Text 16156, 78 rader
Skriven 2011-09-29 22:37:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: TERMINOLOGY 10929
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> The term, "a square" - 100 square feet - used to be used here for
 GJ> describing room/house size.

 JW> We use that term for roofing and flooring materials.

It would be convenient.
 
 JW> follow my really simple recipe:
 JW> 1/3 ketchup, 1/3 plain tomato sauce (canned pureed tomatoes), 1/3
 JW> vinegar, flavours and hot stuff; stir and re-bottle.
 GJ> That would finish up with 3 bottles of tomato sauce

 JW> Not if you let your kids and grandkids consume 2/3 of the bottle
 JW> first, before you doctor it up and re-fill the bottle!

I have just checked my 250 ml bottle of tomato sauce; its use-by date
is October 2009, and it is still over half full.  That is an
indication of our rate of consumption of that condiment.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ESSENTIAL LIPARI TOMATO SAUCE
 Categories: Mains, Sauces, Italian, Euro-c, Australian
      Yield: 6 Servings
 
      1 c  EVOO
      1    Onions- brown; chop fine
      2    Garlic cloves; crushed
      4    Bay leaves
      1    Chillies- red;chop fine
      1 tb Basil leaves; chop fine
      1 tb Parsley- flat-leaf; chop
      1 tb Celery stalks; chop fine
      4    Rosemary sprigs
      5 sl Bacon rashers; finely diced
    1/4 c  Wine- red
    880 g  Tomatoes- diced; canned
      1 ts Sugar
    700 g  Tomato puree
      2 c  Stock- chicken; OR
      2 c  ; vegetable stock
    120 g  Tomato paste
           Salt
           Black pepper- cracked
 
  This sauce is a staple in Italian cooking. It can be used in a number
  of rice or noodle dishes. To make a bolognaise sauce add minced beef
  at the same time as the bacon.
  
  For a vegetarian sauce, omit the bacon. It makes a lovely dipping
  sauce. This sauce can be stored in the fridge or freezer for up to 7
  week. Preparation and cooking time: 140 minutes.
  
  Heat oil in a large pot. Add the onion, garlic and bay leaves. Saute
  for 2-3 minutes then stir in the chilli, basil, parsley, celery and
  rosemary. Add the bacon and wine and simmer, uncovered, for a couple
  of minutes.
  
  Add the diced tomatoes, and bring to the boil. Add sugar and tomato
  puree and return to the boil. Add chicken stock and reduce heat.
  Simmer for 10 minutes.
  
  Stir in tomato paste and season with salt and cracked pepper. Reduce
  heat to lowest flame, cover and simmer gently for 50 minutes.
  
  Remove lid and simmer for another 20 minutes. Serves 8.
  From: AUSTRALIAN GOURMET COOKBOOK By: MARIA ANTONIETTA ISBN: 1 920785
  43 = 4 Typed by: KEVIN JCJD SYMONS, MAY 2008
 
MMMMM
 

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