Text 13526, 129 rader
Skriven 2014-05-22 05:53:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: News(?)paper was: Italia
================================
-=> Ruth Haffly wrote to Nancy Backus <=-

 RH> I've still got enough printer's ink in my blood that I like to see the
 RH> hard copy. We get our foods section on Wednesdays; that seems to be
 RH> quite typical, based on the various other papers we've gotten over the
 RH> years.

I ran/edited/wrote/reported/delivered, etc. small country weeklies for a number
of years. So, I have a fair idea of what goes into making a decent paper. Aside
from the "hard" news, that is. All the "who visited" and "with the sick" and
other back-fence gossipy stuff is important in a small town. As is the local
school and youth sports stuff. And the town council activities. And an extended
report on what the editor sees when standing on Wednesday looking both ways for
Sunday - which is pretty much all there is to do in small town America these
days.
 
 NB> IF I was still getting the paper, it would be in hardcopy... I gave up
 NB> on our local rag entirely when they started biasing it to online, and
 NB> were raising the price accordingly whether or not you'd get any value
 NB> out of all their online/phone options... Not even the foods section or
 NB> the coupons were enough to tip the balance any more...

 RH> Ours upped the price and is pushing the on line/phone editions as well.
 RH> I'm just enough old school on things like newspapers that I'd rather
 RH> read the physical edition. I do go thru the coupon fliers, passing them
 RH> on to someone in church who passes them on to a neighbor (don't know if
 RH> they go any further). A physical paper is also an eye break from on
 RH> screen reading for me. The type size is easy on my eyes and I'm not
 RH> straining as I would be to read it on my phone.

I read the occasional local news item on out on-line edition of the local
bird-cage liner. But, it's painfully hard to get to what one is looking for.
Much harder than opening a physical paper and flipping through the pages,
scanning for items of interest. Wednesday and Sunday papers have the bulk of
the grocery adverts - and other than that there isn't much of interest to me in
*any* edition of the State Journal-Register. I made the mistake of taking a 12
week Wednesday thru Sunday "trial" subscription. WOW! Talk about a full-court
press to get me to re-subscribe. Snail mail, e-mail, phone calls, etc. They
simply won't accept my SCROOM! attitude over their rag. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ropa Vieja *
 Categories: Latino, Beef, Chilies, Sauces, Wine
      Yield: 10 Servings
 
      3 lb Flank steak
      6 cl Garlic; peeled
      6    Black peppercorns
           Salt
      8    Poblano peppers; fresh
    1/2 c  Lard or bacon dripping
      2 cl Garlic; peeled, sliced
      1 lg Onion; sliced 1/8" thick
           Flour tortillas

MMMMM---------------------------SAUCE--------------------------------
  1 1/4 c  Olive oil
    1/2    Bell pepper; fine chopped
      2 cl Garlic; minced
      1    Bay leaf
    1/2 ts Oregano
    1/4 ts Cumin
 10 1/2 oz Can Tomato sauce
    1/4 ts Sugar
      1 tb Wine vinegar
    1/2 c  Stock
      1 ts Salt
    1/4 c  Burgundy wine

  * translates as 'old clothes/rags'
 
  TOMATO SAUCE: Heat oil in large skillet. Add onion and
  green pepper and saute until transparent. Add the garlic,
  bay leaf, oregano, cumin, and cook 5 minutes longer.
  
  Combine tomato sauce, sugar, vinegar, stock, salt, and
  wine. Add to saute. Stir to mix well and bring to a boil.
  Lower heat and cook for approximately 30 minutes, stirring
  at intervals.
  
  Cut the flank steak in half horizontally so it will fit
  into a large Dutch oven. Place it in the pot and cover it
  with the sauce. Add the six whole cloves of garlic, along
  with the peppercorns and salt as desired. Place over low
  heat and bring the liquid to a simmer. Cover and continue
  cooking over low heat, turning the meat occasionally,
  until it is tender and well done, about one and a half to
  two hours.
  
  While the meat is stewing roast, peel and seed the peppers
  and slice each pepper lengthwise into strips an eighth of
  an inch wide. Set aside.
  
  When the meat is tender, remove the Dutch oven from the
  heat and let the meat cool in its own broth. When it
  cools enough to handle, remove it from the broth and
  place it on a cutting board. Slice the meat across the
  grain into strips about two inches across. Using your
  fingers, pull the meat into fine shreds. Return it to the
  broth.
  
  Heat the lard or other fat in a large heavy skillet over
  medium heat until it is rippling. Crush the sliced garlic
  cloves and add to the hot fat. Saute for one minute,
  stirring frequently. Add the sliced onions and saute until
  itAs somewhat soft, about three minutes. Add the reserved
  pepper strips to the pan and continue sauteing and
  stirring for about two minutes.
  
  Using a slotted spoon, transfer the peppers, onion and
  garlic to the Dutch oven. Cook the meat mixture,
  uncovered, over medium heat, stirring frequently until the
  flavors are blended about 10 to 15 minutes. Serve the meat
  hot, rolled up in heated flour tortillas.
  
  Recipe By: NY Times - 1988
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Ignorant men don't know what good they hold until they've thrown it away.
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