Text 14473, 120 rader
Skriven 2011-08-08 10:36:06 av Dave Drum (1:18/200.0)
  Kommentar till text 14430 av Sean Dennis (1:18/200)
Ärende: Small Beer
==================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Looks like the big brewers and distributors guys were
 DD> feeling a pinch in the wallet and sent their lobbyists
 DD> out to work some magick.

 SD> Sounds like someone thought the state coffers needed more money to pay
 SD> for more extravagant luxuries for the state congress...

It doesn't work that way, Sean. Bureaucrats (the ones who made these rules)
don't know or understand funding. It's a magicked up by the legislature or by
another department -- in which case it might as well be another universe.
Bureaucrats work by a pretty fixed set of rules ... 

1.  Always take credit;
2.  Never accept blame;
3.  Cover your arse;
4.  Protect your territorial imperatives.

which seems pretty simple in concept but which becomes quite Byzantine in
practice. I understand the game because I was a feeder at the public trough for
about eight years until I could take the bureaucratic boola sheeta no longer
and ran screaming into the daylight of the real world.

I'm pretty sure that what we have here is some big brewers or distributors
leaning on some bureaucrats in the rules making body to "do something" about
all those little guys who are eating into their profits. And said bureaucrats
seeing a way to increase their territory (thus justifying their pay cheques and
possibly increasing them due to increased "work load") which needs to be
"protected".

I realise that sounds cynical ... but, what some call cynicism I call reality. 
 Bv)=

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

      Title: Byzantine Dolmathes (Stuffed Grape Leaves)
 Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
      Yield: 60 servings

      1    Jar grape leaves; or fresh

MMMMM-------------------------FILLING-------------------------------
      2 tb Oil
      1 lb Ground lamb or beef
      2 md Onions; chopped
      1 cl Garlic; pressed
      2 c  Water
    1/2 c  Tomato sauce
      1 c  Rice
      2 tb Chopped mint
      2 tb Chopped parsley
    1/2 ts Salt
           Pepper
    1/8 ts Cinnamon
    1/2 c  Currants
    1/4 c  Port wine
    1/4 c  Pine nuts or walnuts
      2 c  Water
      1    Lemon; juice only

MMMMM---------------------------SAUCE-------------------------------
      3 lg Eggs
      2    Lemons; strained juice only
      1 c  Hot broth
 
  If using canned grape leaves, rinse off brine by floating
  leaves in a basin of cold water. Prepare fresh vine leaves
  by pouring a cup of boiling water over them in a bowl.
  Drain. Spread 5 or 6 leaves out at a time on a flat surface.
  Lay leaf stem side up. Snip off stem with kitchen shears.
   
  MAKE FILLING: Heat oil in large frying pan. Fry meat, onions
  and garlic on medium heat for 5 minutes, mixing it as it
  cooks. Add water and remaining ingredients. Bring to a boil.
  Cover. Reduce heat to simmer and cook 10 minutes, until
  water is absorbed. Set aside until cool enough to handle.
  Put 1 teaspoon of filling near stem. Bring left side of leaf
  towards center, then bring right side towards center. They
  will not always meet. Pick up stem end of leaf, tucking in
  the filling. Roll away from you. It will be an oblong roll
  like a sausage.
   
  Line the bottom of a large skillet with 4 leaves. Place each
  roll so that the tucked under end is on the bottom. Arrange
  each roll snugly, one next to the other, until all the
  leaves (except 3), and filling are gone. Place these leaves
  flat on top of rolls. Place a flat dish on top of rolls also
  to prevent their unravelling during cooking.
    
  Add water and lemon juice. Bring to a boil. Cover. Reduce
  heat to simmer and cook 45 minutes. When done, remove pot
  from fire. Make Egg and Lemon Sauce and add to broth
  immediately or serve without sauce either cold as an
  appetizer or as a hot entree.
   
  EGG AND LEMON SAUCE: Beat eggs until thick and light yellow,
  at least 5 minutes, with an electric beater or 10 to 15
  minutes by hand. Add juice slowly, beating all the while.
  Mix 1 cup hot broth into beaten eggs, stirring it in quickly
  with spoon (or wire whisk) so heat will not curdle the eggs.
  Cook over very low heat until thickened.
   
  From: "The Complete Greek Cookbook" by Theresa Karas
  Yianilos. Avenel Books, New York.
   
  Typed for you by Karen Mintzias
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

If you got this far - this recipe escaped my mass posting of Greek recipes -
and will now join it's brothers in my Meal Muncher database.  Bv)=

... "And then I say, 'Hellooo Nurse!' What for?" -- Slappy
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)