Text 17191, 126 rader
Skriven 2008-12-02 06:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: THE FIZZICLE WORLD
==========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> GM and Chizzler. Ford has their own agenda and is well down the road
 DD> to being retooled for making their fuel efficient, smaller Eurocars in

 GJ> After announcing a record loss, the Ford boss has announced he is
 GJ> intending to do the same here. GM Holden has cut out a shift to reduce
 GJ> output numbers.  Production of the export Pontiac G8 (?) is to
 GJ> continue.  Mitsibitsi has already folded, and the factory is up for
 GJ> sale.  The local govt has suggested that someone should buy it and make
 GJ> electric commuter cars.

Do, please, let us know if one of your people comes up with a proper, workable,
efficient and reliable electric car that is affordable. We have a couple
examples here - but, they are pretty much low production, hand built and
EXPENSIVE. Well appointed, decent looking, reasonable economical, reasonable
range on battery only (unlike the meager 40 mile/63.5km range of the still
unfinished Chevy VOLT).

 DD> USA. Not to mention they aren't as hurting for ca$h nearly so badly as
 DD> the poorly managed Generally Malodorous or the lackeys of Cerebrus
 DD> Capital - who know more about moving money about than about running a
 DD> car company.

 GJ> Meanwhile, Toyota Australia continues profitably making and selling
 GJ> cars.

As do Honda, Toyota, and the Korean mfgs in this country.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Skirt Steaks W/Tomatillos - 2 Ways
 Categories: Beef, Chilies, Salsa, Citrus
      Yield: 5 servings
 
MMMMM----------------------TOMATILLO SALSA---------------------------
      4    Pasillas de Oaxaca (dried
           Smoked chilies); wiped
           - clean
      1 lb Fresh tomatillos; husked,
           - rinsed, quartered
      1 c  Packed cilantro sprigs
      2 cl Garlic
      1 tb Packed dark brown sugar
      1 ts Molasses (not blackstrap)
    1/2 ts Ground cumin
    1/3 c  Vegetable oil

MMMMM------------------STEAKS & TOMATILLO SALAD-----------------------
    1/4 c  Vegetable oil; divided
    3/4 ts Ground cumin
  1 3/4 lb Skirt steak; halved
    1/2 lb Fresh tomatillos; husked,
           - rinsed
      1 c  Cilantro leaves
      2 ts Fine chopped shallot
      2 ts Fresh lime juice
 
  Rich skirt steak begs for an assertive, acidic accompaniment.
  The tomatillo twofer showcases the fruit’s different
  personalities: In the cooked salsa, its flavor is round
  and lemony; in the salad, fresh lime juice sharpens the
  tomatillos’ raw brightness.
  
  Make salsa:
  
  Slit chiles lengthwise, then stem and seed. Heat a dry heavy
  skillet (not nonstick) over medium heat until hot, then toast
  chilies, opened flat, turning and pressing with tongs, until
  more pliable and slightly changed in color, about 1 minute.
  Cover chilies with hot water in a bowl and soak until soft,
  about 20 minutes, then drain.
  
  Purée chilies, tomatillos, cilantro, garlic, brown sugar,
  molasses, cumin, and 1 teaspoon salt in a blender until
  smooth, about 1 minute.
  
  Heat oil in a 10-inch heavy skillet over medium-high heat
  until it shimmers, then cook salsa (it will spatter),
  stirring occasionally, until slightly thicker, 5 to 8
  minutes.
  
  Grill steaks:
  
  Prepare a grill for direct-heat cooking over hot charcoal
  (high heat for gas).
  
  Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons
  salt, and 1 tsp pepper, then coat steaks.
  
  Oil grill rack, then grill steaks, covered only if using a
  gas grill, turning once, until grill marks appear, 4 to 6
  minutes total for medium-rare. Let steaks rest on a cutting
  board, loosely covered with foil, 10 minutes.
  
  Make salad while steaks rest:
  
  Thin slice tomatillos and toss with cilantro, shallot, lime
  juice, remaining 2 tablespoons oil, and salt and pepper to
  taste.
  
  Cut steaks into serving pieces and top with salsa and salad.
  
  Cooks’ notes:
  
  •Steaks can be cooked in a hot oiled 2-burner grill pan over
  medium-high heat, 4 to 10 minutes for medium-rare.
  
  •Salsa (not salad) can be made 1 day ahead and chilled. Rewarm
  before serving.
  
  Gourmet | October 2008
  
  by Ian Knauer
  
  Yield: Makes 4 to 6 servings
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are you sure this thing is safe?"                 - C3PO
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)