Text 16141, 119 rader
Skriven 2007-05-30 23:45:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: picnic stuff 594
============================
 -=> On 05-30-07  10:07,  Michael Loo <=-
 -=> spoke to Dale Shipp about picnic stuff 594 <=-

 DS> I'll give you a more accurate count nearer the picnic time, but I'd

 ML> Rich Douville suggests placing an order at Martin's (I think
 ML> we will prevail upon him to do this, as he's known there) on
 ML> Wednesday for a Friday morning pickup. I figure a week before

   Sounds like a good idea.  Thanks to both of you.

 ML> I was thinking: would there be interest on a field trip to
 ML> the cryptology museum (weekdays only)? It appears to offer

   I am aware of that museum, and in fact had already recommended it to
   the Haffly's as a personal side trip.   I'd like to hear if the group
   is interested as a whole.  Folks can take a look at:
   http://www.nsa.gov/museum/index.cfm
   and follow the various links to read about the exhibits there.  They
   could also click on the link below to see an aerial view of the
   building:
   http://tinyurl.com/2a89bq

 ML> pre-reserved group tours. Also the Historical Electronics
 ML> Museum, for the geekier among us - it's right near BWI -

   This is one I did not know about.   I found their web page at:
   http://tinyurl.com/2gunk7

   I'd be interested in hearing the group's opinion on either or both of
   these.  I'd expect that one could easily spend a couple of hours or
   more in each, minimum if rushed of one hour.   We'd have to do it on
   Friday.   Arrival times of folks on Thursday are going to vary,
   Saturday is the picnic here, and Sunday is leftover day:-}}

 ML> I'd figure it was worth the admission price (free) just to
 ML> "hear an enemy SA-2 (SAM) missile lock on to its target"
 ML> without having to suffer the consequences.

  A pleasure I have not experienced:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Goan Pork Vindaloo in Pungent Brown Sauce
 Categories: Indian, Pork, Ceideburg 2
      Yield: 1 servings
 
      2 lb Boneless pork shoulder
  1 1/2    Piece tamarind pulp (see
           -note)
     14    Dried red chile peppers,
           -seeded, coarsely chopped
  1 1/2    Sticks cinnamon
     20    Cloves teaspoons Coriander
           -seeds
      2 ts Cumin seeds
      2 ts Black mustard seeds
    3/4 ts Black pepper corns
      2 tb Minced fresh ginger
      2 tb Minced garlic
    1/2 c  Cider vinegar
    1/2 c  Peanut oil
      2    Onions, chopped
           Salt
 
  It's interesting, as I go through this humungous pile of newspapers,
  to see how my tastes have changed over the past three years.  Some of
  the things I marked then, I find myself discarding now.  Some of the
  stuff that didn't interest me at the time, I'm scanning to save.
  This one was on the list then and is still on the list.
  
  Trim the meat and cut into 3/4-inch pieces.
  
  Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot
  water and let soak at least 1 hour.  Work the tamarind with fingers
  to squeeze out as much pulp and juice as possible.  Strain into a
  bowl and set aside. Discard the residue.
  
  Heat a dry skillet over medium heat.  Add the chile peppers, cinnamon
  sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black
  peppercorns; roast the spices, stirring and shaking the skillet
  constantly, until the coriander, cumin and chile peppers turn several
  shades darker, and all the spices release their fragrance.  This will
  take 3 to 4 minutes, Transfer to a bowl and let cool.  Grind the
  spices in a spice grinder and set aside.
  
  Put the ginger and garlic in a medium-sized non metallic bowl with the
  vinegar.  Blend in the ground, roasted spices.  Add the meat and mix
  thoroughly to coat with the spice mixture.  Cover the bowl and
  refrigerate overnight or up to 48 hours.
  
  Heat the oil in a heavy pan, add onions and cook until they turn
  reddish brown, 12 to 20 minutes.  Add the meat (with its marinade) in
  two batches, stirring and searing the pieces over medium-high heat.
  Reduce heat to medium and cook, stirring frequently, until almost all
  the liquid evaporates and fat separates from the mixture.  You will
  see small pools of fat on the surface.
  
  Stir in the tamarind and some salt; cover and simmer until the meat
  is very tender, about 1 hour.  Check the water content from time to
  time, and add 1/4 cup hot water once or twice.  Serve hot with
  steamed rice.
  
  NOTE:  Tamarind is found in cake form at Indian markets.
  
  San Francisco Chronicle, 12/7/88.
  
  Posted by Stephen Ceideberg; November 2 1992.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:16:32, 31 May 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)