Text 6623, 80 rader
Skriven 2011-02-01 10:09:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ROYALTY  10201
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Me for King!
 JW> Good idea. You can run Australia under my direction when I become
 JW> emperor and supreme overlord.
 GJ> Jolly good, just as soon as you can take over from the present
 GJ> incumbent - Rupert the eternal.

 JW> Your second task will be to eliminate him right after you secure an
 JW> adequate supply of $6 wine for the NWT.

I'll tell his mother on him, and she can discipline him.  (Elizabeth
is 101, and still going strong.)

The Canuk$6 wine should not be difficult, as I bought South Australian
Jacobs Creek shiraz in NZ, on special, at NZ$6.95, which is about
C$5.40.  In fact that is cheaper than I can get it in Australia.  I
bought a half dozen bottles.

 JW> Title: [BFT] Shepherd's Pie
 JW> Categories: British, Lamb

 JW> It is a shepherd's pie when made with lamb and cottage pie when made
 JW> with beef Some people say it should be made with raw meat, others
 JW> with cooked.

I had wondered...

As this originates from the Barossa, it is quite likely that William
was the original Jacob of Creek fame.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: William Jacob's Steak And Kidney Pie
 Categories: Main, Snack
      Yield: 12 servings
 
      6 kg Chuck beef, cubed
  1 1/2 kg Beef or veal kidney, cleaned
           Cubed
      6    Onions, chopped
      1 c  Oil
           Beef stock to cover
      2 c  Red wine
      1 c  Water
      2 c  Flour
           S, p
  2 1/2 kg Flour
           Salt
   1200 g  Butter
           600 mL ice water
           Egg yolk
 
  Fry meats and onion in oil until somewhat browned, stirring
  occasionally. Add stock to cover. Cook 45 min over low heat. Combine
  red wine, water, and 2 c flour. Thicken stew with this liquid and
  cook 15 min more. Season. Divide among 12 or 24 ovenproof bowls.
  
  For the pastry: sift flour and salt. Rub in butter. Add ice water,
  kneading into a ball. Let pastry rest in fridge for 30 min. Roll out
  onto a floured board. Cut pastry into rounds and fit over bowls.
  Glaze with egg yolk. Cut slits to allow steam to escape. Decorate
  center of each pie with a pastry rosette. Bake at 400F/200C for 10
  min; lower heat to 350F/180C and bake 15 to 20 min more. Put a sheet
  of foil over the pies if they are becoming too brown.
  
  Gramp Family Weinkeller, collected by Angela Huezenroeder, Barossa
  Food, adapted
  
  One may note that this recipe, if large pies are made, feeds each
  lucky diner a pound and a third of meat.
  From: Michael Loo                     Date: 12-17-08
 
MMMMM
 

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--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)