Text 7292, 90 rader
Skriven 2006-11-05 07:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MISC. FARMING 539
=========================
 GJ> It is obvious that I have never had to deal with one of your
 GJ> sculptable pumpkins.  I have never come across a rind thicker than
 GJ> that of the Queensland blue, which is only a few mm.

The rind consists of a hard couple mm, then a lighter colored
area of 10 or 20 mm, gradually going into the deeper colored
edible flesh.

 ML> Is there a character for "v" in Greek?
 GJ> There is in English, as translated by Greeks.
 ML> I wonder if the semi-original Greek used phi?
 GJ> No, beta.
 GJ> I have found out from my Lonely Planet book on Greece;
 GJ> B or á is pronounced like the English v in vine
 GJ> æ
 GJ> "      "       "         "    b in beer

Mu sounds like b, beta is really "veta"? Shows how much I know,
as my Greek is Attic, as having been in the Attic for almost 40 years.

 -=> Glen Jamieson said to Jim Weller <=-

 GJ> In the past I have sometimes unthinkingly
 GJ> followed a USAn recipe and assumed the "2 tb chili powder" was pure
 GJ> powdered chili,
 JW> That could lead to totally incendiary dishes!
 GJ> Not necessarily.  In a recipe intended for chili wusses it can bring
 GJ> it up to a reasonable hotness.

I just put a heaping Tb of extra-hot red chilli (so called) in a
serving of pasta, maybe 8 oz of food total, and it was just on
the border of too much. Reminded me of one of Chris Schlesinger's
less famous efforts, Pasta from Hell, which is essentially
fettuccine dressed wth Inner Beauty habanero sauce.

 GJ> drought here is going to result in lower quality barley, which in turn
 GJ> will cause a drop in quality of our beer.  This, at the beginning of
 GJ> summer, is a national disaster.
 JW> Now that's a major calamity.
 GJ> Wine production will also be down, but fortunately we still have last
 GJ> year's glut to work through.

You will soon have some assistance working through that glut.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Gyros (Doners, Yeros)
 Categories: Greek
   Servings: 6

      2 lb Lean lamb, ground
      2    Bread slices;toasted,crushed
      1 ts Allspice; pounded (?)
      1 ts Coriander; crushed
      1    Garlic clove; crushed
      1    Onion; grated
      1 ts Chopped fresh savory
           Salt & freshly ground pepper
      3    Slices bacon (?!!)
      6    Pita bread pockets
      2    Tomatoes; sliced thin
           Vinegar & oil to taste
      1 c  Chopped fresh parsley
      1 c  Plain yogurt

  In a large bowl, combine the ground lamb with the bread, allspice,
  coriander, garlic, onion, savory, and salt and pepper, and knead
  thoroughly.  The mixture should be spicy, though not too herby, and hold
  its shape.  Break into 5 sections, each as large as a navel orange, then
  break each section into 6 balls.  Knead and flatten slightly to a thickness
  of about 3/4".  Cut the bacon slices into widths equal to these balls,
  keeping the slices of bacon between them.  Slip a cane skewer through the
  centers and roll gently with the palms to smooth the edges.

  (There will be 5 or 6 skewers, depending on their length.)  Cover and
  refrigerate overnight.  When ready to cook, set on a broiler tray or grill
  and cook under moderate heat, turning every 5 minutes.  (The bacon will
  baste the meat.)  The surface will be crusty and the inside cooked within
  25 minutes.  To serve:  Put out the bread, meat, tomatoes seasoned with the
  vinegar and oil, parsley and yogurt in separate dishes.  Guests may open
  pocket bread and stuff them with meat and seasonings.

  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New
  York.

MMMMM

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