Text 35715, 128 rader
Skriven 2010-03-12 05:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Joepardy
================
-=> Ruth Haffly wrote to Michael Loo <=-

 ML> People have told me I should go on that show. Harh. I don't
 ML> think I'd be able to find the button, much less articulate
 ML> an answer.

 RH> Especially because it's not as easy as it looks. What the home audience
 RH> doesn't see are lights around the board.  You can't ring in until they
 RH> go out (probably after Alex finishes reading the clue).  Then, the
 RH> first one to ring in locks out the other 2.  It's a split second thing;
 RH> then you only have a few seconds (not sure how many, we had 8 in the
 RH> try out test) to answer the question.

I sit at home (used to anyway) and do very well indeed on the Jeopardy
questions. But, I also know that when you're in the TV studio, with the lights,
and all the unseen activity, etc. it isn't that easy. 

Contestants can ring in any time after the host begins reading the clew.
Supposedly they are supposed to ring in as soon as they know the answer. But,
how many times have we seen someone jump the gun and be totally out in left
field with their answer - or just go blank? At which time the other two
contestants have extra time to think and have heard the complete clue.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jeopardy! Borscht
 Categories: Beef, Vegetables, Soups
      Yield: 8 servings

      4 lg Beets; peeled, chopped
      4 lg Carrots; peeled, chopped
      1 lg Yellow onion; peeled,
           - chopped
      1    Beef soup bone
     10 c  Beef stock
      1 lg White potato; peeled,
           - chopped (opt)

  Last year our terrific pal Tommy (who was such a delight to
  hang out with this Christmas, btw) brought his nice friend
  Ethan over for dinner and Catchphrase; we ate this soup and
  Ethan went on to be a guest on Jeopardy!.

  Peel and chop beets, carrots and onion; simmer in a rich
  beef stock. Also throw in the pot some type of flavorful
  soup-bone if you want. A cross-cut bone-in beef shank slice
  would be ideal, but one time I used pigs feet, which is
  completely non-traditional but lends a nice thick heartiness
  to the soup which otherwise is thinner and brothy.

  One thing to do alternatively is start the soup by sauteing
  the chopped onion in the pot until it's is transparent, then
  add half or more of the broth and the bone and simmer for
  awhile, THEN add the beets and, about twenty minutes later,
  the carrots.

  The beets will take at least a half an hour or so to become
  tender, so allow time for them to get mostly there before
  you add the carrots (and a potato if you want to), then let
  it go another 5 minutes or so and add 1-2 cups of chopped
  cabbage. Let all the veggies cook until tender.

  Periodically scrape off gross scum that collects on the
  surface of the soup from having the bone in there (you
  should start this early, but only have to do it a couple of
  times).

  Add: salt and pepper to taste; red-wine or another vinegar
  to taste which I recommend as 3 tablespoons or more
  depending how tangy you like it and I like it quite tangy
  (but remember, you can always add more later, or people can
  add splashes to individual servings, too). Now is also the
  time to add fresh dill if you like fresh dill. Russians like
  a lot of fresh dill on everything and keep a large bunch of
  it in foil in the the freezer for such occasions.

  Serve hot with big dollops of sour cream or cold with big
  dollops of yogurt and garnish with dill! Or mix and match!
  Or compare to a real recipe from an online resource! Makes
  good eatin'! Take out the bone before serving! Nice with
  pancakes, black bread or piroshki! Okay let me know how it
  goes!

  P.S. A few more things I would like to say about this soup
  before you ream me about it:

  1a. There are MANY DIFFERENT KINDS OF BORSCH.

  1b. From what I understand traditional Russian borshch is
  spelled with no "t" and is really more like meat soup that
  happens to have a few beets thrown in. Some recipes call for
  mushrooms, garlic, navy beans and many other ingredients not
  included in Jeopardy! Borscht.

  2. This "recipe" has it's roots in The Joy of Cooking, I
  didn't just totally make it up.

  3. I believe the spelling with a "t" comes from Germany, or
  from second-generation German-Americans who passed recipes
  to Irma Rombauer early last century. Please comment if you
  happen to know about the etymology of "borscht."

  4. Also PLEASE comment if this soup gets you on Jeopardy!.
  Thanks.
 
  From: http://lucysspleen.blogs.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 


... "Another trenchant comment by a jealous lesser intellect" - Calvin

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 
 
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