SC - Deep fried fat, covered in fat (was: Humoral theory)
Sue Clemenger
mooncat at in-tch.com
Sun Apr 30 00:42:29 PDT 2000
Hey, Balthazar, what's a "knob" of butter? I've always wondered, since I
have a few British Isles cookbooks, and the term is frequently used.
I've never seen it mentioned in any equivalency charts or anything....
- --Maire
CBlackwill at aol.com wrote:
>
> In a message dated 4/29/00 3:45:46 PM Pacific Daylight Time, troy at asan.com
> writes:
>
> > but generally lose the momentum when
> > > confronted with a tantalizing piece of cheese wrapped in bacon and deep
> > fried
> > > in fat. Num Num!
> > >
> > > Balthazar of Blackmoor
> >
> > Hey, don't get me wrong. I love all the components therein, and if
> > sufficiently hungry could cram down almost two ounces of the lipidinous
> > delights. It's just, well, too much of a good thing. Kinda like eating a
> > stick of butter.
>
> Um...guilty. I'm not proud of it, but I do have a rather profound fondness
> for unsalted butter. One knob for the sauce, and one for the Chef...
>
> >
> > Another consideration is what you eat this with... maybe with a good
> > salad of, say, watercress, endive and Boston lettuce, maybe a
> > mushroom-stock vinaigrette (sherry vinegar, ooh baby!), I'd have less of
> > a problem than with the dish showing up as an accompaniment to a shell
> > steak.
>
> Agreed. Your dinner shouldn't be served with a complementary "medic alert"
> bracelet.... Nor should your waiter be seen warming up the defibrulator in
> the service alley...
>
> Balthazar of Blackmoor
>
> Words are Trains for moving past what really has no Name.
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