Text 10327, 88 rader
Skriven 2011-05-05 19:44:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NEW WHEELS  10505
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 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.

 JW> Actually they were just speaking French.

But in a mainly Saxon-speaking land.  "Uppity foreign townies!"
 
 GJ> account had been overpayed, and a cheque of over $1000 was attached.

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

As Nancy said to me, "If I am going with you again, the possibility of
staying in a hotel with an Asian squat toilet will not eventuate."
 
 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.

 JW> More good news.

So I succeeded in getting into the driver's seat of my car.  I
couldn't go anywhere, though, as Jason had been driving it, and the
fuel gauge sat dismally on Empty.  (He has since put in a few litres.)

 JW> Title: Bigos (Sauerkraut Stew)
 JW> Categories: Polish, Stews, Mushrooms, Pickles, Vegetables

This recipe is a bit different from the bigos I had in Krakow, but
every Pole has his/her own favourite recipe.  A good bigos is a joy
which improves steadily with daily re-heating for up to a week.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Traditional Bigos
 Categories: Polish, Stew, Meat
      Yield: 8 Servings
 
      1 kg Sauerkraut
      1 sm Cabbage, fine sliced
    250 g  Pork, cubed
    250 g  Chicken, cubed
    300 g  Kielbasa, sliced
    100 g  Bacon, sliced
      2    Onions, chopped
      3 cl Garlic, chopped
    100 g  Mushrooms, sliced
      5 g  Dried porcini
      1 ts Caraway seed
      3    Bay leaves
      1 c  Red wine
      1 tb Lard
      3 ts Beef stock powder
           S & P
 
  Rinse and chop sauerkraut.  Add caraway and bay leaves and boil for 1
  hour, until soft.
  
  Finely slice cabbage, add sliced mushrooms and porcini and boil for 30
  minutes in minimum water.
  
  Fry bacon in lard to get fat, then add other meats and kielbasa and
  brown. Add chopped onions and garlic and fry until soft.
  
  Add meat etc to sauerkraut and stir.  Add cabbage.  Pour in red wine.
  
  Mix together and simmer for an hour.
  
  Allow to cool, then re-heat next day - and again the day after.
  
  Serve with crusty bread, and yoghurt or sour cream on the side.
  
  Chilled vodka goes well with it.
  
  Concocted by Glen J from various sources, 6/10.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)