Now, I admit it was really rich and decadent, and it's not something I'd serve everyday unless I was trying to kill my husband for his insurance money, but....I don't post my everyday shredded wheat recipes. I post special occasion recipes. I'm careful about what I eat, but sometimes you've got to rock 'n roll.
I got a really negative reply from someone about a soup recipe I poste.
- Thread starter clofthwld
- Start date
Is it right to send negative comments even in PMs? I just don't think it's called for. So there.
This person mentioned that Julia's dead and that before she died she cut back on her cream and butter. She was still like 200 when she died!
Cream and butter. Love. Cream. Butter.
My father was buried with a pack of Marlboros and a can of Miller. I want to be buried with a pint of cream and a pound of butter.
"N"ot mentioning "A"ny "N"ames
This person mentioned that Julia's dead and that before she died she cut back on her cream and butter. She was still like 200 when she died!
Cream and butter. Love. Cream. Butter.
My father was buried with a pack of Marlboros and a can of Miller. I want to be buried with a pint of cream and a pound of butter.
"N"ot mentioning "A"ny "N"ames
Here's another for you, you little critter you. Rich, creamy, decadent:
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (I used reg.white)
sliced or quartered
2 tablespoons chopped fresh tarragon (used dried 1 T)
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard
1 tsp crushed green peppercorns
Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter
in large skillet over medium-high heat. Cook veal until golden, about 20
seconds per side. Transfer to plate. Melt 3 tablespoons butter in same
skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown,
about 3 minutes. Stir in tarragon. Add wine; cook over high heat until
almost all liquid evaporates, stirring to scrape up browned bits, about 2
minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in
mustard and peppercorns. Using tongs, return veal to pan; simmer until
heated through.
Divide veal and sauce among 6 plates and serve.
Makes 6 servings.
Bon Appétit
November 2003
And I added x-tra butter!
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (I used reg.white)
sliced or quartered
2 tablespoons chopped fresh tarragon (used dried 1 T)
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard
1 tsp crushed green peppercorns
Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter
in large skillet over medium-high heat. Cook veal until golden, about 20
seconds per side. Transfer to plate. Melt 3 tablespoons butter in same
skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown,
about 3 minutes. Stir in tarragon. Add wine; cook over high heat until
almost all liquid evaporates, stirring to scrape up browned bits, about 2
minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in
mustard and peppercorns. Using tongs, return veal to pan; simmer until
heated through.
Divide veal and sauce among 6 plates and serve.
Makes 6 servings.
Bon Appétit
November 2003
And I added x-tra butter!
I've been feeling guilty about the butter that flies through this house too. But it sure
hasn't stopped me. I realized yesterday that we have gone through (I can't believe this) 8 pounds in 3 weeks, just the 2 of us. ANd that' not frozen stuff, baked for later. It's all gone.
But it sure does make the flavour. ANd this recipe you just posted looks wonderful. I'm going to try it....if I can find any butter left. Thanks.
hasn't stopped me. I realized yesterday that we have gone through (I can't believe this) 8 pounds in 3 weeks, just the 2 of us. ANd that' not frozen stuff, baked for later. It's all gone.
But it sure does make the flavour. ANd this recipe you just posted looks wonderful. I'm going to try it....if I can find any butter left. Thanks.
Just a word on cholesterol...
I have always eated lots of fat and gunk. But my cholesterol was so good, i.e. Ihad such abnormally high good cholesterol that my doctor said I would never have a problem.
However, a few months ago, she told me that most doctors would be prescribing lipitor for me. In other words, I just went way overboard because I thought I would be safe.
My husband takes it and certainly there are side effects.
I haven't changed anything, but now at least, I think about my intake as I am enjoying myself.
I have always eated lots of fat and gunk. But my cholesterol was so good, i.e. Ihad such abnormally high good cholesterol that my doctor said I would never have a problem.
However, a few months ago, she told me that most doctors would be prescribing lipitor for me. In other words, I just went way overboard because I thought I would be safe.
My husband takes it and certainly there are side effects.
I haven't changed anything, but now at least, I think about my intake as I am enjoying myself.
Ok, here is the deal with PMs and the User Agreement
First of all, I don't have the ability to view the PMs you send to each other. It's just not built into the system, which is as it should be.
However, in the case of serious harrassment, it is possible for me to get a programmer on the case and physically go into the database and extract this data. It's work that I frankly don't have the resources to do unless the case is extreme, but the possibility is there.
Just so everyone knows.
)
I am sorry about whoever was rude to you , clofthewld, I'm disappointed to say the least.(
First of all, I don't have the ability to view the PMs you send to each other. It's just not built into the system, which is as it should be.
However, in the case of serious harrassment, it is possible for me to get a programmer on the case and physically go into the database and extract this data. It's work that I frankly don't have the resources to do unless the case is extreme, but the possibility is there.
Just so everyone knows.
)I am sorry about whoever was rude to you , clofthewld, I'm disappointed to say the least.
(I think that when we write, we sound out our statement with our own inflections but
those don't always transfer with the written words. THe result is an emphasis where it was not intended, depending on the way the reader sees it.
I hope that was so in this case. But regardless, I sure wouldn't lose any sleep over it.
those don't always transfer with the written words. THe result is an emphasis where it was not intended, depending on the way the reader sees it.
I hope that was so in this case. But regardless, I sure wouldn't lose any sleep over it.