Text 18914, 84 rader
Skriven 2007-08-12 00:47:16 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Ice trucks
======================
 -=> On 08-11-07  21:27,  Sean Dennis <=-
 -=> spoke to Shawn Highfield about Ice trucks <=-

 SH> Staying waaaay off topic here.  (Mine is similar a P1.8 I built

 SD> In order to not incur moderator's wrath, I've moved my 
 SD> reply into Micronet netmail (since your Fido feed is 
 SD> down)...

  Wrath has not happened here for a long time:-}}   A raised eyebrow, or
  perhaps maybe a stern glare and firm language is all that has been
  needed for years with this group of friends.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Three Meat Stew with Vegetables (Pichelsteiner)
 Categories: Soup, Ethnic, German
      Yield: 4 servings
 
      1 tb Lard
  1 1/4 lb Pork and beef as well as
           -lamb or mutton (mutton
           -gives
           An excellent flavor), cut
           -into 3/4 inch cubes
      2 md To 3 md onions, diced
           Salt
           Freshly ground black pepper
           Crushed marjoram
      3 md Potatoes, peeled and finely
           -diced
      1 sm Celery root, peeled and
           -diced, OR 4 celery
           Stalks, diagonally sliced
    1/2 lb Carrots, peeled and
           -diagonally sliced
      1 lg Leek (white part only),
           -washed and sliced
      2 c  Beef stock
           Chopped fresh parsley
 
  Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole
  or the like).  Lightly sear and mix together the meat cubes and the
  onions; season with salt, an ample amount of pepper, and a very
  little bit of crushed marjoram.  Remove two thirds of the meat and
  onions from the pot and set aside.
  
  Mix the potatoes and vegetables together; spread a third of these
  over the bottom layer of meat cubes in the pot or casserole. Sprinkle
  with salt and a little pepper.  Alternate 2 more layers of meat with
  2 more layers of vegetables.  Each layer should be separately
  seasoned with salt and pepper; the top layer MUST consist of
  vegetables and potatoes.  Pour in the beef stock. Cover tightly and
  cook over medium-low heat for just about 2 hours. Cooking in a 350
  degrees F oven is also possible.  You should not stir the stew, but
  you can tilt the pot back and forth to circulate the liquid and
  prevent the bottom layer from burning.  Serve sprinkled with chopped
  parsley.
  
  Variations:
  
  Savoy cabbage is frequently added to the roster of vegetables, and it
  tastes delicious.  Sliced kohlrabi would be fine as well.
  
  For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow
  should be briefly sauteed with the onions at the beginning, then
  added to one of the in-between layers of meat.  Doubling of
  ingredients is advisable. Pichelsteiner tastes excellent reheated.
  
  Makes 4 servings.
  
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
  Schuster/Poseidon Press, New York.  1989 Posted by: Karin Brewer,
  Cooking Echo, 8/92
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:46:12, 12 Aug 2007
___ Blue Wave/DOS v2.30

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