Text 27170, 116 rader
Skriven 2009-08-07 16:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GOVTS 992
=================
 GJ> The weed is illegal, and profitable, so I would expect the Mafia to
 GJ> have an interest in it

Like all successful businesses, the Mafia has to do cost-benefit
analyses, and the real vices, hard drugs and prostitution, earn
real money. Marijuana is too cheap and easy to grow - no way
could any mob control the market.

 GJ> with the growers easily identified by a ...
 ML> So why aren't they prosecuted for fraud against the
 ML> electricity provider?
 GJ> They are, of course, when found!

Now, wait a second.

 ML> USA and Israel would have a secondary security screening within
 ML> the sterile area, for reasons unknown to me. I used to have to
 ML> go through up to 4 security screenings to get from the Schengen
 ML> area at Frankfurt to the Red Carpet Club then back to the
 GJ> I have always found Frankfurt easy, but then I have never left from
 GJ> there to go to USA.

I've found it easy - in fact, it's child's play to smuggle oneself
between Germany and non-Germany, multiple times if desired. But there
are hurdles to the US flights area, mostly annoyances rather than
anything substantive, just like TSA-style security everywhere.

 ML> Singapore is easier to deal with: the USA-level security is
 ML> just at the gate entrance.
 GJ> Quick and efficient.

And, as I've seen, ruthless to transgressors, even inadvertent ones.

 GJ> Perhaps like risoni, some of which I have?
 ML> I presume risoni are big orzo? Tarhonya are actually a
 ML> bit more irregular than any of the extruded pastas, as
 ML> they're made by rubbing through a coarse sieve or in
 ML> the fingers.
 GJ> The risoni I have looks very much like long-grain rice (thus the
 GJ> name, I suppose), and all grains are uniform, slightly flattened, with
 GJ> tapered ends, 8 x 2 x 1.5mm.  The Italian language recipe on the
 GJ> packet shows it being cooked as a sort of rissoto.

So not quite risoni but probably could be used for the
same sorts of things.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Portobello Mushroom Risotto
 Categories: Main dish, Italian, Vegetables
      Yield: 6 Servings

MMMMM-------------------------MUSHROOMS------------------------------
      2 lg Portobello mushrooms (6 oz)
      2 tb Olive oil
      1 tb Minced shallot
      2 tb Balsamic vinegar
           Salt (to taste)
           Black pepper (to taste)

MMMMM-----------------------MUSHROOM BROTH----------------------------
      1 ts Minced garlic
      1 ts Minced shallot
      1 tb Olive oil
      3 oz Red wine
      4 c  Chicken stock

MMMMM--------------------------RISOTTO-------------------------------
      3 tb Diced onion
      1 tb Butter
      1 c  Arborio rice (see note)
    1/2 ts Salt
      1 ts Ground black pepper
      1 c  Warm chicken stock (if
           -needed)
      1 tb Olive oil
    1/4 c  Grated Parmesan cheese

  To prepare the mushrooms:  Remove stems from mushrooms.  Set stems
  aside for mushroom broth.  Wipe the mushrooms clean with a damp
  cloth. Combine olive oil, shallot, balsamic vinegar, salt and pepper.
  Toss mushroom caps in the mixture to coat well.  Grill or broil
  mushrooms until tender, about 10 minutes.  Cut into nickel-size
  chunks; set aside. (Mushrooms can be made ahead and refrigerated).

  To prepare mushroom broth:  Mince reserved mushroom stems; set aside.
  Saute garlic and shallot in the olive oil until translucent.  Add
  minced stems. Saute a few minutes more.  Pour in red wine and
  increase the heat, stirring until almost all the wine has evaporated.
  Add chicken stock. Lower the heat and simmer uncovered about 25 to 30
  minutes or until the liquid is reduced by one-fourth.  Set aside.
  (Broth can be made ahead and refrigerated. Reheat before using in
  risotto.)

  To prepare risotto:  Cook the onion in the butter until soft but not
  browned.  Add the rice; stir until it is coated with butter.  Cook,
  stirring, until a toasted aroma develops.  Stir in salt and pepper.
  Add the reserved mushroom stock in several additions, stirring the
  rice frequently and letting most of the stock be absorbed before
  adding more. If you do not have enough mushroom stock, finish making
  risotto with chicken stock. Cook until the rice is almost tender and
  most of the liquid is absorbed. Stir in oil and reserved mushrooms,
  then top with Parmesan cheese.

  Note:  Arborio rice gives risotto its unique creamy consistency.  It
  is available at many supermarkets and specialty stores.

  Posted by:  Vern Hoffman  GOB&G Hangout (314)423-1662

  Source:  St. Louis Post-Dispatch Magazine  10/29/95 From: Vern Hoffman
  Date: 02-03-96

MMMMM
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