Text 6178, 69 rader
Skriven 2008-04-28 04:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: things 225
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 -> I don't mind steak pre-sliced.
 HN> Yeh, but if the cooks are as bad as they seem 
 HN> to be, you just might end up with several smaller
 HN> chunks of meat (grin)

Let's face it, most of the cooks with IQs greater
than room temperature have great jobs in restaurants
I can't afford to go to. Used to be you could go to
a steakhouse and get your filet, or your T-bone, or
your sirloin strip; but if you were on a budget,
there was the bottomfeeder choice of "chopped steak,"
which of course means burgermeat in gravy, and then
the poor-but-not-destitute option of "sliced sirloin,"
which came presliced and with gravy, but from the
rump (or, as they call it now, hip, or shell sirloin).
It wasn't bad (I know from experience), but you can
bet it wouldn't come out rare, ever.

 ->  HN> More than 20 for me!
 -> Wholly cow, has FIDO been around that long?
 HN> Mid 80's was when i joined! Rich Harper who I 
 HN> think was the original moderator was still the 
 HN> head of it at the time...

And to think that for an extra couple hundred bucks
I could have put a modem into my TRS-80 and joined
you. But in fact I didn't start BBSing until I got
that blazing 9600 bps Intel thing attached to the
"Cray-on-a-chip" 486-25, that around 1991 (and didn't
get on FIDO until '92 or '93, I forget, because all
my records from before late '93 went poof in a previous
hard disk crash).
 
 -> Scotch Broth
 HN> HAh! Likely story! I looked!
 HN> there was NO scotch anywhere in the 
 HN> recipe! Not even any sherry!

Here's some scotch for you, you geezer:

Curry Goat
cat: Jamaican, goat, curry, main
servings: 4 to 6

3 lb goat in chunks
4 Tb Jamaican curry powder
2 onion, minced
4 sprigs thyme
2 cloves garlic
2 whole Scotch bonnet peppers
s, p
oil
2 carrots, sliced (optional)
1 Tb cornstarch

Wash meat and season with curry, onion, thyme, garlic, salt,
and pepper. Let stand overnight.

Brown meat in a little oil; add 1 c water and carrots. Cook
until tender. Add whole scotch bonnet pepper for flavor and
simmer for a few minutes. Make gravy by adding corn starch
mixed with water, bringing to the boil, and cooking over
lowered heat until thickened. Serve with rice.

Source unknown

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