Text 12859, 66 rader
Skriven 2007-03-10 07:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: DIVINE RETRIBUTION 188
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 -> The layer of sand must have been thin, separated from the rest
 -> of the sand or clay by some insulator - perhaps air?
 HN> As far as I remember it was sand, sand and more sand...packed like
 HN> hardpan  but sand nonetheless. 

Well, as Glen suggests, perhaps the hard sand was dry and the
stuff sprinkled on top moist.

 -> What a fascinating thing. If only there had been a way to keep it intact.
 -> I'm sure a museum would have been interested, if it could have gotten
 -> it shipped.
 HN> It was fascinating...but we are talking about the 1950's and I don't
 HN> think I'd  been inside a museum or knew what one was at that point in
 HN> my life (grin).  My parents were only concerned with the potential for

I don't think they had museums in the Carolinas back then.

 HN> cut kid's feet..which  considering us kids would have been pretty
 HN> danged high!  

A legitimate concern!

Carbonnades Flamandes ( Beef braised in Beer)
Cat: Belgian, beef, stew
Serves: 6 

3 3/4 lb Beef suitable for braising (round or chuck steak) 
1 sprig thyme (bouquet garni) 
6 sprigs parsley (bouquet garni) 
1 bay leaf (bouquet garni) 
salt and freshly ground pepper 
1 sl whole grain country style bread 
2 Tb strong mustard 
1 Tb oil 
1 oz butter 
12 oz thinly sliced onions 
1 Tb firmly packed brown sugar 
2 Tb red wine vinegar 
16 fl dark beer 

In Flandres most meats are served with fried potatoes, and carbonnades
are no exception, but you could also serve them with steamed or mashed
potatoes. This dish is an everyday dish both in Belgium and France.

Slice meat into 1/2 x 2 x 2 1/2" rectangles, season with salt and 
pepper. Tie the herbs of the bouquet garni together. Spread mustard
on bread. Preheat oven 350F (180C). Heat oil and quickly brown meat
over high heat, set aside. Melt butter in saute pan add onions, cook
until golden brown. Add the brown sugar cook until lightly caramelized, 
then pour in vinegar and evaporate it over high heat.

Arrange alternate layers of meat and onions in ovenproof 4 qt casserole,
inserting the slice of bread and the bouquet garni in the middle. Pour 
the beer in a saute pan and heat it over high heat. Transfer it to 
casserole adding more to cover meat. Cover and braise in oven for 4 hr 
without disturbing.

Transfer the meat to a shallow dish and keep warm. Puree the bread, 
onions and cooking juices through the fine holes of a food mill or 
food processor to make a smooth sauce. Reheat the sauce over high 
heat, then pour over the meat. Serve immediately.

Source: Kelumac Christmas Tree Farm B&B, Bryan, Texas, on bedandbreakfast.com
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