Text 8336, 89 rader
Skriven 2008-06-04 10:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: meatiness 414
=====================
 ->  HN> but not much different than a raw hamburger...
 -> Yeah, so?
 HN> my point exactly! (grin) like you, I'd prefer
 HN> that it not be ground like hamburger but 
 HN> thin slices like sashimi.

Tother day at the Etete restaurant the raw meat came
either in the form of kitfo (ground or otherwise
hashed) or gorak gorak (correct spelling unknown),
which I had - 3/4" cubes tossed in Indianish spices
and lots of butter and cayenne - very yummy, and you
got the distinct feeling that it was Raw Meat.

 I know how much
 HN> hamburger costs and object to paying 
 HN> so much more than that for it (grin).

If it's a cut that costs more than burger, then it can be
worth it. And a good tartare is actually scraped with the
back of a knife (this gets rid of the tiny little interior
membranous things) and is tenderer than ground beef - a
labor-intensive process.

 -> Those darn Sox.
 HN> Well we had a total meltdown
 HN> against Detroit

We just took 3 out of 4 from the Os but lost Ortiz
to the DL, shucky darn.

Dorinda's Shitor Din or Mako Tuntum
cat: Ghanaian, sauce
yield: 750 g

350 mL vegetable oil
8 cloves garlic, finely chopped
4 md onions, finely chopped
100 g root ginger, coarsely grated
30 g tomato paste
2 chicken stock cubes
150 g dried prawns
100 g dried tiny prawns
100 g hot chile powder

Fry the onions, garlic, and ginger in oil for 10-15 min until the
onions are golden. Stir in the tomato paste and mix thoroughly.

Crush the chicken stock cubes and add them to the pan, without
water. Add prawns and stir for 1 min. Add the chile powder and
mix in. Cook 2 more min, stirring continuously. Remove from the
heat and stand for 1 hr or until the sambal has cooled down.
Transfer to a storage jar and keep in a cool place until required.

Note: This sambal can be stored for up to 1 year in the refrigerator, so
you can make a large quantity and freeze in several small containers.

Dorinda Hafner, A Taste Of Africa

 -=> Hap Newsom said to Nancy Backus <=-

 HN> We can get a goodly selection of beers and wines 
 HN> just about everywhere, and when Michael was
 HN> here we went to a place that specialized in 
 HN> just beers...it was call oddly enough, "99 Bottles"!

And it had a couple hundred varieties.

 HN> and we have wine shops as well...but hard liquor
 HN> is only sold at the state liquor stores. About 5 
 HN> years ago Glenmorangie 12 yr old was selling for 
 HN> about $65 a bottle...now it's down to about $45 
 HN> to $50 or so! I usually do more drinking when
 HN> Michael visits, but I do manage to have a wee
 HN> dram on my own every so often! (grin)

The only explanation I can think of is if the distillery
expanded production. That and the initial "discovery" and
vogue in the American market wore off. When I started
drinking it in the last millennium the most commonly
available was a standard-issue 10, which one could find,
for example, on United, Delta, and US Air. It was fine
but nothing special. But in the mid-'90s, Glenmorangie
started experimenting with fancy finishes, and the
popularity exploded. I bet the distillery expanded to
cover the increased demand, and we paid the price for
that, and now the demand has sort of waned, and the
company is paying the price for that.
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