Text 34045, 101 rader
Skriven 2010-01-29 00:07:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Michael Smith
=====================
 -=> On 01-27-10  20:43,  Jim Weller <=-
 -=> spoke to Dale Shipp about rye <=-

 DS> Michael Smith with be on Iron Chef America
 
 DS> on our food network [...] I don't know if it will be shown on a
 DS> network you can get.

 JW> I get no networks. [g] But if I subscribed to either cable or a
 JW> satellite service FTN would be part of the package.

I wonder if you could find it on the internet after the initial airing
-- that is if you have broadband.
 
 DS> I also read that Michael Smith has been chosen to lead a team of
 DS> chefs in the Whistler Athletes Village preparing a menu of Canadian
 DS> favourites and global flavours for all the athletes of the world
 DS> during the games. 85 Olympic teams, upwards of 12,000 meals a day.

 JW> Quite an undertaking.

I was impressed when I read that.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WINTER VEGETABLE BEEF SOUP
 Categories: Soups, Usenet
      Yield: 20 cups
 
      1 lb Beef soup bones
           -(as meaty as possible;
           -meaty neck or cross-cut
           -shank bones are good)
     12 c  Water
      1 lg Onion, quartered
           -(don't use instant)
      2 lb Cooking tomatoes
           -(peeled), whole
           -(2 large cans)
    1/4 lb Green beans, fresh
      2 sm Carrots
    1/2 lb Green peas, unshelled
      1    Ear corn, fresh
      3    Bay leaves
      5 T  Basil, dried (or
           -1/2 cup fresh, chopped)
      2 T  Oregano, dried
           -(or 2-4 T fresh, chopped)
      1 T  Thyme, dried (or 2 T
           -fresh, chopped)
           Salt and pepper
 
  In a large, heavy pot, bring about 12 C of water to boil.  Add beef
  bones, cover and bring back to full boil.  Reduce heat to low simmer.
  Skim occasionally during first 30 minutes to remove scum.  Cook for
  3-4 hours until meat is tender and nearly falls off of bones.
  
  Remove bones from broth.  Remove all meat and marrow from bones and
  return to the pot. Add tomatoes (including juice), onion and herbs.
  Simmer for 20 minutes.  Remove tomatoes, break up into quarters or
  smaller, and return to the pot.  Continue to simmer.
  
  Clean green beans and break into pieces.  Clean carrots and slice
  into thin slices.  Slice kernels from ear of corn.  Shell peas.  Add
  vegetables to pot. Simmer for 30 minutes. Add salt and pepper to
  taste and serve.
  
  NOTES:
  
  *  A thick and hearty vegetable beef soup, this soup is almost thick
  enough to be called a stew. It is great on a cold day or after skiing.
  
  *  I prefer beef neck or shank bones over what markets call "soup
  bones" which are nearly devoid of meat. Individual-serving size cans
  of green beans, corn and green peas may be substituted if fresh
  vegetables are not available. These are the basic vegetables I use,
  but I have also added mustard greens, chinese cabbage, zucchini and
  yellow squash (add just 5 minutes before serving or they become mush)
  turnips and any other fall/winter vegetables that look good in the
  market. Serve with cornbread, sourdough or another strong flavored
  bread. This soup improves with age.
  
  : Difficulty:  easy to moderate.
  : Time:  Several hours of intermittent attention.
  : Precision:  approximate measurement OK.
  
  : Pamela McGarvey
  : UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA
  : {hao,sdcrdcf}!cepu!pam
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:19:43, 29 Jan 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)