Text 12649, 115 rader
Skriven 2007-03-05 16:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: VARIOUS 152
===================
 ML> Yesterday, we left the gate in a blizzard and were generously
 ML> coated first in pink deicing fluid and then in green antifreeze,
 ML> much to the benefit of my state of mind.
 GJ> Someone else, coming out of a drunken slumber, could be forgiven for
 GJ> thinking he was suffering the DTs.

I was aware of my surroundings the whole time: in a coach seat
on a full, restive cabin on US Air. The experience was a bit too
nasty to be a hallucination.

 ML> Your grandpa didn't die in a concentration camp, though.
 GJ> True, although I had an uncle who died in a Japanese POW camp on the
 GJ> Burma Railway, which gave rise to some initial reservations prior to
 GJ> my first visit to Japan.

So can one enjoy Japan's beauty and the undeniable hospitality
of the Japanese while knowing of the horridness of which they are
capable? I'm of conflicting opinions within myself regarding this.
The Miata is nice to ride in.

 GJ> How fortunate that your assailant was such a poor shot.  If I had been
 GJ> there, however, I might well have received the bullet intended for
 GJ> you. 

In one case, the intended recipient was not me but the gentleman
next to me, who in fact received the projectile.

 GJ> I have walked the back streets of Manila at night, and dined with
 GJ> armed warriors in remote Highland areas of PNG without fear, but USA is
 GJ> the only country where I have been screamed at threateningly by
 GJ> strangers. 

1. Manila: too poor
2. PNG: too stringy

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Beef Bourguignon
 Categories: Main dishes, Beef, French, Casseroles
      Yield: 6 Servings

   1500 g  Stewing beef; (large cubes)
      3 tb Cooking oil
    150 g  Salt pork; or bauchspeck
      3 tb Flour
           S&p
    125 ml Brandy
    750 ml Red wine; burgundy best
      2 tb Tomato paste
      3    Garlic cloves; crushed
      1    Bouquet garni
           S&P

MMMMM---------------------FOR ONION GARNISH--------------------------
     18 sm Button onions
           Oil
        pn Sugar
           Red wine
      1 sm Bouquet garni

MMMMM--------------------FOR MUSHROOM GARNISH-------------------------
    250 g  Baby mushrooms
     50 g  Butter
           S&P

MMMMM-----------------OPTIONAL TO MARINATE MEAT----------------------
      1 md Onion; sliced
      1 md Carrot; slices
      1    Celery stalk; sliced
      1 sm Bouquet garni

  If marinating meat, mix red wine with marinade ingredients, and steep
  pieces of prepared beef in the mixture for up to 48 hours at cool room
  temperature, or longer in a fridge. When marinaded, remove meat from
  marinade, dry well and contine as below, straining the wine.

  Cut the bauchspeck or salt pork belly into 6mm slices, and then into
  lardons 6mm wide and as long as the meat was wide. Fry in oil in a
  large pan until lightly browned. Set aside until shortly before
  serving.

  Mix the flour with a generous amount of salt and pepper, and place in
  a plastic bag. Add the meat and shake all together to coat meat in the
  seasoned flour. Quickly fry the meat in the fat from the pork, in
  small batches, setting meat aside as soon as just coloured, and
  adding more, until all is done. Work fast to try to keep the flour
  from becomoming a paste. When the last batch is done, return the
  previously fried pieces to the pan (reserving any juices) and reheat
  quickly. Warm the brandy, pour over and light. Shake the pan
  vigorously to coat all the meat with burning brandy. When extinguish-
  ed, pour over wine (and any juices).

  Add crushed garlic, tomato paste, bouquet garni, and simmer till
  tender. This is best done over two to three days, but may be done in
  a single cooking. Try NOT to boil the liquid, which tends to make the
  meat stringy.

  In the meantime, peel the onions and glaze them as usual (fry with a
  pinch of sugar in oil abt 10 mins, to colour unevenly, then add wine,
  herbs, salt and pepper, cover and simmer until tender, abt 40 mins).
  Clean the mushrooms and fry in butter with a little salt and pepper
  over a fierce heat until lightly coloured. Set both aside until 1/2
  and hour before serving.

  When the meat is nicely tender, correct seasoning, remembering that
  the pork will add salt. Add the garnish ingredients (mushrooms, pork
  and onions) together with their juices, and simmer a further 30 mins
  or so to allow the flavours to blend. Serve very hot.

  Recipe traditional edited & MMed IMH

MMMMM
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