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Skriven 2010-10-27 16:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Picnic 2011 654
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 NB> Indoor shower and toilet are included.  :)

Bless you.

 Also basic linens (if one
 NB> tends to be cold all the time, one might want to pack some extra
 NB> blankets).

I wouldn't do so unless I were able to steal one or two from
the airplane, and I am assured that's not done. I might bring
gloves, heavy socks, and maybe a stocking cap - a sizable
amount of heat is lost through the head, but I'm not sure it's
the extravagant percentage that some people claim.

 She did suggest that if one had favorite cooking equipment
 NB> that it would be good to bring that along, but as she lives next door
 NB> to the cabin she rents (for all but the winter months, when they are in
 NB> FL), and does some cooking herself, she does have some things that
 NB> she'd be glad to make available to responsible renters (that I'm
 NB> vouching for [g]).

How many BRs and baths does this cabin have, again?

   As plans gel, specifics could be asked for, and I
 NB> could check with her about availability of special requests...  :)

Or improv could be the order of the day.

 NB> I'm pretty sure that there is wi-fi available up in
 NB> Canton at the college bookstore/cafe, and probably other places as
 NB> well... :)  That's where the grocery store is, too.  (G)

Wi-fi and a grocery store, what else could one want.

 NB> ... Actually we're all semi-normal, except for the food obsession
 NB> thing.

Most creatures have the food obsession thing - it's what keeps us
going. The human uniqueness in this regard is the importance of
the food experience obsession thing - preparation, presentation,
taste, texture.

----- Now You're Cooking! v5.59 [Meal-Master Export Format]

      Title: Bacsai Lecsos Rostelyos (Beef Slices With Lecso)
 Categories: beef, casseroles, hungarian, main dish, pork
      Yield: 4 servings

      4 sl beef; weighing 200g each
    120 g  smoked pork belly; lardons
     60 g  lard
    160 g  onions
    200 g  lecso
     16 g  flour
      1    garlic clove; crushed
      1 tb paprika, noble sweet
    1/2 ts caraway seeds
      1 tb tomato puree
      1    salt

NB ** Lecso is a pepper & tomato stew, very widely used in hungarian
cooking.

Cut smoked pork belly into fine lardons abt 1/2 cm in cross section.
Melt the lard in a frying pan and cook the lardons until transparent
and the fat is running. Remove and place in a shallow casserole. Salt
(and flour, optional and not authentic) the slices of beef, which
have previously been beaten out lightly. Fry lightly on both sides
removing each as it's done and placing in the casserole too.

When all the beef is cooked, add the finely chopped onions in their
turn and sweat in the remaining fat until well softened but not
browned. Add paprika, tomato puree, crushed garlic and caraway seeds
and cook a further minute or so before adding a little water. Bring
to a boil and simmer 2 min before pouring over the beef slices.
Add enough water just to cover beef, bring to boil, cover and simmer,
turning beef from time to time, adding extra water if needed. Just
before beef is fully tender, pour the lecso over, and cook until beef
is done. Correct seasoning and serve.

Accompany with noodles and a green salad.

Original poster Ian Hoare

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