2 oz butter
4 eggs, optional
1 Tb oil, optional

Steam the asparagus until it is tender.

Melt 1 1/2 oz butter in a large flat pan. Toss the asparagus in this.

Put the asparagus into a buttered ovenproof dish. Grate the cheese
over it. Set the dish aside briefly.

Melt the rest of the butter and heat it over high heat until it
starts to brown. Sprinkle the browned butter over the asparagus.

Broil the asparagus until it begins to brown on top.

Optional: fry eggs in oil and serve with the asparagus; this is
the traditional accompaniment.

Source unknown
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