Text 17064, 73 rader
Skriven 2008-11-29 11:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: R2D2 Grinders
=====================
-=> DAVE SACERDOTE wrote to DALE SHIPP <=-

 -> From time to time I have used a nasal rinse to help clear out sinuses.
 -> It uses a mix of one part bicarb and two parts salt.  I disolve that
 -> mixture in a squeeze bottle in warm water.   Gail came up with the
 -> thought of putting the salt into a spice grinder for a few pulses.

 DS> May she never forget to rinse the grinder. [g]

How do you clean yours? 

I found some time ago that a few chunks of fresh Wonder bread picks up all the
unwanted chilies/pepper/seeds, etc. and you can go back to grinding coffee with
it again. 

OTOH, I have a black R2D2 exclusively for doing coffee and a white one for
chilies and a brown one (actually a Braun brand, too) for *other things*.

Most I have in any of them is U$5.00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blade Steaks With Mushroom-Madeira Sauce
 Categories: Beef, Wine, Mushrooms
      Yield: 4 servings
 
  1 1/2 lb Top blade beef chuck steaks
      2 tb Olive oil; divided
      1    Shallot; chopped
      8 oz Pkg sliced fresh mushrooms
    1/2 c  Madeira
    3/4 c  Water
      1 ts Cornstarch mixed w/1 tb
           - water
 
  An almost mystical combination beloved in France, mushrooms
  and fortified wines like Madeira elevate everything they
  touch. The results are exceptionally fine when you put their
  magic to work on great-tasting (and inexpensive) blade steaks.
  
  Pat steaks dry and cut 3 shallow slits across center cartilage
  in each steak (to prevent curling), then sprinkle with 1/2 ts
  salt and 1/4 teaspoon pepper (total).
  
  Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-
  high heat until it shimmers, then sauté steaks, turning once,
  5 to 9 minutes total for medium-rare. Transfer to a plate and
  keep warm, covered.
  
  Add shallot and remaining tablespoon oil to skillet and sauté
  over medium-high heat 30 seconds. Add mushrooms and sauté
  until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon
  salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes.
  Stir in water and any meat juices from plate and boil 2
  minutes. Stir cornstarch mixture, then stir into mushrooms
  and simmer until thickened, about 1 minute. Season sauce
  with salt and spoon over steaks.
  
  Recipe by Lillian Chou
  
  March 2008 | Gourmet
  
  Serves 4
  
  Meal Master Format by Dave Drum - 02 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All these doughnuts and not a cop in sight." - Plucky Duck
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