Text 13572, 75 rader
Skriven 2007-03-30 21:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: STUFF 268
=================
 -=> Quoting Glen Jamieson to Michael Loo <=-

 > But it might still be deemed immoral to line the pockets of
 > those who would tempt upstanding souls.

 GJ> But if those same grape-growers/wine makers also produced
 GJ> non-alcoholic wine or grape juice, would consumption of that be
 GJ> considered just as immoral?

I had an uncle and aunt that joined a fundamentalist church who would
say yes. They not only didn't drink, they avoided hotels and restaurants
that served liquor as they didn't want to enrich those who sold it,
which meant they did not travel well.

 >GJ> extend to alcohol included in such non-beverage substances as cake
 >GJ> flavouring essences, mouth-washes perfumes and cosmetics?

They did not object to that though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (BFT) Bedfordshire Clangers
Categories: British, Beef
  Servings: 4

     25 g  Butter (1 oz)
      1    Onion, finely chopped
    450 g  Stewing steak, diced (1 lb)
    110 g  Ox kidney, cleaned, skinned,
           cored & diced (4 oz)
           Salt
           Freshly ground black pepper
    450 g  Suet pastry (1 lb)
      2 lg Cooking apples, peeled,
           cored and diced
     75 g  Raisins (2 oz)
      2 TB Sugar

This unique complete meal - savoury at one end, sweet at the other - was
made for Bedfordshire farm workers to sustain them through long, hard
days out in the fields. This boiled suet meal is best eaten hot, with
gravy and vegetables with the savoury, and home-made custard with the
sweet.

Melt the butter in a frying pan and gently brown the onion, steak and
kidney. Season well with salt and pepper.

Roll out the suet crust into a rectangle and cut off a thin strip from
the shorter side. Place it in the middle to divide the pastry into two
equal parts. On one half, spread the meat mixture. On the other half
place the apples, raisins and sugar.

Roll the pastry up gently like a Swiss Roll. Moisten and seal each end.
Wrap the roll loosely in greased foil and place in a large saucepan.
Cover with boiling water and simmer for 1 1/2 hours, adding more water
if necessary.

Serve the savoury end first, with vegetables and gravy. Re-wrap the
remaining end and keep warm until required, then serve with custard.
                             
www.greatbritishkitchen.co.uk

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Abstinence is a good thing when practiced in moderation.
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