Text 8546, 82 rader
Skriven 2014-01-07 02:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: roundTheChuckWagon 30
=============================
 NB> Butter and milk definitely make grits more tasty...  ;)  Maybe the
 NB> smoky aspect wouldn't hurt either...  ;)

It increased with storage and the next day was pretty
inedible, so the leftovers went out with my approval
and actually endorsement.

 When one makes it in the
 NB> nuker, one doesn't have to stir so assiduously... and things aren't so
 NB> likely to burn...  ;0  

She was not pleased with the nuke idea, but I'm sure it would
have been at least as satisfactory and less troublesome.

 ML> I deliberately underseasoned everything, as I was in the biz
 ML> of pleasing folks rather than burning their mouths off.
 NB> And people can always bring the heat up to their own levels, if
 NB> desired... ;)

There were Louisiana and Tabasco and piri-piri for the asking.

 ML> couple cups remained. I was going to salvage these, but as
 ML> soon as I turned my back somehow they had been fed to the pig.
 NB> Apparently the nay-sayer(s) didn't want to take any chances that
 NB> they'd have to eat their words...?

I think the naysayer(s) really didn't like even the idea of limas.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Noodles with Limabeans
 Categories: Cyberealm, Side dishes, Ethnic
      Yield: 4 servings

      9 oz Eggnoodles,small kind
           Water, salt
    1/3 oz Mushrooms, dried
      5 lb Limabeans, fresh or
     11 oz Frozen Limabeans
  3 1/2 oz Celeryroots
      3    Medium Carotts
      6 oz Canadian Bacon
      2 oz Butter
  1 1/2 oz Oliveoil
      6 oz Vegetablebroth
      1 bn Savory, fresh
  3 1/2 oz Heavy Cream
      2    Eggyolks
           Salt,pepper to taste
    1/2 ts Nutmeg, grated

  1. Soak the mushrooms in 50 ml cold water

  2. Clean the beans, carotts and celeryroot.Cut the carotts in slices
  and the celeryroot into thin strips.Cut the bacon into thin strips
  too.

  3. Heat butter and oliveoil in pot and add the celery, tomatoes andd
  bacon.

  4. Add the drained mushrooms and the vegetablebroth, cover and simmer
  for 7 minutes.

  5. Add the beans and the savory and simmer another 3 minutes.

  6. Take the vegetables and bacon out and keep warm.

  7. Mix the cream into fond and let simmer 10 minutes uncovered.

  8. Fold in the eggyolks and season to taste.

  9. Mix the cooked, drained noodles and the vegeatbles all together,
  discard the savory.

    From Aktuelle magazine

  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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