Text 6469, 91 rader
Skriven 2011-01-31 13:19:36 av Janis Kracht (1:261/38)
   Kommentar till text 6434 av Dave Drum (1:18/200.0)
Ärende: Garlick
===============
Hi Dave,

> According to Jim Weller the Koreans are the all-time champions. I know a

I think of that cuisine as roaringly hot-spicy :)   Ron and I love Korean
restaurants.  I remember once in Louisville sending dish back to the kitchen
(first time in my life (g)) because it was soooooooooooooooooooo hot :) The
proprietor was wonderful about that though, and was happy to 'fix' it for me.

>> > mutt - Scotch, English, German, Native American, travelling
>> > salesman Bv)=, and who knows? But, I likes me garlic.

>> Heh.. close to Ron.. he's Dutch, English, Native American
>> and some relatives say there is some Irish in there as well
>> -  and yep, he loves garlic as much as I do.

> Lots of Irish travelling salesmen.  Bv)=

Lol, guess so :) :)   The American indian side was always interesting to me, I
guess since there is none in my family :)   For years Ron's family had a
picture of one of his great-great-(great(?)) grandmothers, who the family
called "Little Granny"  - She was an American Indian, and the pic of her
smoking a corn-cob pipe was incredible to me.. sadly, his brother somehow took
off with all the pics, never to be seen again. bummer.

>> ===Roast Beef Stuffed with Garlic, Cheese and Parsley===
>> My dad's Mom and I used to spend a lot of time in the
>> kitchen, talking about recipes and techniques.  My Dad's
>> mom, Mary Capolorello suggested I try stuffing my next
>> roast beef with flavorings like garlic, cheese and parsley.
>> My recipe won 1st place in a contest at a county cooking
>> contest, thanks to Grandma Mary's encouragement.

> Is this yours - or is the preramble from someone else? Just curious.

Mine.. :)    Grandma Mary was something else.. she taught my Dad to cook,
then he eventually had to teach my mom which I always thought was funny.. I
guess Mom didn't have much experience cooking before they were married (g).

>> Preheat oven to 500F

>> 3-4 pound round tip, or round, or eye round roast beef 4

> We've discussed using eye of round here and I'm pretty much put off of
> it. Tip, bottom or even rump would work well, though. Especially rump.

Think my favorite might be sirloin tip.. been a while since I've seen any good
roast beef at the supermarket though.

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

> Title: Moose Rump Roast

I guess garlic and wine make any meat good? :) Think it might be hard to find
one of those critters around here though..

===Garlic Potato, Bacon and Sausage Soup===
Filling hot stuff for a cold winter dinner.. great with crusty bread.

4 thick cut slices of bacon, chopped into 1/2" pieces 4 large links Italian
Sweet Sausage, casing removed (about 1/2 lb) 1 large onion
3 cloves garlic minced
6 cups chicken broth
8 large potatoes, diced (peeled or unpeeled, your choice) 1/2 cup milk
2 Tablespoons butter
1/4 teaspoon sage
1/2 teaspoon thyme, crumbled
1/2 teaspoon oregano, crumbled
Several grindings of frontier spices "Grind to a Salt" (great stuff) garlic
salt and garlic pepper to taste

Heat a large soup pot and saute the bacon pieces.  Remove the bacon pieces when
cripy, and set the bacon pieces aside. Add the onion and garlic and cook over
medium heat until the garlic is golden and the onion is translucent. Add the
sausage and break up the chunks with a fork.  Cook until done.  Add the
potatoes and cook for about 5 minutes stirring to scrape up browned bits. Add
broth to cover potatoes and bring to a boil, then reduce the heat to a simmer. 
Add seasonings and cook until potatoes are tender, stirring now and then (about
5-10 minutes). Correct the seasoning. Scoup out most of the potatoes (try to
leave the sausage in the soup pot) and about 1 or two cups broth and place both
in a blender.  Blend until smooth. Return the blended potatoes to the pot, and
cook for about 3-5 mintues. Stir in the milk and butter and try not to let it
boil. Add cripy bacon pieces. Cook for about 3-5 minutes over low heat to blend
the flavors and serve.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)