Text 12254, 82 rader
Skriven 2011-06-15 23:35:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: OPALS
=================
 -=> On 06-15-11  06:40,  Dave Drum <=-
 -=> spoke to Glen Jamieson about OPALS <=-

 -=> Glen Jamieson wrote to Dave Drum <=-
 
 DD> And I have seen "natural" opals shatter when touched wrong. Six of
 DD> one, half dozen of another. Of course triplets use less of the "quality
 DD> opal rock". That's why they are also LESS EXPEN$IVE.  Bv)=

Gail has a necklace with an opal in the center of it.  It has lasted for
many years now.  Prior to that I tried to get her an opal ring, but had
repeated bad luck.  One stone fell out of the mount and went down the
laundry chute never to be seen again.  The jeweler broke another stone
trying to put it in the mounting.  She's given up on wearing the ring.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: German peppered beef soup
 Categories: Soup, German
      Yield: 2 gallons
 
      5 lb German peppered beef *
      2 lg Yellow onions diced large
      1 c  Crushed RED BELL peppers **
      2 lb Red potatoes
      2 lg Carrots
      2    Celery stocks (not bunches)
    1/4 c  Oregeno
    1/4 c  Sweet basil
      1 tb Celery seed
    1/8 c  Carroway seed
    1/2 c  Dill weed
 
  * this may be obtained from all of the german deli's I have ever been
  in (which may not be many)... and is basically a rather tough cut of
  beef which has been covered (and I do mean covered) with very large
  chunks of black pepper corns (some are even whole)
  
  ** if you can not find red bell peppers dried and crushed you will
  want to do it your self for the flavor needed... cut three or four
  red bell peppers into small pieces and spread out on paper towels to
  dry (or put it in your food drier if you have one) seeds and all!
  
  FIRST:
  
  cut the meat into 1 inch chunks (leaving the precious pepper on it!),
  sear by your favorite method... I prefer a small amount of sesame oil
  in a wok.
  CROCK POT METHOD: chop everything up into 1 inch chunks throw in the
  pot, set on medium (200 degrees), cover with water plus 1 inch (for
  the pan as my mentor said), cook covered (with a lid) stirring every
  2 hours or so from the bottom for 4 hours, turn to low, cook covered
  for 6 hours.
  
  PAN METHOD: chop everything into 1 inch chunks, place carrots,
  celery, and meat into pan, cook 1 hour at med/low (150 to 160
  degrees), add the rest of the goodies, cook 1 hour.
  
  Ahh a bug found... covered in water both times, better go change it
  <GRIN> plus 1 inch for the pan
  
  LAST: refrigerate for at least 6 hours, warm only as much as you will
  be eating.
  
  NOTES: you are correct, this method looks a little "ugly", but having
  been taught to make this soup by a german grandmother, and her
  scottish husband (my grand father, who also was a chef by trade)... I
  learned at a very young age that what they said usualy worked the
  best, even though it took more time.
  
  W. A. Blaylock
  From: Carl.Berger@synapse.Org         Date: 06-04-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:55, 15 Jun 2011
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