Text 25811, 96 rader
Skriven 2009-07-09 09:44:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: far flung but tardy
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Not good. Sorry to hear. Do they know what kind of stone? Would
 ML> diet help, i.e., drinking vast quantities of some acidic beverage?

 DD> I quite like cramberries. Drink the juice, do the (jellied) sauce, and
 DD> eat the craisins. I dunno what else I can do on my own to prevent/cure
 DD> further stones. I'll have to talk to the croaker about that. Or
 DD> possibly the herbalist from whom I get my supplies of knock-er-loose.

 ML> Sort of a closing the barn door situation, I guess, but
 ML> the standard remedies, in addition to vast quantities of
 ML> some acidic beverage, are vast quantities of liquid
 ML> (something I don't endorse unless that liquid is beer)

I do imbibe large quantities of liquid - more water than anything else. I have
cut my coffee back to a small Mr. Coffee (4 cup, they claim) pot in the
morning. And maybe a 12 oz can of diet soda or two during the day. But, mostly
good old hydrogen oxide, usually with a squeeze of lemon added to cut the
chlorine flavour.   Bv)=

Last night at the Unix User's Group monthly meeting I doubled my beer
consumption for the year by quaffing a 16 oz Smithwick's - which I found to be
nicely bitter, dark, not overly fizzy and pretty tasty. Also at U$3.50 for the
pint (on special offer, at that) not something I will repeat soon at that venue
(Dublin Pub).

 ML> and avoiding vast quantities of meat (something I don't
 ML> endorse at all).

Me either!!! 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carbonnade (Belgian Beer Stew)
 Categories: Beef, Pork, Stews, Beer, Booze
      Yield: 8 Servings
 
      3 lb Chuck roast
      1    Smoked ham hock
    1/2 c  Oil
  2 1/2 ts Salt
      1 lg Onion; thin sliced
      3 tb Flour
           Beer
      1 c  Beef broth
    1/2 ts Black pepper
      2 ts Sugar
      2 tb Parsley flakes
        pn Marjoram
        pn Thyme
      1 cl Garlic; chopped fine
      4 lg Carrots; in 1" pieces
    3/4 c  Walnuts; opt
      2 tb Red wine vinegar; or red
           - wine
      2 tb Scotch whiskey
 
  Cut beef into 1 x 2 inch strips. (I cube them, 1")
  Remove ham from bone and cut into cubes. Brown beef
  and ham in oil in large skillet. Lift meat out,
  sprinkle with 1 ts salt and set aside. Brown onions
  in same oil. Set aside. Drain and save all but
  3 Tb oil. Sift flour into oil and cook to light brown
  roux. Gradually add 1 1/2 cup beef, stirring until
  mixture boils.
   
  Add broth, rest of salt, pepper, sugar, herbs and
  garlic. Alternate layers of meat, onions and carrots
  in large casserole. Add sauce and enough beer to
  cover meat. Cover and cook in 300øF oven for 2 1/2
  hours. Check occasionally and add beer if needed.

  Shortly before stew is ready, saute walnuts in reserved
  oil. It takes only a couple of minutes to get them crisp.
  Do NOT scorch. Add them to stew. Just before serving,
  add vinegar and scotch.

  Recipe by: Ana Kurland

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "'Sound mind, sound body' - you're halfway there." MacLeod
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