Text 20084, 98 rader
Skriven 2014-12-03 18:34:18 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: House fire
==================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Moving is "jack the bear". I used to say I would rather have a house
 DD> fire than move again. Then I had a fire. Moving is better.

 DS> We agree!  Been there, done that, and DON'T want to do it again.

Especially after being raped in the wallet by the insurance "adjusters" and
having my intelligence insulted by the "adjustments" offered. 50c each for
vinyl albums that were A> out-of-print (and pretty much irreplaceable), B>
nearly new, most having been played once to get put on tape or C> genuine
antiques and collectibles as were some of the carefully preserved shellac 78
RPM albums in my collection. And the books - my word, the books that were water
damaged. Some first/first among them and many out-of-print, etc.

Not to mention pictures and memorabilia. I'd better quit here or I'll be
driving to the insurance adjusters offices and the insurance company with
Molotov cocktail at the ready to see how they enjoy the fruits of a good fire. 
 Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Homemade Pastrami
 Categories: Beef, Herbs, Rubs, Chilies
      Yield: 4 Pounds

      2 cl Garlic; crushed
    1/2 c  Oil
    1/4 c  Coarse ground fresh pepper
      2 tb Smoked paprika
      2 ts Ground coriander
      1 ts Dry mustard
    1/2 ts Ground white pepper
    1/2 ts Cayenne pepper
      4 lb corned beef brisket

  Mix garlic and oil in a small bowl. Set aside for 1 hour.

  Preheat oven to 225oF/110oC.

  Combine black pepper, paprika, coriander, dry mustard,
  white pepper, and cayenne pepper in a large bowl. Set
  aside.

  Cover a baking sheet with a large sheet of heavy-duty
  aluminum foil. Coat aluminum foil with prepared garlic
  oil. Lay corned beef brisket on foil and brush with
  remaining garlic oil.

  Cover all sides of corned beef brisket completely with
  pepper mixture, reserving 1 to 2 tablespoons.

  With fat side of corned beef brisket up, wrap in the sheet
  of aluminum foil. Place wrapped corned beef on another
  sheet of aluminum foil with the seam and fat side down.
  Place double-wrapped corned beef on a third sheet of
  aluminum foil (seam down), and wrap again.

  Bake in the preheated oven for 6 hours.

  Remove pastrami from the oven and let cool to room
  temperature, about 3 hours.

  With pastrami still wrapped in aluminum foil, place in a
  freezer bag or other plastic bag and refrigerate for 8 to
  10 hours.

  Preheat the oven's broiler and set the oven rack about 6
  inches from the heat source.

  Line a baking sheet with aluminum foil.

  Remove pastrami from refrigerator, unwrap, and place on
  the prepared baking sheet. Sprinkle top with 1 to 2
  tablespoons of remaining pepper mixture.

  Place pastrami in the oven, 6 to 8 inches below broiler
  heat. Broil briefly to brown surface, about 3 to 4
  minutes. Remove pastrami from the oven and slice thinly,
  about 1/8" slices.

  Heat a large skillet over low heat.

  Heat pastrami slices in the skillet with a few drops of
  water until fat begins to turn from white to translucent,
  about 5 minutes.

  From: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

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