Text 14926, 79 rader
Skriven 2014-07-19 00:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: sap 644
===============
-=> Quoting Michael Loo to Jim Weller <=-

Re: hot sauce

 JW> Being 15, she has developed a taste for hot boys.
 JW> Consequently her father now has grey hair.

Neekha has just landed her first real job. She will be able to
combine her love of art and cooking as she is Dairy Queen's newest
cake decorator trainee. She starts at $11 per hour which isn't bad
at all for a 15 year old, grade 10 kid's summer gig. She will also
get a $0.50 raise after every 500 hours worked.

 JW> Bill's hogs get the culled rutabagas, along with other agricultural
 JW> waste, but not during the last four weeks as they taint the flesh.

 ML> I always thought that livestock, pigs especially, should
 ML> be finished on garlic stalks and the like. I'd imagine that
 ML> a cruciferous diet might add some interest to the flavor.

Apples and acorns yes; rutabagas, not so much. Trust me on this one.

 JW> His hogs / a 2 inch fat cap.

 ML> Rosemary / trimmed the fat cap down to 1/8".

When Lexi showed off her kitchen skills, from start to finish, to
Roslind on her last visit, the kid picked out her own pork roast at
the supermarket and chose the one with as much remaining fat as she
could find.  She noticed a grown woman beside her looking for the
leanest one in the bin and started to give her a friendly lecture on
proper meat selection. The woman was offended by that and looked
to Roslind who merely said, "she's right you know".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stew Alsace-Style
 Categories: Beef, Lamb, Pork, Stews, French
      Yield: 6 Servings
 
      1 lb Pork shoulder
      1 lb Beef
      1 lb Lamb
      4    Red onions; peeled/divided
      2    Cloves garlic; peeled
      1    Bouquet garni (thyme; bay
           Leaf, parsley)
           Crushed black peppercorns
      4 tb Kikkoman Soy Sauce
      2 c  Fruity white wine (Alsace or
           German)
      2 lb Firm potatoes
 
  Cut meat into cubes, place in deep earthenware dish together with
  one onion, crushed garlic, and bouquet garni. Season with pepper
  and soy sauce, cover with white wine. Cover dish and leave
  overnight to marinate in refrigerator. Next day, drain meat,
  saving marinade. Peel potatoes, slice; cut three onions into
  rings. Grease bottom of baking dish and lay in potatoes; season
  with pepper, then layer with meat, followed by a layer of onions.
  Continue to layer alternately until all ingredients are used up.
  Add the bouquet garni. Cover with remaining wine and marinade.
  Cover, bring to boil before placing in pre-heated oven at
  175C/350F. Bake for at least 2-1/2 hours.
  
  Recipe by: Kikkoman website
  
  From: Roberta Banghart
 
MMMMM

YK Jim


... Gardening is cheaper than therapy ... and you get tomatoes.

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