Text 4614, 56 rader
Skriven 2008-03-30 01:10:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Sweet Tea
=================
 -=> On 03-28-08  13:36,  Ruth Haffly <=-
 -=> spoke to Barbara Mcnay about terminology 983 <=-

 RH> Got surprised? My first experience with iced tea was at a camp I
 RH> worked at one summer.  I had to stay with the kids one night and my co
 RH> counselor brought back a glass of unsweetened tea & some snacks.  That
 RH> tea was bad!  A bit over a year later, I visited Steve in NC on
 RH> Thanksgiving break from college and had sweet iced tea for the first
 RH> time.  It was much better!  I drink hot tea as well, but it has to be
 RH> sweet.  I used to put milk in it too but now generally just sugar.
 
  Mother used to make sweet tea all the time.  I think it must be a
  Southern thing -- she was from Georgia.

  After I left home, I switched and now only drink unsweetened tea.   It
  is our most common drink for dinner at home.   But also something I
  almost never order out -- too often in a restaurant, it is either
  instant or not fresh. Both of those taste horrid to me.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAMB SATAY - SATE KAMBING
 Categories: Appetizer, Snack, Beverage, Indonesian, Oriental
      Yield: 10 servings
 
      1 lb Trimmed Boneless Leg of
           Lamb
    1/4 c  Indonesian-Style Soy Sauce
           (Kecap)
    1/2    Medium-Size Onion, Thinly
           Sliced
      3    Garlic Cloves, Minced
    1/2 ts Black Pepper
      2 tb Margarine, Softened
 
  Directions: Rich tasting Indonesian-style soy sauce makes an excellent
  marinade for meat or chicken. Cut lamb into 3/4 inch cubes. Place in a
  medium-size bowl. Add soy sauce, onion, garlic and pepper. Mix well.
  Cover and marinade in refrigerator 2 hours or overnight. Bring lamb
  to room temperature before grilling. Just before serving, make
  Javanese Peanut Sauce. Prepare barbecue. Coals should be very hot.
  Set grill close to coals. Divide lamb among 20 skewers. Brush upper
  sides of meat with margarine; place on grill with margarine-side
  down. Grill 3 to 5 minutes, or until browned. Turn; brush with
  margarine; grill 3 to 5 more minutes, or until done as desired. Do
  not overcook. Serve with peanut sauce for dipping or spoon sauce over
  meat.
 
MMMMM


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