Text 18789, 188 rader
Skriven 2011-12-07 16:35:47 av Ruth Haffly (1:396/45.28)
  Kommentar till text 18716 av MICHAEL LOO (1:123/140)
Ärende: computerds 312
======================
Hi Michael,

 RH> You seem to get along with computers the way a friend did with sewing
 RH> machines.

 ML> Perhaps so - the ingrates seem not to like to do my bidding,
 ML> even though I take them on extravagant trips, where they get
 ML> to taste the local electricity in many countries.

You would think they would be groveling at your feet to serve you with
that kind of tratment.

 ML> Luckily I number among my friends a number of computenerds
 ML> who offer solutions to almost every problem I come up with.


Always nice to have friends who are experts in this, or any field.

 ML> Nothing so stable and straightforward as jerry rigging.
 RH> Seems so more often than not. BTW, I've also seen references to it
 RH> being called jury rigging.

 ML> I believe that jury is the correct term. But the jury is still out.

Pays your money, takes your choice.


 RH> Depends on where you went; I think it's the official version now.

 ML> Well, 8.0 wasn't a happy match for me, but it turns out that
 ML> 9.0b4 is treating me well so far. Still investigating, though.

Sounds good to me. I let Steve handle my computer problems, upgrades,
etc. He's talking about doing a major upgrade soon, probably over the
semester break.

 ML> So I see. I usually get stuff from download.com, as I had a
 ML> friend who worked for CNet, so I trust that source implicitly.
 RH> Is the friend still there & the site still reliable?

 ML> The friend went off at the exact worst possible time and
 ML> started his own company, which has survived partially by
 ML> means of his sometimes not taking a salary for himself.

But, his company is still going--that's the important thing. Most new
small businesses fail within their first year.

 ML> CNet is still a leader in its field, though the field has
 ML> trimmed itself down a bit lately.

So he should be knowledgable, at least more than I am. (G)


 RH> I'll eat others if offered but will stick to making the one that we
 RH> like best. Found out the wilted spinach tastes best with mashed
 RH> potatoes underneath; it's rather blah by itself. Rice is an OK sub, not
 RH> perfect but will work, have to try it with bread.

 ML> Add a little garlic or onion, maybe?

It has a good sweet/sour flavor but needs the carrier of the mashed
potatoes. I'll have to make it some time when we get together.


 RH> Reading a couple of your previous posts--I'd rather have grits than
 RH> Wheatena. Can't do anything to improve the taste of the latter but can
 RH> do lots with the former.

 ML> If I have to eat starch, I'll go with none of the above!

What about rice?


 ML>   Best cheesy grits I've eveer had are at a new
 RH> bbq place here in WF; I want to try their shrimp & grits on our next
 RH> trip. Also, that "sauerbraten" recipe you posted made me cringe. I
 RH> know, it's one you got somewhere but I was really shuddering to think
 RH> that somebody actually thought it was sauerbraten. Beef cooked in
 RH> vinegar with a ginger snap gravy is not sauerbraten by any stretch of
 RH> the imagination. I don't have my mom's recipe but even that is probably
 RH> better. (G) Just goes to prove that not all recipes translate into
 RH> good eating.

 ML> Which sauerbraten recipe did you mean? I use one called

I checked back, message #296 to Jim Weller. It was called "Sour Beef and
Noodles" (Sauerbraten) from a Kathy(some number). Sub categories
included both Penn. and German.


 ML> something like "mit ingwer sosse," which is I think
 ML> originally from Brigitte Sealing and thus presumably
 ML> authentic (I can't trace it back beyond Jim Weller, though);
 ML> then there is the one called "sour beef and dumplings," which
 ML> is not German but rather Pennsylvania; both are somewhat
 ML> similar to what one gets at the G&M or Dimitri's restaurants

I've had bites of it at Dimitri's; first one was at the gathering in
2007 where we met quite a few folks for the first time. We went back
with Dale & Gail on one of our stops up or back from NY a while later
and Dale ordered it. He also got a free dessert as it was in the right
time frame for his birthday freebie.

 ML> down near where Dale and Gail live. Sort of German classic
 ML> transformed by the Penn Dutch and then prepared by Greeks
 ML> in Maryland.

Steve likes the lamb there. I don't remember what I had but it was good;
I've not been disappointed either time I've been there.


 ML> The very dark brown Bavarian sauerbraten that I have had
 ML> is not my favorite. I love the south German roasts but am

What are you calling very dark brown Bavarian sauerbraten? After
marinading the meat, I brown it and then braise it in my cast iron dutch
oven. It's falling apart tender and the gingersnap gravy is just the
right sweet/touch of sour to go with it. I guess it is sort of dark
brown, now that I think about it.

 ML> not too hot to trot for the soups and stews.

 ML>       Title: Goulash Soup
 ML>  Categories: Soups, German
 ML>    Servings: 6

One of our favorites! After having it in a little restaurant in Bavaria,
I wanted to make it. Between the 2 of us, Steve & I figured out pretty
much all that went into it. Shortly after, we were in the Berlin "Stars
& Stripes" book store. I spotted a German cook book, looked up the
recipe and we were fairly accurate. A copy of that cook book has been in
my collection since then--and it is well used.


 ML>       2 c  Onion, Chopped
 ML>     1/4 c  Shortening
 ML>       3    Green Bell Peppers, Chopped
 ML>       3 tb Tomato Paste
 ML>       1 lb Beef Cubes, 1-Inch Cubes
 ML>       1 ds Red Pepper
 ML>       1 ts Paprika
 ML>       2    Garlic Cloves, Minced
 ML>       6 c  Beef Broth
 ML>       1 tb Lemon Juice
 ML>     1/4 ts Caraway Seeds



Similar to, but not quite the same as mine. The recipe I use calls for:


GOULASH SOUP

1 lb chuck, rump or round cut into 2" cuves
2 cups onion, thinly sliced
2 large bell peppers--one each red & green, sliced
3 tsp corn starch
3 tbsp cold water
3 bouillon cubes (I'd use the Better Than...beef base)
Tabasco sauce
4 tbsp margerine (I'd sub olive or canola oil)
1 can tomato paste (she says 3 oz; I'd make it 6)
2 tbsp paprika
1/4 tsp marjoram
1/4 tsp garlic salt (I'd use powder, plus a bit of salt)
Worcestershire sauce

Brown meat in margerine, add onions and peppers, saute until golden.
Stir in tomato paste, 1 1/4 cups water, paprika and garlic salt and
simmer for one hour. Add 5 cups water, 3 bouillon cubes and simmer
another 30 minutes. Make a paste with cornstarch and 3 tbsp cold water,
add to soup, bring to boil stirring constantly until thickened. Add
marjoram and season with salt, Tabasco sauce and Worchestershire sauce.

From "Authentic German Home Style Recipes" by Gini Youngkrantz, Third
Edition, Diversified Press, Colorado City, Colorado 81019, c 1986, 1988,
1990, ISBN 0-939593-02-5

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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