Text 31104, 60 rader
Skriven 2009-11-15 06:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: pain in the roid 388
============================
 -> In Germany, they're about the only team anyone's ever
 -> heard of, probably owing to the TV saturation issue.
 HN> I think that's a big factor...as well as it
 HN> being the most mentioned baseball team
 HN> in the movies and such.

Thanks in large part to that Gwen Verdon movie, which
actually ought to have been called "Damn Senators."

 HN> try Robitussin (dm) as it helps you
 HN> get the congestion "out" when you
 HN> cough...I see ads on TV for musinex
 HN> but I don't know if it works or not.
 HN> Good luck in anycase!

Robitussin DM and Mucinex DM are about the same (one
being liquid and the other timed-release caplet). I
got the CVS brand version of the solid one, because
it's easier to get through airport security.

 -> FIGS COOKED IN MERLOT
 HN> Hmmm I think I'd change it to
 HN> PIGS COOKED IN MERLOT!!

---------- Recipe via Meal-Master (tm) v8.01

      Title: Medallions of Pork W/red Wine Sauce
 Categories: Pork/ham, Sauces
      Yield: 8 servings

      8    Slices boneless loin of             2 tb Finely chopped shallots
           Pork, 3 oz each, trimmed of         2 tb Butter
           Fat                                 1 tb Freshly grated ginger
      1    Whole clove                       1/2 ts Dried thyme OR
    1/2 c  Red wine                            2    Springs of fresh
      1 ts Balsamic vinegar                    1    Bay leaf
      2 ts Honey                                    Salt and pepper to taste
      1 tb Olive oil

  Contributed to the echo by: Janice Norman Originally from: 60 minute
  Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce

  Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle
  with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove,
  wine, and honey in a bowl and blend well. Place sliced pork in a dish and
  pour mixture over it. Marinate for 10 minutes. Drain the pork medallions
  and pat dry. Reserve marinate. Place meat in a single layer in skillet in
  the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over
  medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer
  meat to a dish and keep warm. In skillet add the shallots and cook stirring
  until wilted. Add the reserved marinate and cook, stirring and scraping the
  bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in
  the butter and pour the sauce over the medallions. Remove bay leaf and
  sprigs of thyme before serving.

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