Text 11266, 110 rader
Skriven 2011-05-25 07:47:08 av Dave Drum (1:18/200.0)
  Kommentar till text 11198 av MICHAEL LOO (1:123/140)
Ärende: Card flit-flats
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Must have had some dense opponents not to be able to
 ML> figure that out.

 DD> Oh, they figured it out ... eventually.

 ML> Eventually is a long time.

 DD> These were old, pretty well fossilised, mostly dowagers with a leavening
of
 DD> long-suffering husbands and the "sort of thing" that we did to them just
 DD> "wasn't done". But, before they remedied the situation and replace
 DD> the pinochle deck they had to refer it to their "steering committee".

 ML> I have but one word for you. "Director!"

I think I must be a bit thick today - I missed the reference here.
 
 DD> Many bridge players take themselves (and card games) entirely too
 DD> seriously.

 ML> Perhaps. Bridge, as many of these games are, is convention-bound
 ML> and rules-based. The Rules of Contract Bridge are convoluted,
 ML> numerous, and stultifyingly written. But by participating in a
 ML> tournament, you are willingly submitting to them. Anyway, where
 ML> there are prizes or money (or even prestige) in the balance, one
 ML> can hardly blame the participants for taking things seriously.

We played by the rules in the tournament in which we entered. We were NOT
entered in the one in which we added a pinochle deck. The point being that many
people take trivial shite waaaaaay too seriously. As far as I have seen so far
there is nothing to indicate that life is serious - or should be.

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

      Title: Serious Steak & Ale Pie
 Categories: Beef, Beer, Vegetables, Pastry
      Yield: 3 servings

   1/2 tb Oil
     1 kg Braising steak; stripped of
          - big fatty pieces, in chunks
     2 cl Garlic; crushed
     1 lg Onion; chopped rough
     2 lg Carrots; in discs
   500 ml Strong ale
     4    Beef Oxo cubes
     1    Vegetable cube
   1/2 ts Chilli (cayenne?) powder
     2 ts (to 3 ts) thyme
          +=OR=+
     1 sm Handful fresh thyme
   300 g  Ready to roll puff pastry
     1 lg Egg; beaten lightly, to glaze
          Pepper & salt

  Traditional English pie inspired by the fells of the lake
  district and a long walk up Pavey Arc and Stickle Tarn in
  the snow. 

  Heat the oil in the pan w/the onion and garlic for 1 min.

  Add the steak - I usually cut the steak gradually into the
  pan. Cook until the meat is seared all over and there is no
  pink left. By this time there will be some juice in the pan
  and this should be sizzling.

  Pour in half the Ale and allow to simmer for a minute, then
  pour in the rest with the thyme, chilli powder salt and
  pepper.

  Crumble in the oxo cubes- both the beef and the vegetables.
  (you may want to use more or less cubes depending on how
  thick you like the gravy). Add in the chopped vegetables.

  Simmer for 10 minutes and then transfer to a large casserole
  pot. If the gravy doesn't cover the meat then add some water
  and mix in.

  Pop the dish into the oven at gas mark 3/165xC/325xF or
  gas mark 4/175xC/350xF and leave for at least 90 mins.

  20 minutes before you want to serve, roll out the pastry and
  cut appropriate size tops for your pie dishes. Take the dish
  out of the oven and ladle the meat into the individual
  dishes. Pop on the tops on the dishes and put back in the
  oven for 20 mins (gas 4/175xC/350xF). You could make one
  large pie using the casserole disk if desired.

  Take out of the oven and leave to cool for a while- as the
  filling can be extremely hot! Enjoy!

  Recipe by Robyn

  NOTES: You may also want to use Mushrooms, Peas, Potatoes or
  any other desired vegetables in this pie - depending on what
  you are serving with! - Robyn

  Braising steak is round steak, I think. - UDD
 
  From: http://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM
 
... The taste of sweets is sweetest last. - Shakespeare
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