Text 31919, 69 rader
Skriven 2009-12-07 13:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: left out 480
====================
 ML> Not particularly specific, this standard.
 SD> Remember, it's really just "common practice" and not a "standard" as
 SD> such.  I know of some systems that have no dupe checking at all and do
 SD> not use MSGID stuff (they're ancient though). 

Well, it does call itself a standard. Of course it's hard
to say how standard an "optional standard" can be.

 SD> been my observation that this echo suffers dupes a lot more than any
 SD> of the other echoes I've participated in over the past decade, but I
 SD> suspect that it's not because of the echo denizens. 

Could the relative size of the echo be a factor?

 ML> I was thinking that that would be even more terrific with
 ML> hot pepper, but then that wouldn't suit you so well, would it.
 SD> Actually, the orange juice was overwhelming.  Next time I'll cut down
 SD> the OJ content by half and use more water as well as buying better
 SD> quality OJ. 

Too acid? Or too orangey? Thought about using acid-reduced OJ?

SZEKELYGULYAS
cat: Hungarian, stew, main
serves: 6

2 Tb vegetable oil
1/3 c finely chopped onion
1/4 c sweet Hungarian paprika
1 pn hot Hungarian paprika, or cayenne
1 1/2 lb boneless pork shoulder, cut into 1/2" cubes
1 clove garlic, peeled and minced
1/2 ts caraway seeds
1/2 ts minced fresh dill
1/2 Italian frying pepper, finely chopped
1/2 ripe tomato, finely chopped
3 lb packaged (refrigerated, not canned) sauerkraut
- rinsed and drained
1 1/2 c sour cream
1 1/2 c heavy cream
1 1/2 Tb all-purpose flour

Heat the oil in a 4-6 qt saucepan or casserole over medium heat.
Add onion and saute until translucent, about 3 min. Remove pan
from heat, and add 2 Tb water and both paprikas. Place pan over
low heat, and cook 3 min. Add pork, garlic, caraway seeds, dill,
and 2 more Tb water. Cover, and cook until pork is tender, about
1 hr, stirring occasionally and adding a Tb or two of water if
it seems too dry.

Add pepper and tomato to pan. Cover, and cook over low heat for
10 min. Uncover and cook, stirring occasionally, until most of
the liquid has evaporated. Add sauerkraut and toss to combine.
Cover and cook over low heat, stirring occasionally, for 1 hr.

Combine sour cream and heavy cream and mix well. Transfer half
the mixture to a serving bowl, and refrigerate until needed. Add
flour to the remainder, and stir until smooth. Add to pan. Cover
and continue to cooking, stirring occasionally, for 15-20 min.
Garnish with a dollop of the reserved sour cream mixture,
and pass the remainder separately.

Adapted from the Kehli tavern, Budapest
NY Times 4-28-99


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