Text 22895, 132 rader
Skriven 2009-04-04 19:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: On the home front
=============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I defrosted some of that seal meat...
 JW> It WAS fishy. Funny, I don't remember those long
 JW> ago Newfoundland meals as being that strong tasting. I wonder how
 JW> they prepared it? 

 DS> If there's a next time

Sadly there will be. He gave me two flippers and there's one left.
And I am loathe to waste food on principle. So I WILL try to make it
palatable.

 DS> Salt it like I do for capicolas and set it
 DS> on a tilted board to let the moisture pulled from the meat run off
 DS> away from the roast.  Rinse off the salt after 24 hours, then set 
 DS> for 24 hours in buttermilk.

That sounds like a good method.

 DS> It's my impression that Girlicious is a "manufactured" pop
 DS> group, very lightweight stuff, no more harmful today than the 
 DS> Monkees were in the 60s or The Bangles in the 80s.

Their lyrics and costumes are much rawer.

 DS> Remind me how old she is again?

Just ten.

She and a friend got a private audience and a photo op as, just like
that boxer a few months ago, they stayed at her aunt's hotel which
was part of the promotion. Neekha says they dressed modestly, acted
normally and were quite pleasant back at the hotel after the show.

 DS> So, how long has YK been gentrified?

It started in the 1967 when we became a capital city and civil
servants migrated in from Ottawa but the real turning point was
1999 when the gold mines shut down and the diamond mines opened.
The gold miners tended to be uneducated, hard working, hard drinking
party animals from rural Canada. The diamond miners tend to be
highly educated, older, and from all around the world. Mining is
more automated these days and less labour intensive so there is a need
for technicians and engineers not muckers and drillers. On the up
side the modern mines are much cleaner and safer places to live
beside or work in.

Neekha wants her team to toughen up, get revenge and win a gold next
year. She demanded the coach introduce mandatory calisthenics and
weight training to the practises!

 JW> Thanks to Tommy, little Charlee is learning to talk... like a Newfy.

 DS> That made me laugh.

Me too!

Tommy, Raine and both kids are off to Newfoundland for a month
starting tomorrow.  I shudder to think what they'll all be eating
and saying when they return! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sarma > Croatian Cabbage Rolls
 Categories: Groundmeat, Rice, Croatian, Bacon, Ham
      Yield: 7 Servings
 
      1 c  Cooked rice
  1 1/2 lb Ground pork
      1 lb Ground ham
    1/2 lb Ground beef
      1 lg Onion, diced
    1/8 ts Minced garlic
      1    Egg
      1 lg Head soured cabbage
      2 qt Sauerkraut
           Salt and pepper
           Bacon strips
      1 cn Tomato soup (optional)
 
  The Zajednicar, Sept. 18, 1996:
  
  CROATIAN COOKING CORNER
  
  In a cookbook recently purchased, this recipe from Governor and Mrs.
  Rudy Perpich of Minnesota was found. This recipe is a Croatian main
  dish and represents the ethnic background of the Perpich's family. It
  was a favorite of the Governor.
  
  To sour cabbage: Core a fresh cabbage head and place in boiling
  water for 10-15 minutes, or until the leaves soften. One to two tbsp.
  vinegar may be added to the boiling water to sour the leaves, if
  desired.
  
  If a soured head of cabbage is not used, place cabbage in large pan of
  water, core head and separate leaves. Wash each leaf and drain in
  colander. Wash sauerkraut and drain.
  
  Brown onion lightly in fat. Mix with meat, garlic, rice, seasonings
  and egg.
  
  Roll a generous portion of meat mixture in each leaf. Cover bottom of
  large roasting pan with sauerkraut and place cabbage rolls on top.
  Alternate sauerkraut and cabbage rolls ending with sauerkraut. Pour
  tomato soup on top (optional) and cover with strips of bacon. Cover
  with cold water almost to top.
  
  Bake covered at 350 degrees for 2 hours. Yield: Approximately 21
  sarmas.
  
  Croatian Cultural Society of Minnesota
  
  Barry S. Marjanovich bsmarjan@freenet.calgary.ab.ca
  soc.culture.croatia
 
MMMMM
   
A better way to sour cabbage is too stick a head into a barrel of
fermenting sourkraut for two weeks.


Cheers

YK Jim


... Foods labeled as "cheese food" must now be labeled as "fake cheese"

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