Text 16927, 72 rader
Skriven 2007-06-18 23:52:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Predictions 679
===========================
 -=> On 06-18-07  11:25,  Michael Loo <=-
 -=> spoke to Hap Newsom about Predictions 679 <=-

 ML> Funny thing is that Shiner and Abita are the yuppie rage,
 ML> the way Coors was when I was growing up, and though they're
 ML> perfectly good beer, they used to be cheap cheap cheap.
 
  I was thinking of getting some Abita for the picnic weekend from
  Corridor in Laurel.   Is there any other type you would recommend in
  addition?  Some version of Sam Adam?

  We'll load up on soft drinks also -- I still have not found Dave
  Sacerdote's vanilla coke in regular stores.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Feijoada
 Categories: Beans, Beef, Portuguese
      Yield: 6 servings
 
      3 c  Dried black beans
           Water
      1 lb Carne seca (sun-cured salted
           -beef)
      2 lb Raw smoked tongue
    1/2 lb Linguica defumada
           -(Portuguese sausage)
    1/2 lb Chuck beef
    1/2 lb Salt pork
           Salt & freshly ground black
           -pepper
      2 lg Cloves garlic, chopped
      2 ts Shortening
 
  Wash the beans well & soak them overnight in water to cover. Soak the
  dried beef separately in water to cover. Drain the beans.
  
  Add 6 cups water & cook, covered, adding water as needed, until the
  beans are tender, or about 2 1/2 hours.  As soon as the beans are
  cooking, begin adding the other ingredients.
  
  Cut the carne seca into 1 1/2" squares & add to the beans. Peel the
  tongue & cut it into large cubes. Cover with water & bring to a boil.
  Simmer 2 minutes, drain, & add to beans.
  
  Prick the sausages with a fork, cover with water, boil a few minutes,
  drain, & add to the beans. Cut the chuck in half & add to the beans.
  Cut the salt pork into 1/2" slices & add to the beans. Season the
  stew with salt & pepper.
  
  When the beans are tender, brown the garlic lightly in the
  shortening. Add about 1 cup of the beans, mash, & return to the large
  pot of beans. Adjust the seasonings.
  
  Remove the pieces of meat to a hot platter & turn the beans into a
  chafing dish or bowl.
  
  Serve with braised pork loin, collards, onions in sauce (recipes
  below), sweetened orange slices, & hot rice.  Cook the rice according
  to package directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp.
  vinegar for each 2 cups uncooked, long-grain rice.
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:13, 18 Jun 2007
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