Text 10402, 64 rader
Skriven 2007-01-12 19:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: badmaaaaaan 875
=======================
 -> This is no place for ribbing - Dallas fans take their
 -> fu'ball seriously.
 RH> That's OK, we love them anyway.

I don't love 'em. There was once a mighty cute girl from
Dallas who was interested in me ... luckily for me, I was
just getting interested in Carol at the time; otherwise
who knows what would have happened.

 -> But Hap knows Seating Host Fu!
 RH> With that crowd, it sounds like he needs a whip and a taser as well.  

Sounds like. Although with the annoying and modestly dangerous
Mariners crowd, it seems he does a fairly good job, having
been named MVP at the end of his rookie season.

 -> Jackhammer
 RH> Ewww - I'll let you drink these.  Three ounces of hard liquor would
 RH> have me crawling across the floor on all fours, if I were sober enough
 RH> to crawl. 

I have it on good authority that this is a tasty and
estimable beverage, only mildly toxic, erm, intoxicating.

Russian Zacusca
cat: relish, vegetable, eggplant, zakuski
yield: 14 quarts

6 kg eggplants
2 kg small round Hungarian peppers
2 kg long red pepper
1 kg sweet onions
1 l oil
1 l tomato juice
5 bay leaves
black pepper to taste
salt to taste

Fry the minced onions. Then, add the peppers which you have chopped
finely and cook them down with the onions for an hour. Roast the
eggplant over an open fire (I think I'll use my electric oven, as I
live in an apartment.) until the skin is black. Peel them and smash
most of the pulp, finely chopping the rest. Add the eggplant to the
onion and peppers. Then, add the tomato juice and the seasonings. Can
this in jars by the immersion bath method, or make smaller quantities
fresh.

I inquired about the bay leaves, thinking that maybe they should be
added to the onion and pepper mixture earlier, but was told that they
go in with the salt and pepper. I think that I would break them up
into smaller pieces, so that each jar or container got some bay leaf
into it.

We were fed variations of this stuff fairly often during our stay in
Transylvania. It showed up at breakfast sometimes, and at lunch or
dinner occasionally. It is not only spread onto bread to be eaten, but
is sometimes dropped onto pieces of meat, as Americans might do with
chutney or cranberry relish.

from gablin on trip.com

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