Text 1982, 82 rader
Skriven 2008-02-08 00:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: It cold here!
=========================
-=> Quoting Burton Ford to Jim Weller <=-

 jw-> Let me tell you a few things that happen at -44.

 BF> That was ultra fascinating.  I had no idea what your Winters are like.
 BF> It just boggles my mind that you and your family thrive in such an
 BF> implacable neighborhood.

We're not exactly thriving at the moment. [g] Since my last update
to Janis.... we continue to have weather in the -30 to -39 range
with windchills all the way down to -56 (-69 F!). I was melting snow
to flush toilets but either I didn't use enough water or the water
was too cold as the sewer has now backed up. (It was just the branch
line from the ensuite bath; the main line from the main bath still
works.) The steamer found more breaks and the plumber was back
replacing more pipe. I am still without running water and half my
drains.

[grumble, grumble]


But on to more pleasant things...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dugun Corbasi (Wedding Soup)
 Categories: Middle east, Turkish, Soups, Veal, Lamb
      Yield: 8 Servings
 
      6 tb Butter; cut into 1/4 inch
           ;bits and clarified
      1 lb Veal, lean, boneless; or
           ;lamb, preferably from the
           ;leg, cut into 1/4 inch dice
    1/4 c  Flour
      5 c  Water
      1 sm Onion; peeled
      1 ts Salt
           Black pepper; freshly ground
      3    Egg yolk
      2 tb Lemon juice, fresh
      2 tb Butter; melted
    1/4 ts Paprika
    1/8 ts Ground cinnamon
      2 tb Mint, fresh; finely cut or
      1 tb dried mint
 
  In a heavy 3 to 4 quart casserole, heat the butter over moderate
  heat until a drop of water flicked into it sputters instantly. Add
  the meat and brown it, tossing the pieces about with a spoon and
  regulating the heat so that they color deeply and evenly with out
  burning. Stir in the flour, and cook until the flour colors
  lightly. Pour in the water and, still stirring, bring to a boil
  over high heat. Add the onion, salt and a few grindings of pepper,
  reduce the heat to low, and simmer partially covered for 30
  minutes, or until the veal is tender. Discard the onion.

  In a small bowl, beat the egg yolks with a whisk or rotary beater
  until they thicken slightly.  Add the lemon juice, then beat in
  about 1/4 cup of the simmering soup. Pour the mixture into the
  casserole, stirring constantly, and simmer until the soup thickens
  enough to coat the spoon heavily. Do not let it come to a boil.
  Remove the soup from the heat, cover tightly and let it stand at
  room temperature for 4 or 5 minutes. Just before serving, combine
  the melted butter, paprika and cinnamon and stir them into the
  soup. Taste for seasoning.  Ladle the soup into a heated tureen or
  individual soup bowls and garnish with mint.
  
  Source: Time Life Series: Middle Eastern Cooking  "circa '69"
  
  From: Heidi Stucker
 
MMMMM

Cheers

YK Jim


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