Text 24731, 83 rader
Skriven 2015-03-09 23:40:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 24695 av Janis Kracht (1:261/38.0)
Ärende: Re: Meat Slicer
=======================
 -=> On 03-09-15  09:01,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Meat Slicer <=-

 > OTOH, our daughter got us a type of ceramic knife for Christmas.  It is
 > extremely sharp -- enough so that you have to be careful not to touch
 > the edge, else you bleed.   It is very good for slicing a roast beef.  I
 > even had some slices thin enough to see through.

 JK> I have a knife that is very sharp that does the trick but I 
 JK> don't think it's as sharp as that one you describe.  I've 
 JK> seen those ceramic knives... It is good to know they are as 
 JK> sharp as they say. If they do dull eventually, can you 
 JK> sharpen them somehow?

I really don't know.  We keep it in the original container where the
blade is protected -- and we are protected from the blade.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanakopita Peloponnisos (Peloponnese Spinach Rolls)
 Categories: Appetizer, Main dish, Greek, Vegetarian, Vegan
      Yield: 8 servings
 
      1 kg Spinach
      1 md Onion; chopped
      1    Leek; chopped
      1 c  Chopped spring onions
    1/3 c  Olive oil
    1/2 c  Chopped parsley
      3 ts Chopped dill or fennel
     14 ts Ground nutmeg
           Salt
           Freshly ground black pepper
      8    Fillo pastry sheets
           Olive oil (or butter)
           - for assembling rolls
 
  SERVES: 6-8
  OVEN TEMPERATURE: 180øC (350øF)
  COOKING TIME: 50 Minutes
  
  Wash spinach well and cut off any coarse stems.  Chop coarsely and put
  into a large pan.  Cover and place over heat for 7-8 minutes shaking
  pan now and then or turning spinach with a fork.  Heat just long
  enough to wilt spinach so that juices can run out freely.  Drain well
  in colander, pressing occasionally with a spoon.
  
  Gently fry onion in olive oil for 10 minutes, add chopped leek and
  spring onions and fry gently for further 5 minutes until transparent.
  
  Place well-drained spinach in a mixing bowl and add oil and onion
  mixture, herbs and nutmeg.  Blend thoroughly, adding salt and pepper
  to taste.
  
  Place a sheet of fillo pastry on work surface and brush lightly with
  olive oil.  Top with 3 more sheets of pasry, brushing each with oil.
  
  Brush top layer lightly with oil and place half the spinach mixture
  along the length of the pastry towards one edge and leaving 4 cm
  (1-1/2 inches) clear on each side.
  
  Fold bottom edge of pastry over filling, roll once, fold in sides then
  roll up.  Place a hand at each end of roll and push it in gently like
  a concertina.  Repeat with remaining pastry and filling.  Place rolls
  in an oiled baking dish leaving space between rolls.  Brush tops
  lightly with oil and bake in a moderate oven for 30 minutes until
  golden. Serve hot cut in portions.
  
                  Source: The Complete Middle East Cookbook - by Tess
  Mallos
                  ISBN: 1 86302 069 1
                  Typed for you by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


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