Text 18724, 92 rader
Skriven 2008-12-30 06:50:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Peter Principle
=======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> In your heart of hearts you already know, having over 20 years of
 DD> dealing with gummint bureaucracy and the ways that people game the
 DD> system. Just something I don't think that all need to have thrust in
 DD> their face.

 RH> I've dealt with bureaucracy longer than that.  Ever read "The Peter
 RH> Principle?"  That, and observing various social agencies in Erie County
 RH> (NY) were the basis for one of my sociology classes in college.

The problem is that too many in gummint manage to rise PAST their level of
incompetence. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrouzia (Lamb With Raisins & Almonds)
 Categories: Lamb/mutton, Stews, Fruit, Nuts
      Yield: 5 servings
 
      1 c  Dark raisins (or pitted
           - prunes)
      4    (1 lb ea) lamb shanks;
           +=OR=+
  2 1/2 lb Lamb shoulder; in 2" pieces
           Salt & fresh ground pepper
      3 tb Olive oil
      4 tb Unsalted butter
      2 lg Onions; finely chopped
      4 cl Garlic; finely minced
      2 ts Ground ginger
  1 1/2 ts Cinnamon
    1/2 ts Crushed saffron filaments
           +=STEEPED IN=+
      3 tb Hot water
      1 ts Ground cumin
      1 ts Black pepper + more to
           - taste
      3 c  Water as needed
      4 tb Chopped cilantro
      1 c  Toasted blanched whole
           - almonds
      3 tb Dark honey; to taste
           Lemon juice
      2 tb Toasted sesame seeds
 
  This stew reheats easily and well. If the lamb shanks are too large
  and awkward to serve, you may cut the meat off the bones and add it
  back to the pan juices. Serve with couscous.
  
  Plump the raisins in water and set aside.
  
  Sprinkle lamb with salt and pepper and brown in olive oil in a large
  heavy-duty stewpot or saute pan over high heat. Set aside.
  
  Add butter to the pan and saute the onion over medium heat until soft
  and golden, about 10 to 12 minutes, then add garlic, spices and
  pepper, and cook for about 5 minutes longer. Return the meat to the
  pan and add water. Bring to a slow boil, then reduce the heat, cover
  the pan and simmer lamb over low heat until tender, about 1 1/2 hours
  to 2 hours, depending upon size. Shanks will take longer to cook than
  stew meat. Check water level from time to time and add more if
  needed. You do not want this to scorch. You can even add some of the
  raisin soaking liquid.
  
  When meat is almost tender, add the raisins, cilantro and almonds, and
  simmer 20 minutes longer. Taste the pan juices and add salt. Salt is
  the key here. If you don't add enough you won't taste all of those
  wonderful spices. Next, take a sip of the wine. Then take a bite of
  meat with sauce. If you find the raisins have added just enough
  sweetness, do not add honey. Or add one tablespoon honey and some
  black pepper. Now taste the wine again. You may need just a bit more
  honey or no more, depending upon the wine. (On the other hand, if you
  find the stew a bit sweet for the wine, add a spritz of lemon juice
  and let the stew simmer for a few minutes.) If the pan juices are
  thin, you can reduce them over high heat. Remove meat to serving
  plates and spoon pan juices over the top. Sprinkle with toasted
  sesame seeds.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "'E's kicked the bucket!  'E's shuffled off 'is mortal coil!"
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