Text 4787, 83 rader
Skriven 2006-08-22 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: REFRIGERATOR 60821
==========================
 -=> Quoting Glen Jamieson to Dave Sacerdote <=-

 GJ> Was the fridge really stinking?  If it had been running for 9
 GJ> years the contents should have remained fairly non-odorous, if
 GJ> dessicated.

I once checked out a fridge with food in it that had been without power
for two years. Was that ever rank!

It seems a drug dealer had been arrested, taken away, convicted and he
never returned. The bank foreclosed on the place after he missed three
payments. But it was two years before the court allowed them to sell it
for some reason. I was the Realtor they hired. When I did the initial
inspection, I kept telling myself... don't open that door. Just don't
open it. But I HAD too. It was the foulest mess and smell I have ever
encountered.

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

      Title: (NCL) Mutton Stew
 Categories: Native, Lamb, Stews, Offal, Potatoes
      Yield: 8 Servings

  1 1/2 lb Mutton pieces cut for stew
    (about 6 loin chops)
      1    Kidney cleaned well and
    Separated  (optional)
      4    Potatoes (approximately)
      4    Carrots (approximately)
      6 sm Onions
    Mushrooms (optional)
      1 sm Head cabbage (or
    With wide noodles)
    Salt and pepper to taste
      1    Chilli pepper, seeded
    Mint leaves
    Rosemary
      1    Bay leaf (crushed)
      5 tb Flour (approximate)
      3 tb Lard, vegetable oil or
    Butter

  Remember, lamb or mutton should be served either very cold or very
  hot. Never lukewarm.

  Mutton, or mature sheep can be used in most lamb recipe's but it does
  take longer to cook to prevent toughness.

  There is a paper thin sort of covering over the outside of the lamb or
  mutton carcass. It isn't suppose to effect the flavor unless the meat
  has been aged for some time. It depends on the cut you use. On chops
  it should be removed. On the leg, if cooked whole it should be left
  on. For stew I remove it first since I'm going to be cutting up the
  meat. Now, if you buy the mutton it will probably be removed before
  you get it, except on the leg. We usually cut the meat off the neck,
  shanks and breasts into small pieces for stews.

  Coat meat with flour. Brown meat in shortening. Cover with water and
  bring to a boil. Add spices and simmer until tender, approximately 45
  minutes. Add carrot pieces, potato pieces. Cook until tender. Add
  remaining ingredients and cook until done. The cabbage and mushrooms
  do not take long. If you prefer, thicken with flour for a more gravy
  like consistency.

  Please understand I had to approximate amounts. The recipe I have just
  lists the ingredients and we're suppose to take it from there. Enjoy.
  Served with bread for "sopping" and a salad it was a good hearty meal.

  From: Cuttinggal

MMMMM

Cheers

Jim, in Yellowknife




... Spoiled, but not rotten!
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