Text 32036, 80 rader
Skriven 2012-12-27 22:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DANIEL TORREY
Ärende: grommet 779
===================
 DT> Wow, someone besides my father and I who has heard of Flanders and

How old are you and your father? The heyday of F&S was the
1950s and 1960s. They came to Washington during that period,
and my father offered to take me to the show, but being a
puritan of sorts at the time I nixed that as it was too
expensive.

 DT> Swann! But I don't know what song you are referring to, please clarify.

Design for Living. I think it was on the first album, At the
Drop of a Hat. Great album, by the way, hugely funny even
to people who weren't around back then and who might miss
some of the references. The song has a spoken interlude in
which Flanders describes the "eye level grill." Further
clarification would count as a spoiler.

 DT> Peanut Butter Sandwich (OK I'm New Here And Promise To Do Better Next
 DT> Time) 

Though the custom is to drag a recipe in to ontopicize
a post that has gone on a tangent, there is I believe
no requirement to do so (I am not sure, and it has been
a long time since anyone posted the rules). I usually
try to put in a recipe that refers back in some way to
the conversation at hand. For example, I might append
a recipe from Flanders or using swan as an ingredient
(or even peanuts) to this post, see below to see what
you get.

 DT> CAUTION this product
 DT> contains peanuts, which may kill you dead if you are allergic to them.

A sense of humor for sure you have.

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

      Title: Flemish Beef Stew
 Categories: Beef, Main dish, Entertain
      Yield: 4 servings

      2 oz Chopped salt pork
      1 lb Beef chuck in chunks
      3 ea Onions thinly sliced into
      1 t  Flour
  1 1/2 T  Vinegar
      1 ea Parsley spring
      1 ea Bay leaf
      1 t  Thyme
      3 T  Dijon mustard
      1 ea French bread (stale)
      2 c  Stout or porter
      1 T  Packed brown sugar

  Blanch salt pork in boiling water 5 minutes. Drain and rinse well;
  pat dry. Transfer to heavy large skillet and cook over medium
  flame until lightly browned. remove from skillet using slotted
  spoon and reserve for use in salads or other dished. Increase heat
  to medium high. Add beef to skillet in batches (do not crowd) and
  cook until well browned on all sides, turning with spatula.
  transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet
  reduce heat slightly and cook until deep golden brown about 10
  minutes, stirring occasionally. Blend in flour and cook about 30
  seconds, watching carefully so flour does not burn. Add stout and
  stir, scraping up any browned bits. Bring mixture to boil. Pour
  over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme.
  Cover saucepan and simmer mixture for 30 minutes. Spread mustard over
  bread.

  Press bread into stew. Cover and cook until meat is tender,
  about 1 hour. remove bay leaf and discard. Serve immediately.
  Serve with boiled potatoes, green salad and beer.

  Source unknown
  
MMMMM

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