Text 26271, 83 rader
Skriven 2009-07-21 23:31:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Coffee
==============
 -=> On 07-20-09  23:41,  Carol Shenkenberger <=-
 -=> spoke to Nancy Backus about hitching  was: Stuff Whit <=-

 CS> Ahem, I do not stir from my room before coffee, unless the breakfast
 CS> place at o'dark thirty has *coffee*.  Food irrelevant, coffee mandated
 CS> ;-) If they have COFFEE, anyplace from 5am on is good to go!  If they
 CS> don't have COFFEE, buzz me and give me 30 mins to brew a fix before ya
 CS> wanna wander ;-) 

If you brewed it the night before, you could be good to go in 5 min:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crockpot Chili Verde
 Categories: Chili, New mexico, Crockpot
      Yield: 6 servings
 
      1    Onion; coarsely chopped
      1    Bell pepper, green; coarsely
           Chopped
      4    Garlic clove; minced
      1 tb Olive oil
      4 oz Green chile, canned diced
      1    Jalapeno; diced (opt)
      7    Tomatillo
      2 lb Pork, lean; trimmed & cubed
      2 ts Oregano
      2 ts Sage
      1 ts Cumin
      1 ts Red pepper flakes
    1/2 c  Beer
 
  First, saute one onion and one green pepper, coarsely chopped, with
  three or four cloves of garlic, minced, in olive oil.  Throw into the
  crockpot.  Also throw in a small can of diced green chiles.  Depending
  on your propensity for spicy food, you may add from one to three
  jalapenos, sliced.  Then, throw some tomatillos in the pot.  How many?
  Well, when I got fresh ones in San Diego, I'd get seven or eight.
  Peel off the husk and coarsely chop.  Now that I've moved to
  Pittsburgh (don't ask me why), I've had to use canned ones on
  occasion.  How many?  Well, I don't really remember, it was one
  medium sized can, I think.  Pay attention: I mean tomatillos, not
  green tomatoes.  The Frugal Gourmet substituted celery and tomatoes.
  I haven't forgiven him yet.
  
  Take about 2 pounds of lean pork (I trim off all the excess fat I
  can), cubed, and brown in the pan that you sauteed the onion, etc.
  in.  Into the pot.  Now, the seasoning mixture.  I prefer to grind up
  in my mortar oregano, some dried red chile peppers, sage, and cumin
  seed. Perhaps also some black pepper.  I almost never put salt in
  anything, so I probably wouldn't here either, but you may want to.
  How much? Well, about 2 tsp each of the oregano and the sage.  1 tsp
  each of the cumin seed and dried red peppers.  Salt and pepper to
  taste.  I probably will add a dash of beer (about 1/2 cup) for
  obscure reasons.
  
  This crockpots all day, or could be simmered for probably about 2
  hours.
  
  Traditionally, this is served in bowls, with hot flour tortillas,
  salsa, and cilantro.  You can also have sour cream, grated cheese,
  olives, and pickled carrots and jalapenos around.  Of course, you wrap
  all this up in the tortillas, making killer burritos.
  
  I throw one twist into this, a technique that comes from carnitas.
  After cooking, I separate the meat from the broth, crisp the meat
  under the broiler, and reduce the sauce in the pan.  This adds a great
  texture to the meat, and keeps the burritos from being too soggy.
  This is not what the original requester would want to do.
  
  From: Clark Quinn <quinn@unix.cis.pitt.edu>
  From: Waring@ima.Infomail.Com         Date: 01-24-95
  Email Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:32:58, 21 Jul 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)