FoodBanter.com - View Single Post

Omelet[_7_]

In article >,
Chemiker > wrote:

> On Sun, 23 Aug 2009 23:56:22 +0200, (Victor Sack)
> wrote:
>
> >Chemiker > wrote:
>
> >I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
> >the seeds with some olive oil; a few drops of lemon or lime juice; a bit
> >of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
> >garlic cloves; a bit of grated cheese, such as Parmesan; salt and
> >pepper; and, if needed, some vegetable broth. Maybe add some sour
> >cream. Blend.
>
> Thanks, VIctor. SWMBO is ancestrally linked to Styria, but her mother
> was a horrible cook. Her family in the US dates to the 1700's, so I
> guess much of their culinary heritage was lost in the shuffle. Not so
> the bull-headedness. "You can tell a German, but......
>
> Making tonight: pork loin, stuffed with Venison sausage. Sides
> to be decided momentarily. Looks like cucumber salad with sour
> cream, broccoli with lemon, etc.
>
> Pix on a.b.f
>
> Alex

I've not yet tried stuffed pork loin.

It's in the menu plans. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Subscribe: