Text 9090, 74 rader
Skriven 2006-12-21 02:19:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: VARIOUS IRRATIONALS
===============================
 -=> On 12-20-06  10:15,  Michael Loo <=-
 -=> spoke to Glen Jamieson about VARIOUS IRRATIONALS 706 <=-

 ML> What of Beamish and Murphy's, also good stouts, and
 ML> both Irish?

  On one of my temporary duty trips to England many years ago, I
  discovered Murphy's at the pub near the hotel I was in.   Although
  neither Gail nor I like Guiness, I just had to buy a six pack of cans
  to bring home.   We tried one or two, and decided that we did not like
  stout in any form.  At least one can sat in the frig for many years
  until we palmed it off onto a beer drinking friend who pronounced it
  disgusting and dumped it (which it certainly deserved by then).

  BTW -- you know this, but for others who don't.  There is Shipp's
  corollary to Murphy's law which states "Pay attention to what Murphy
  says, you're married to her".


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tuesday's Red Bean Soup
 Categories: Cajun, Beans, Soup
      Yield: 1 servings
 
      1 tb Olive oil
    1/2 c  Diced bacon
  1 1/2 c  Chopped onions
    1/4 c  Chopped green bell peppers
      1 tb Minced garlic
      4    Bay leaves
      6 oz Sliced andouille sausage
      1 sm Smoked ham hock (5-6oz)
      2 c  Dried red kidney beans,
           -soaked overnight
      1 ts Creole seasoning
      1 ts Worcestershire sauce
      2 qt Basic Chicken Stock
      1 ts Salt
  1 1/2 c  Cooked long-grain white
           -rice, warm
      6 tb Chopped green onions
 
  1.  Heat the oil in a large heavy pot over high heat.  Add the
  bacon and saute for 2 minutes.  Add the onions, bell peppers,
  garlic, bay leaves, andouille, and ham hock and cook, stirring,
  for 2 minutes.
  
  2.  Add the beans and cook for 2 minutes.  Stir in the Creole
  seasoning, Worcestershire sauce, and the stock, and bring to
  a boil.  Reduce the heat to medium and cook for 1 hour, stirring
  occaisionally.  Add the salt, cover the pot, and cook for 15
  minutes.  Turn off the heat and allow the pot to sit, covered,
  for about 20 minutes.  Discard the ham hock.
  
  3.  To serve, ladle a generous cup of the soup into each of
  6 bowls.  Top each serving with 1/4 cup rice and sprinkle
  each with 1 tablespoon of the green onions.
  
  Makes 7 cups, 6 hearty first-course servings.
  
  >From _Emeril's _New_ New Orleans Cooking_ by Emeril Lagasse
  and Jessie Tirsch
  
  From: Elendil@mintir.New-Orlean       Date: 03-01-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:04:17, 21 Dec 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)