Text 17655, 85 rader
Skriven 2008-12-11 09:51:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: STREETS
===================
-=> Glen Jamieson wrote to Dale Shipp <=-

 DS> I think the worst town from our experience in that respect was Venice.
 DS> London was close.  Little twisty corridors, all alike.

 GJ> Some towns, like Venice, can still be relatively easily navigated if
 GJ> there is an easily visible reference point, like the tower in St Mark's
 GJ> square in Venice, or the Eiffel Tower in Paris.  Once out into
 GJ> unreferenced suburbia, navigation becomes more difficult.  Outer London
 GJ> is quite impossible, but the natives were good at giving directions.
 GJ> If I asked a man, directions would be given as, "Keep going straight,
 GJ> then turn right at the Elephant and Castle..", while a woman would say,
 GJ> "Straight on to the big supermarket on the corner and turn right...

 DS> Our home town (Columbia, MD) is not ancient but a modern city designed
 DS> with windy streets on purpose.

 GJ> We did have a good map and a bright sunny day to help us get from the
 GJ> hotel to your place without getting lost too often.

GPS devices are a boon to the easily lost. There are even hand-held units
designed for those who sometimes eschew automotive transport. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork Tenderloin W/Apples & Cider Sauce
 Categories: Pork, Fruit
      Yield: 6 servings
 
      2    (3/4-lb) pork tenderloins
      1 tb Vegetable oil
      2 ts Unsalted butter
      2    Apples; peeled, cored, each
           - in 16 wedges
      1 c  Chicken broth
    2/3 c  Unfiltered apple cider
    1/2 ts Arrowroot
      1 tb Water
      2 ts Cider vinegar
    1/2 ts Salt
    1/4 ts Black pepper
 
  Preheat oven to 425°F.
  
  Pat tenderloins dry and season with salt and pepper. Heat
  oil in a 12-inch nonstick skillet over moderately high heat
  until hot but not smoking, then brown tenderloins on all
  sides, turning with tongs, about 5 minutes total. (If the
  handle of your skillet is not ovenproof, wrap handle in a
  triple layer of foil, shiny side out.) Transfer skillet to
  upper third of oven and roast until a thermometer inserted
  diagonally into center of meat registers 155°F, 12 to 15
  minutes. Transfer to a platter and let stand, loosely
  covered with foil, 15 minutes before slicing.
  
  While meat is standing, heat butter in same skillet (handle
  will be hot) over moderately high heat until foam subsides.
  Add apple wedges and sauté, turning occasionally, until
  tender and golden brown, 5 to 7 minutes. Transfer apples to
  a plate, then add chicken broth and cider to skillet. Bring
  to a boil over high heat and meanwhile whisk together arrow
  root and water in a small bowl. Whisk arrowroot mixture into
  sauce and boil until thickened and reduced to about 1 cup,
  about 5 minutes. Remove from heat and stir in vinegar,
  measured salt and pepper, and any juices that have accumulated
  on platter.
  
  Cut meat into 1/2-inch-thick slices and serve topped with
  apples and sauce.
  
  Recipe by Melissa Roberts
  
  October 2002 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "'Not good' is a galactic understatement." * Picard
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