Tim C. wrote:
> On Mon, 28 Jul 2008 17:57:38 -0500, erilar wrote:
>
>> In article <1ikst8a.13f1g561acvmsxN%d4g4h4@yahoo.co.uk>,
>> d4g4h4@yahoo.co.uk (David Horne, _the_ chancellor (*)) wrote:
>>
>>> Martin wrote:
>>>
>>>> On Mon, 28 Jul 2008 15:51:44 +0200, "Tim C."
>>>> wrote:
>>>>
>>>>> On Mon, 28 Jul 2008 08:39:16 -0500, erilar wrote:
>>>>>
>>>>>> This all began with the question of what to do
>>>>>> with GROUND lamb.
>>>>> And what's to stop you doing larger amounts of a lamb dish?
>>>> You could try flogging a dead horse instead.
>>> That takes me back to my dissappointment at finding a steak with a fried
>>> egg on top! :)
>>>
>>> You live and learn...
>> I remember a fried egg in a similar situation. The thing that surprised
>> me was apricots on meat in the Wachau. Quite good, but not something
>> I'd ever have thought of!
>
> ..mind you, in the Wachau you get apricots with everything.
Where is it? (The place name is unfamiliar to me.) One of the things I
most treasure in European food is the presence of apricot preserves at
breakfast, and the liberal use of hazelnuts in pastry and sweets. |