Text 5237, 127 rader
Skriven 2006-09-07 07:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: high ascii 210
======================
 -=> Carina Forsström said to Joan Macdiarmid <=-

 JM>  I read you clearly in Buffalo, NY, via DOCS. (Sorry, my
 JM>  typer won't do umlauts! How do you manage that? My editor
 JM>  doesn't do extended ASCII.)
 CF> Good. We have the letter ö on our Swedish keyboards along with å and
 CF> ä. 

I'm still not completely clear on what diacritics are
permitted ... in many programs you can generate the
special characters by holding down the ALT key and
keying in the ASCII number on the numeric keypad (not
the numbers at the top of the keyboard). Here's a list -

ASC#  character description
128 capital C with cedilla
129 u with umlaut
130 e with acute
131 a with circumflex
132 a with umlaut
133 a with grave
134 a with small o-ring on top
135 c with cedilla
136 e circumflex
137 e umlaut
138 e grave
139 i umlaut
140 i circumflex
141 i grave
142 capital A circumflex
143 capital A with small o-ring on top (as in Angstrom)
144 capital E grave
145 ae together (ash)
146 capital AE together
147 o circumflex
148 o umlaut
149 o grave
150 u circumflex
151 u grave
152 y umlaut
153 capital O umlaut
154 capital U umlaut
155 cent sign
156 British pound
157 yen sign
160 a acute
161 i acute
162 o acute
163 u acute
164 n with tilde
165 capital N with tilde

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Carbonades a la Flamande
 Categories: Main dish, Casseroles, Beef, French
      Yield: 6 Servings

      3 lb Piece lean beef;*
      3 tb Cooking Fat or Oil; **
  1 1/2 lb Large mild onions; sliced***
      4    Garlic cloves; mashed
           S&P
      1 pt Belgian lambic beer -=OR=-
      1 pt Lager -=AND=-
      1 tb Light brown sugar;@
    1/2 pt Beef stock, strong; up to
    3/4 oz Cornflour; -=slaked in=-
      2 tb Wine vinegar

MMMMM-----------------------BOUQUET GARNI----------------------------
      6    Parsley sprigs
      1    Bay leaf
      1    Sprig thyme
           -tied together in bundle

  NB * Use beef without muscle division - top round, chuck or rump -
  french cut "Tende a tranche".
     ** Rendered pork fat or good quality cooking oil
     *** Weighed after peeling and slicing
     @ Lambic has slight residual sweetness, so if not available, use
  lager type beer and a little sugar.

  "Beer is typical for the Belgian braise, and gives a quite different
  character to beef from the red wine of the bourguignon. Serve this
  with parsley potatoes or buttered noodles, a green salad and beer."

  Preheat the oven to 325F Mk 3. Cut the beef into slices about 2 by 4
  inches, 1/2 inch thick. Dry well. Put a thin layer of fat into a
  frying pan and heat until almost smoking. Brown the beef slices
  quickly, a few at a time, and leave them aside. Reduce heat to
  moderate. stir the onions into the fat in the frying pan, adding more
  fat if necessary, and brown the onions lightly for about 10 minutes,
  stirring frequently and adding the crushed/mashed garlic after a
  couple of minutes. Remove from heat and season with salt & pepper.
  Arrange half the browned beef in a casserole and season lightly with
  salt and pepper. Spread half the onions over, and bury the bouquet
  garni in their midst. Repeat with the rest of the beef and onions.
  Meanwhile, bring the beer to a boil in the frying pan, and stir to
  incorporate the crusty bits. Pour over the contents of the casserole,
  and add stock, if needed to bring the liquid up to the level of the
  meat. If using lager, add the sugar. Bring the contents of the
  casserole to simmering point on top of the stove, cover and place in
  the lower part of the pre-heated oven. Regulate the heat so that the
  liquid remains simmering very slowly for 2 1/2 hours, at the end of
  which the beef should be fork-tender. If not, cook a further half an
  hour and check again. May be done ahead to this point. If serving
  later, cool, and store in the refrigerator until shortly before
  serving. Remove fat when cold. Reheat gently to simmering point
  before continuing. (You won't need to remove fat from cooking liquid,
  obviously). Holding the lid across the top of the casserole, tip out
  the liquid into a pan. Take out the herb bouquet from the meat and
  discard. Cover again while finishing the sauce. Remove most of the
  fat from the cooking liquor, and correct the seasoning. Pour the
  cornflour (or arrowroot)/ wine vinegar mixture into the cooking
  liquid, and bring to the boil, sturring. When the liquid has
  thickened, simmer a moment then pour back over the meat and onions in
  the casserole. Serve.

  Recipe after "Mastering the Art of French Cookery" Beck, Bertholle &
  Child Mmed IMH c/o Le MarYol BBS 2:325/3.4

  M's note: I call this "carbonnades"

MMMMM
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