Text 1872, 113 rader
Skriven 2006-05-31 23:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Bottom of the Bay 747
=============================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> Cajun calamari steak saute....
 ML> I WILL JUST HAVE A SALAD.

That bad, huh. Them's strong words.

 ML> White Castle Dim Sum
 ML> I'll cease and desist now - this is the last of the WC recipes.

A shame in a way. They are even more fun to read than the various Spam
Contest winning recipes.

The next series on tap is for meat lovers.....

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     Title: Uruguay Cuisine
Categories: Latin Amer, info
  Servings: 1 text file

           info

Having an economy that has livestock as one of its mainstays, it makes
sense that beef  plays a predominant role in Uruguayan cuisine.
Uruguayans probably consume more beef than any other people in the
world.  Churrasco (grilled steak) is said to be the national dish.
Parrillada is a beef  platter and considered another national dish.
Chivitos are also popular; they are hot steak sandwiches topped with
bacon, eggs, cheese, lettuce, and tomatoes.  Now that sounds like a
mouthful!  In any event, one has not completed the Uruguayan tradition
without attending one of those famous barbecues with an open pit fire.

Uruguayans also serve traditional Spanish food.  Puchero is a meat stew
considered a delicacy.  And of course the large Italian influence yields
a myriad of pasta dishes, lasagna and pizza being Uruguayan favorites.
Club sandwiches and spicy sausage on rolls also claim a place as
favorite Uruguayan snacks.

Uruguay also offers some awesome seafood including Mussels and many
types of tasty saltwater and fresh water fish.

And TEA!  Herbal tea, known as mate is consumed in mass quantities.
Traditionally, mate was drunk from a gourd through a silver straw.  The
gourd was passed around the room for people to share.  In recent times,
though, individual teacups do the trick. Cleric¢ is a popular drink,
containing white wine and fruit juice.  Uruguayans are also fond of
mixing white with sparkling wine.  Beer lovers will also find the beer
in Uruguay to be pretty good.

The largest meal of the day is lunch.  Many employees are given a two
hour lunch so that they may return home and have a large home-cooked
meal with their families.  Evening meals are typically lighter.  Finally
Uruguayans have a sweet tooth.  They MUST take breaks during the day to
consume such goodies as chaja, a sponge cake loaded with jam and cream.

http://www.discoveruruguay.com/about_uruguay_cuisine.htm
                       
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     Title: Uruguay Beef Tripe Stew
Categories: latin amer, beef, offal, stews
  Servings: 4

      1 kg fresh tripe, well cleaned
           and parboiled in abundant
           water, seasoned with
           salt and bay leaf, cut up in
      5    cm long strips.
    1/2 c  oil
      1 lg onion, sliced in very thin
           rounds 
      1 lg tomato,peeled, seeded
           chopped 
      1 ts dry oregano, or better a
           fresh sprig.
      3 tb tomato paste
      2 c  rice
      3 c  boiling beef or tripe broth
    1/2 c  peas,or more,to taste.
           white boiled potatoes,in
           rounds 

Parboil tripe in a lot of water,season with a little salt and a bay
leaf, drain and cut in rather thin stripes, no more than 5cm long.tripe
may also be cut in small squares,of about 2 cm to each side. prepare a
sauce with oil,onion,tomato,oregano  and tomato paste,frying all
ingredients for about 5minutes.add then tripe stripes 1 cup broth or
boiling water and cook until tender and almost done. watch pot all the
while so that it does not dry up. Finally add rice,cover with more
boiling water and simmer 15 more minutes or until rice is done. Add
peas, heat through and remove from fire. this stew may also be finished
in the oven in a covered dish. always let stand a few minutes before
serving. must be a little moist ,never dry ,with a thin and runny sauce.
the usual accompaniment is some white boiled potatoes.

Zukie
                 
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Cheers

Jim, in Yellowknife




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