buggery, and the lash. I wonder where the press
gangs or recruiters would have set up shop in a
country ravaged by potato blight and where the
population was barely able to stand, much less
work or fight.
They'd have signed up in droves most likely. The eastern part of the country wasn't as hard hit, and the northeast didn't get hurt badly at all.
Might have explained the current political
geography and why you don't have many
people of northern origins in our persons of
Irish descent. Okay, maybe these folks don't
tend to admit the fact. On the other hand,
I see no evidence of major Irish representation
in the British navy.
Experiment done. Untreated - slightly unpleasant
flavor, a bit greeny, okay applelike texture -
sort of like what you'd imagine Sleeping Beauty's
poison fruit would have been. After soaking,
That sounds like a Red Delicious apple, sorry to say.
I might have at some time likened Golden Delicious
apples to potatoes, but never red ones, and that
might have been a tiny hyperbole anyhow.
that taste was pretty much gone. I'd not go out
of my way to eat this, but maybe given adverse
conditions, a raw potato might be more enticing
than no potato at all. If the situation were dire
enough, maybe even zucchini might be okay.
I'm not as sure of that one.
Ok, more hyperbole, not unknown to my repertoire.
That last latkelike incarnation would probably
appeal to me but not suit my system.
Probably not, but that never stopped you before.
What, never? Well, hardly ever.
I've eaten similar before; they're not bad.
I never said they were bad to the taste, just
bad for me in a bunch of ways.
2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
Fried vegetation is probably one kind you'd eat.
At the Flyfest people experienced my concession
that zucchini could be rendered edible by
contact with sufficient hot fat.
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Skordalia
Categories: Greek, Sauces
Servings: 6
4 md Potatoes 1/3 c White vinegar*
6 Cloves garlic (or more!) 1 pn Salt
1/2 c Olive oil
*Note-- Lemon juice may be substituted for part of the white vinegar.
Peel
potatoes, boil, then mash. Let cool. In blender or food processor,
process
the garlic with a bit of the oil til almost paste-like. Transfer to
electric mixer bowl. Add potatoes, beating until mixture resembles a
paste. Gradually add remaining olive oil and vinegar/lemon juice, beating
thoroughly until well absorbed. Add salt, taste for seasoning, and beat
until the sauce is very thick and smooth, adding more vinegar if
necessary.
Cover and refrigerate until ready to serve.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New
York via Karen Mintzias.
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)