Text 16931, 76 rader
Skriven 2008-11-27 07:47:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: socks & books
=========================
-=> Ruth Haffly wrote to Nancy Backus <=-

 RH> Sounds like military surplus. Steve started his military career in
 RH> green socks, then they went to black.  A while ago, they went back to
 RH> green. He will have a bunch of them as surplus in a few months. (G)

They won't be surplus unless Steve is planning to quit wearing stockings. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crown Roast Of Lamb
 Categories: Lamb/mutton, Roasts, Sauces
      Yield: 7 servings
 
      2    Racks lamb; 6 to 8 ribs each
           - approximately 2 lb each
      1 tb Olive oil
      1 ts Kosher salt
    1/2 ts Fresh ground black pepper
      6 cl Garlic; minced
      4 ts Fresh thyme, chopped
  1 1/2 ts Ground coriander
  1 1/2 tb Sherry vinegar
      1 ts Dijon mustard
      1 ts Chopped fresh rosemary
           - leaves
 
  Recipe courtesy Alton Brown, 2008
  
  Preheat the oven to 375 degrees F.
  
  To french the racks of lamb: Make a cut on the fat side of
  the ribs, perpendicular to them, about 2 1/2-inches down
  from the rib ends. Cut through the fat down to the rib bones.
  
  Turn the rack on end, with the bones facing up and push a
  knife through the flesh between each rib, using the initial
  cut as a guide for the knife. Cut down the side of each rib
  to remove the excess fat in between each rib. Using strong
  kitchen twine, wrap the twine around each rib at the base,
  nearest the meat and pull to remove all of the remaining fat
  and sinew from the rib bone.
  
  Bend each rack into a semicircle (meat side in and fat side
  out) and using kitchen twine tie them together at the base
  and center, in order to hold the racks together. The rib
  ends should be pushed outward to create the look of a crown.
  
  Rub the lamb with the olive oil. Combine the salt, pepper,
  garlic, thyme and coriander and press all over the lamb.
  Place the roast in a Bundt pan with the center of the pan
  coming up through the middle of the roast.
  
  Place on the middle rack of the oven and cook for 30 to 35
  minutes, until the meat reaches an internal temperature of
  130oF. This is approximately 8 to 12 minutes per pound.
  
  Remove from the oven, transfer the roast to a rack, cover
  with aluminum foil and let the meat rest for 20 minutes.
  While the meat is resting add the sherry vinegar, mustard
  and rosemary to the juices that accumulated in the Bundt
  pan while cooking. Stir to combine.
  
  Taste and adjust seasoning, as needed. Cut the string away
  from the roast and place cooked stuffing, rice or barley in
  the center if desired. Serve the warm sauce with the roast.
  
  Meal Master Format by Dave Drum - 07 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... News Headline: Ants Take A Long Time To Cook In Microwave.
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