It helps to have a torch - a little kitchen
bruling one will do, but frankly, a full-size
propane one such as you'd use for paint stripping
or pipe soldering would be better. Other than
We have the torch, just never tried making our own creme brule'.
You could cheat and put circles of sugar
on a buttered heatproof surface and burn
them, lifting the caramelized discs off
when they've partly cooled. Then you can
just plop them on a regular custard. That's
the way some restaurants do it.
At least you didn't dump the milk over the kid. Make something yummy
out > of it instead.
That would be soaking the kid in mother's milk,
an abomination.
But it would be dumping cow's milk on a human kid--shouldn't that be
kosher, given the circumstances?
I was joking, but the answer is no. The
recipe below, there's no way of making it
Kosher, even though no chicken ever made
milk to begin with.
I use the counter top when doing that, or the kitchen table.
That island work surface was a great thing.
Probably would be, I have other good working surfaces.
One can generally improvise even if no,
but one would rather not have to.
I could go back and hang around and look
artistically unfashionable and see what happens.
Or, just blow it off, as you're doing now.
Though mandarin chocolate sherbet was maybe the
best thing Baskin-Robbins ever came up with.
A matter of personal opinion.
But maybe a Tirolean yodeler would find that
attractive.
It's entirely possible.
That being my point - there's no universal
rule on what goes with what.
I spoke too soon, and it's 14 as I type.
Going to be in the 40s before I leave town,
though.
BRRRRRRRRRRRRRRRRRRRRRR. The 40s will be pure balmy.
Well, tomorrow, it'll be 88 highs and 77 lows
every day for a week, but I will have expended
much time and cash getting there.
proper clothing. And it was a daytime
funeral - if it had been in the evening, men
would have been expected to wear tailcoats
and all the accompanying paraphernalia
Sounds rather snobbish to me.
(spats?). Interestingly, the Bavarians,
Italians, and Israelis didn't have much
truck with me either that day, except, as I
said, for the ones who had lived in the US.
Sounds rather snobbish to me.
No questioning that, but that's the way
a lot of Germans and a lot of upper-class
people are. And most of these were both.
Country Ham
I've also seen this with pickle juice.
All such recipes have an OMG aspect about them.
Seems so.
-
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Chicken Paprika
Categories: Improv, Main dish, Poultry
Yield: 8 servings
2 T Butter
2 T Cooking oil
2 Broiler chickens, cut up
Salt & Peppers to taste
3 md Onions, chopped
1 Garlic clove, crushed
2 T Paprika (Hungarian is best)
2 1/2 T Flour
1 c Chicken broth
2 c Sour cream
Hot cooked noodles
Parsley as garnish
Heat butter and oil in skillet. Season the chicken pieces with salt
and pepper, then brown. Remove and let drain on paper towels.
Cook onions and garlic in remaining fat until soft. Add paprika and
flour, cook and stir 3 minutes. Add chicken broth, then sour cream.
Cook and stir over low heat until thick and smooth.
Replace chicken in skillet. Bake covered at 350 degrees for one hour.
Serve over hot cooked noodles. Garnish with parsley.
Approximate values per serving: 637 calories, 44 g fat, 207 mg
cholesterol, 12 g carbohydrates, 421 mg sodium, 62 percent calories
from fat.
Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV
BBS)
MMMMM
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