Text 26682, 127 rader
Skriven 2012-06-29 23:31:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: fishing from the yar
================================
 -=> On 06-29-12  12:37,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: fishing from the yar <=-

 DS> I haven't been fishing since we left Wisconsin, except for once when
 DS> we visited my brother in law in Rhinebeck NY.  He lived within walking
 DS> distance to a lake and I took the kids fishing there once.

 NB> And you didn't take the opportunity to try the fishing up at the Pond
 NB> during last year's picnic, either.

Fishing is a solitary thing -- picnics are a social thing:-}}

 NB> BTW, did you see my note to
 NB> Michael, tacked at the end of a message, about Gene Peters?

Yes I did.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vietnamese beef soup
 Categories: Beef, Viet nam, Soup
      Yield: 1 servings
 
      5 lb Beef bones with marrow
      5 lb Oxtails
      2 lb Short rib plate; or
      1 lb Flank steak
      2 lg Onion; unpeeled, halved &
           Studded with 8 whole cloves
      3    Shallot; unpeeled
      2 oz Ginger, fresh; unpeeled,
           In one piece
      8    Star anise
      1    Cinnamon stick
      4 md Parsnips; cut into 2"
           Chunks
      2 ts Salt
      1 lb Beef sirloin
      2    Scallion; thinly sliced
      1 tb Cilantro; shredded
      2 md Onion; sliced paper-thin
    1/4 c  Hot chili sauce
      1 lb Banh pho (1/4" wide dried
           Rice sticks)
    1/2 c  Nuoc mam
           Pepper, black
MMMMM-----------------------ACCOMPANIMENTS----------------------------
 
      2 c  Bean sprouts, fresh
      2    fresh red chile peppers;
           ~sliced
      2    Lime; cut into wedges
      1 bn Mint, fresh; separated into
          ~leaves
      1 bn Krapau, or fresh basil;
           ~separated into leaves
  
  The night before, clean the bones under cold running water and soak
  overnight in a pot with water to cover at room temperature. (This will
  help loosen the impurities inside the bones. When heat is applied,
  these impurities are released and come to the top much faster and can
  be removed, therefore, producing a clear broth.)
  
  Place the beef bones, oxtails and short rib plate in a large stockpot.
  Add water to cover and bring to a boil. Cook for 10 minutes. Drain.
  Rinse the pot and the bones.
  
  Return the bones to the pot and add 6 quarts of water. Bring to a
  boil. Skim the surface to remove the foam and fat. Stir the bones in
  the bottom of the pot from time to time to free the impurities.
  Continue skimming until the foam ceases to rise. Add 3 quarts more
  water and bring to a boil. Skim off all the residue that forms on the
  top. Turn the heat to low and simmer.
  
  Meanwhile, chart the clove-studded onions, shallots and ginger
  directly over a gas burner or under the broiler until they release
  their fragrant odors. Tie the charred vegetables, star anise and
  cinnamon stick in a double thickness of dampened cheesecloth. Add the
  spice bag, parsnips and salt to the simmering broth. Simmer for 1
  hour.
  
  Remove the short rib plates. Pull the meat away from the bones.
  Reserve the meat and return the bones to the pot. Simmer the broth,
  uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils
  away, add enough fresh water to cover the bones.
  
  Meanwhile, slice the beef sirloin against the grain into paper-thin
  slices, roughly 2 by 2 inches in size. Slice the reserved short rib
  meat paper-thin. Set aside.
  
  In a small bowl, combine the scallions, coriander and half of the
  slice onions. Place the remaining sliced onions in a small bowl and
  stir in the hot chili sauce. Blend well.
  
  Soak the rice sticks in warm water for 30 minutes. Drain and set
  aside.
  
  When the broth is ready, remove and discard all of the bones. Strain
  the broth through a strainer or colander lined with a double layer of
  dampened cheesecloth into a clean pot. Add the fish sauce and bring
  the broth to a boil. Reduce the heat and keep the broth at a bare
  simmer.
  
  In another pot, bring 4 quarts of water to a boil. Drain the noodles,
  then drop them in the boiling water. Drain immediately. Divide the
  noodles among 4 large soup bowls. Top the noodles with the sliced
  meats. bring the broth to a rolling boil. Ladle the broth directly
  over the meat in each bowl (the boiling broth will cook the raw beef
  instantly). Garnish with the scallion mixture and freshly ground
  black pepper.
  
  Serve the onions in hot chili sauce and the accompaniments on the
  side. Each diner will add these ingredients as desired.
  Keywords: soups, beef, pho, Viet
      Yield: 4 servings
  
  From: Sam.Waring@ima.Infomail.C       Date: 01-31-95
  Email Ä
 
MMMMM
             

... Shipwrecked on Hesperus in Columbia, Maryland. 23:34:40, 29 Jun 2012
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)