Text 19835, 68 rader
Skriven 2007-08-30 19:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: appliances 66
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 DS> Donno [my turn!]...A room like that can be useful for more than
 DS> just making sausages.  Properly aging a side of beef, for example
 DS> (yes, home-grown beef sides are still available from  a couple
 DS> small farms around here.)

Ah. A good aged side of beef. That changes everything.

   That amount of layout wouldn't be
 DS> unreasonable for a hobby layout.  Someone building a good model
 DS> railroad track setup will spend a lot more than that without
 DS> going commercial.

True, but a choo-choo enthusiast (such as Ruth's late father)
would spend innumerable hours watching the little trains race
around and spinning little scenarios in his head; the amount of
real-time entertainment offered by sausages drying is limited.
For the meatarian enthusiast, the pleasure is prospective and
quite a bit delayed.

 DS> Speaking of food prep, my friend Charlie called this morning.  He has
 DS> Macintosh apples that are ready for picking, Japanese pears coming
 DS> ripe, high bush cranberries, and quinces.  He wanted to know when we
 DS> can come over to do some picking.  I'm thinking Saturday.  Maybe I can
 DS> get my press cleaned up enough to make some cider.

I think you should revive your Jaded Palate with an additional
focus on old-time home-prepared foods. It would be an interesting
juxtaposition between the most natural of the natural and the most
artificial of the artificial: just the sort of contrast that would
pique my interest.

---------- Recipe via Meal-Master (tm) v8.06

       Title: PRESERVED LEMONS
  Categories: Preserves
       Yield: 1

       1 c  Sea salt
      24    Lemons
       8    Peppercorns
       4    Bay leaves
       4    Cinnamon sticks

   Place 2tsp of salt each into 2 sterilised 500ml jars. Select 12
   unblemished lemons & scrub them in warm water with abrasive cloth to
   remove wax [if bought. Home-grown lemons need less scrubbing.] Juice the
   remaining lemons.

   Cut the washed lemons into quarters lengthways across the flesh, without
   breaking the skin. In a bowl, rub the remaining salt into the skin & mix
   with your hands.

   Pack the lemons, skin side down, into the jars & fill each jar with
   the juice, ensuring that the lemons are covered. Add the spices
   & fasten the lids.

   Store the jars in a cool cupboard & turn each week. The lemons will be
   ready to eat in 6 to 8 weeks, then the skin is soft.

   From: BODY+SOUl, THE SUNDAY MAIL, 16 JUNE 2007
   By: JUDY DAVIE
   Typed by: KEVIN JCJD SYMONS

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