Text 30359, 70 rader
Skriven 2015-08-30 02:59:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 30320 av Michael Loo (1:123/140)
Ärende: Re: pizza 151
=====================
 -=> On 08-28-15  07:47,  Michael Loo <=-
 -=> spoke to Dale Shipp about pizza 151 <=-


 DS> I can report that it was decent, albeit quite an effort for you in the
 DS> making.

 ML> Agreed. On those rare occasions when I am entrusted with
 ML> a cauliflower in the future, I think a simple steaming
 ML> and mashing with lots of butter will have to do.

Or just break it up and eat it raw?
 
 ML> Actually, maybe next year's pizza experiment might
 ML> include real bacon and vegan fake cheese.

Personally, we are not much for many of the various pizza combinations.
Our standard is pepperoni, green pepper, onions and perhaps spicy
sausage.  Sometimes mushrooms also.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Legal Seafood Clam Chowder
 Categories: Seafood, Chowder, Copycat
      Yield: 4 servings
 
      4 qt Littleneck clams (about
  1 2/3 c  Cooked and chopped)
      1    Clove garlic, chopped
      1 c  Water
      2 oz Salt pork, finely chopped
      2 c  Chopped onions
      3 tb Flour
  1 1/2 lb Potatoes, peeled, and diced
           -into 1/2-inch cubes
  4 1/2 c  Clam broth
      3 c  Fish Stock
      2 c  Light cream
           -Oyster crackers (optional)
 
  Clean the clams and place them in a large pot along with the garlic
  and water. Steam the clams just until opened, about 6 to 10 minutes,
  depending upon their size. Drain and shell the clams, reserving
  the broth. Mince the clam flesh, and set aside. Filter the clam broth
  either through coffee filters or cheesecloth and set aside.
  In a large, heavy pot slowly render the salt pork. Remove the
  cracklings and set them aside. Slowly cook the onions in the fat for
  about 6 minutes, stirring frequently, or until cooked through but not
  browned. Stir in the flour and cook, stirring, for 3 minutes. Add the
  reserved clam broth and Fish Stock, and whisk to remove any flour
  lumps. Bring the liquid to a boil, add the potatoes, lower the heat,
  and simmer until the potatoes are cooked through, about 15 minutes.
  
  Stir in the reserved clams, salt-pork cracklings, and light cream.
  Heat the chowder until it is the temperature you prefer.
  Serve in large soup bowls with oyster crackers on the side.
  
  Serves 8
  From: Hilary@camalott.Com             Date: 05-07-00
  Rec.Food.Recipe
 
MMMMM


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