Text 14681, 76 rader
Skriven 2011-08-09 00:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: mess mess 733
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 ML> What lunacy. Accountability on the part of the bureauscats is
 ML> the way to prevent that kind of nonsense. Make them sign every
 ML> administrative decision, so that if they're singularly stupid
 ML> people can call them on the phone and harrass them.
 DD> See my message to ALL about the doofi (I think that's the plural of
 DD> doofus) in Taxachusetts and their odd ruling on craft brewers. BTW

A mess.

 DD> whilst I was researching the thing I came across a blurb about a world
 DD> wide shortage of hops -- http://tinyurl.com/hoppy-dazed -- probably
 DD> leading to decreased supply and increased prices.

A mess.

 It won't affect me so
 DD> much as I don't consume much brewski. But, the picture ain't good for
 DD> those who likes their Frothingslosh. 

Most Frothingsloshes have few hopes, er, that's hops.

 DD> Title: Hop Toad

That's so gay ...

 DD> Recipe from David Wondrich; Esquire Magazine

But then so's Esquire.

I've always been a little perplexed about the preoccupations
of the "men's magazines," at least the ones that I'm most
familiar with, which are mostly not frankly pornographic;
they seem just so sissy. 

---------- Recipe via Meal-Master (tm) v8.01

      Title: Esquire Fortnightly's Eastern Establishment Chili
 Categories: Chili, Beans
      Yield: 10 servings

      2 c  Kidney beans                        2 tb Red chile,mild,ground
    1/3 c  Olive oil or                        1 tb Cayenne pepper
    1/3 c  Lard                                1 tb Chile caribe
      5 lb Beef brisket,1/2" cubes             2 tb Cumin,ground
      2    Onions,lg,coarsely chopped          2 tb Corn flour(masa harina)
      6    Garlic cloves,lg,fine chop          6 c  Canned tomatoes,chopped
      2    Bell pepper(s)                    1/2 c  Freshly brewed coffee
      2 tb Basil,dried                              Salt
      1    Bay leaves                               Black pepper,freshly ground

  1. Place the beans in a bowl, cover with water and soak overnight.~ 2. Pour
  the beans and the water in which they were soaked into a heavy saucepan.
  Bring to a boil over high heat, then lower the heat and simmer, covered,
  for about 1 hour or until tender. Stir occasionally.~ 3. Heat the oil or
  melt the lard in a large heavy casserole over medium heat. Pat the brisket
  dry and add it to the casserole. Stir the beef until it is quite brown on
  all sides. Remove it from the casserole and set aside.~ 4. Add more oil or
  lard to the casserole if needed, then add the onions and garlic and cook
  until the onions are translucent. Stir in the green peppers, basil, bay
  leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1
  minute, then add the corn flour(masa harina) and cook 1 or 2 minutes
  longer.~ 5. Return the brisket to the casserole and add the tomatoes and
  their liquid. Bring to a boil, then lower the heat and simmer, uncovered,
  for 2 hours. Stir occasionally.~ 6. Stir in the salt and black pepper.
  Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1
  hour longer.~ 7. Add the kidney beans to the chili. Simmer, uncovered, for
  another 1/2 hour.~

  M's note: don't know what the beans are for except maybe to
  make a point.

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