Text 8109, 84 rader
Skriven 2008-06-01 01:36:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Manny Rothstein
Ärende: Re: Jim Bodle
=====================
 -=> On 05-31-08  03:46,  Manny Rothstein <=-
 -=> spoke to Dale Shipp about Jim Bodle <=-

 ->  MR> I heard that Jim is still active on other food echoes.
 -> 
 -> DS> Tell him that we miss him, and wish him well.

 MR> I would be glad to, but Dave The S seems to have had the most 
 MR> recent contact with Bodle. Perhaps you could impose on him to 
 MR> extend to Jim an invitation to drop by and say hello to the 
 MR> gang.

I suppose that Dave could and would do that if he had contact with him
-- but you are the only one who has mentioned having heard about him,
which is why I asked you.  He has not been been here in eight years.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kharapak Khorovadze (Caucasian Pork Kebabs)
 Categories: Main dish, Mid east, Pork, Barbecue
      Yield: 4 Servings
 
    900 g  Lean pork leg

MMMMM--------------------------MARINADE-------------------------------
    150 ml Olive oil
      1 lg Onion; finely chopped
  1 1/2 ts Fresh Trarragon; chopped OR
      1 tb Dried tarragon
  1 1/2 ts Salt
      1 ts Pepper
      3 tb Pomegranate juice

MMMMM--------------------------TO SERVE-------------------------------
           Pomegranate juice

MMMMM------------------MAKING POMEGRANATE JUICE-----------------------
      8 lg Ripe pomegranates
      6 oz Sugar
 
  A recipe from the mountains of Kharapak high up in the Causasus. the
  meat is marinated in pomegranate juice giving it a most unusual
  flavour and sharpness. Serve with pilav of your choice and salads.
    Remove surplus fat from the meat, and cut into large (4cm) cubes.
  Mix the marinade ingredients together in a large bowl. Stir in
  pomegranate juice, add the meat, mix well, cover and leave in the
  refrigerator overnight. Thread the pieces of meat on to skewers and
  grill for 20-30 minutes, turning frequently until the meat is cooked
  through. serve the kebabs accompanied by a small bowl of pomegranate
  juice into which you dip each piece of meat before eating.
  
    To make pomegranate juice
    =========================
    This is the concentrated juice of the pomegranate fruit and it is
  sold in some Middle Eastern shops. I suggest you make your own which
  is much better then the commercial kind which is, anyway, sometimes
  difficult to find.
    Remove the skins of the pomegranates with a sharp knife. Remove the
  seeds from their hives by tightly squeezing the segments of the fruit
  in your palms. Now, unless you have a fruit juicing machine, place a
  handful of seeds at a time in a muslin bag and squeeze the juice out
  into a bowl. Pour the juice into a small saucepan and heat through.
  Add the sugar and bring slowly to the boil, stirring all the time
  until it dissolves. Lower the heat and simmer for 15-20 minutes or
  until the mixture thickens to a syrup. Remove from the heat, leave to
  cool then store in a glass jar, and use as required.
  
  Recipe "Middle East Cookery" by Arto der Haroutunian
  MMed IMH c/o Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 12-01-96
  Cooking
 
MMMMM


                              

... Shipwrecked on Hesperus in Columbia, Maryland. 00:28:58, 01 Jun 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)