Text 30037, 85 rader
Skriven 2012-09-30 23:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Billy
=============
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> For him, getting downstairs is an adventure in itself. His
 ML> bedroom is his man cave upstairs, which has been refitted with
 ML> a hospital bed. I strongly advocated converting the downstairs
 ML> bedroom, but that room's bathroom's door is too narrow, and
 ML> the tub not accessible enough. I said, fix the tub and make
 ML> the door bigger, but no, they like the design the way it is

That would be a smart move. When my parents built their last house
(in the early 80s) they were healthy but planned ahead. Dad designed
a place with a bedroom, ensuite bathroom and a den on the second
floor, and again on the main floor. When he eventually did become
ill he just moved downstairs. 5 years later my mom did the same. He
got to stay at home until the end. Mom, all but the last 14 days.

At the time, I criticized the plans, saying it had no re-sale value
compared to a standard 3 bd up, 1 den down. Dad pointed out that he
wasn't remotely concerned about its resale value. Later on I came to
appreciate his foresight.

 ML> He does have a little dorm fridge and
 ML> a popcorn machine upstairs, so he needn't starve.

And room service to, in a pinch. 

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

     Title: Armenian Cured Spiced Meat (Basterma)
Categories: Armenian, Beef, Preserving
  Servings: 8

      2 lb slice of beef
    1/4 c  bagged granulated salt
           CHAIRNEN MIXTURE:
      3 TB chaimen (fenugreek)
      2 TB paprika
    1/2 ts red pepper
    1/2 ts salt
    1/2 TB blk. pepper
    1/2 TB kimion (cumin)
    1/2 ts allspice
      4    cloves garlic, crushed
      1 c  water 

Select very tender cut of beef from rib part, about one and a half
inch thick, any length you desire (approx. 8"). Insert heavy string
through one end and make a loop. Rub meat with salt and let stand in
refrigerator for 3 days placing a heavy item on top and turn once a
day. 

Wash meat well with cold water and leave in clear water for one
hour. Then drain and press between towels to remove moisture.
Continue until meat is quite dry. Hang in cool airy place to dry
about two weeks. 

Combine all the chairnen ingredients, adding water a little at a
time to make thick paste. Soak meat in it for 2 weeks. Hang in airy
place for 2 more weeks.

May be used immediately, refrigerated, or frozen. 

NOTE: A cheese cloth casing may be used to slip meat into before
hanging. 

by: Mary Garibian

Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973

From: Adventures in Armenian Cooking - Armeniapedia.org

MMMMM-------------------------------------------------


Cheers

YK Jim


... I'm setting up for my weekly challenge of drinking more than I should.

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