Text 30984, 53 rader
Skriven 2009-11-11 16:51:08 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Why do they ... 374
===========================
 DD> The answer to ANY question that involves the phrase "why did/do they
 DD> ..." or similar sentiment is ALWAYS money.

Yep, money and assholiness. Cupiditas est radix malorum.
(This means "the love of money is the root of evils," often
mistranslated to the almost equally accurate "money is the
root of all evil.")

 DD> I have an acquaintance who refuses to learn how to manage to use
 DD> Windows Explorer

Erm, how is it possible to avoid using Windows Explorer, short of
buying a non MS machine?

Stovies (potatoes, onions and left-over meat)
cat: Scot, leftover, main
Serves: 4

2 oz beef dripping (sunflower oil
- may be substituted for the dripping)
2 md onion, finely chopped
4 Tb good gravy (water may be substituted)
- (M's note: by real Scots only)
2 lb peeled and roughly sliced potatoes
leftover roast beef, chopped
salt & pepper
parsley, chopped

In the past when money and food were in short supply Scots knew how
to make the most of their meagre resources. Stovies are a good example
of a peasant dish that combined any leftover meat with plenty of
potatoes, the mainstay of the crofter diet in the last century. Being
mainly potato it provided energy in the form of starch and bulk to
fill empty stomachs. Despite the dishes "poor" origins it is very
tasty, filling and often served with oatcakes at ceilidhs (country
dances) and evening wedding receptions.

Wilt the onions in the dripping. Add the potatoes and mix well.
Cover the pot and cook for 10 min, stirring occasionally to
prevent sticking. The gravy, meat, salt, and pepper should now
be mixed in. Again cover the pot and cook slowly until the thin
potatoes are mushy and the thicker cut ones soft - an hour should
be sufficient (this part of the cooking can be done in a Pyrex
dish in the oven, which will give a delightfully browned and
crunchy topping). The dish should be garnished with the parsley
and served with oatcakes and a glass of milk.

http://www.ifb.net/webit/recipes.htm
Posted to NCE 4/27/98

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