Text 16143, 64 rader
Skriven 2008-11-05 03:49:02 av Michael Loo (1:18/200.0)
  Kommentar till text 16101 av Bill Swisher (1:124/311)
Ärende: mooo 177
================
 BS> Well you, meaning us, can't worry about it all the time.  My friend up
 BS> here had a kidney transplant a couple of years ago.  So we sit around
 BS> drinking coffee and make sick jokes about our relative health and the
 BS> fact that we're on the correct side of the grass.

It's too darn cold on the wrong side of the grass.

   I guess it all
 BS> comes from when I was laying about in the hospital listening to that
 BS> monitor beep for days on end while I waited for an angioplasti, and
 BS> wondering if I'd actually notice when it stopped suddenly or not stop
 BS> that funny rhythm it'd wander into at times.

I noticed when mine stopped. It was kind of cool. Always started
up within a few seconds or so, else I'd have much closer
acquaintance with fescue roots.

-
 ML> Wish I could, but like Swisher, I like to eat.
 BS> Hey!  I represent that remark.  Represent heck, I'm the posterchild
 BS> for that comment.

Beats the alternative. Same with breathing, heart beating, so on.

Bogracs gulyas
Categories: offal, beef, Hungarian, main
Servings: 8

2 md onions
2 Tb lard
3 lb beef chuck in 3/4" pieces (may substitute in 1/2-1 lb
- of other meat, specifically beef heart)
1 clove garlic
1 pn caraway seeds
2 Tb "Noble Rose" paprika
5 pt warm water
1 md tomato
2 md green Italian peppers
1 lb potatoes
salt
Little Dumplings

Peel onions and chop coarse; wilt onions. Add meat and cook
for 10 min, stirring.

Meanwhile, chop and crush the garlic with the caraway seeds,
using the flat of a heavy knife.

Remove kettle from heat. Stir in paprika and garlic mixture. Stir
rapidly with wooden spoon. Immediately after paprika is absorbed,
add 5 pt warm water.

Replace covered kettle over low heat and cook 1 hr. Meanwhile, peel
tomato, cut into 1" pieces. Core peppers and slice into rings. Peel
potatoes and cut into 3/4" dice. Add vegetables to stew kettle with
enough water to give a soup consistency. Salt to taste. Simmer slowly
30 mins. Add potatoes and cook till done. Add hot cherry pepper pods
if you want to make the stew spicy hot. Cook the dumplings in the
stew. Serve the gulyas steaming hot in large extra-deep bowls.

George Lang, Cuisine of Hungary

--- Maximus/2 3.01
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