Text 19199, 97 rader
Skriven 2011-12-18 06:32:00 av Dave Drum (57522.cooking)
     Kommentar till en text av Glen Jamieson (57462.cooking)
Ärende: C.Y.A. (Cover your ...)
===============================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> it!  I would like to drop to 66 kg, so I could wear my old suit with
 GJ> the flares again and shock the family.

Flares are back (sort of) but not, mercifully, "elephant bells". Those I think
were sent 'round the back of beyond and eaten by a tribe of pygmies.
 
 DD> WOW - 11 stone and aching to reduce to 10 stone. You're just skin and

 GJ> I can remember when we used stones as units.  I was exactly 10 stone
 GJ> for quite a while - and 5 foot 10 inches tall.  (Now 175 cm = 5'9")

 DD> bones, old dude. BTW - be careful with that old suit that the threads
 DD> holding the panels together have not rotted or otherwise weakened with
 DD> age and disuse. Else you may expose your skinny arse at an inconvenient
 DD> time.  Bv)=

 GJ> That suit was tailor made for me in 1976, and only worn about 3 times.
 GJ> It is in perfect condition.

The panels in the suit ... probably. Just be careful of the threads holding
things together. Does the jacket have velvet lapels? Or possibly satin/sateen?
Do you have a paisley ascot or handkerchief to go with?
 
 GJ> Now going off to "The Greek on Halifax St" to have a Christmas lunch
 GJ> with some of my numerous family...  This is not helping...

But, this might .........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek-Style Moussaka
 Categories: Lamb/mutton, Dairy, Vegetables, Cheese, Breads
      Yield: 6 servings
 
      3 md Eggplants
    1/2 c  Vegetable oil
      3 lg Onions; chopped fine
      2 lb Ground lamb; (or beef)
      3 tb Tomato paste
    1/2 c  Red wine
    1/2 c  Chopped parsley
    1/4 ts Ground cinnamon
           Salt & fresh ground pepper
    1/4 lb Butter
      6 tb Flour
      1 qt Milk
      4 lg Eggs; beaten until frothy
           Grated nutmeg
      2 c  Ricotta or cottage cheese
      1 c  Fine bread crumbs
      1 c  Grated Parmesan cheese
 
  Peel the eggplants and cut them into slices about 1/2 inch
  thick. Brown the slices quickly in 1/4 cup of the oil. Set
  aside. Heat the remaining oil in the same skillet and cook
  the onions until they are brown. Add the ground meat and
  cook 10 minutes. Pour off excess fat.

  Combine the tomato paste with the wine, parsley, cinnamon,
  salt and pepper. Stir this mixture into the meat and simmer
  over low heat, stirring frequently, until all the liquid
  has been absorbed. Remove the mixture from the fire.

  Preheat the oven to 375øF/190øC. Make a white sauce by
  melting the butter and blending in the flour, stirring
  with a wire whisk (a roux).

  Meanwhile, bring the milk to a boil and add it gradually
  to the butter-flour mixture, stirring constantly. When the
  mixture is thickened and smooth, remove it from the heat.
  Cook slightly and stir in the beaten eggs, nutmeg and
  ricotta.

  Grease an 11x16-inch pan and sprinkle the bottom lightly
  with crumbs. Arrange alternate layers of the eggplant and
  the meat sauce in the pan, sprinkling each layer with
  Parmesan and crumbs. 

  Pour the ricotta sauce over the top and bake 1 hour, or
  until top is golden. Remove from the oven and cool 20 to
  30 minutes before serving. Cut into squares and serve.

  The flavors in this dish really improve if you make it a
  day ahead.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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