Text 3168, 69 rader
Skriven 2008-03-01 00:13:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Bacon vs pastrami
=============================
 -=> On 02-29-08  10:55,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Bacon vs pastrami <=-

 DSac> Years ago I had this idea for an art project that would consist of
 DSac> naught but photos of bacon labels, because it seems to me that there
 DSac> are  lots of short-run bacon brands.  So I made a "Bacon Gallery"
 DSac> portion of my blog, now that the internet makes sharing art so easy.

  AH SO:-}}

 DSac> But now I've reconsidered, and I will soon be launching another blog
 DSac> called "I Love Bacon."  And it will prominently feature photographs of
 DSac> bacon packaging, because I Love Bacon is to be my bacon art project.

  I have a shortcut to your blog in a folder -- please put a link from
  it to any new blogs you create.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Debrecen Sirloin
 Categories: Main dish, Beef, Vegetable, Casserole, Hungarian
      Yield: 6 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
      3 lb Sirloin (1 piece)
      1 lb Onions
    1/2 lb Smoked bacon
      9 oz Mushrooms
           Paprika
      1 pn Caraway seed
    5/8 pt Tomato puree -=OR=-
      6    Tomatoes

MMMMM-------------------EUROPEAN MEASUREMENTS------------------------
    750 g  Sirloin
    500 g  Onions
    250 g  Smoked bacon
    250 g  Mushrooms
           Paprika
      1 pn Caraway seed
    300 ml Tomato puree -=OR=-
      6    Tomatoes
 
  Fry the onions finely chopped, add paprika, crushed caraway seed and
  tomato purse. Then put in the sirloin which has been sprinkled with
  salt, add some water, and place in a covered dish in the oven. The
  bacon and mushrooms must be cut into neat little cubes and fried.
  Take the meat out of the baking dish, and pass the gravy through a
  sieve (a little soup or water may be added If it is too thick). Put
  the meat back in the gravy, add the bacon and mushrooms, and let them
  all stew slowly in the oven till tender. Before serving, cut the meat
  in slices, arrange on a dish, and pour the gravy over it. Serve with
  noodles or potato chips.
  
  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH c/o Le MarYol BBS Fido 2:324/151.4
  
  From: Ian Hoare                       Date: 08-16-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:15:32, 01 Mar 2007
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