Text 35807, 101 rader
Skriven 2010-03-14 10:52:07 av Sean Dennis (1:18/200)
  Kommentar till text 35787 av RUTH HANSCHKA (1:123/140)
Ärende: etc
===========
Hello, RUTH.

Saturday March 13 2010 at 23:16, you wrote to me:

 RH> I've never really gotten into many of those.  I grew up with Italian
 RH> food all over the place, which may be part of it.  Unwrapped never
 RH> thrilled me, and I don't want to know about the best food without
 RH> someone telling me how to make it!

I've always been a "behind the scenes" guy, meaning I like to know how
something is put together for the final product.  It probably stems from my
childhood (and adulthood) habit of taking things apart to see how they work.
<G>  As for food, I have a thirst for learning different styles and types of
food.  It's helped expand my knowledge on what to buy and what to stay away
from.  I have tried to eat healthier, but on my current "budget", it's not very
easy to do so.

 RH> Now that sounds like fun.  I don't get that channel here.

If you've got broadband Internet, I believe you can watch the shows online at
http://www.pentagonchannel.mil.  The actual channel is broadcast live, 24/7, on
the website too.  I watch some of the other shows because of my military
background and they're interesting too, but TGS is probably my favorite show.

 RH> I try to stay away from it too, but every once in a while you just
 RH> have to get out the oil.

Yes.  It's like being a diabetic-every once in a while you need to have some
sugar. <G>  I told Maura about the fried stuff and she got all nostalgic on me
about it. :)

 RH> It's fairly common here.  This doesn't quite look right. It seems to
 RH> use beef, for one thing.  Jack cheese for another.  I don't see a real
 RH> Greek cook letting that stuff in the kitchen door.  Red wine vinegar
 RH> looks wrong too.

I kinda thought the same thing about the cheese and vinegar, but wasn't sure
about the beef (lamb instead?).  Like I said before, I know next to nothing
about Greek food although from what I've seen of it, it's very healthy and full
of flavor.  Back in the early naughts ('00s), I lived next door to a very nice
Greek gal in a private dormitory.  She was always making something good, it
seemed, in the common kitchen.

And now for something completely different:

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

      Title: Pulled Pork with Root Beer Barbecue Sauce
 Categories: Pork, Bbq, Sandwiches, Chilies
      Yield: 8 Servings

  2 1/2 lb Pork sirloin roast
    1/2 ts Salt
    1/2 ts Pepper
      1 tb Cooking oil
      2 md Onions; cut in thin
           Wedges
      1 c  Root beer
      2 tb Minced garlic
      3 c  Root beer
      1 c  Bottled chili sauce
    1/4 ts Root beer concentrate
           Several dashes hot pepper
           Sauce
      8    Hamburger buns
           Lettuce leaves
           Tomato slices

  Trim fat from meat.  If necessary, cut roast to fit into crockery
  cooker. Sprinkle meat with the salt and pepper.  In a large skillet
  brown roast on all sides in hot oil.   Drain.  Transfer meat to a 3
  1/2 - 4 or 5 quart electric crockery cooker.  Add onions, the 1 cup
  root beer, and garlic. Cover; cook  on low-heat setting for 8-10
  hours or on high-setting for 4-5 hours.

  Meanwhile, for sauce, in a medium saucepan combine the 2 cans or
  bottles of root beer and bottled chili sauce.  Bring to boiling;
  reduce eat. Boil gently, uncovered, stirring occasionally, about 30
  minutes or until mixture is reduced to 2 cups.  Add root beer
  concentrate and bottled hot pepper sauce, if desired.

  Transfer roast to a cutting board or serving platter.  With a slotted
  spoon, remove onions from juices and place on serving platter. Discard
  juices. Using two forks, pull meat apart into shreds. To serve, line
  buns with lettuce leaves and tomato slices, if desired. Add meat and
  onions, spoon on sauce.

  Recipe by:  Better Homes and Gardens - October 1998

  From: Carol Taillon

MMMMM

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... Life should be measured by its breadth, not its length.
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