Text 18493, 127 rader
Skriven 2008-12-27 06:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Typos
=============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> This year I rode with my brother and sister-in-law to his ildest
 DD> daughter's house about 25 miles east of town - where she and her
 DD> husband are high muckity mucks in the local volunteer fire department
 DD> and emergency squad.

 DS> I am used to doing mental substitutions on words in your posts.  My
 DS> first read of the sentence above was "his wildest daughter's house":-}}

Y'know, I really miss my CMPqwk reader. That was supposed to be "eldest"
daughter. And since the "I" and "E" are some distance apart on the upper row of
the keyboard - I have no idea how I managed that perticular faux pas.

 DD> Dinner was fried until browned and then baked chicken (right tasty)

 DS> Interesting treatment.  I don't think I have seen that done.  Was it a
 DS> whole chicken, or cut-up parts?   Browned in a little oil or butter?

Just called - browned in vegetable shortening first, drained on a rack, then
into the oven, en mass. Oh, and pieces parts.

 DD> adults. however, this year I got my bro and SIL a remote oven
 DD> termometer (thanks for the report and review, Dave) and gave my niece

 DS> We replaced ours.  I got it messed up a few uses back when I decided
 DS> that the cord had gotten too much collected smoke and grease gunk on it
 DS> and tried to scrub it clean.  BAD MOVE!  It soon started shorting out
 DS> and being finicky about reading.

Both the George and the remote thermometer were well received. But, neither was
a neat as the cell phone deal I got from Phil and Vickie.

 DD> I passed my old Virgin Mobile phone on to a friend who can use it.

 DS> Gail got a new Virgin phone last month.  This was a flip top model.
 DS> Her old one kept getting turned on in her purse because the on/off
 DS> button was not protected.  I have now de-sensitized the old phone
 DS> (removed all personal info I can get my hands onto) and it is sitting
 DS> in a bag.  We intend to take it to an abused woman's shelter some day
 DS> soon.  We hate tossing usable stuff.

Geez - had I known I could have sent her my old one. Oh, wait. you said last
month. I was still using mine then. Bv)=   

It was a Kyocera Oyster flip phone for which I paid $16 at Virgin's web site -
with free shipping and U$20 worth of air time. It has given yeoman service and
I recommend that model highly to anyone else who is looking for a pre-paid
service and a phone that doesn't have a camera in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tajarin With Sugo D'arrosto
 Categories: Pork, Beef, Pasta, Wine
      Yield: 6 servings
 
      2 tb Unsalted butter
      2 tb Olive oil
      4 tb Chopped pancetta
      1    Onion; chopped
      1    Carrot; chopped
      1    Rib celery; chopped
      1 cl Garlic; thin sliced
      2 lb Veal
      2 c  Dry red wine
      2 tb Tomato paste dissolved in
           - some of the wine
      1 tb Chopped fresh rosemary
      3 c  Meat broth plus more as
           - needed
           Salt & fresh black pepper
           Truffle salt; optional
      1 lb Cooked pasta
           Grated Parmesan cheese
 
  If you are adept at making fresh pasta, use 1 pound flour
  to 5 large eggs or, Piemontese style, 12 egg yolks. Roll
  as thin as possible. Let dry a bit before cutting. Otherwise
  you can buy reasonable substitutes. Rustichella d'Abruzzo
  makes a dried egg tagliolini and a fine egg fettuccine as
  well as a porcini-flavored fettuccine. Spinosi makes a
  delicate dried egg maccheroncini. And La Campofilone also
  makes a good egg fettuccine. Latini makes a tagliolini but
  it is not egg-based.
  
  Melt the butter with the oil in a large Dutch oven or deep
  saute pan over medium heat. Add the chopped pancetta and
  cook for a few minutes. Add onion, carrot, celery and garlic
  and saute until softened, about 8 minutes. Add the meat,
  wine, tomato paste, rosemary and broth to cover. Bring to
  a gentle bubble, then reduce the heat to low. Simmer,
  partially covered, until you have a rich, concentrated
  sauce and the meat is tender. This will take about 2 hours.
  From time to time check in on the sauce and add more stock
  as needed to prevent scorching and to keep it somewhat fluid.
  The juices should coat a spoon.
  
  Remove the veal and set it aside. Pass the rest of the sauce
  through a food mill. Season it to taste with salt and pepper
  (or use truffle salt because in Piedmont during truffle season
  white truffle would be shaved over this pasta). Serve the meat
  as another course and toss the sauce with the cooked pasta.
  This brothier sauce works best on finely cut noodles, like
  tajarin. Or you may chop the meat, stir it back into the
  sauce, reheat and then toss the sauce with the cooked pasta.
  If you used shanks, scoop out the marrow and add it to the
  sauce. And if you are adding the meat back to the sauce you
  do not need to pass the pan juices through a food mill. This
  meatier sauce works better on a wider noodle like fettuccine
  or even pappardelle.
  
  Pass the cheese at the table. Of course, if you have a fresh
  truffle, shave it over the top of each portion.
  
  Makes enough sauce for 1 pound of pasta (Serves 6)
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 07 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ah, the traditional Yuletide cabbage!" -- Crow T. Robot
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