Text 18143, 135 rader
Skriven 2008-12-20 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: NPR FEATURE ON YK 812
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Salvaging those trucks would be an interesting exercise.  How did they
 GJ> do it?  A long wire rope and a shore-based winch?

Either that or a winch on a big cat (dozer).

 GJ> Have those been recovered, or are they now fish breeding
 GJ> centres?
     
The ones in deep water need that scuba diver to hook up. Some get
hauled up by ship mounted cranes the next summer. And a few are
never recovered.

 GJ> What about traffic accidents

We never hear about them, if there are any. But I doubt if there are
any as they move slowly and are spaced out.

 GJ> running down polar bears

More likely grizzley bears. Polar bears live on the coast; grizzlies
in the interior barren lands and the little black bears in the woods
south of the tree line.

 GJ> caribou

The possibility of roads interfering with herd migration is a big
concern with the Natives and the naturalists. 

 GJ> and Japanese tourists?
          
They should stay on the guided tours and keep away from the ice
road which is private property.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bodega Style Meat Sauce
Categories: Italian, Beef, Pork
  Servings: 4

      2    fist sized hunks of left
           over meat
      1    jar Goya PITTED
           olive/caper/pepper mix
     28 oz can tomatoes
      3    cloves garlic chopped
      1    onion chopped rough
      1 pn crushed chili flakes or
      1    chili de Arbol
      2    Anchovy fillets
           olive oil
           Old stale red wine
           pasta
           few drops of white truffle
           oil
           grated aged Pecorino
           Tuscano

Old Roast, New Sauce: Bodega-Style If you're like us you always make
way more food than you need whenever you invite people over for a
dinner party. We ended up with some roast ends (pork and beef) that
we then forgot about in fridge. After three or four days on an
uncovered plate they looked pretty crusty. What were we to do? Throw
out a pound or more of quality meat just because it dried out a
little? No. Hell no. How do you resuscitate a couple bricked up
pieces of meat? How do you make those lifeless lumps into something
not just passable but delicious? Red wine. Olives, capers and fire
roasted red peppers.

To the Bodega with YOU

You'll need two fist sized hunks of left over meat and:

1 jar Goya PITTED olive/caper/pepper mix 1 28 oz. can tomatoes 3-4
cloves garlic chopped 1 onion chopped rough 1 big pinch of crushed
chili flakes or one chili de Arbol 2 Anchovy fillets olive oil Old
stale red wine

To start, take your meat and place it in a covered pot with enough
red wine to cover the meat half way and simmer on very low for at
least 2 hours and then remove the lid to let the mixture continue to
simmer and reduce. Cook until meat is falling apart and liquid is
reduced by half.

While the meat and wine reduce saute the onions, garlic, oil,
anchovies and chili flake until soft and then add tomatoes and the
jar of Goya, including the brine. Let simmer. Once the meat is ready
add it and the reduced wine to the tomato sauce and simmer for
another 15 minutes or longer to let the whole thing incorporate.
Honestly, the best thing to do would be to make this and then let it
sit overnight in the fridge as tomato sauce always tastes better on
day two.

Please note that there is no salt on the ingredients list on
purpose. The salt from the olives, capers and brine make this dish
perfectly salty. Don't add salt, trust me.

Just before you think the sauce is perfect put some salted water on
the boil and cook 1 lb. of your favorite pasta shape until it is 3-4
minutes away from what it says on the box, cooking time wise, and
drain it in a colander. Now put it back into the pot it came from
(minus the water, obviously) and pour the sauce over it. Toss it
roughly together (not too much or it will break the pasta)and cover
it with a lid for 5-8 minutes to finish cooking the pasta using the
sauce.

Serve with a few drops of white truffle oil (which always makes
olive/caper things taste even more like a roundhouse kick of funky
flavor) and some grated aged pecorino Tuscano not Romano, it's too
sheepy!

Now you can take all that money you saved not having to toss $15
worth of greenmarket meat and put it towards that bindle of blow you
told yourself yesterday you were never going to do again! Happy New
Year!

Posted by tom.murder.murder.marcyville.


  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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