Text 14416, 88 rader
Skriven 2014-06-23 23:45:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14391 av Dave Drum (1:3634/12.0)
Ärende: Leftover beer
=====================
 -=> On 06-23-14  07:55,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Likes was:Hy-Vee <=-

 DD> Sitting here thinking back - it has been over two years since I had a
 DD> beer  (or anything alcoholic). I'd probably be a cheap date - two 
 DD> drinks and I'd get tiddly. Looking in the ice box I found a 
 DD> Micheloeb Amber Bock left over from the Y2K picnic still 
 DD> residing in the door. It's probably not fit to drink ... 
 DD> but, it generates some nice memories.

We only recently finished all the beer that you and I bought for our
last picnic.  Most of it was still drinkable, although not at its best.
OTOH, I had a can of Murphy's Stout that I brought back from England in
1985.  It lived in the frig for at least ten years.  We had tried other
cans and did not really like it to start with (main attraction was the
name).  One day our son's father in law was here for a visit.  He
happened to say that he liked Guiness (another stout similar to
Murphy's).  So, we offered him this can -- warning him about its age.
After one sip, it went down the sink:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CALDILLO DE CONGRIO (FISH TOMATO AND POTATO SOUP)
 Categories: _ethnic, Soups, Seafood, Chili, .mag
      Yield: 8 Servings
 
      2 tb Olive oil
      2 lg Onions (about 1 1/2 lbs.),
           Peeled and cut into 1/8 inch
           Slices
    1/2 ts Garlic; finely chopped
      6 md Tomatoes; peeled, seeded and
           Coarsely chopped (see Salsa
           Cruda), or substitute 2 cups
           Chopped, drained, canned
           Italian plum tomatoes
    1/4 ts Dried oregano
    1/2 md Bay leaf
      1 ts Salt
           Black pepper; freshly ground
      4 lg Boiling potatoes (about 2 lb
           Peeled, and cut lengthwise
           Into 1/2 inch slices, then
           Cut into strips 1/2inch wide
      4 c  Cold water
      4 lb Striped bass; cleaned and
           Cut crosswise through the
           Backbone into 1 inch thick
           Steaks or substitute any
           Other firm white fish
      1 ts Fresh coriander; fresh,
           Finely chopped
      2 tb Parsley; fresh, finely
           Chopped
 
    In a large soup pot, heat the oil over moderate heat, tipping the
  pot to coat the bottom evenly.  Add the onion and garlic and cook,
  stirring, for 4 or 5 minutes, or until the onions are soft and
  transparent but not brown. Add the tomatoes, oregano, bay leaf, salt
  and a few grindings of black pepper, and cook, stirring, for 5
  minutes. Add the potatoes and water, cover, and cook over moderate
  heat for 20 minutes. Then drop in the fish and coriander, stir once
  or twice, recover the pot, and cook for 10 minutes longer, or until
  the fish is firm and opaque and the potato is tender when pierced
  with the tip of a sharp knife. To serve, ladle the soup into a heated
  tureen or large serving bowl.  Sprinkle parsley on top of it.
  
    NOTE: bass has been substituted for the congrio fish of Chile, a
  variety not available in the United States.
  
  3 of 108
  
  Time/Life 'Foods of the World', Recipes: Latin American Cooking
  
  Earl Cravens earl.cravens@mgmtsys.com
  
  Recipe posted by: Earl Cravens
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:51:09, 23 Jun 2014
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)