Text 26950, 65 rader
Skriven 2015-05-13 01:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bbq 650
===============
 RH> Are you going to bring some bbq to the Pond?

Only if I come directly from Q-land. The stuff doesn't
keep forever on its own.

 ML> KC sauce is notoriously sweet - I used to cut it with a
 ML> respectable vinegar hot sauce, and it was still too sweet.
 RH> I'd have maybe tried a drop, then enjoyed the rest of the meat dry.

Wise procedure.

 ML> The city has become a Mecca (do we dare use that word any
 ML> more?) for BBQ enthusiasts to the degree that many places
 RH> As long as people know the context, I've no objection to the word.
 RH> It's been a part of the vocabulary to describe a "flocking to" place
 RH> for many years.

For sure, but things change. A lot of place names have changed
given change in context, so why not locutions like that.

 ML> offer foreign sauces. Brobeck's is famous for doing so; it
 ML> goes so far as to serve Ken's Steakhouse sauce, which is
 ML> from Framingham, MA. It's a KC-compatible sauce, middle of
 ML> the road in all respects, smoke, spice, and sweetness.
 RH> Probably another sauce I'd sample a drop of, then have the rest of the
 RH> meat dry.

It wasn't worth the carbs. Tasted pretty much the same as
KC Masterpiece, maybe a tad less sweet.

 ML> I walked past a Dickey's the other day - would have maybe
 ML> stopped but was on my way to a free lunch.
 RH> Free is very good, was it another bbq meal?
 
Mexican. I spent as much in pills as the food was worth.

Creme Vichyssoise Glacee
categories: soup, classic, not authentic
Yield: 1 batch

6 lg leeks
2 oz unsalted butter
6 md potatoes, peeled and finely sliced
4 c chicken stock or water
Salt
Black pepper, freshly ground
6 fl thick cream
Fresh chives

Wash and trim the leeks and slice the white parts very finely.
Melt the butter in a saucepan large enough to contain all the
ingredients and stew the leeks until soft. Add the potatoes
and stir to mix. Pour in the stock and season with salt and
pepper. Bring to a boil, then simmer 40 min.

Allow to cool a little, then whizz the whole lot in a blender
until smooth. Leave to get cold, and stir in the cream. Check
the seasoning, adding some pepper. Chill thoroughly for 6 hr
to overnight. Serve in nice little bowls with snipped chives
sprinkled on top.

Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright

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