Text 40804, 73 rader
Skriven 2010-08-07 17:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CORKAGE FEES 00805
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> If one turned up with a 5 litre box of a reasonable wine...

Then Kevin would be sure to appear!

 GJ> When I stayed in a hostel in Athens (Greece), only the hostel booze
 GJ> was sold at the hostel bar, and that was restricted to beer and
 GJ> spirits.  I had a bottle of red wine that I had bought, and explained
 GJ> to the (Australian) barman that it was my medicine, taken for my
 GJ> arteries.  He said to keep the bottle in its brown paper bag so he
 GJ> couldn't see it, and then he gave me a glass of water and went away.

When I was a child, my parents wanted us kids to taste champagne at
a fine restaurant (it was the main dining room in the Chateau
Laurier, a grand old railway hotel in Ottawa). At the time the legal
age for alcohol consumption was 21 and we were all 7 and under. The
waiter provided little liqueur glasses and gave the bottle to dad to
serve as he said he couldn't do such a thing. And he too went away.

My last recipe formatting session of free form recipes from my
favourite mail lists yielded several eccentric gems...


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Washington Post Chinese Coffee Simmered Beef
Categories: Beef
  Servings: 8

      4 lb beef
           garlic or onion
      1 c  vinegar
           oil
      2 c  coffee
      2 c  water
           S&P

Take any cut of beef about 3 to 5 pounds. Use a large knife to cut
slits completely through the meat. Insert slivers of garlic down
into the slits. Those who do not like garlic can use onions instead.
Both may be used. Pour 1 cup of vinegar over the meat and make sure
it runs down into the little slits where the garlic and onion buds
have been placed. Put this in your refrigerator for 24 to 48 hours.
When ready to cook, place in a big, heavy pot (iron, if possible)
and brown in oil until nearly burned on all sides.

Pour 2 cups of strong (brewed) black coffee over the meat. Add 2
cups of water and cover. Simmer on top of the stove for four to six
hours. Season with salt and pepper 20 minutes before serving time.
That's all there is to it.

If you cook your roast too fast or the lid is not tight enough, you
may need some additional water.

Source: Heloise, based on a Washington Chinese restaurant dish.

  From: Terry Pogue To: Eat-L-          
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Foodie geeks are a major part of the social fabric of the internet.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)