Melba's Jammin' wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article >,
>>> Joseph Littleshoes > wrote:
>>>
>>>
>>>
>>>>Melba's Jammin' wrote:
>>>>
>>>>
>>>>
>>>>>In article >,
>>>>>Goomba38 > wrote:
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>>lol, no, I must not have gotten that memo.
>>>>>>Now this batch will come out of the oven and I'll wonder if *that* is
>>>>>>the missing ingredient.... <sigh>
>>>>>
>>>>>
>>>>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
>>>>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
>>>>>you'd better come over and sit by me, Hon.
>>>>
>>>>One can also take a small loaf pan and butter it, line the inside with
>>>>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
>>>>and pepper and grated cheese as one forms a potato lining for the pan,
>>>>which is then filled with several thin layers of very lean ground meats
>>>>seasoned appropriately and separated into layers by several other layers
>>>>of the thinly sliced potatoes, cover with a final layer of thin sliced
>>>>potatoes and if desired a bit of wine poured over all before is is set
>>>>to cook in the oven for about 20 minutes in a hot oven, covering the top
>>>>with foil if it browns to fast.
>>>>
>>>>Un - mould sprinkle with cheese and brown under the broiler for a few
>>>>minutes or serve from the loaf pan.
>>>>--
>>>>JL
>
>
>>>But that's not hash, Joseph. Hash is put together in about 5 minutes
>>>and on the table in 15. :-) What you've got going is something else
>>>entirely. '-)
>>
>>Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
>>entire leg, shoulder or other large cut of lamb or pork is wrapped in a
>>covering of thinly sliced & seasoned potatoes and baked. The French do
>>a similar dish "ala boulangiere" but the potatoes are added after the
>>meat is 3/4 cooked.
>>--
>>JL
>
>
>
> Shouldn't have put it in a thread about hash, then. It deserves its own
> thread and its own discussion.

Its not so much that im surprised or amazed that anyone would try to
suggest that not only what i write but where i write is in any way
inappropriate as much as i am curious as to why it should matter so
much to you "Melba" that you could not only interpret my comments as in
any way inappropriately placed but that you felt the need to express
such a thought publicly, as i read it, as a criticism of my description
of a dish with similar ingredients and baked rather than fried?

My comments are as correct and appropriately placed as the subject
itself. Variations on a theme. About food in a cooking group. One
almost expects anal pernicketiness in ridged interpretation of "recipes"
and "ingredients" in a "food group" but i did think any strict
observance of some convenient literary or editorial "style" was of less
concern than the subject matter. I am not a professional writer or
teacher of English and have misplaced my style manual.

Such a type or style of criticism "shouldn't have put it in a..." made
humorously always evades me, criticism as a joke, i don't get the joke,
so if the above was meant as a kind of humorous reference than just
ignore this, but remember, i had my "sense of humour" surgically removed
so any such reference is likely to be taken literally by me.

Now...to mention my sense of loss at the passing of Bill Buckley and his
inimitable literary and rhetorical style, that would be inappropriate here
--
JL