Text 24420, 71 rader
Skriven 2009-05-26 07:23:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: MPG   90526
===================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> Excellent!  Did you have to do any tweaking to achieve that mileage,
 GJ> which is considerably better than the claimed figure?

 DS> No tweaking involved.  The milage has been on a steady upward
 DS> trend as the engine breaks in.  The salesman we spoke to (who bought
 DS> one of the first Smarts available and uses it as his everyday car)
 DS> told me that buyers had been reporting a wide range of mileages,
 DS> tending toward the higher end of the EPA estimates.

With fuel costs increasing once more, your Smart's better than
expected mileage must be very satisfying for you.

BTW, I don't know what has happened, but today the only Echo posters I
received anything from were you, Mark Lewis and Lee Lofaso.   The rest
was silence.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braised Rabbit in Wine Sauce - FGCI
 Categories: Main dish, Rabbit, Game, Italy, Frugal gour
      Yield: 24 Servings
 
  2 3/4 lb Rabbit; cut into serving
           -pieces
      1 c  Flour
      2 tb Butter
  1 1/4 c  Chicken stock
    1/4 lb Chopped pancetta (Italian
           -bacon)
      1 tb Olive oil
      2 cl Garlic; crushed
      1 c  Mushrooms; sliced
    1/3 c  Dry red wine
      2 tb Parsley; chopped
      1 ts Dried marjoram
      1 tb Tomato paste
 
     Season the rabbit with salt and pepper to taste. Place the flour
  in a bowl and dredge the pieces of rabbit in the flour. Pat off the
  excess flour, leaving a thin coating of flour on the meat. Heat a
  large frying pan and melt the butter. Lightly brown the rabbit on
  both sides and remove the meat to a 6-quart casserole. Deglaze the
  pan with 1/4 cup of the chicken stock and add to the casserole.
  
     Heat the frying pan again and brown the pancetta until clear. Add
  the pancetta to the casserole. Heat the pan again and add the oil,
  garlic, and onion. Saute until the onion is tender. Add the
  mushrooms, saute 2 minutes, and add the remaining ingredients,
  including the remaining chicken stock. Stir together until the tomato
  paste dissolves. Pour over everything in the casserole.
  
    Bring to a simmer and cover. Simmer gently 35 minutes, turning the
  meat a couple of times. Turn off the heat and leave covered for ten
  minutes to allow the meat to relax. Add salt and pepper to taste if
  needed.
  
    Option:  debone any leftover meat and sauce and use as a sauce for
  pasta.
  
  "The Frugal Gourmet Cooks Italian", Jeff Smith, 1993. William Morrow
  & Co. ISBN 0-688-07591-6.  Typos by Jeff Pruett.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)