Text 7737, 70 rader
Skriven 2008-05-23 18:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Various 353
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 DD> You mean people still use Word Perfect?
 ML> It's much nicer than Word, you know.
 DD> Not using either I have no real frame of reference. 

You haven't lived until you lost a document in Word.

 DD> I've never understood the allure of places like Alexander's Steak
 DD> House. They charge premium prices for their meat. And you have to fight
 ML> Is it premium meat? And is the atmosphere worth any extra cost?
 DD> Lower end of "choice" mostly. And - not hardly.
 
Huh. The other day Hap took me to his secret steak place, which
turned to be a walk-in cooler at a wholesale-to-the-public place
called Cash and Carry. There were 10-15 lb chunks of meat there
at astonishing prices - select shell sirloins at 2.69/lb and strips
in the early 5s, with the Angus (minimum USDA choice) 20-30c/lb
higher. A pound Angus strip ran about $6, whereas a baseball
sirloin cut would have been half that. Good meat as it turns out.
Hap did his and Annie's around 4 minutes a side for 1 inchers
medium rare; I did mine 2 min a side - just perfect, except of
course the line of gristle under the fat stayed raw so couldn't
easily be eaten.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Twice-Baked Potatoes with Cabbage and Bacon
 Categories: Vegetables
      Yield: 8 Servings

      4    Baking potatoes, such as
           -russet or Idaho
      4 sl Bacon
  2 1/2 c  Cabbage, core removed and
           -thinly sliced and chopped
      1 c  Water
      2 T  Butter
    1/2 t  Caraway seeds
           Salt &
           White pepper to taste

    Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired,
  rub with a little vegetable oil or vegetable shortening. Prick in
  several places with a fork. Bake in preheated oven for 1 hour. Reduce
  oven temperature to 350 degrees F.
    Cook bacon until crisp. Drain and crumble. In a large saucepan,
  combine cabbage, water, butter and caraway seeds. Bring to boil,
  cover and reduce heat to a simmer. Simmer until cabbage is tender,
  about 10 minutes. Remove cabbage mixture with a slotted spoon and
  place in a colander. Bring liquid to a boil; boil until reduced to
  1/2 cup.
    Cut potatoes in half lengthwise and allow to cool long enough to
  handle. Hold with a thick potholder or oven mitt and scoop out flesh
  with bowl of spoon, being careful to leave shells intact (about
  1/4-inch thick). Mash potato flesh with potato masher or beat with an
  electric mixer. Add drained cabbage mixture, half of the bacon and
  enough of the reduced cabbage water to reach desired smooth,
  mashed-potato consistency. Taste; add salt and white pepper as needed.
    Fill potato shells with mixture. Bake at 350 degrees F for 20
  minutes, sprinkling with remaining bacon during during the last 5
  minutes of baking.

  From article by Cathy Thomas, Orange County Register, in the Buffalo
  News. Typed for you by Joan MacDiarmid.
  Posted to NCE 24 May 98

MMMMM

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