-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I can't get over how bad your medical system is when you're the
 JW> richest country in the world!

 DD> it's all about $$$$. Too many companies make too much money
 DD> under the present system and own too many legislators for the
 DD> system to be changed easily.

 JW> Indeed. You have the most expensive medical system in the world in
 JW> part because it is a primarily private sector activity that is
 JW> under-regulated.

Indeed. I have (and wear) a T shirt emblazoned with "Medicare For All".
I try always to wear it any time I visit a medical facility. It's an
idea which is gaining traction with the pleb. And is being fought tooth 
and chequebook by big medicine and big pharma.

 DD> Title: Cauliflower & Roquefort Soup

 JW> Hmmm. I never tried using a blue cheese with cauliflower or in a
 JW> cream soup. I think I will the next time I have some of both on hand
 JW> at the same time.

 DD> 30 ml Armagnac *
 DD> * I substituted some Laird's Applejack

 JW> I think my cheap Spanish brandy will be just fine.

Or even a whisky or whiskey.   Bv)=

 DD> Uncle Dirty Dave's Kitchen

 JW> So TNT then.

Yepper. I like the sharpish bite  that the cheese gives in the background.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horsemeat Roast w/Bleu Cheese-Horseradish Sauce
 Categories: Game, Cheese, Herbs, Dairy
      Yield: 4 Servings
 
      2 tb (30mL) ex virgin olive oil
  2 1/4 lb (1 kg) horsemeat roast
           Dijon mustard; as needed
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      3 tb (45mL) bleu cheese; crumbled
      3 tb (45mL) sour cream
      5 ts (25mL) minced chives
      5 ts (25mL) prepared horseradish
           +=OR=+
      5 ts (25mL) wasabi (Japanese
           - horseradish) powder
      5 ts (25mL) mayonnaise
           Fresh ground peppercorns
 
  Set oven @ 425ºF/220ºC.
  
  Heat oil in a skillet over medium-high heat.
  
  Sear roast all sides.
  
  Rub with mustard and season.
  
  Roast 10 minutes.
  
  Reduce temperature to 350ºF/175ºC and continue to cook
  to desired degree of doneness.
  
  Take meat out, cover loosely with foil and let stand.
  
  In a bowl, mix sauce ingredients together.
  
  In a skillet, bring sauce to a boil.
  
  Lay sliced meat on a bed of sauce.
  
  Cooking time: the best way to check doneness is with a
  meat thermometer, which shows the meat's internal
  temperature.
  
  Rare -- 125ºF/55ºC.
  Medium -- 150ºF/65ºC.
  Well-done -- 170ºF/77ºC.
  
  It is important to take the roast out of the oven 5 to
  10 minutes before it's done as its internal temperature
  will continue to rise a little.
  
  From: www.metro.ca/recette
  
  MM Format by Dave Drum - 22 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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