Text 5638, 104 rader
Skriven 2008-04-19 07:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Why Aussies Resent Ya164
================================
 -=> Jim Weller said to Manny Rothstein <=-
 
 MR> "'Career Women' Empty Nation's Sperm Banks"
 MR> there are fewer than five registered sperm donors in NSW.
 JW> Maybe the Australians don't want to be known as a nation of wankers!

One wonders why Aussie career women find their men so
unpalatable.

But I thought, what about the miners in Coober Pedy? They
should investigate a secondary source of income ...

Which might help explain ...

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Left-Handed Chili (Well, Why Not????)
 Categories: Chili, Beef
      Yield: 1 servings
 
      2 lb Lean beef (stew meat, round,
           -or something similar), cut
           -into
    1/4    Inch chunks or run through
           -your butchers' chili blade
      1 lb Sweet Italian sausage,
           -casing removed
      2 tb Lard, bacon drippings or
           -cooking oil
      1 lg Onion, chopped
      2    Cloves garlic, minced
      2 tb To 1/4 cup Hungarian Sweet
           -Paprika (since we suspect
           -you have a
           -problem with capsicum, I'd
           -start with the smaller
           -amount and work up)
      1 tb Ground cumin
      2 tb Mexican oregano, crushed (if
           -you can't get Mexican
           -oregano,
           -substitute Italian oregano,
           -but cut the quantity in
           -half -- or let me
           -know, and I'll mail you
           -some)
      1 ts Coriander seed (not the
           -fresh spice), ground
      1    12-oz  can beer
      2    Beef bouillon cubes
      2 tb Tomato paste
      2    Heaping Tablespoons of masa
           -or cornmeal
           -water as needed
           -salt, WHITE pepper to
           -taste
 
  Melt the lard in a large, heavy pot.  Add the beef and sausage, and
  cook until about half done.  Add the onions and garlic, and cook
  until the onions are transparent, and the meat is nicely browned. Add
  the dry spices, and cook, stirring, until they develop a fragrance.
  
  IMPORTANT -- do not drain off the fat at this point.  We'll get rid
  of it later, but it is a flavor carrier, and needed for a while.
  
  Add the tomato paste, beef bouillon cubes, and beer, and enough water
  to barely cover the mixture.  Cover, and simmer on lowest possible
  heat, until the meat is tender (2-3 hours).  Stir frequently, and add
  additional water or beer as needed to keep the mixture from burning.
  
  At this point, and in an ideal world, you would refrigerate the chili
  overnight to develop flavors and let the excess fat rise to the top.
  If you absolutely can't wait, skim off as much fat as possible from
  the surface of the mixture.  If you have developed the virtue of
  patience, lift the fat off the mixture and return the pot to the
  fire, bringing it up to a slow simmer before continuing.
  
  Mix the masa or cornmeal with an equal quantity of water, and add to
  the mixture.  Stir, and simmer another half hour or so, stirring
  frequently, and adding additional liquid if the mixture seems too
  thick.
  
  Adjust the seasonings, adding salt (for my taste it shouldn't need
  much) and white pepper (which doesn't contain capsicum, but will give
  the chili a bit of a "bite") to taste.
  
  If you absolutely must have beans in your chili, please, please, cook
  them separately, according to your favorite recipe, and spoon them
  into the bowl, then spoon the chili on top of 'em and mix.  (You
  could even do this with heated canned beans, just don't tell me about
  it ;-)
  
  If you decide to try this, let me know how it turns out.  My head
  says it should be pretty good, if mild, chili.
  
  Kathy in Bryan, TX From: Kathy Pitts Date: 01 Dec 94 MMMMM

MMMMM

Right-handed chili being too gross for words.

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