Text 29154, 81 rader
Skriven 2012-09-02 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: costly booze
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> the best Canadian rye I have ever encountered is Gibson's
 JW> Finest, 18 yr old. / $80 for a 40 oz (imperial quart) bottle.

 ML> That's still fairly costly - equivalents to $50 US for a
 ML> bottle, for which one can get a decent Scotch or an excellent
 ML> Bourbon.

Well it is an excellent rye.

 ML> Summer beer

 ML> It tasted like what you'd think it would. The beer adds an
 ML> off taste, the booze another. If you like off tastes, fine.

I think I shall continue to drink my lemonade and beer in separate
glasses.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Stuffed-Capsicums-Peperoni-Ripieni
Categories: Italian, Sausage, Cheese, Stuffing
  Servings: 4

      4 lg bell peppers, red or yellow
    1/2 md onion, finely chopped
    100 g  salami, chopped small
    100 g  provolone piquant, cubed
           small
      8 TB Parmigiano Reggiano, finely
           grated
      2 c  breadcrumbs
      4 TB tinned diced tomatoes
     10 TB extra virgin olive oil +
           some to brush the capsicums
      1 ts salt

To make the stuffing, put the chopped onion, chopped salami, cubed
provolone piquant, grated Parmigiano Reggiano, breadcrumbs, diced
tomatoes, extra virgin olive oil and salt in a bowl and mix well.
You may have to add more extra virgin olive oil, depending on the
breadcrumbs and how much they absorb the liquids.  You need to
obtain a soft enough stuffing so that when you press it with your
hands, it retains the shape you give it and doesn't crumble.  Keep
it aside.

Cut off the tops of the capsicums and clean the inside by removing
the seeds and the white parts.  Rinse well.

Fill the capsicums with the the stuffing and close them with their
tops.  Brush/spray them with some extra virgin olive oil and put
them in an oven proof dish lined with baking paper.

Bake them in a pre heated oven at 180 C ,  350 F for about 30
minutes or until cooked through (they will have to be soft).  When
ready, cover them tightly with some aluminium foil for 5 minutes,
then remove the skin (be careful, they will still be hot! But if you
let them cool down, removing the skin will be very hard!).

You can serve them warm or at room temperature (I prefer mine on the
cooler side).  You can use small capsicums to serve as appetizers,
or even slice the big ones and share.  Or serve a full one per
person: it makes a great main dish, especially if served with a
simple salad.

  From: Www.Manusmenu.Com               
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I once tripped in a forest, and didn't make a sound.

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