Text 29792, 59 rader
Skriven 2009-10-13 02:36:38 av Michael Loo (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: beisbol 259
===================
 -> Shoulda beaned the old boy in the 9th the other day.
 HN> YEp! Sadly he's doing a good job
 HN> at the plate..and the twinks are not
 HN> doing so well at holding off the Barbarians
 HN> at the plate!

We haven't done so excellently in our choices this
postseason. I'm now in the interesting position of
hoping for a freeway series.

=

 HN> Well, Fidotel's server went Ka..blooey.

As did the Sox, who came in like a lion and left like
a lamb. When Paps gives up 3 in the 9th ...

 HN> Now it's running on a virtual machine,
 HN> whatever that means...running on a 
 HN> dual core mac that evidently runs
 HN> windows better than windows...what
 HN> ever THAT means!

You got this fascinating bit of whatever that
means from the sysop himself, no doubt?

HERB-SIMMERED LEG OF LAMB
cat: main, lamb
serves: 8 to 10

4 qt water
1 bay leaf
4 md cloves garlic, unpeeled
2 ts rosemary
2 3/4 lb boneless leg of lamb, rolled and tied
sardine sauce or enriched vinaigrette

In a 10 1/2-in-wide braising pan or stockpot, bring water
to a boil with the herbs. Add the lamb, and return to a boil.
Lower the heat, and simmer 90 min, turning every 20 min.

Remove the pot from the stove, and allow the meat to cool
in the liquid. Remove meat and slice across into 1/4-in
slices; there should be 25 to 30 slices.

Spread 1 c of sardine sauce on a platter or in a baking
dish. Place a layer of meat on top of the sauce, and
then spread the slices with more sauce. Continue until
all of the sauce and meat have been used. Cover with
plastic wrap, and refrigerate for 1 hr or up to 3 days.

If using the enriched vinaigrette instead, simply drizzle
it over the sliced meat just before serving.

NY Times 7/22/98

___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Get your COOKING QWK fix here! -- bbs.nsbbs.info (1:18/200)