Text 21293, 101 rader
Skriven 2009-02-26 09:29:00 av Michael Loo (1:18/200.0)
  Kommentar till text 21258 av Hap Newsom (1:124/311)
Ärende: oven stuffers 276
=========================
 -> The 2 Meg are what the news reports are saying that
 -> Griffey is going to get.
 HN> From what I understand, there are lots 
 HN> and lots of "conditions" on his contract
 HN> that will allow him (performance permitting)
 HN> to make a substantial amount more than 
 HN> that.

Realistically, how much impact is he going to have on
the team? I'd guess that the box office incentives
would be the only ones that might kick in; and unless
he goes off and actually stumps in the malls and so on,
that's not really up to him.

 HN> If his average goes up
 HN> or his RBI count more money goes in the
 HN> pot, if we make it to the play offs more $$,
 HN> if he is selected as an all-star more ka-ching.

Uh huhmmm.

 HN> I have a yen for caviar..but I don't get it
 HN> If I have a yen for chicken livers....I can 
 HN> fullfil that yen!

If I have a yen for caviar and can't get someone to
bankroll it for me, I go on to the next thing, which
is likely to be ring baloney or scrapple or at least
something more attainable.

 ->  ->  HN> you don't have to eat the egg or
 ->  ->  HN> bread if you don't want to.
 ->  -> But I'd still have to pay for the egg and bread!
 ->  HN> Yes, but you get to CHOOSE to not eat them!
 -> Neh, I'd rather choose not to pay for them!
 HN> all a matter of perspective my lad!

The only perspective that matters is that of the person
with the $2.88 in his pocket.

 HN> I'll be satisfied with 75...but I'm hoping that
 HN> we'll have runners on base when he gets up
 HN> to bat...I'm setting him for 4th in the lineup
 HN> right now with Ichiro leading off and other 
 HN> productive hitters in the 2 and 3 slots. 

Do you have any other good RBI men? I'd be leery of
putting a .250 hitter cleanup.

"Braciole" di cotica di maiale al sugo
cat: italian, pig, skin
yield: per 4 rivalutatori del maiale
which I think means "for 4 appreciators of pork"

1 piece pigskin of 60x40 cm
breadcrumbs
milk
EVOO
pecorino cheese
raisins
pignoli
chopped parsley
a little cinnamon
2 hot peppers, minced (second one doesn't appear in directions)
EVOO
small piece pork belly, diced
1 garlic clove
1 splash white wine vinegar
tomato sauce

Singe the skin to get rid of any hairs and wash carefully.
Dry and cut into 12 equal pieces for making small rolls.

Prepare the filling: soak breadcrumbs in a bit of milk;
squeeze dry and mix in a bit of oil, pecorino, raisins
previously soaked in milk, and pine nuts (these last two
being the Abbott & Costello of the kitchen), the parsley,
some cinnamon, and a hot pepper.

Spread the filling over the rectangles and wrap as if
making a package. Smooth by hand and tie with twine.

Heat some oil and pork fat with the garlic; add the braciole
and gild on all sides. Sprinkle with white wine vinegar.
Remove from heat and drain excess fat. Return to the heat;
when hot, pour in tomato sauce enough to coat the braciole
and any pasta with which you are serving them. Cook,
covered, over medium heat for 20 minutes tops and serve.
If you are serving pasta, remember to top it with a nice
sprinkling of pecorino.

M says: lose the pecorino, which is a substance most foul.
Use Parmesan or some similar cow's milk grana if anything.

fairly closely translated from
http://www.prezzemoloefinocchio.it

___ Blue Wave/386 v2.30

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