Text 19940, 80 rader
Skriven 2009-01-21 19:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: bunco 99
================
 ML> I know that bunco is some kind of swindle
 JW> The original meaning of Bunco was a dice game. (And Bunco squads
 JW> were originally vice cops out to stop illegal gambling.) But the
 JW> word picked up that secondary meaning over the course of time.

Ah. I looked it up, and it doesn't seem too interesting to me.
Bridge or hearts or spades is the style of game I like. I picked
up from the inaugural commentary that the copter ride from the
White House to Andrews takes 2 hands of hearts.

 JW> Title: Oxcheek Soup
 JW> 1    Oxcheek [I would use
 JW> Shin-bone instead]

Beef cheeks have lots of gelatin and work really nicely
in slow moist cookery.

 -=> Jim Weller said to Dale Shipp <=-

 DSac> it was the only place open that late.
 DS> That is one of their big (perhaps only) draws.

You'd be surprised how few late-night eateries there are
in US cities. New York, in particular, is a percentagewise
wasteland on weekday nights. Boston and Washington are
total losses - Mickey Dee's and Denny's are the best bets
after 2 am.

 JW> There are usually others; ask a cab driver where he goes for breaks.

Good advice. I once found a site that gave taxi driver
ratings for Singapore hawker stalls; too bad I can't find
it any more. Luckily, I was until 2 days ago staying a half
mile from Tiong Bahru, the site of one of the most renowned
food centers (though the places aren't open past 10 or so).

Fragrant Spice Braised Beef Cheek Pie
cat: chili with beans, Australian
yield: 1 large pie

4 Beef cheeks trimmed of excess sinew
100 g ground cumin
1 ts salt
1 ts cracked black pepper
1 md brown onion, diced
4 stalks celery, diced
1 md carrot, diced
1/4 red chilli, seeds removed (optional)
100 ml olive oil
3 whole cloves
2 whole cinnamon quills
4 whole star anise
1 ts grated orange zest
200 g dried black eyed beans, soaked overnight
2 Tb tomato paste
200 ml red wine
200 ml madeira wine
2 Tb black currants
1 l chicken stock

Dice beef cheeks into 2 cm cubes and season with cumin,
salt and pepper.

Heat oil in a heavy-based pot. Add whole spices and
slowly fry for 15 min to release fragrant oils.
Add beef, stirring to seal meat without burning.
Add Madeira and reduce by half. Add red wine, tomato
paste, and currants along with the beans and chicken stock.

Cover with a firm fitting lid or foil and braise in a slow
oven (160C/325F) until tender (1 1/2 to 2 hours).

Reduce liquid if necessary and place mixture into pie dish.
Cover with puff pastry, brush with egg yolk and bake at
(200C/400F) till golden brown.

Michael Junghaans, haveagotv.com.au
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