Text 37421, 78 rader
Skriven 2010-05-05 10:17:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: FLYING FAR  00505
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> But, for the most part - all airplanes are dual control.
 GJ> Which I find reassuring, as there is always the possibility that in
 GJ> the event of the pilot having a sudden heart attack, I could take over
 GJ> and land the plane safely, to the acclaim of the admiring airport and

 DD> That is my fantasy as well. And one of the reasons that I like small
 DD> airplanes (unlike MLoo) and dislike most "thrill" rides at the carny.

Even then, I like to theorise on any possible survival techniques,
such as speculate on what part of the airliner is safest to crash in.

 DD> The only carnival ride that I like (for those reasons stated above) is
 DD> the Dodge 'ems/Bumper Cars. I am (somewhat) in control of what the
 DD> small car does, where it goes (within the boundaries of the attraction)
 DD> and who I run into.   Bv)=

I shall attempt to avoid you if I see you coming at me in a Dodgem!
Particularly if it is on the open road.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carnitas
 Categories: Mexican, Pork, Meats
      Yield: 4 Servings
 
      3 lb Boneless pork ribs
      2    Strips  Lime peel
  2 1/2 lb Lard
    1/4 c  Water
 
  Place the lard and water in a deep heavy pan (a dutch oven or one of
  your deep cast iron pots would be perfect.)  Heat over medium heat
  until the lard is melted.  Add the lime peel and meat (one cook I
  knew marinated the meat in half orange juice, half beer before
  cooking -- made a nice flavor).
  
  Reduce the heat to medium-low, and simmer the pork in the lard until
  cooked through, but not browned, about 1 hour).  Increase the heat to
  medium high, and cook another 15-20 minutes or so, until the meat is
  well browned and crispy on the outside.
  
  Drain meat, and serve with tortillas, guacamole, homemade pico de
  gallo, sprigs of fresh cilantro, lime wedges, sliced onion, whatever
  other condiments appeal to you.
  
  The lard can be cooled, strained, and poured into a container.  It
  will keep indefinitely under refrigeration, and may be reused 3-4
  times.
  
  When cooked this way, the lard seems to render all of the fat out of
  the pork, leaving crispy bits of meat that taste like the good, crisp
  exterior of a pork roast.  The inside is tender, juicy, and delicious.
  
  In Mexico, they do this in BIG outdoor kettles, and cook most
  portions of the pig.  The result is used for taco fillings, tortas
  (Mexican- style Po-Boys), and various other dishes.  I've seen
  versions of the dish that call for cooking the meat very slowly in an
  oven (probably developed by someone who was horrified at the amount
  of lard used in the dish), but IMHO, these variations seem to
  actually be greasier and fattier than the old-fashioned method of
  frying the pork in lard.
  
  Kathy in Bryan, TX Posted on FIDO COOKING ECHO by Kathy Pitts,
  converted by Jim Weller to MM Format. Permission granted for
  distribution via FIDO and COOKFDN for individual home use only.   All
  other publication rights, including secondary publication rights, are
  reserved by Kathy Pitts, Bryan Tex.
 
MMMMM

Happy Cinco de Mayo!

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)