Text 15273, 133 rader
Skriven 2014-07-30 09:02:57 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: sub optimal
===================
-=> NANCY BACKUS wrote to MICHAEL LOO <=-

 ML>> Few beings are lucky enough to die fat and happy.
 NB>> He at least apparently died happy...  :)

 ML> Happy is good. One of the motivators of philosophy, from that
 ML> of the ancient Greeks on, is the minimization of pain and
 ML> maximizing pleasure (or lack of pain). Also striving for a
 ML> happy death. For me, I'm hoping to go in a stupor, drug-
 ML> induced or not.

 NB> A quiet death... just slipping away...  yes, that would be nice...
 NB> going to sleep and then waking up somewhere else... that would work,
 NB> too... :)

I've done that. And inflicted it on others. Once, when I was trucking, I 
remember seeing Indianapolis coming up in the windscreen. And my next 
conscious thought was when I woke up just over the Michigan state line on 
I-69, parked at the side of the road, laid over the steering wheel. Bright 
noon outside and all the lights on the truck blazing. Somewhat scary, let me 
tell you.

A bunch us us took a newlywed groom from his wedding party in a pretty wrecked 
state and put him on The City of New Orleans in a roomette. Dunno where he 
awoke - but his new bride was understandably wroth with us.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Satchmo's Autograph * New Orleans Red Beans & Rice
 Categories: Pork, Vegetables, Rice, Beans
      Yield: 4 Servings
 
    1/2 lb Dried red (kidney) beans or
           +=OR=+
     30 oz (2 cans) red kidney beans
      4 sl Bacon
      1 c  Chopped, cured ham
    1/2 lb Andouille sausage; 1/2" pcs
      1    Ham bone at least 4" long
           +=OR=+
      1    Ham hock
      2 md Onions; chopped
      1    Green bell pepper
    1/2 c  Chopped celery
      2 cl Garlic; pressed
      1 ts Dried thyme
    1/2 ts (ea) salt & ground pepper
      1    Bay leaf
      3    Roma tomatoes; chopped
      2 c  Chicken broth
      1 tb Red wine vinegar, Balsamic
           - vinegar, or lemon juice
      1 ts Hot sauce
  1 1/2 c  Uncooked white rice

MMMMM------------------NONTRADITIONAL GARNISHES-----------------------
    1/4 c  Chopped green onions
      2 lg Jalapenos; seeded, chopped
      2    Roma tomatoes; 1/2" chunks
 
  * the estimable Louis Armstrong signed his autograph "Red beans and
  ricely yours".
  
  About the meats. None of these quantities is set in concrete. You
  can add more of any, or leave any out. But try to get a ham bone.
  
  About the bacon. Although it adds flavor, it is here mainly for the
  oil needed to brown the meats and cook the trinity. You can skip it
  and just use 2 tb of butter or vegetable oil. If you do skip the
  bacon, try to use a ham hock instead of the ham bone so you can get
  that smoky flavor.
  
  About the sausage. There is no exact substitute for good andouille,
  so make a serious effort to find some. If you can't use a smoked
  sausage such as kielbasa and add a little more hot sauce.
  
  About the cured ham. You can buy a cured ham steak and chop it up
  or just use leftover ham from Easter.
  
  Optional seasonings. Some folks like to add cumin an/or chili powder,
  parsley is common, and cilantro is often used.
  
  Decide which you will use. If you plan to use dried beans, follow
  the instructions there for soaking them. Don't discard the soaking
  liquid. It's got good stuff in it. Set both the beans and the liquid
  aside.
  
  In a 4 qt pot, cook the bacon over medium high heat. Just before it
  is hard, add the sausage and ham, and brown them. Add the onions, bell
  pepper, celery, garlic, bay leaf, thyme, salt, and black pepper & stir
  occasionally until the vegetables are limp, scraping all the brown
  bits off the bottom of the pan. Add 2 cups of the bean soaking water,
  the tomatoes, chicken broth, vinegar, hot sauce, bacon, beans, and
  the ham bone or ham hock. Crank up the heat, bring everything to a
  boil and back it down to a simmer. Let it simmer, uncovered, until
  the beans are tender, about 2-3 hours. If it gets too thick, add some
  of the water drained from the beans, or add broth, or just plain
  water.
  
  After about 2-3 hours, when the beans are tender, and most of the
  liquid has been absorbed, with a ladle or a large spoon, mash about
  20% of the beans against the bottom or side of the pot. Remove the bay
  leaves and ham bone and toss them. Taste and adjust the salt, vinegar,
  and hot sauce to your preference. Turn to low. If you're using fresh
  chopped peppers, now's the time to add them.
  
  Spoon the rice in the center of a plate, top with the stew, and
  garnish.
  
  Serve with: A green salad, baguette, and Abita beer from New Orleans.
  
  Makes: Enough to serve 4 people about 2 cups each.
  
  Notes: The beans should soak at least 6 hours or you can let them go
  up to 12 hours.
  
  Everything else takes about 40 minutes to prepare and 3 hours to cook.
  
  If there is any left over, you can just dump the beans and rice
  together in the fridge. When it is time to reheat you can refry with
  a little oil in a pan, and add a little water. I like to brighten the
  flavors with fresh peppers, tomato, onion, and maybe a splash of
  lemon juice.
  
  From: http://www.amazingribs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Oh thrice & four times happy, those who plant cabbages - Francois Rabelais
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)