Text 2518, 52 rader
Skriven 2013-07-18 05:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: 879
===========
 DD> I've told you before (cynicism aside) that the answer to questions
 DD> like that is $$$.
 DD> Always, follow the money.
 
You're not the only person who has vouchsafed this wisdom.

What my implied question was - why is it ever thus, the
company with the crap reputation and that is perennially in
and out of financial trouble and even bankruptcy gets to
buy the one with the good name and the better product?

I know what you're answer will be, but there really should
be more to it than that.

-Begin Recipe Export- QBook version 1.00.14

Title: Homemade Herbed Orange Oil
Keywords: Oil, orange, herb, homemade

1 Navel orange
Boiling water
2 long leafy fresh thyme sprigs
2 long leafy fresh sage sprigs
6 whole black peppercorns
Mild olive oil; [use extra-virgin]

1.  Preheat the oven to 225F.  Using a vegetable peeler, remove the
zest from the orange in long strips, avoiding the bitter white pith.
Place in a heatproof bowl, cover with boiling water and drain well.
Place the zest on a baking sheet and bake for 10 minutes, until
partially dry but not browned.

2. Rinse the thyme and sage sprigs in cold water, shake off excess
water and spread on a baking sheet. Bake for about 30 minutes,
until thoroughly dry but not discolored.

3. Drop the peppercorns into a clean dry bottle and, usings tongs,
add the hot orange zest, thyme and sage. Pour in the oil and cork or
cap securely.

Prepare the oil early on as the flavors take at least a month to
develop. They will keep at room temperature for about 3 months. Store
in a cool dark place.

Source: Food & Wine - December, 1993
From: Michelle Bass                   Date: 11-06-93

-End Recipe Export-  Chipped from the bottom of Sharon's Igloo   ^^oo^^

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)