Text 35372, 103 rader
Skriven 2013-03-27 22:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: boozles 327
===================
 ML> There are a few foods that I would not have tried but
 ML> for echo friends but that I have grown to rather like.
 NB> One of the benefits of having echo friends... ;)  and of picnics,
 NB> getting to try things that one might not otherwise...

We shall try to perpetuate this tradition. I was thinking
of making a choucroute garnie and bringing a special bottle
of booze (if I ride up with the Shipps; the airplane would
put the kibosh on that).

 NB> Not keen on any potato chips, though Pringles are somewhat better than
 NB> the run of the mill..  :)

The purpose of potato chips is to go with alcohol - not
the greatest for you combination, but certainly tasty.
This morning on the plane they didn't have potato chips
- just Snyder's pretzels, which I find submediocre, the
Emerald Nut 100 Calorie Pack (16 grams of walnuts and
almonds), about 8, containing 10 grams of fat and 3 grams
of carbs), and actually quite good almond biscotti from
an outfit called Nonni's.

 ML> and - according to him - had to drive almost a hundred
 ML> miles out of his way to correct the mistake. I told him
 ML> that unless the date was very interesting and very
 ML> forgiving, I would have illegally cut across the median
 ML> someplace.
 NB> Perhaps there were fewer median crossings back then, too...?

The fewer the exits, the more median crossings are
necessary, because of cops and emergency vehicles.

==

 NB> If part of the Rochester trip is to visit Fords as well, you might
 NB> want to make the visit after the picnic (if connecting to the picnic),
 NB> as Fords are just returning from that bus trip, which is what will make
 NB> their arrival not until Sunday...

We'll get to see the Fords on Sunday - what I do after the
picnic is still highly dependent on what happens in Boston
the next week.

Goulash
categories: French, Hungarian, stew, main, beef
servings: 6 to 8

2 1/4 lb potatoes
2 3/4 lb beef chuck shoulder
2 oz flour
1 1/2 lb onions
1 1/4 lb tomatoes
2 garlic cloves
2 green peppers
1/2 lb lard
5 Tb olive oil
1 Tb duck fat
2 Tb tomato paste
2 Tb paprika
5 oz red wine
2 ts cumin
1 ts parsley
1 ts marjoram
5 pk Ariake beef bouillon dissolved in
1.5 L water
sea salt
5-color pepper mixture
minced chives

Cut beef into 2 oz pieces and dredge in flour.

Peel and chop the onions.

Rinse, peel, seed, and crush the tomatoes.

Peel and crush the garlic.

Rinse and peel the green peppers. Cut into thin strips.

Peel, rinse, and drain the potatoes. Quarter them.

In a large casserole over medium heat, wilt the onions 
in 1 Tb olive oil and the duck fat. Add the meat and
brown on all sides.

Add the tomatoes, tomato paste, and garlic. Sprinkle
with paprika, add the red wine and 1/2 L bouillon. 
Season with salt and pepper. Add the cumin and parsley, 
then  the pepper strips and the rest of the bouillon. 
Cover and let simmer 1 hr.

Add the potatoes 1 hr before serving.

Correct seasoning and serve hot out of the cooking pot
or in a serving dish. Sprinkle a bit of chives on
each serving.

Source : Joel Robuchon and Kineo Okada


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