because at one point perceived genuineness of label was
considered a strong implicator of genuineness of fiddle.
Or perhaps the genuineness of the fiddler?
Rhere was this Italian guy who moved to London, Nardini or
Locatelli or something, who gave concerts using a crappy
instrument, and everyone thought, what a sound, it must be
an amazing violin! and periodically he would sell it off,
and typically the buyer wouldn't be able to get it to
sound well, because this guy was really a very good
player and could get blood out of a stone, as they say.
Oh, I remember, Veracini. Early 18th century. Despite this
custom, he lived a normal life span. You could look it up.
Basically, just a way to dress up left over lentils -- if you have any.
I'd have cooked the lentils in a similar spicing scheme
to begin with. Who cooks lentils plain these days, anyway?
Title: Mc Indian Lentil Sandwich Spread (Wonderful!)
1 c Cooked lentils
4 Cloves garlic -- pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Chili powder
1/2 ts Ground ginger
The only reason I'd want to go to India would be to
see if they had a McLentil sandwich.
Recipe by: The New McDougall Cookbook. Combine all of the
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Oh.
Though that recipe looks okay, and I am fond of lentils and
of the spices in the recipe (I'd double the cumin and halve
the coriander), I think it needs an antidote of another kind
of vegan recipe -
Smoke roasted pork loin with grilled apples
categories: main
servings: 6
3 lb Pork loin, boneless
2 qt Brine
6 Apples, Granny Smith
1/2 c Apple cider or apple juice
1/4 c Sugar
Cinnamon to taste
Nutmeg to taste
1 Tb Vinegar, apple cider
for the Pork
Set up a gas or charcoal grill to medium heat
following the manufacturer'ss instructions.
For a gas grill. ollow manufacturer's instructions
regarding the use of wood chips. For a charcoal
grill, bank the charcoal to two sides. Clean and
preheat the grill racks.
Cure the pork loin for 8 to 12 hr in the brine.
Remove, rinse and allow to air dry under
refrigeration for several hours, until the surface
is very dry. Smoke roast over medium heat to an
internal temperature of 155F. Remove and allow
to sit for 20 min before slicing.
for the Apples
Peel and core the apples. Slice into rings 3/4"
thick. Season a section the grill racks with oil
over the charcoal. Allow to reheat and grill the
apples covered until almost tender turning
occasionally. Remove and allow to cool.
In a food processor puree half the apples with
the juice to desired consistency. If a thicker
applesauce consistency is desired use less liquid.
For a sauce consistency add moreliquid. Add the
sugar and season to taste with cinnamon, nutmeg
and vinegar.
Slice the remaining apples 1/4" thick, across the
ring and add to the sauce. Heat and serve with the
pork loin.
Source: CIA
Pork is my favorite vegetable - Dave Sacerdote
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