Text 13399, 75 rader
Skriven 2007-03-24 23:45:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Liquid Honey
========================
 -=> On 03-24-07  09:09,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Liquid Honey <=-

 JM> you should make your husband do the watching
 JM> and shaking! Remind him the bees store it
 JM> through the summer with no fridge and it stays
 JM> just fine!
 
 DSh>   And that might be just the trick -- make him do the work and thus
 DSh>   suffer the consequences :-}}

 DSac> My solution had consequences to suffer as well. [g]

  But Joan's suggested consequences are more directly related to the
  act.  OTOH, your suggested consequences were devious and clever.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Albaras (Baked Layer Beef)
 Categories: Beef, Indian
      Yield: 1 servings
 
      2 lb Boneless beef chuck, cut
           -into pieces 3-in
           -long and 1/2-in thick
      1 tb Basic Green Masala (see
           -recipe -- BOMBAY.013)
      1 ts Garam masala
      1 ts Dry Masala for Meat (see
           -recipe --BOMBAY.014)
      3 md Onions, sliced
      3    Fresh or canned ripe
           -tomatoes, sliced
      1 tb Cider vinegar
      2 c  Fresh or frozen green peas
 
  The albaras is easily assembled and has all the virtues of
  well-seasoned Indian food.  It makes an ideal family-style dish.
  When quantities are doubled, it becomes the star at a buffet party,
  when the air is warm and appetites vigorous.
  
  1.  Combine the beef, with the 3 masalas, mix well, and marinate in a
  covered dish at room temperature for 2 to 4 hours.
  
  2.  Using a well-oiled, ovenproof casserole dish, put half of the
  onions on the bottom, cover with half of the tomatoes, and half of
  the beef. Repeat the onion, tomatoes, and meat layers.  Sprinkle all
  the vinegar over the layers.
  
  3.  Bake, covered, in a preheated, 350 degree F. oven for 1-1/2 to 2
  hours, or long enough to tenderize the meat and produce a rich, thick
  sauce.  Add the green peas during the last 10 minutes of the baking.
  
  Serve hot.  Makes 6 servings with rice.
  
  VARIATION:  Two pounds of shoulder lamb chops, well trimmed of fat,
  can be substituted for the beef.  Follow the same steps and timing.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y.
  
  [> Be Seeing You -- DPileggi
  
  From: David Pileggi                   Date: 24 Jun 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:47:53, 24 Mar 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)