Text 28232, 81 rader
Skriven 2009-09-03 23:48:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Long life
=================
 -=> On 09-02-09  13:47,  Michael Loo <=-
 -=> spoke to Glen Jamieson about nice & nasty 111 <=-

 ML> When I was doing my survey in Heathrow I 
 ML> interviewed a traveler who had bought 
 ML> a bottle of vodka and a bottle of malt.
 ML> I asked him if this was his standard
 ML> pattern.  He said yes, the vodka was for
 ML> drinking in his room and he saved the
 ML> malts.  He had amassed 135 bottles, and
 ML> bought between five and ten a year.
 ML> I asked what he planned to do with them.
 ML> He said when he retired he was going
 ML> to drink them one by one until he was dead.

There was once a member in our COOKING echo who had amassed a very large
collection of recipes.  When asked why so many, he was known to reply
that he was going to try every one of them before he died.

Unfortunately, Earl did not make it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Bean Chili #15
 Categories: Beef, Pork, Beans, Chili, Tex mex
      Yield: 8 Servings
 
           -JUDI M. PHELPS
      3 T  Vegetable oil
      2 lg Onions; chopped
      2    Green peppers; chopped
      4    Cloves garlic; minced
      1 lb Beef stew meat; cut into
           -1-inch cubes
      2 lb Boneless pork butt
      1    28-oz can whole tomatoes;
           -reserve liquid
    1/4    To 1/3 cup chili powder
      1    To 2 jalapeno chili peppers;
           -chopped (remove seeds)
      2 T  Ground cumin
        ds Cayenne pepper
           ;salt (optional)
           Freshly ground black pepper
      2 c  Black beans; cooked
    1/2 c  Dry red wine
           Cheddar cheese; grated
           Fresh cilantro; chopped
           Red onions; chopped
           Sour cream
 
  Heat oil in large Dutch oven over medium-high heat.  Add 2 onions,
  bell peppers, and garlic and saute until tender, about 14 minutes.
  Transfer mixture to a bowl using a slotted spoon.  Add beef and pork
  to pan and cook over medium-high heat until meat is no longer pink,
  stirring occasionally, approximately 8 minutes or so.  Return onion
  mixture to pan. Now add tomatoes with the reserved liquid, chili
  powder, chili peppers, cumin, and cayenne pepper.  Season with salt
  (optional) and pepper. Cover the pan and simmer until beef and pork
  are just about tender (stir the pan every once in a while), about 1
  hour.
  
  Add black beans and the wine to chili.  Simmer uncovered until meat
  is tender and the chili begins to thicken.  This will probably take
  about 25 minutes.  When chili is finished, ladle into bowls.  Serve
  with cheese, cilantro, red onions and sour cream in separate little
  bowls.
  
  Judi's notes:  I usually add about 1/4 cup water or beef broth once
  or twice during the cooking process if it appears too dry.
  From: Jphelps@shell.Portal.Com (Judi Madate: 1 May 1996 15:20:13 Gmt
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:51:02, 03 Sep 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)