Subj : Re: Olde TeeVee Recipes -
To : Dave Drum
From : Carol Shenkenberger
Date : Wed Feb 21 2024 13:21:47
Re: Re: Olde TeeVee Recipes -
By: Dave Drum to Carol Shenkenberger on Wed Feb 21 2024 06:32 am
> -=> 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?
Lol! Well anyways, I post many things with less common ingredients unless
you've lived in Far East Asia. I'm aware of that so I make sure the names can
me googled and give alternatives.
https://www.istockphoto.com/photo/poached-kai-lan-with-light-supreme-soya-sauce
-with-chopsticks-served-in-a-dish-gm1406215826-457845769?phrase=gai+lan
Gai Lan aka 'Chinese broccoli' picture above.
Now going back to the last recipe where I saved the leaves for Dashi Miso Udon
soup with vegetables.
I'll post it stand alone.
xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)
