Text 10763, 77 rader
Skriven 2007-01-20 23:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: TO GO WITH RICE 8827
================================
 -=> On 01-20-07  17:46,  Burton Ford <=-
 -=> spoke to Dale Shipp about Re: TO GO WITH RICE 8827 <=-

 ml->  Excuse please?   In the past 40 years, I have not seen such a crust
 BF> in
 ml->   of rice in our saucepans.   Does not happen:-}}

 BF> Then where does the crust come from Dale?   Does it appear only to
 BF> people who are not as good a cook as Michel?

  The ml in the quote above should have been DS or something like
  that:-}}

  According to Glen's explanation -- the crust comes from those folks
  who cook their rice wrong and burn the bottom in the pan.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stewed Beef                         England, 15th Century
 Categories: England, 15th cent, Beef, Stew, Main dish
      Yield: 4 servings
 
      2 lb To 3 lb short ribs of beef
           -separated by rib
    1/4 c  Flour
    1/4 c  Oil
      5 c  Beef stock
    1/2 ts Cinnamon
    1/2 ts Ground cloves
    1/2 ts Ground mace
      1 tb Cardamom; crushed
      4    Peppercorns (or 1 tsp fresh
           -green peppercorns)
      1 lg Onion, finely chopped
      6    Sprigs parsley, chopped
      1 ts Sage
      2 sl Wholewheat bread; crusts
           -removed, or homemade
           -saffron bread (see rec.)
    1/4 c  Tarragon vinegar
           A good pinch of saffron
 
   "Dust the ribs with the flour and brown in the oil; add the stock,
  lightly salted, and then the spices and herbs, except for the
  saffron. Simmer for about 2 hours. Leave the bread to soak in the
  vinegar, with the saffron, while the stew is simmering. Then puree
  the bread in the blender and stir it into the stew. Check seasoning.
  Simmer for another 15 minutes."
  
  From the original: "Beef y-stewyd: Take fayre beef of the rybbys of
  the fore-quarterys, an smyte in fayre pecys, and wasche the beef
  in-to a fayre potte; than take the water that the beef was sothin yn
  an strayne it thorw a straynowr, an sette the same water and beef in
  a potte, an let hem boyle to- gederys; than take canel, clowes,
  maces, graynys of parise, quibibes, an oynons y-mynced, perceli, an
  sawge, an caste ther-to an let hem boyle to-gederys; an than take a
  lof of brede, and stepe it with brothe an vinegre, an than draw it
  throw a straynoure, an let it be stylle; an whan it is nere y-now
  cast the lycour ther-to, but nowt to moche, an than let boyle onys,
  an cast safroun ther-to a quantyte; than take salt an venegre, and
  caste ther-to, an loke that it be poynant y-now, and serue forth."
  
  "Two Fifteenth-century Cookery Books" _Seven Centuries of English
  Cooking_ Grove Press, London, 1992 Compiled and updated by Maxime de
  la Falaise Typos by Jeff Pruett
  From: Jeff Pruett                     Date: 04-24
  Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:48:40, 20 Jan 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)