Text 29657, 71 rader
Skriven 2009-10-10 23:40:08 av Dale Shipp (1:261/1466.0)
Ärende: Bashing people
======================
 -=> On 10-10-09  06:03,  Michael Loo <=-
 -=> spoke to Jim Weller about Trying to kill me? 247 <=-

 JW> Undoubtedly! But their vilest contempt is reserved for those who
 JW> commit mammalcide.

 ML> So they admit a hierarchy of value in the animal kingdom. It must
 ML> then just be their self-loathing that prevents them from seeing
 ML> that we're at the top of that hierarchy.
 
There are many people who practice some form of vegetarian life style
who exhibit neither contempt for others nor suffer from self-loathing.
Just because their choices do not coincide with yours is no reason to
denigrate them.

I'd appreciate it if you guys would show a little more tolerance for
those different from you.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MENUDO ESTILO NORTEO
 Categories: Mexican, Soup, Breakfast
      Yield: 8 Servings
 
  1 1/2 lb Calf's foot
      2 lb Honeycomb tripe
      1 lg Onion
      3    Garlic clove; peeled
      6    Peppercorns
      2 ts Salt; or to taste
      4 qt ;Water
      3 lg Chiles ancho
      2    Green chiles, canned peeled
  1 1/2 c  Hominy, canned
      1 ts Orégano
 
  Cut the calf's foot into four pieces.  Cut the tripe into small
  squares. Put them into the pan with the onion, garlic, peppercorns,
  salt, and water. Cover and bring to a boil.  Lower the flame, open the
  windows(!) and simmer uncovered for about 2 hours, or until the tripe
  and foot are just tender but not too soft.
  
  Meanwhile, toast the chiles anchos well on a dry skillet, turning them
  from time to time until the skin is charred.  Slit them open (wearing
  rubber gloves, if you like keeping your skin) and remove the seeds and
  veins. Grind them dry to a fine powder. Add it to the pot as the meat
  is cooking.
  
  Remove the pieces of the calf's foot from the pan, and when they are
  cool enough to handle, strip off the fleshy parts.  Chop them roughly
  and return them to the pan.  Add the hominy and continue cooking the
  menudo slowly, still uncovered, for another two hours.  Adjust the
  salt to taste. Sprinkle with orégano and serve.
  
                                    --- The Cuisines of Mexico
                                        Diana Kennedy
  
  From: Sam Waring                      Date: 03-22-97
  Rec.Food.Reci
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:40, 10 Oct 2009
___ Blue Wave/DOS v2.30

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