Text 28234, 92 rader
Skriven 2009-09-04 00:02:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Re: Going back to school
================================
 -=> On 09-02-09  22:44,  Ruth Hanschka <=-
 -=> spoke to Carol Shenkenberger about Going back to school <=-

 RH> Are a lot of you ex-military, or just a bunch of unruly eccentric
 RH> geeks? I knew a few hard-core systems types in the old days who only
 RH> had high school diplomas.  When they started, there weren't that many
 RH> degree programs in their specialties, if there were any at all.
 
I was in the Army for the minimum two years after I finally got out of
college.  At that time, there were specialties I was interested in (e.g.
computer science) that did not have degree programs at the time.  Many
of those specialties now have full departments in universities.

 RH> Sounds pretty good.  I've used Jamaican jerk spices too.  Add bread
 RH> and you've to a beef patty or close enough.  Meatloaf patties use
 RH> different seasonings, if you're doing it properly Jamaican.  I don't
 RH> know how to make either; they're both "bakery" or street vendor food


I still remember fondly the Jamacian Jerk chicken you brought to Dave's
once.  We have adopted the recipe into our personal cookbook and have
made it more than once.  GOOD STUFF!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Albondigas (Mexican Meat Dumplings)
 Categories: Meat, Dumplings, Mexican, Main dish, Buffet
      Yield: 4 Servings
 
    1/2 lb Ground beef
    1/2 lb Ground pork
      2    Eggs, lightly beaten
      2 sl Stale bread, soaked in 1/2
        c  Milk
      2    Hard cooked eggs, yolks and
           -whites chopped separately
    1/4 c  Ground almonds (Optional)
    1/8 ts Ground cloves
    1/8 ts Ground cinnamon
    1/2 ts Ground cumin
    1/4 ts Rosemary
      1 ts Salt
           -Several grindings of black
           -pepper
      2 tb Chili powder (or according
           -to taste)
      3 c  Beef stock
      2 tb Grated cheddar or other hard
           -cheese
 
  "I read somewhere that the word 'albondigas' comes from the Arabian
  meaning 'to swim'.  Appropriate enough for these spicy, juicy meat
  dumplings swimming in chili-flavored sauce."
  
  In a large bowl, mix together the beef, pork and the 2 raw eggs.
  
  Squeeze the excess milk from the bread and crumble it into the meat
  mixture.
  
  Add the chopped egg yolks, ground almonds, cloves, cinnamon, cumin,
  rosemary, salt and pepper.  Mix well, then shape into walnut-size
  balls.
  
  Add the chili powder to the beef stock and bring to a boil.
  
  Drop the albondigas into the boiling stock.  Reduce the heat and
  simmer for 30 minutes.
  
  Stir the chopped egg whites into the stock.  Place the albondigas
  and stock in an ovenproof casserole and sprinkle with the grated
  cheese. Bake for 20 minutes.
  
  Makes 4 to 6 servings.
  
  Thr Dumpling Cookbook; Maria Polushkin]
  [Workman, 1977;  ISBN 0-911104-81-X]
  
  Posted by Fred Peters.
  From: Fred Peters                     Date: 09-04-98
  Cooking
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 00:11:27, 04 Sep 2009
___ Blue Wave/DOS v2.30

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