Text 7291, 71 rader
Skriven 2006-11-05 07:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: dive bars 538
=====================
 -=> Jim Weller said to Manny Rothstein <=-

 JW> town. Now my crew was a mix of long haired (it was 1973) college
 JW> students working for the summer, rural Alberta farm kids, one biker
 JW> (didn't belong to a club or wear colours, but drove a mean Harley and
 JW> wore leather) and two Indians. Two of the college students were cute
 JW> blonde girls

Ah yes, leading lambs before tigers, I like it.

 JW> station either. We took one look, felt the malevolence in the room,
 JW> backed out and drove to the next town.

Good choice. Alternatively, you could have looked at
the leader of the band and shouted, "Otis! Mah man!"

=

The toughest bar in Revere started off as a fake - it was set up
as a sting by the local police department. It says something about
the petty criminals in town that they fell for it lock, stock, and
barrel. I occasionally have gone to the other candidate for tough
bar, which is next door to the clinic. But the only real trouble
is at the slightly more genteel one one street down, where shootings
of the premeditated sort are not unknown.

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

      Title: Casserole - Roasted Lamb with Juniper Berries - CItC
 Categories: Main dish, Lamb, Italy
      Yield: 4 Servings

  2 1/2 lb Leg of lamb, preferably butt
           -end, bone in
      1 tb Carrot; chopped
      2 tb Yellow onion; chopped
      1 tb Celery; chopped
      1 c  Dry white wine
      2 cl Garlic; lightly crushed with
           -a knife handle and peeled
    1/2 ts Rosemary leaves
  1 1/2 ts Juniper berries
      2 ts Salt
           Freshly ground pepper; four
           -to six twists of the mill

  Arrosto di agnello al ginepro.

     Put all the ingredients into a heavy casserole.  Cover and cook on
  top of the stove at low heat for 2 hours, turning the meat every 45
  minutes.

     At this point the lamb should have thrown off a considerable
  amount of liquid.  Set the cover askew, and cook for another 1-1/2
  hours at slightly higher heat.  The meat should now be very tender at
  the pricking of a fork.  If there is still too much liquid, uncover
  completely, raise the heat to high, and boil it until it is a little
  more concentrated.  At the end the meat must be rich brown in color.

     Off the heat, tilt the casserole and draw off as much of the fat
  as you can with a spoon.  If you are not serving the roast
  immediately, do not degrease it until after you have reheated it.

  _The Classic Italian Cookbook_  Marcella Hazan, 1973.  Knopf.
  ISBN 0-394-40510-2.  Typos by Jeff Pruett.

MMMMM

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