Text 6026, 92 rader
Skriven 2008-04-25 09:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Not Knott's
=======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> And the boycott of Cuba can't last forever either.

 DD> Probably not much past 20 January 2009

 DS> The only problem with that guess is that the Carter and Clinton
 DS> administrations didn't have open trade with Cuba, either.  There
 DS> are some things that AREN'T going to change when a new administration
 DS> comes in.

 DS> We can talk about this more in email if you want.  Citing a political
 DS> situation as a reason for a crimp in the food supply is okay for the
 DS> echo.  Going into a political discussion about it isn't.

I was (and am) pretty circumspect in what I say in political or religious veins
here in the echo.

You will have areadly received e-mail outlining my reasoning for my statement.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kefallinian Spicy Meat Pie
 Categories: Greek, Meats, Main dish
      Yield: 12 servings
 
      1 sm Leg of lamb
           - boned, cut into 1" pieces,
           - bones reserved
      1    Lemon (juice only)
    1/4 c  Oil or butter
      1    Onion; chopped
      3 md Potatoes; parboiled in their
           - jackets, peeled & diced
      1 lg Carrot; parboiled, diced
      3 c  Parboiled white rice;drained
      2 tb Tomato puree
      1 c  Feta cheese; crumbled
    1/2 c  Chopped fresh parsley
      2    Sprigs fresh mint; chopped
      1 ts Dried oregano
      1 cl Garlic; sliced
      1 ts Ground cinnamon
      1    Orange or lemon peel
           - cut into pieces
           Salt & fresh ground pepper
     16    Commercial filo sheets
      6 tb Butter (or more); melted
      3    Hard-boiled eggs; quartered
 
  On the island of Kefallinia in the Ionion Sea, the Feast Day of
  Analipseos (Ascension Day) is celebrated with the traditional
  "kreatopita" (meat-pie). This spicy pie also ushers in the beginning
  of Lent on the day of Apokreas.
  
  In a stock pot, cover the lamb bones with cold water. Simmer, covered
  for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the
  lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan,
  add the onions and lamb, and saute the meat on all sides until the
  onions are soft without browning. Pour the onions, lamb, and juices
  into a large bowl. Add the diced potatoes and carrot, rice, tomato
  puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit
  peel and season with salt and freshly ground pepper. Add enough
  reserved lamb broth for liquid while pie bakes, then mix with a
  wooden spoon.
  
  Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo
  sheets, brushing the melted butter in between the sheets, making sure
  the pastry fits the sides and bottom of the pan. Pour in the filling,
  spreading evenly with a spatula. Place the egg quarters here and there
  across the top and cover with the remaining filo sheets, brushing with
  butter as before. Flute the edges with two fingers or a fork and
  brush the top with butter. Using a sharp knife, score the top 3 filo
  sheets into square or diamond shapes, or prick the homemade pastry
  with a fork. Bake for 40 to 50 minutes in moderately slow oven (325
  F), raising the temperature to 350 F during the last 10 minutes.
  Remove from the oven and let stand on a rack for 15 minutes. Remove
  from the oven and let stand on a rack for 15 minutes. Cut into
  diamonds or squares and serve warm.
  
  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

... "Alter your course: glacier up ahead," Tom responded icily.
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