Unicorn (Unicorn@Indenial.com)
Mon, 25 Oct 1999 08:54:50 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Carol Rushing says this really happened to her:
I used to work at a 24 hour convenience store, and as such we were
well stocked with everything from fast food to sundry, and many points
in between. One late night my co-worker and I were going about our
routines when a young man of about 15 or 16 came in. Kathy and I were
behind the counter, which is a circular area with merchandise hooks
built in on the customers side. What I knew, but Kathy didn't was he
had gone to the hot dog area first before walking up to the counter
and standing in front of where we stocked our sundries, i.e.
aspirins, band aids, condoms, etc. The young man asked very politely,
"Excuse me, where are the condiments?" To which Kathy replied "Right
there in front of you", thinking the young man had asked for condoms.
And as if that wasn't enough fun for me, he repeated his query several
times before he finally clarified, and said..."You know, Ketchup....
Mustard....?"
Talk about 3 red faces...theirs from embarrassment, mine from
laughter. Best graveyard shift ever!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Before we get on with this week's menu, I need to clear up a little
problem. I realize that yesterday's recipe for lemon marmalade was
poorly written, and several hundred readers were kind enough to point
this out to me. Here is a new, improved version of the recipe:
Lemon Marmalade
3 lbs (1.5 Kg) lemons
8 to 10 cups (2 - 2.5 L) granulated sugar
Slice the lemons as thinly as possible and discard the ends. Remove
and discard all the seeds. Place the lemon slices in a nonreactive
bowl and add enough water to cover. Let stand overnight. Measure
the lemons and water into a wide, shallow, nonreactive pan. Add
an equal volume of sugar and cook over low heat until sugar is
dissolved. Raise heat to medium-high and cook, stirring frequently
and skimming off the foam as it rises, until temperature reaches 220F
(105C), about 1/2 hour. Remove marmalade from heat. To test for
consistency, drop a little marmalade on a saucer and put the saucer
into the freezer until marmalade is cold, about 5 minutes. Tip the
saucer: the marmalade should just barely run. If too thin, return the
marmalade to medium-high heat and cook, testing often, until it has
reached the right consistency. Put marmalade into hot, sterilized
pint or half-pint jars. Store in refrigerator up to 1 month or, for
longer storage, seal according to reliable canning instructions.
Makes about 4 pints (2 L).
This week we feature some of the favorite dishes of the renowned
international food detective Basil St. Jacques. Here is a meal he
might order at his favorite restaurant, Le Canard Mort.
Basil St. Jacques once pronounced this dish "scintillating, yet
amusingly earthy."
Escargots au Roquefort
3 to 4 dozen snails* with shells
1/3 cup (80 ml) butter
1/3 cup (80 ml) crumbled Roquefort or other good quality bleu cheese
2 egg yolks
A grating of fresh nutmeg
Chopped parsley for garnish
* Canned snails are available in finer supermarkets
Cream the butter and the cheese together. Add the egg yolks and
nutmeg and mix well. Using a small spoon, place a little of the
mixture in the empty snail shells. Add a snail, and press on more of
the cheese mixture. Bake in a preheated 400F (200C) oven for 5 to 8
minutes, until the butter is melted and bubbling. Sprinkle with the
chopped parsley and serve immediately. Serves 6 to 8.
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