Subj : Re: Olde TeeVee Recipes -
To   : Carol Shenkenberger
From : Dave Drum
Date : Wed Feb 21 2024 06:32:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

>  DM>> What's A-P flour?

>  DD> Abbreviation for "A"ll "P"urpose

>  DM> Flour for all purposes: ?
>  DM> Reply with examples, Dave.

> https://www.thespruceeats.com/what-is-all-purpose-flour-5201016
>
> will clear your memory banks of mos t questions about A-P flour.

CS> Correct.  I'm not going to define basics of every recipe to Deniis
CS> (sorry Denis but google sesame oil and they will tell you it oil fromr
CS> sesesame).

When I as taking freshman Latin I had a professor with 5 doctorates in
olde Mediterranean languages, Once in a while somone would ask "Why did
they do this"? or "Why didn't they .....". Dr. Wilhelm's answer was a
terse "Dig 'em p and ask 'em".

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roman Egg Drop Soup (Stracciatella Alla Romana)
Categories: Poultry, Vegetables, Herbs, Soups
     Yield: 6 servings

   1/4 c  Extra-virgin olive oil
     2 md Yellow onions, diced
          Salt & pepper
     6 lg Eggs
   1/2 c  Fine grated fresh Parmesan;
          - rind reserved, more for
          - serving
       pn Fresh grated nutmeg
     8 c  Chicken stock
     2 tb Fine chopped flat-leaf
          - parsley

 Set a large Dutch oven or soup pot over medium-high
 heat. Add oil. When it shimmers, add the onions and a
 generous pinch of salt. Reduce heat to medium. Stirring
 occasionally, cook onions for 10 to 15 minutes until
 tender. It's fine if they start to take on a little
 color.

 In a large measuring cup or medium bowl with a spout,
 thoroughly whisk together the eggs, 1/2 cup grated
 Parmesan, nutmeg, black pepper, and a generous pinch of
 salt.

 When onions are tender, add Parmesan rind and stock to
 pot. Increase heat to high and bring to a boil. Reduce
 to a strong simmer. While gently whisking soup with one
 hand, pour egg mixture into pot in a thin stream with
 the other. Once all of the egg mixture has been added,
 turn off the heat. Remove Parmesan rind. Taste and
 adjust for salt.

 Ladle soup into bowls and serve immediately, garnished
 with Parmesan, black pepper, and parsley.

 By Samin Nosrat

 Yield: About 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Was King Kong based on a true story?
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