Text 33449, 96 rader
Skriven 2010-01-12 23:26:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Kosher Agencies
===========================
 -=> On 01-12-10  07:31,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Kosher Agencies <=-

 DS> I remember reading a science fiction book many years ago in which one
 DS> of the side themes was a rabbi who went around deciding which of the
 DS> various creatures on a new planet were kosher and which were not.

 DD> I almost remember that tale. Was that in a Murray Leinster story? He
 DD> and Ike Asimov were the most prominent Jewish writers doing 
 DD> speculative fiction ... and
 DD> Murray had a wicked sense of humour (A Logic Named Joe), whereas
 DD> Asimov was an inveterate punster (the lowest form of humour).

I don't think it was Asimov -- I did have just about everything he
wrote, plus the monthly magazine he edited / sponsored.  The other name
is not familiar to me, but I cannot say it was not.  I believe that I
came across that character in more than one book.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Goulash Soup
 Categories: Beef, Soups, Vegetables, Hungarian
      Yield: 6 Servings
 
      2 T  Vegetable oil, plus more if
           -needed for sauteing
  1 1/2 lb Boneless beef chuck, cut
           -into 1/2-inch cubes,
           -trimmed of excess fat
      3 md Onions, chopped
      3 cl Garlic, minced
      1 lg Celery stalk, trimmed and
           -chopped
      2 lg Carrots (or 3), peeled and
           -chopped
      1    Fennel bulb, trimmed and
           -chopped
  1 1/2 T  Sweet Hungarian paprika
    1/4 c  All-purpose flour
  1 1/2 qt Canned beef broth, low-
           -sodium preferred
  1 1/2 c  Water
  1 1/2 c  Canned crushed tomatoes
  1 1/2 t  Dried marjoram, OR
      1 T  Minced fresh marjoram
           Salt to taste
      4 T  Chopped fresh Italian
           -parsley
    1/4 t  Cayenne pepper (to 1/2 t,
           -see cook's notes)
    1/4 t  Freshly ground black pepper,
           -to taste
      3    Red potatoes OR
      2    Baking potatoes, diced
           -(optional)
           Sour cream or non-fat sour
           -cream and chives (optional)
 
  :    In large pot, heat oil over medium-high heat. Add about half the
  beef. Brown well, about 8 minutes, and remove. Brown remaining beef,
  adding more oil if needed. Remove. Reduce heat to medium-low. Add
  onions, garlic, celery, carrots and fennel; cook, stirring
  occasionally, until vegetables start to soften, about 10 minutes. Add
  paprika and flour; cook, stirring, 2 minutes.
  :    Return beef to pot with any juice that has accumulated. Stir in
  stock, water, tomatoes, marjoram and salt. Scrape bottom of pot to
  dislodge any brown bits. Bring to simmer over medium-high heat.
  Reduce heat and simmer, partially covered, until meat is tender,
  about 1 1/2 hours. After about 45 minutes, if desired, add potatoes
  (3 red potatoes or 2 baking potatoes, diced). Add parsley and pepper.
  :    Ladle soup into bowls. Top with dollop of sour cream and some
  minced chives. Makes 6-8 servings.
  :    Cook's note: A little cayenne pepper adds a spicy spark to this
  dish.
  :    [Joan's note: the author only mentioned Sweet Hungarian paprika
  in the accompanying article, and might not realize that in some stores
  authentic Hungarian Hot Paprika might also be obtained in the USA.
  The brand she mentioned, Pride of Szeged, does come in both Sweet and
  Hot varieties; a measure of Hot Hungarian paprika in place of the
  suggested cayenne might be more authentic to lend the extra spicy
  spark.]
  
  From an article by Cathy Thomas, in the Buffalo News. Typed for you by
  Joan MacDiarmid.
  
  From: Joan Macdiarmid                 Date: 03-18-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:28:35, 12 Jan 2009
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