Text 34289, 163 rader
Skriven 2013-03-02 05:55:00 av Dave Drum (64471.cooking)
  Kommentar till text 34267 av Ruth Haffly (1:396/45.28)
Ärende: Mornings after
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Sort of like when I tell people that I live in the state capitol of
 DD> Illinois and they say "Do you know my friend "Whatzizname" who lives
 DD> near Wrigley Field?" Besides Chicago not being the state capitol - it

 RH> Back when Steve was outproccessing at Hunter Army Air Field, he was
 RH> recognised at the company end of month awards ceremony. It was
 RH> mentioned he was retiring and going to seminary in Wake Frest. One of
 RH> the young officers let out a whoop, obviously a UWF grad but didn't
 RH> know about the seminary. OOPS!

 DD> Ooops, indeed. According to my extensive (yeah, right - Uncle Google)
 DD> research Wake Forest University got moved to Winston-Salem (prolly

 RH> It became WFU upon its move--and acceptance of tobacco money from RJ
 RH> Reynolds. At that time it severed ties with the Baptist church. OTOH,
 RH> SEBTS and the College @ Southeastern are strongly Southern Baptist.

 DD> with the Hospital) and SEBTS is holding its classes in/on the original
 DD> buildings and campus of WFU from 1950. The only other higher learning

 RH> Yes, I've been in probably all of the classroom buildings, the library,
 RH> chapel, administration and the student center ones. Not been in any of
 RH> the dorms and there's no dining facility. They built a new classroom
 RH> building a few years ago that looks just like the older buildings on
 RH> the outside but on the inside it is very up to date technology wise.

Many schools do that - the Episcopal Church affiliated school I attended for
the first two years of high school did that recently with a new dormitory
building. Looks very like all of the other similarly purposed buildings on
campus. I understand they had a real dandy time (and extra expense) matching
the colour of the yellowish limestone used in the original (1860s) buildings.
(www.s-sm.org/) BTW - it was not c0-ed when I went there. Girls were just a
rumour back then. Very much in the pattern of English "public" schools or East
Coast "old money" prep schools. Dunno if they've dropped ROTC or not. But, ROTC
is why I dropped them in 1958. I knew, even then, that I was Navy material.  
Bv)=

 DD> thing I found was Wake Technical Community College, an area two-year
 DD> college with a north campus on Louisburg Road but a Raleigh address.

 RH> Louisburg Road goes from Raleigh to Louisburg, obviously. Wake Tech is
 RH> the big 2 year school in the area. I guess you didn't look into the
 RH> schools in Raleigh--there's NC State, Meridith College (2 year
 RH> women's), Shaw University and William Peace University (was just Peace
 RH> College until they went co-ed last fall). Lots of higher educational
 RH> opportunities, and that doesn't include UNC-CH or Duke.

Well, we were talking about Wake Forest - not Raleigh-Durham - not matter how
close they are physically.

 DD>       Title: Grilled Fish Tacos
 DD>  Categories: Seafood, Chilies, Salads, Citrus
 DD>       Yield: 6 servings

 RH> There was a place we tried on Oahu called Maui Tacos that did a fish
 RH> taco--nothing great but their radio ads were crazy.

The only fish tacos I have had are those served by Long John Silver's - which
at U$1 each are a grand deal. Tasty, with a bit of bite-back cole slaw in the
tortilla wrap along with the battered cod.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Country Beef Stew
 Categories: Stews, Poultry, Beef, Vegetables, Citrus
      Yield: 8 servings

      2 ts Extra-virgin olive oil
      4 sl Turkey bacon; coarse chopped
  1 1/2 c  Fine chopped onion
  1 1/2 c  Diced carrots
    1/2 c  Diced celery
      3 c  Beef broth
      2 c  Dry red wine
      1 ts Fresh thyme leaves
           +=OR_-
    1/2 ts Dried thyme
      2    Bay leaves
      2    (2 1/2") strips orange zest
  3 3/4 lb Sliced beef shank; trimmed *
           Fresh ground pepper
    1/2 c  Chopped watercress, or
           - parsley

  Heat oil in a 4 to 5 quart Dutch oven over medium-high
  heat. Add bacon and cook, stirring often, until lightly
  browned, 3 to 5 minutes. Add onions, carrots and celery;
  cook, stirring often, until the vegetables are softened
  and lightly browned, 8 to 10 minutes. Add broth, wine,
  thyme, bay leaves and orange zest. Bring to a boil.

  Rinse beef with cool water to remove any bone bits. Place
  the beef in a 5 to 6 quart slow cooker and turn heat to
  high. Carefully pour the hot vegetable mixture over the
  beef. Put the lid on and cook until the beef is
  falling-apart tender when prodded with a fork, 6 to 7
  hours.

  Preheat oven to 350øF/175øC. Using a slotted spoon,
  transfer the cooked beef to a bowl. Lift out the bones.
  Scoop marrow out and add to the meat, if desired; discard
  bones. Break the meat into 2" to 3" chunks with a spoon.
  Cover and keep warm.

  Discard the bay leaves and orange zest from the sauce;
  skim fat. Pour the sauce into a large skillet. Bring to a
  boil over high heat. Boil, skimming froth from time to
  time, for about 20 minutes, to intensify flavors and
  thicken slightly. Season with pepper. Add the beef and
  heat through. To serve, ladle the stew into bowls and
  sprinkle with watercress (or parsley).

  Baked Beef Stew variation:

  Total: 4 1/4 hours

  Preheat oven to 350øF/175øC. In Step 1, use only 1 1/2
  cups broth and 1 1/2 cups red wine. In Step 2, place beef
  and vegetables in a Dutch oven, cover and bake for 3 to 3
  1/2 hours. Skim fat. Discard the bay leaves and orange
  zest. Lift out the bones, scoop marrow and add, if
  desired; discard the bones. Break the meat into chunks.

  Blend 2 tablespoons cornstarch with 1/4 cup water; stir
  into the stew. Return the pan to the oven and bake,
  uncovered, stirring occasionally, until bubbling, 25 to 30
  minutes.

  * If you cannot find beef shank, substitute cubed stewing
  beef.

  If preparing ahead of time: Cover and refrigerate for up
  to 2 days or freeze for up to 3 months. Thaw in the
  refrigerator, if necessary, and reheat on the stovetop, in
  a microwave or in the oven.

  Nutritional Facts

  Servings: 8

  Per Serving: Calories 297, Carbohydrates 8g, Cholesterol
  81mg, Dietary Fiber 1g, Fat 10g, Monounsaturated Fat 4g,
  Potassium 681mg, Protein 32g, Saturated Fat 3g, Sodium
  418mg

  Carbohydrate Servings: 1/2
 
  Exchanges: 1 vegetable, 4 lean meat

  Eating Well - 31 August 2011

  From: http://www.diabeticconnect.com

  Uncle Dirty Dave's Archives

MMMMM

... They have been to a great feast of languages. And stolen the scraps.
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