Text 29525, 81 rader
Skriven 2012-09-12 19:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: against the grain 258
=============================
 ML> against the grain is a good thing, sort of like scratching
 ML> yourself - if you don't have an itch, it's unpleasant; if you
 ML> have one, quite the contrary.
 RH> True, and raising the cat's dander gives me allergy trouble.
 
[g]

 ML> Perhaps if you ate something high in fiber (I don't know,
 ML> maybe bran flakes or Kleenex or something) along with the
 ML> orange juice, that might be okay.
 RH> We eat fairly high fiber normally.

Which makes the sudden onset of the diabetes even more
mystifying.

 ML> Cinnamon is supposed to help regulate blood sugar, but why
 ML> and how (well, to be honest, also whether) is under dispute.
 RH> I do take a cinnamon capsule every day. My morning numbers will be off
 RH> for a few days until I can get off the pain meds--a couple of heavy
 RH> ones that I need to have with some food. Had some wrist surgery
 RH> yesterday that involved a bit more work than originally anticipated.

Are the cinnamon pills cheaper or more expensive
than buying the spice in bulk? Just wondering. I might
try something like this in the future.
 
== 

 RH> Strain the seeds out--simple.
 ML> Not so simple when one is in the Mojave Desert, where I found
 ML> this fruit, miles from the nearest strainer.
 RH> Were you wearing a shirt? There's your strainer.
 
I'd rather eat the seeds, being too old to be a
red-shirt. What I actually tried to do was ptui the
seeds out the gap in front between my teeth. I was
only partially successful (but completely successful
in not getting red stuff on my shirt).

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cowboy's Brisket
 Categories: Garlic, Main dish, Beef
      Yield: 4 servings

      4 lb First cut brisket of beef
      3 ea Cloves garlic, crushed
      1 c  Apple cider vinegar
      1 c  Strong black coffee
    1/2 c  Water
      3 ea Cloves garlic, slivered
      4 ea Large onions, thinly sliced
  1 1/2 T  Bacon fat
      1 x  Salt & pepper, to taste

  With a long thin, sharp knife, make slits in the meat and insert the
  slivers of garlic.  Place the meat in a bowl, spread 1 sliced onion
  and the crushed garlic over the meat, and pour in the vinegar.
  Marinate for 6 hours at room temperature or overnight in the
  refrigerator, turning several times.  When ready to cook, prehaeat
  the oven to 350 degrees F. Heat the bacon fat in a deep, heavy
  skillet large enough to hold the brisket. Remove the brisket from the
  marinade and discard the onion and vinegar. Dry with paper towels.
  Brown the meat well on all sides. Remove brisket to a platter.  In
  the fat remaining in the skillet, saute the remaining sliced onions
  until deeply browned. Pour in 1/2 cup coffee. Bring to a boil,
  stirring and scraping the bottom of the skillet to loosen the browned
  bits. Spread the onions and liquid from the skillet in a shallow
  baking dish. Place the brisket on the onions.  Season with salt and
  freshly ground pepper to taste.  Pour in the remaining coffee and
  water. Cover tightly with foil and place in oven for 1/2 hour.  Turn
  the oven down to 250 degrees F. and bake for an additional 2 hours or
  until meat is very tender. Slice the brisket thinly against the
  grain. Skim the fat from the pan liquid.  Return the meat slices to
  the pan. Serve at once or refrigerate for later use. Source unknown.

MMMMM

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