Text 14039, 98 rader
Skriven 2008-09-20 07:08:02 av Michael Loo (1:18/200.0)
  Kommentar till text 13891 av Janis Kracht (1:261/38)
Ärende: fit fat fit 937
=======================
 JK> What makes me ill (literally) is cheese made from dairy 
 JK> (cow) but I often eat it anyway

Tother day on the plane they served fruit and cheese for
lunch (this in business class). Pretty peculiar: the
cheeses were, as I reported to someone, a rather peppery
pepper Jack and a Cheddar that didn't taste like Jack.
I was rather hungry so actually ate the stuff, along
with maximo pills, so didn't get very sick, though
the laxative effects were substantial.

P.S. It turns out that I left my bottle of milk pills -
$20 worth - on the plane, and I am for the next three
days in a part of the world that 1. uses a lot of dairy
product and 2. doesn't sell milk pills. Ow ow ow.

 JK> I really can't stand the taste of blue 
 JK> cheese/gorgonzola.

To me they taste like "dead animal in basement smell."

 JK> It does make a difference for a lot of them.. but lima 
 JK> beans? I can't imagine anything making them good haha

You cheat and drown them in butter, sherry, and maybe garlic.
That's also how I make Brussels sprouts (I spelled it Bruessel
the first time round, comes of having had roast pork 2 days
running, the second with an elderly German lady trying to
make conversation with me in German and then when I responded
extremely slowly and badly (my Deutsch is rotten) telling me
to eat up before my food got cold).

Funny thing is how I hate limas but love favas, which actually
have a sort of putrid taste. My father, too, was a fava bean
addict (they're one of the staples of the area where he was
born).

 JK> It's the beet greens I love more than the beets. The greens 
 JK> are so much like spinach, but better for you (least that's 
 JK> what I read somewhere (g)).

I prefer spinach, myself, but bgs are fine.

 JK> and boy are those tomatoes from my garden sweet.. I 
 JK> couldn't believe how sweet they were this year.. not sure 
 JK> what I did right :) :)
 
Congrats - not much better than a good tomato.

When I was a kid, I called this "sour and rotten,"
just because (I actually liked it).

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

      Title: Sauerbraten mit Ingwer kuchen sosse
 Categories: German, Beef, Marinades
      Yield: 10 Servings

      4 lb Rump roast; beef, boneless
      8    Peppercorns
      1    Bay leaf
      1 c  Water
    1/4 c  Vegetable oil
      2 c  Water; boiling
    1/2 c  Sour cream
      2    Onions; thinly sliced
      4    Cloves; whole
      1 c  White vinegar; mild
    1/2 c  Cider vinegar
    1/2 ts Salt
     10    Gingersnaps
      1 tb Unbleached flour

  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider
  vinegar over the meat; chill, covered, for 4 days.  Turn meat twice
  each day. Remove the meat from the marinade, dry it well with paper
  towels, and strain the marinade into a bowl.  Reserve onions and 1
  cup marinade. In a Dutch oven brown the meat on all sides in hot
  vegetable oil. Sprinkle meat with salt.  Pour boiling water around
  the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
  1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2
  hours or more, until tender. Remove the meat and keep it warm. Strain
  the cooking juices into a large saucepan. In a small bowl mix sour
  cream with flour. Stir it into the cooking juices and cook, stirring,
  until sauce is thickened and smooth. Slice meat in 1/4 inch slices;
  add to hot gravy. Arrange meat on a heated platter and pour extra
  sauce over it.

  Collected by Jim Weller

MMMMM


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