Subj : Re: Olde TeeVee Recipes -
To   : Carol Shenkenberger
From : Dave Drum
Date : Wed Feb 21 2024 06:32:00

-=> 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?
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