Text 10274, 136 rader
Skriven 2011-05-04 09:44:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Names
=============
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> They probably think their camel and kangaroo meat grows in those
 DD> plastic wrapped styro trays at Woolies or Sainsbury's.

 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.  This characteristic has persisted to this day, with the city
 GJ> dwellers in their castles acting like the Normans.

Not interesting when you consider that the Normans were Froggish folk and in
the Frog tongue "porc" and "boeuf" are proper animal names. You are just be
linguistically chauvinistic in favour of the Angles and Saxes.
 
 GJ> An accountant  has to be precise.  Further to that, today I received
 GJ> another letter from the hospital, listing the costs of the operation
 GJ> in detail, from the DY521 Pinnacle Acetabular Shell - 38 - 80mm,
 GJ> $2758.80, to the Bone Cement with Gentamicin - 40 grams, $473.  After
 GJ> totalling all these items, the Credit Controller informed me that my
 GJ> account had been overpayed, and a cheque of over $1000 was attached.
 GJ> No explanation of why the initial estimate had been so inaccurate.

A 5% overcharge/overestimate isn't bad. They probably selected probable charges
from a menu and you particular case was more simple than anticipated. Machs
Nicht ... enjoy the spiff and spend it foolishly as you gad about on your new
pin. 
 
 GJ> This morning my Kiwi daughter returned to her frigid home, satisfied
 DD> Haven't they restored the heating since the earthquakes?

 GJ> She lives in the deep South, well away from the earthquake, but I am
 GJ> sure she would have got the heat pump cranked up as soon as she
 GJ> arrived home.  Now I have heard that Auckland, in NZ has been hit by a
 GJ> tornado, with one dead and many injured.  As if the Kiwis haven't
 GJ> suffered enough!

Not, however, as badly as the folks in the southern part of the US -
particularly Alabama. Several hundreds killed and much property destroyed. 
 
 DD> had much custom work done to it I wished to keep it. And have it
 DD> repaired to its former intact state. OR replaced exactly. The drunks
 DD> insurance company's adjustor wanted to "total" my car and give me a
 DD> cheque for less than 1% of its real value. We wound up before
 DD> the Illinois Insurance Commission - who ruled in my favour. Much to
 DD> the shock of the adjustor.

 GJ> A car such as yours could be considered as a "collector's item", and
 GJ> valued as such.   In my case, my insurer will be paying for the
 GJ> repairs to the house, and then claiming the cost from the car driver's
 GJ> insurer, unless, as often happens, the two insurance companies have a
 GJ> "knock for knock" agreement, whereby they each pay their own costs.

That is pretty much what Allstate Insurance learned. In your case - the "knock
for knock" arrangement may not be in favour of your home owner's insuror - as
it will undoubtedly cast more to repair your digs than to replace the offending
automobile -- unless your kitchen was done in by a Bentley or Rolls or high end
Mercedes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paupiettes De Boeuf
 Categories: Beef, Mushrooms, Citrus, Vegetables, Crockpot
      Yield: 8 servings

      2 tb Butter
      2 md Onions; minced
    1/2 lb (225 g) mushrooms; fresh,
           - minced
      1 tb Lemon rind; grated
      2 tb Bread crumbs; unflavored
    1/2 c  Parsley; fresh, minced
      1 ts Salt
    1/4 ts Pepper
      2 lg Eggs; slightly beaten
      1 lb (450 g) bottom round of beef
           - in 16 thin slices; ea 4"
           - square *
           Salt, pepper, thyme, flour
      4 tb Butter
      1 c  Water; warm
      2 cl Garlic; peeled, crushed
      2 tb White Dijon mustard
 
  * cut beef into 16 slices about 4 inches square.

  In a heavy skillet, over medium-low heat, melt 2 tablespoons
  of butter and saute the onion and mushrooms until the onion
  is translucent. Stir in the lemon rind, bread crumbs,
  parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. 

  When the parsley has wilted - about 1 minute after you add
  it to the skillet - quickly stir in the eggs to bind the
  mixture and remove skillet from the heat at once. Set aside.

  With a rolling pin or a wooden mallet, flatten the beef
  pieces until each is very thin and about twice its original
  size. As you finish each piece, season it with a little
  salt, pepper, and a pinch of thyme. 

  At the widest end of each beef slice, place 1 teaspoon of
  bread-crumb mixture from the skillet. Roll up the meat,
  sausage-shape, and secure it with a wooden toothpick through
  the center. Roll each piece in flour. 

  In a very large skillet, over medium- high heat, melt 4
  tablespoons of butter and brown the pieces of beef. As you
  finish, place them in the slow-cooker. 

  Pour the water into the skillet; scrape up the pan juices
  and turn the sauce into the cooker. Cover and cook on Low
  for about 5 hours. 

  Before serving: About half an hour before serving, mix the
  garlic and mustard into the sauce around the beef; cover;
  turn the heat to High, and cook for 30 minutes. 

  If the sauce seems less flavorful than you like, about 5
  minutes before serving add a dab of prepared mustard and a
  little salt. If the sauce seems thin, leave the cover off
  during the second cooking period. 

  Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY  COOKING,
  Grossett and Dunlap
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... The chief obstacle to the progress of the human race is the human race.
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