maggiethecat

The soup looks wonderful. Thanks for the Taunton link, K. Heh. (No reason, just wanted to type it.)

LOL. Hmmm I'm wondering...I'm not an expert on Hungarian cuisine. Anyone know if the veal/bacon combo is a standard in the land of the Magyars?

Dear Mamster: IP can make your brain rattle after awhile, and it's addictive. At least it is to me. (Yes, I've spent a day or twenty of my precious Biblical span thinking in nothing but limericks. It's a damn sickness!) So it's a joy to write in prose right now. Tokany of veal is a Hungarian stew, using the usual Hungarian seasoning suspects. Sautee two pounds of cubed, floured veal shoulder in a mixture of butter and oil. Remove. Sautee three chopped onions, add a sliced green pepper, 2 sliced carrots, and 3 chopped tomatoes. Add a cup of white wine, cover. Let 'em sweat for ten minutes. Add the veal, 1 T. paprika, s&p, 1/2 t. marjoram, a cup of beef stock (or chicken, or veal), bring to boil, turn down to simmer...bubble gently for 45 minutes. And, in keeping with this month's theme, blanch 6 ounces of chopped BACON, sautee until golden. Add to the pan. Cover and simmer for 20 more minutes. Ten minutes (or so) before serving, add 1/2 pound chopped shrooms. Just before serving, stir in a cup of sour cream and heat through, very very gently. It's a winner, courtesy of the terrific, and of course, out of print, "Larousse Treasury of Country Cooking."

"The art of losing isn't hard to master" Classic iambic pentameter!

Another classic, informative unstuffy wine piece from our own Craig Camp. I love sherry. There was usually a bottle of decent amontillado or oloroso in my parents' liquor cabinet---still is! A sherry aperitif was always offered at cocktail hour, along with the martini and the scotch and soda. But, you're right Craig; my recycle bin is sherry free. It's time to rectify that situation. (And now, when I head to Binny's I am much, much better informed.) Great article.

Thanks for the review, Dean. I'll add another place to the growing list of places I'll try when I can. That scallop/oxtail combo is truly intriguing. And yes, I love it when the server is canny enough to bring an extra spoon. (re: Oyster Purist. Hey, I'm prepared to be swayed! No hot sauce, though.)

Foodblog: Sonnet I When I considered how my lunch was spent Reheating pasta tossed with cheese and mint (Or breakfast butter spread on toasted rye) For something fresh and sweet my soul did cry. So out I dragged the Krups and poured within Some fruit, eggs, sugar, cream (a tot of gin) I churned it up, lost in my happy dream Of scoops of lemon /strawberry ice cream. A bright blue bowl of tiny new potatoes… A salad red with radish and tomatoes. What did we quaff with Tokany veal stew? Two brimming steins of frosty Pilsner U. It's hard enough my daily meals to plan, Shit! Now the food I choose must rhyme and scan.

Three days in iambic pentameter....

You know, dear Sam, your wish is my command, So here 'ya go: new thread, just as you planned. tah duh'

Foodblog: Sonnet I When I considered how my lunch was spent Reheating pasta tossed with cheese and mint (Or breakfast butter spread on toasted rye) For something fresh and sweet my soul did cry. So out I dragged the Krups and poured within Some fruit, eggs, sugar, cream (a tot of gin) I churned it up, lost in my happy dream Of scoops of lemon /strawberry ice cream. A bright blue bowl of tiny new potatoes… A salad red with radish and tomatoes. What did we quaff with Tokany veal stew? Two brimming steins of frosty Pilsner U. It's hard enough my daily meals to plan, Shit! Now the food I choose must rhyme and scan.

Dimensions of taser, please? And are these books of matches? (Detail is important to get it right.)

Iambic pentameter it is. Sheesh. (Not promising quality, here!)

Aren't Vilanelles shorter?

Oh I have slipped the surly skins of beets And pulled the quills of many-feathered things...

Why not a citizen of the great nation separated from us by a common language? Balic? Majumdar? A Scottish Chef? LML?

Good point, and I've done this often, sometimes deliberately;chicken drumsticks pop immediately to mind. A spell in the oven in no way detracts from the crispiness of the coating. And welcome, mpav.

Andrew: You've got my full attention here: do go on. Was the mint simply a garnish, or did it's flavour extend to the cake itself. Hmmm... strawberry/mint/cheese. That could really work. (My mint has metastasised to the point where it's eating small mammals. )

I'm in. I'll try to dream up a birthday cake worthy of the occasion--- Ice cream too. (And funny paper hats, Pin the Tail on the Donkey, and party favors.

I have this fabulous, longing vision of Jaymes and Dean cooking together. Jacques and Julia would be nothing in comparison. Big sigh.

Amen. But, for a fast and dirty version of the real recipe: Oven:400. Make a thick bechamel using 6 T. butter, six T. flour and two cups cold whole milk. Let it thicken nicely, and come to a rolling boil. Turn off the heat and allow to cool for ten minutes. Butter a six cup souffle dish. Grate 6 ounces of gruyere (or white cheddar!) Chop 3 tablespoons of chives. Beat five extra large eggs (He says with a fork, I used a whisk .) Add the cheese, eggs, chives and salt and pepper to the bechamel, stir to mix. Fill your souffle dish, and pop into the oven for forty minutes or so--until puffy and golden. And there 'ya be!

Last night I made "Maman's Cheese Souffle," from "The Apprentice", the Mommy in question being Jeannette Pepin. As noted above, I was spurred to do this my my own Mummy's enthusiatic recco. Because the man I live with doesn't much like eggs, this was a tough sell, but we're both glad I did it. Disclosure: I made half the recipe and used three one cup ramekins instead of the six cup souffle dish appropriate to the full quantity. Because the price of gruyere at my handy supermarket exceeded that of a similar weight in rubies, I substituted sharp white Vermont Cheddar. Well, as always, my Mother knows Best. These babies were so good that I thanked God that I'd listened to the voice that had prompted me to halve the recipe for GF concerns. We would have devoured the whole thing in about three minutes. As Jacques says, it does not soar as high as a souffle made classically with separated eggs and whipped eggwhites---but it comes damn close! Working time: Less then five minutes.

Welcome, Pouncy! 39,479

Noted. Thanks.

Thanks for this detail. Say, three inches wide, five inches deep?

Thanks, Archie, I'll check it out. You're right, it's hard to see the detail. Jinmyo...is a juban a relative of the hippari? I have a pattern for those.