-=> Quoting Michael Loo to Jim Weller <=-

 JW> Reveillon is French for awake and is used for both Christmas
 JW> Eve and New Year's Eve dinners

 ML> In New Orleans these days, it's a monthlong celebration

Well we live in a world where Halloween starts right after Labour
Day, Thanksgiving directly after Halloween and Christmas the day
after that! (And Neekha definitely believes in Birthday Weeks!)

 ML> I'll not eat the fluted edge of most pies, because they tend to
 ML> be bitter and flavorless, especially when made with Crisco.
 ML> Animal fat crusts of course are better in every way, and even
 ML> the outer overdone stuff may be tasty.

I like Julia Child's version: half lard for flavour and half butter
for flakiness.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Karei Udon (Japanese Style Curry Udon)
 Categories: Japanese, Noodles, Curry, Mushrooms
      Yield: 4 Servings
 
      4 tb Oil
    1/2 c  Plus 2 tbsp flour
      2 tb Curry powder
      5 c  Hot vegetable or mushroom
           Stock
      4 tb Soy sauce
      2 ts Maple syrup or
           other sweetener
     10 oz Udon noodles, or 4 bundles
           Water for boiling udon
           Noodles
      4    Scallions or green onions,
           Chopped
 
  In a 2 quart saucepan, heat the oil. Add the flour and cook,
  stirring for a minute over low heat. add the curry powder and cook
  another minute. Whisk in the hot vegetable stock all at once: it
  will thicken almost instantaneously. Add the soy sauce and
  sweetener and cook until thick enough to coat the back of a wooden
  spoon.
  
  Meanwhile, cook the udon in a large pot of boiling water. When al
  dente, drain well, rinse and place into 4 large bowls. Fill each
  bowl with curry sauce, top with scallions and serve immediately.
  
  Japanese Cooking: Contemporary & Traditional by Miyoko Nishimoto

  From: Mr. Falafel on alt.food.vegan
 
MMMMM

Maple Syrup certainly isn't traditional in Japanese cuisine. They
have maple trees there but Momiji maple sap doesn't have a high
enough amount of sugars to warrant the effort. In recent decades
though they do import a fair amount of Canadian syrup.



Cheers

Jim


... Was:stay away from negative people Now:stay away from positive people

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