Unicorn (Unicorn@Indenial.com)
Sun, 17 Oct 1999 02:19:40 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
More imported humor, this time from Suzanne Hettenvan in the
Netherlands.
A wife and her husband were having a dinner party for some important
guests. The wife was very excited about this and wanted everything to
be perfect. At the very last minute, she realized that she didn't
have any snails for the dinner party, so she asked her husband to run
down to the beach with the bucket to gather some snails.
Very grudgingly he agreed. He took the bucket, walked out the door,
down the steps, and out to the beach. As he was collecting the
snails, he noticed a beautiful woman strolling alongside the water
just a little further down the beach. He kept thinking to himself,
"Wouldn't it be great if she would even just come down and talk to
me?" He went back to gathering the snails.
All of a sudden he looked up, and the beautiful woman was standing
right over him. They started talking and she invited him back to her
place. They ended up spending the night together. At seven o'clock
the next morning he woke up and exclaimed, "Oh no!!! My wife's dinner
party!!!"
He gathered all his clothes, put them on real fast, grabbed his
bucket, and ran out the door. He ran down the beach all the way to
his apartment. He ran up the stairs of his apartment. He was in such
a hurry that when he got to the top of the stairs, he dropped the
bucket of snails. There were snails all down the stairs. The door
opened just then, with a very angry wife standing in the door way
wondering where he's been all this time.
He looked at the snails all down the steps, then he looked at her,
then back at the snails and said, "Come on guys, we're almost there!!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In classic French cooking, vinaigrette is one of the five "mother"
sauces, on which a host of other sauces are based. In its simplest
form it consists of nothing more that vinegar, oil, salt, and pepper.
It is most often used to dress vegetables and salads, but is also
often called upon as a marinade for meats and fish. Many cooks add a
touch of mustard, and fresh chopped herbs are often added. You can
use any type of vinegar, or you may use lemon juice instead; try
experimenting with herb infused vinegars. Likewise, any type of oil
may be used, but make sure that it is of the best quality. Olive oil
is most often used, but other oils lend their distinctive
characteristics. One of my favorite variations uses raspberry vinegar
and walnut oil. Here is a basic vinaigrette you can use to launch
your own experiments.
Sauce Vinaigrette
1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil
Combine the shallot, mustard, vinegar, salt, and pepper in a small
mixing bowl and whisk until thoroughly combined. Add the oil in a
thin stream, whisking constantly. If the sauce separates before being
used it me be recombined by whisking vigorously for a few seconds.
Makes 1 cup (250 ml).
This archive was generated by hypermail 2.0b3 on Sun Oct 17 1999 - 09:00:02 EDT