Text 10265, 75 rader
Skriven 2011-05-03 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NEW WHEELS  10503
=========================
-=> Quoting Glen Jamieson to Dave Drum <=-
 
 GJ> It is interesting that the Saxons, who tended them, called the animals
 GJ> by their names, such as "pig" and "cow", while the more uppity,
 GJ> conquering Normans in their castles, who were more remote from the
 GJ> smelly, messy sources, preferred to call them "pork" and "beef", and
 GJ> so linguistically minimise the association between their food and the
 GJ> farm.

Actually they were just speaking French.

 GJ> account had been overpayed, and a cheque of over $1000 was attached.

What a pleasant surprise! Now you can go first class in Vietnam.

 GJ> [Later]  Prof Krishnar was very satisfied with my progress...
 GJ> he said I could do whatever I liked without danger of the
 GJ> joint coming apart.

More good news.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bigos (Sauerkraut Stew)
 Categories: Polish, Stews, Mushrooms, Pickles, Vegetables
      Yield: 6 Servings
 
      4    Mushroom, dried
    1/4 c  Water
      2 lb Sauerkraut
      1 lg Apple; peeled/cored/sliced
     20 oz Tomato; canned
      5    Peppercorn
      1    Bay leaf
      1 lb Polish sausage; diced
      1 lb Stewing beef
      1 c  Bacon; coarsely chopped
 
  Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and
  simmer for 1/2 hour. Slice.
  
  Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in
  which they were cooked. Add the apples, the tomatoes, peppercorns
  and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the
  meat and the bacon. Simmer 1 hour longer.
  
  My method differs a little bit. I rinse the sauerkraut and simmer
  it for about a 1/2 hour. In a separate pot I simmer the stewing
  beef for the same amount of time with whatever spices happen to
  fall into my hands at the time, including the peppercorns and the
  bay leaf. Meanwhile, in a large fry pan I fry the bacon, a large
  diced onion, the Polish sausage and the mushrooms. Then I drain
  the sauerkraut and mix it into the beef. Into that I mix in the
  bacon mixture. Then I simmer all that for about another hour.
  
  This dish tastes best reheated the next day. Serve with steamed
  potatoes or rye bread. Excellent for banquets and buffet
  entertaining. It also freezes well.
  
  per Teresa Stalis
 
MMMMM


Cheers

YK Jim


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