Text 1878, 107 rader
Skriven 2008-02-05 09:21:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Telnet Programs
===========================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 -> well and is FREE (my favourite price) for personal use.
 ->
 -> http://tinyurl.com/yaohxs - to read about it. They will try to sell you a
 -> program that they told you was free for personal use. So, go to:
 ->
 -> http://tinyurl.com/32pycw - to downlad the program.
 ->
 -> If that bad boy doesn't thrill you senseless you might like another of the
 -> Freebies from:
 ->
 -> http://tinyurl.com/4tdwv
 ->
 HN> I can telnet, and if I need to I can telnet to MyDesk bbs a local bbs
 HN> that carries cooking and photo echoes. I just now prefer to do it while
 HN> on the web, Fidotel and doc's suit me just fine!

OK. I thought that you might have changed OSes (as I was sort-of forced to do)
and lost your terminal/tel-net sox. I tend to use both interchangably. And
there are many BBSes available to Tel-Net that cannot be acessed thru HTML
browsers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lightly Spiced Lamb With Dried Figs
 Categories: Lamb/mutton, Fruits, Vegetables, Citrus
      Yield: 5 Servings
 
    1/2 ts Whole cumin
    1/2 ts Yellow mustard seeds
    1/2 ts Whole coriander
    1/8 ts Black peppercorns
  1 1/2 ts Ground turmeric
      1 tb Olive oil
      2 lb Lamb; trimmed, in 1" cubes
           Kosher salt
           Fresh ground black pepper
    1/2 lg Onion
      2 oz Dried figs
      2 cl Garlic; peeled, thin sliced
      1 oz (2 tb) dried currants
      2 sl Ginger root; about the size
           - of a quarter
      1    Cinnamon stick
    3/4 c  Hearty, lightly oaked red
           - wine
      1 c  Beef or chicken broth
      1 lb Rutabaga, parsnip or butter
           -nut squash; peeled, in 1/2"
           - dice
    1/2 ts Lemon juice, to taste
 
  Serve with rice or couscous.
  
  Toast the cumin, mustard seeds and coriander in a small, dry skillet
  over medium-low heat, stirring frequently until aromatic, about 45
  seconds to 1 minute. Remove from the skillet and set aside to cool
  slightly. Add the black peppercorns to the spices and finely grind
  with a mortar and pestle or spice grinder. Add the turmeric to the
  rest of the ground spices. The spice mixture, kept tightly covered,
  can be made a day or two ahead.
  
  Heat the oil in a large pot over medium-high heat. Season the lamb
  cubes well with salt and pepper. Working in batches so there is space
  between the pieces, brown the lamb on all sides. Remove from the pot
  and set aside. Leave any browned bits, also called the fond.
  
  Meanwhile, finely chop the onion.
  
  Cut each fig lengthwise into quarters, then across widthwise to make 8
  small pieces (Cut into more pieces if the figs are large). In the
  same pot saute the onion over medium heat until soft, then add the
  garlic and spice mixture. Continue to cook until the garlic becomes
  aromatic. Add the figs, currants, ginger, cinnamon stick and red
  wine. Simmer until the fruit starts to absorb the red wine and the
  wine is reduced by half.
  
  Add the lamb back to the pot and cover at least halfway with the
  broth or combination of broth and water. Bring to a boil, then reduce
  the heat to a simmer. Cover and continue to simmer for 1-1 1/4 hours
  or until tender. Add the rutabaga in the last 15-20 minutes, cooking
  until just tender; if using the squash, check after 10-15 min because
  the squash will cook more quickly. When the veg are tender, remove
  from the heat. Remove the cinnamon stick and discard.
  
  Uncover and reduce the cooking liquid to desired consistency.
  
  Taste and adjust the seasoning, adding lemon juice to brighten the
  flavors and moderate the sweetness of the dried fruit and squash,
  adding more lemon juice for the squash if needed. Note: This dish can
  be made ahead and refrigerated before reducing the cooking liquid.
  Any remaining fat hardens and can easily be removed before reheating.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

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