Text 23397, 78 rader
Skriven 2009-04-18 06:56:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Celibacy
================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 JW> She responded, "I don't know; I'm not a Catholic and neither is my
 JW> teacher." "But he has to be, to teach at a Catholic school." " He
 JW> probably just said he was 'cause he wanted a job."

 ML> There are periodic teacher shortages that make the authorities
 ML> relax the rules. The year after I left my Catholic junior high,
 ML> the shortage was such that first they allowed non-Benedictine
 ML> monks to teach, then non-clergy altogether, then women, then
 ML> protestants. The result: that year the headmaster (a Benedictine
 ML> monk) ran off with a protestant woman non-clergy.

As I pointed out to Glen - not all those guys are celibate.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corned Beef & Cabbage
 Categories: Beef, Beer, Greens
      Yield: 7 servings
 
      5 lb Corned beef brisket
      1    Bottle of beer (opt)
      2 cl Garlic; halved
      1    Onion; rough chopped
      1    Carrot; rough chopped
      2    Ribs celery; rough chopped
      1 tb Peppercorns
      4    Sprigs thyme
           +=OR=+
      2 ts Dried thyme
 
  Another fine recipe from Chef David Bulla.
  
  Remove the corned beef from the brine, and discard the brine. Rinse
  the brisket thoroughly in cold water, and allow the brisket to soak
  in fresh water while you prepare the remaining ingredients.
  
  DO NOT ADD SALT.
  
  Place the brisket in a large pot or Dutch oven with the beer and
  enough water to cover by about 1 to 2 inches. Add the above
  ingredients and bring to a boil. Immediately reduce the heat to a low
  simmer and cover. Cook for 2 to 3 hours or until the brisket is fork
  tender and pulls apart easily. Smaller thin briskets may take less
  time, but at least 1 hour.
  
  When the brisket is cooked, add the following ingredients in whatever
  quantity you want to feed people with. I would suggest 2 or 3
  potatoes, 1 cabbage wedge and 1 carrot per person, plus leftovers. If
  you don't have enough room in the pot, you can remove the corned beef
  at this time and allow it to rest in a very low oven set to warm
  while you cook the vegetables.
  
  * Cabbage wedges
  * Partially peeled new potatoes
  * Peeled carrots cut into 2-inch pieces.
  
  Cook for an additional 20 minutes, or until potatoes are cooked to
  desired doneness. Remove the corned beef to a serving platter, and
  allow it to rest for 10 minutes before slicing. If you are using
  old-style, home-cured corned beef, slice it thin. It will be a little
  stronger in flavor, and a little saltier and more dry than you may be
  used to.
  
  Serve with a good bread, lots of mustard, and plenty of beer.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 15 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All of a sudden, he's the Duke of Ellington!"
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