Text 597, 57 rader
Skriven 2013-05-14 14:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: healthy 549
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 ML> Funny, I do it so I can appreciate water that is good tasting.
 ML> Health concerns regarding what I put into my system are almost
 ML> always secondary, which sets me apart from many.
 RH> I can drink tap water for the most part and it doesn't bother me.

I drink tap water unless it is from a first or third world country;
the former for industrial contaminants, the latter for organics.
Arkansas is both. So, alas, has Washington DC become.

 RH> I think the woozy and disoriented feeling is normal, just with some
 RH> people it takes longer for the system to clear of the feeling. I don't
 RH> like anesthetics as a whole, because of various not so great reactions
 RH> to them. No trouble waking up but other side effects.

Normal, as you know, doesn't mean you have to like it.

 RH> Long list of ingredients but looks fairly easy to prepare, also looks
 RH> good to eat.

  We tried the new buffalo Brothers Wing & Pizza place
 RH> for lunch, both got the tenders but different sides.

I've not been there but have eaten at Buffalo Wild Wings, which
I guess would be similar.

Sauce americaine for lobster
cat: sauce, San Francisco, American, French, no booze
yield: 1 batch

2 tb Olive or salad oil
1 tb Butter
1 md Onion; sliced
1 sm Clove garlic; sliced
3/4 ts Dried thyme leaves
1/2 ts Dried tarragon leaves
1 cn Tomatoes; (8 oz) drained
2 tb Tomato paste
1 tb Cornstarch
1 c Heavy cream
Liquid from boiling or steaming lobster
- to adjust thickness
1 ts Paprika

In hot oil and butter, in medium saucepan, saute onions,
garlic, and herbs about 5 min. Add tomatoes and tomato
paste, and simmer, stirring, 5 min. Remove from heat.
In small bowl, stir cornstarch into cream to dissolve.
Add to sauce, along with reserved liquid from lobster,
and paprika. Bring to boiling, stirring until thickened.

Recipe by: diane@keyway.net (La Bourgogne, San Francisco)
Posted to recipelu-digest Volume 01 Number 320 by
"Diane Geary" on Nov 27, 1997
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