Text 36323, 71 rader
Skriven 2010-03-29 15:12:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: MR & MRS GRUNDY  00329
==============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> "moral religious right" parliamentarians who maintain that they
 GJ> have the divine right to decide what the rest of the population
 GJ> can be allowed to look at on the Internet.  They also have the
 GJ> more extremist Animal Rights people on their side.

 JW> Your moral religious right parliamentarians are obsessed with all
 JW> pervasive animal porn? I shudder to think what black thoughts run
 JW> through their pathetic little brains (thinking about all the vocal
 JW> gay bashers who found out to be closet queens).

(And child-abusing priests.)  I can't help thinking that the Animal
Rights people are just as arrogant in taking it upon themselves to
decide what is harmful to animals, as their religious moral
equivalents are concerning humans.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Twice Cooked Leg Of Lamb With Parsnip Mash.
 Categories: Main dish, Lamb/mutton, New zealand, Vegetables
      Yield: 6 Servings
 
      1    New Zealand leg of lamb
      2    Onions; peeled and
           Quartered
      2 lg Carrots; peeled, in chunks
     12    Garlic cloves, peeled
      2    Bay leaves
      1    Bottle New Zealand red wine
      2 ts Salt
      3 tb Olive oil
    675 g  Parsnips; peeled, in chunks
      1    Leek; finely sliced
    675 g  Potatoes; peeled, in chunks
     50 g  Butter
           Salt
           Freshly ground black pepper
           To taste
 
  Place the lamb in a large pot with a tight fitting lid. Add the
  onions, carrots, garlic, bay leaves and red wine, then pour in enough
  cold water to cover the lamb by 2-3cm (1 inch). Add the salt and
  bring to the boil with the lid on. Turn to a simmer and cook gently
  for 90 minutes.
  
  Preheat the oven to 200 C/390 F/Gas Mark 6. Drain the liquid and
  vegetables from the lamb, reserving the vegetables. Brush a roasting
  pan with half the oil, add the vegetables, then sit the leg of lamb
  on top. Brush with the remaining oil. Roast for 45 minutes, at which
  point the lamb should be glazed and tender.
  
  Whilst the lamb is roasting, put the parsnips, leek and potatoes into
  a large pot, cover with boiling, lightly salted water and cook until
  tender. Drain well, mash with the butter and season with a generous
  amount of pepper.
  
  To serve, spoon the mash onto warmed plates, lay the slices of lamb
  on top, then spoon over some of the roasted vegetables.
  
  Recipe Peter Gordon NZ lamb promotion.
    IMH c/o Gohlam BBS Fido 2:320/116.14
 
MMMMM
 


___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)