Text 34707, 87 rader
Skriven 2013-03-12 05:57:26 av Dave Drum (1:18/200.0)
  Kommentar till text 34687 av RUTH HANSCHKA (1:123/140)
Ärende: goodies
===============
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 -> -> of the cheap knives in it now, plus the Swiss (Victorinox) ones and a
 -> -> good selection of Rada knives.

 ->  RH> I don't know Rada, but you have to cut with something.

 -> Check out Rada on line. They're made in the USA. Steve said they've got
 -> quite a bit of stuff on their web site. We thought we'd grabbed a pizza
 -> cutter (Ours is the one Steve had before we got married so it's pushing
 -> 39 years old.) but got home & found we hadn't. Next trip to PA unless we
 -> do an on line order.

 SR> I found them, but the fact that they sell to those fundraising and
 SR> house party things puts me off.  I'd rather head for Dexter instead;
 SR> they sell mostly to food service places, and the last I looked was made
 SR> about 40 miles from my house.

Why would the fact that they sell through house parties and as fundraisers put
you off? It's a serviceable, decent enough product .... and beats buying Aunt
Minnie's Lemon-Angel-food Concoction (claimed to be a cake) for lasting value. 
 
I think I noted that I have gotten a goodly selection of RADA cutlery over the
years as Georgia and her church ladies often flog them as a fundraiser. The
blades are excellent - but those brushed aluminum handles -- shudder. Just too
cold and lifeless.

My local GFS outlet sells the Dexter knives - good, solid, very useable knives
with black (Bakelite?) handles which i much prefer to the cold metallic handles
of the Rada knives. The also hold an edge pretty well.

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

      Title: Lamb Shanks w/Anchovy
 Categories: Lamb/mutton, Seafood, Vegetables, Wine
      Yield: 2 servings

      2    Lamb shanks
           Fresh ground black pepper
      1 tb Olive oil
      2    Onions; rough chopped
      1 cl Garlic; sliced
      4    Anchovy filets; chopped
      2    Sprigs rosemary
      2    Turkish bay leaves
    250 ml (8 fl oz) chicken or beef
           - stock
    250 ml (8 fl oz) dry red wine
           Handful of fresh parsley;
           - chopped

  Preheat the oven to 160øC/300øF/Gas 4.

  Season the lamb shanks with the pepper. Brown them in a
  casserole with a little olive oil.

  When the shanks are slightly browned add the roughly
  chopped onions and garlic. Chop up two of the anchovy
  fillets and add to the casserole. Tear in the rosemary and
  bay leaves. Then add the stock and the wine and bring to a
  simmer.

  When simmering, put the lid on and bake in the oven for
  two hours, with a little turn of the shanks halfway
  through.

  Remove the shanks to a serving dish and leave to rest in a
  warm oven.
 
  Meanwhile tend to the sauce by adding two more chopped
  anchovies and a handful of chopped parsley. Bring the
  sauce to the boil, check the seasoning on then pour over 
  the resting lamb shanks and serve.

  Serves 2

  From Nigel Slater's Simple Cooking

  From: http://www.bbc.co.uk/food

  Uncle Dirty Dave's Archives

MMMMM

... Husbands never become good; they merely become proficient. - H. L. Mencken
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