Text 33760, 88 rader
Skriven 2013-02-08 01:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Kegs 116
================
 HN> Most of the times
 HN> Anne and I went there most of the tables
 HN> were filled.

Well, the prices were fair but not low, and if
the tables were filled, that should spell success.
Did the profits go up someone's nose, or what.
Too bad in any case.

 HN> Oh I likes me a good steak or
 HN> even beef ribs, or any cut
 HN> including hamburgers.

Including? A good burger out of fresh high-quality
meat with a bit of fat in the mix can be a wonderful
meal.

 -> Oh, these places weren't particularly sinful, by urban
 -> standards, but they were filthy.
 HN> Olongopo City was both. The stench
 HN> and the morals both hit new lows 
 HN> each day.

The Nepalese atmosphere was smoky, but not much was
rotting, because the temperatures were so low. Morals,
I don't know about - I know prostitution of all sorts
is common in Kathmandu, but we didn't hit the lowlife
parts at night - the massage parlors and stuff seem
pretty harmless in the morning.

 -> Wild Boar Choyla
 HN> Poooooorkkkkkkkkkkkkkkkkkk!

STUFFED PEPPERS WITH PORCINI AND AGED GOUDA
cat: airline, vegetarian, main
servings: 6

1 oz dried porcini mushrooms
1/4 c extra-virgin olive oil
1 md onion, finely chopped
2 cloves garlic, finely chopped
Salt and pepper
1 lb white mushrooms, cleaned, trimmed
- and chopped into 1/2" pieces
15 oz cn diced tomatoes
1 ts sugar
1/2 lb fresh spinach
2 c short-grain brown rice, cooked
1 ts fresh thyme, chopped
6 bell peppers (about 2 lb)
1 1/2 c aged Gouda, grated

Put porcini in bowl, cover with 1/2 c warm water and let
steep until soft, approximately 15 min. Carefully remove
mushrooms without disturbing layer of grit at bottom of
bowl. Chop fine. Let porcini-infused water sit to allow
any remaining grit to sink to bottom, then carefully
pour liquid into clean bowl, leaving grit behind.

Heat olive oil in large saute pan over medium. Add onion
and cook until tender, about 6 min.

Add garlic, season with salt and pepper, and cook until
fragrant, about 1 min. Stir in all mushrooms. Cover and
cook 3 min.

Remove lid, season again with salt and pepper, and
continue cooking, stirring occasionally, until mushrooms
are golden brown, about 3 min. Add porcini liquid,
tomatoes, and sugar; cook 5 min. Add spinach, toss a
few times and cook until wilted. Add rice and thyme,
and toss until heated through. Remove pan from heat
and stir in 1 c cheese.

Preheat oven to 400F. Cut 1/4" off tops of peppers and
scoop out seeds and ribs. Season inside peppers with
salt and pepper and fill with rice mixture.

Stand peppers in snug-fitting deep-dish pan. Add 1/4"
water, cover with foil, and bake 20 min. Uncover and
bake until peppers are tender, approximately 20 min.
Top with remaining cheese and bake 5 min to melt.

Hemispheres magazine 12/12

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