Text 12316, 77 rader
Skriven 2007-02-25 16:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: cornmeal 116
====================
 DS> Denny's also has a bad track record for discrimination.
 ML> It also has a bad track record for food.
 DS> Both of them do -- I think that we would need to be pretty desparate
 DS> to visit either one of them again.   When I was in Florida before my
 DS> mother died, she and I went to a Cracker Barrel and I had a pretty
 DS> good dish of chicken and dumplings.

Pity. Cracker Barrel used to have good, heavy, plain food,
such as you might get in an average roadhouse or diner down
south. I don't know that undercooked Bisquick and canned
gravy is something that I'd go out of my way for, though.

 DS> The sliced garlic turned blue.
 ML> That often happens in pickling of garlic. It's not a
 ML> particularly nice blue, unless you use pure white vinegar,
 ML> when it's this interesting blue-green. I have eaten such
 ML> garlics periodically with no apparent ill effect.
 DS> First time any of us had seen it happen.   Immediately thought of
 DS> you, your love of garlic and your love of "blue".

[g] Thanks.

 ML> Old Stein Inn, Edgewater MD
 DS> Have you ever been there?

Not I, but Carol has.

 DS> Title: Swedish Sailor's Stew
 DS> Categories: Beef, Dinner, Easy, Stew, Thrifty

Speaking of good, heavy, and plain. A number of easy ways of
improving the dish. Add 10c' worth of thyme, savory, and/or
marjoram. Add a couple cut-up carrots. Leave the potatoes out
for the first hour of cooking. Add a glugg of dry red wine,
sherry, Port - or even white wine.

Slab Bacon With Savoy Cabbage (Everyday Gourmet Version)
cat: main, plain, pork
servings; 6

3 lb slab bacon
1 bn fresh thyme
1/2 c red wine
4 stalks celery, chopped into thirds
2 ts whole-grain mustard
12 oz jar Heinz Home Style beef gravy
16 oz low-sodium chicken broth
1 1/2 c water
1 hd savoy cabbage, chopped
1 onion, diced small
1 carrot, diced small
1 oz bacon, diced

Preheat the oven to 325F. Place the bacon, thyme, red wine,
celery stalks, mustard, gravy, 12 oz the chicken broth, and
the water in an ovenproof pan. Cover with foil and braise
until tender, 4 to 5 hr. Remove the pan from the oven, let
cool, then refrigerate.

Turn the oven to 450F. Skim the top layer of fat from the
braising liquid, then remove the meat from the pan. Pull
the top layer of fat off the meat and cut into six portions.
Rewarm the braising liquid over medium heat and strain over
the meat. Place the meat and the sauce in a small roasting
pan and cook, uncovered, until the meat develops a slightly
crusty glaze.

Prepare the cabbage: Sweat the bacon, onion, and carrot over
low heat until the onions are translucent, 5-10 min. Add
the cabbage and the remaining chicken broth and braise until
tender, 15 to 20 min. Serve hot under the slab bacon.

after Tom Powers, Washingtonian Magazine

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