Text 4104, 67 rader
Skriven 2008-03-21 10:37:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Epiphany
====================
-=> BURTON FORD wrote to MICHAEL LOO <=-

 BF-> I have had Cabot Sharp, and I concur.   Even the corners are rounded.
 ml-> NTF.

 BF> ----------- Warning! Editing being done here -------

 GJ->  You can sometimes come across the oddest things in strip joints.

 bf->  I assume that's Aussie for Steak House?

 ml->  NT_R_F.

 BF> Epiphany!   I was rereading your message to Reply to it, when out of
 BF> the blue I  realized the translation of the 2 acronyms you used!
 BF> I was so stunned that I checked the definition of epiphany.  Sure
 BF> enough!  I had just enjoyed an intuitive perception!

 BF> I suspect you may disbelieve, but that was the first I had 'gotten'
 BF> either acronym, as 'obvious' as they were.

Odd that. I had assumed that the NTF(tm) was yours. Must be Clean Dave's twisty
sense of the ironic. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Keftedes Tiganites (Fried Greek "Meatballs")
 Categories: Greek, Meats
      Yield: 24 servings
 
      1 lb Lean beef or veal, ground
      1 md Onion; grated
      1 cl Garlic; crushed
      2 sl Bread; crusts removed
      1    Egg; lightly beaten
      3 tb Parsley; (minced)
      2    Mint sprigs; chopped
    1/2 ts Ground allspice*
      1 tb Dry red wine
      2 tb Water (more if necessary)
           Salt & freshly ground pepper
           All-purpose flour
           Oil for frying
 
  *Note: Bread slices should be soaked in water, then squeezed dry.
  *Ground cinnamon or corriander may be substituted for allspice if
  desired. In a large bowl, combine the ground meat with the onion,
  garlic, bread, egg parsley, mint, spice, and wine and knead for 2
  minutes.  The mixture should be soft; add a few tablespoons of water
  if necessary.  Season with salt and pepper to taste, then cover and
  refrigerate for at least 1 hour. Pinch off small pieces the size of
  walnuts or smaller and roll into balls between your palms, then
  dredge lightly in flour.  Heat the oil in a frying pan to the smoking
  point, slip in the keftedes, and fry until crisp, turning constantly
  with tongs.  Remove with slotted spoon and drain on absorbent paper.
  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 
... "...they work with their women.  And force them to wear clothing!?!"
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