Text 30785, 68 rader
Skriven 2012-11-01 10:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: misprints 499
=====================
 ML> Sorry, B and G are next to each other on the keyboard
 ML> (which they are not on the scale).
 DD> Huh? When I was an active piano picker the notes went

Different kind of keyboard, if you hadn't figured that out
by now. As I now have to keep this laptop at a slight angle
owing to bad connections between the power plug and its
welcoming jack, my fingers are more often striking adjacent
letters, not always on the same row.

 DD> I guzzle so little suds these days that I have no standard buy. But,
 DD> if I am in a place and have a thirst and Smithwick's is on offer

I guzzle so much suds that I have several standard buys.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Carbonnade a la Flammande (Beef Stewed in Beer)
 Categories: Main-dish, Beef, Alcoholic
      Yield: 1 Servings

      4    Shallots, or
      2    Onions
      2 oz Butter
      2 lb Beef (cubed)
           Salt,
           Fresh Pepper, ground
      1 pn Ground coriander
      2    Sprigs of thyme
      2    Bottles (12 oz) Pyramid
           Porter or Best Brown Ale
      2 tb Flour
      1 tb Dijon mustard (optional)

  Michael's version of this classic Belgian dish comes from Madame Rose of
  Liefmans' Brewery in Belgium. Not surprisingly, she recommends Liefmans'
  sour brown ale both for cooking and drinking with it. We think a rounder,
  maltier brew such as Pyramid Best Brown Ale or Pyramid Porter will give the
  dish a softer, richer flavor.

  Chop the shallots or onions and fry them in the butter in a casserole. Add
  the beef and brown for about 5 minutes. Season with salt, pepper, ground
  coriander, and thyme. Cover the meat with the beer, and simmer for 1.5
  hours.

  Lift out the meat with a slotted spoon, and set aside. Run the sauce
  through a sieve and return it to the pan. Blend the flour with a little of
  the sauce and add to the pan, adding mustard if you like. Simmer, stirring,
  until the flour is cooked, about 2 minutes.

  Return the meat to the sauce and heat through. Serve with steamed or boiled
  potatoes and sweet onions.

  Consume with gusto while hoisting pints of Pyramid Porter or Best Brown
  Ale. In a pinch, Pyramid Pale Ale would make an acceptable drinking
  substitute!

  The following recipe is drawn from a selection in MICHAEL JACKSON'S BEER
  COMPANION, which is available in America from Running Press (Philadelphia)
  and in Britain from Mitchell Beazley (London).

  From: Pyramid Beer Page (www.pyramidbrew.com) recipes section. From: Sam
  Lefkowitz

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