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Text 5436, 82 rader
Skriven 2008-04-13 07:49:02 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ANOTHER FOOD RANT 80413
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> (I have an aching, damaged tooth, so I have a jaundiced view of life
 GJ> and humanity at the moment.
 JW> So that explains it.
 GJ> Can you tell?)
 JW> Uh... yeah, actually.

You're clever!  That tooth was beyond repair, with an infected root, so
I got it ripped out.  That left a gap under the part denture, so I used
some scrap stainless steel to make a substitute tooth which I epoxied
in. As I leave for Melbourne tomorrow for 8 days, I hope it will stay
in place long enough for me to try the local foods there.

I'll let you know about the food there after I return.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dobradinha
 Categories: Latin amer, Offal, Bacon, Sausage, Smoked
      Yield: 8 Servings
 
    1/2 kg White beans; dried (lima
           -beans)
    1/2 kg Tripe; sliced (use the flat
           -white stomach lining type
           -tripe this time; rather
           -than the intestines called
           -for in the Sarapatel
           -recipe)
      1    Chourico sausage; chopped
           -coarsely
    200 g  Bacon; fatty, chopped
           -coarsely (toucinho)
    200 g  Salted (or smoked) pork
           -(eg.ribs); soaked (if
           -salted) and chopped (or
           -"Carne de Charque" if
           -available)
    200 g  Salted beef; chopped ("Carne
           -de Sol"; if available)
      4    Cloves garlic
      1 ts Black peppercorns
      1    Onion; sliced
           Cuentro (coriander leaves)
      4    -(up to)
      5    Spring Spring onions;
           -chopped
           Mint
      2    Tomatoes; chopped
      1    Green (bell) pepper; chopped
           Black pepper; ground
           Bay leaves
           Vinegar
           Olive oil
           Saffron; or colouring
 
  Soak salted meat in water for several hours (or simmer for a few
  minutes). Cook the beans in sufficient water. Crush the peppercorns,
  garlic and onion together, add the herbs, tomatoes, green pepper,
  spring onions, vinegar, colouring and mix together well (NOTE: This
  mixture is called a "tempero" and is commonly used in Brazilian
  cooking, often with tomato paste as well). Add to the chopped meat
  together with a little oil, bay leaves, ground pepper and tripe, in a
  large saucepan. Cover and cook ten minutes in only the oil and the
  water left on the meat (I can smell it already). Then combine with
  the beans and bean water. Add water to cover if necessary. Cook in a
  pressure cooker 30 min., or until cooked using any alternative method.
  
  Eat with Fresh Malagueta Sauce.
  
  John Moore in Melbourne, Australia moore@dstos3.dsto.defence.gov.au
  From the Chile-Heads Recipe Collection
  http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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