Text 21041, 87 rader
Skriven 2007-10-04 23:52:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Lee Lofaso
Ärende: Re: Beans Beans Beans
=============================
 -=> On 10-03-07  15:21,  Lee Lofaso <=-
 -=> spoke to Dale Shipp about Beans Beans Beans <=-

 LL> I wonder if I can break a rule and get away with it...

  Well you didn't break any of the rules you mentioned -- mainly due to
  the fact that in most things we allow a certain amount of
  interpretation.

 DS>5.  NO religion, theology, doctrine or biblical references are to be
 DS>    discussed or debated. No political debates will be tolerated. No
 DS>    racial, ethnic or religious slurs will be tolerated.

 LL> I think I can safely get away with breaking the rule on "No religion"
 LL> since food is a religion.  And also the rule on "No political
 LL> debates", as food and politics go hand in hand.  Let's give it a try -

   I don't see any debates or politics -- just mention of political
   figures:-}}   Religion as pertains to dietary things does come in
   from time to time -- but is not subject to argument or debate.

 LL> General Eisenhower's Baked Beans
 LL> John F. Kennedy's Baked Beans
 LL> House Bean Soup
 LL> Senate Bean Soup
 LL> Senate Bean Soup (1872)

  But you did trip over a rule you did not mention, namely:

3.  The number of recipes per message must be limited to one, or two
    very short recipes.  As a rule of thumb, if two recipes exceed 100
    lines in message length, it would be better to post them in two
    messages.

  I sometimes don't call people on it, but we do ask folks to abide by
  that rule, and everybody does.

 LL> I'll post Mitt Romney's bean soup recipe next time.
 LL> And Hillary Clinton's brownies recipe (if I can find it).

  By all means, do so.   Just don't talk about their politics here.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Turkish Borscht
 Categories: Soup, Vegetarian, Vegetable
      Yield: 6 Servings
 
      1 tb Safflower Oil
      3    Cloves Garlic, chopped
      2 c  Shredded cabbage
      2 md Potatoes, diced
      2 qt Water or Vegetable stock
           Sea salt and pepper to taste
           Juice of one lemon
      1 c  Plain low-fat yogurt
      2    Onions, chopped
      1 lb Raw beets, chopped
      2    Stalks Celery, sliced
      1 md Green or red pepper, chopped
    1/2 lb Tomatoes, chopped
    1/2 ts Dill seeds, crushed
      3 tb Chopped fresh dill
 
  From:  Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989.
  
  Heat oil in a large heavy-bottomed soup pot and add onion and garlic.
  Saute for a couple of minutes and then add the other vegetables, dill
  seeds, salt and pepper.  Cook, stirring, for another minute, then add
  water or stock. Bring to a boil, cover, reduce heat and cook for 1
  hour.
  
  Remove 2 cups from pot and puree in a blender or put through a food
  mill. Return to soup pot.  Correct seasonings.
  
  Serve, topping each bowl with a spoonful of yogurt.
  From: James Lowey                     Date: 07-24-96  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:00:03, 05 Oct 2007
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