Text 25976, 74 rader
Skriven 2015-04-13 22:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: turkeys & heroes 509
============================
 ML> There are respectable things to be made with turkey, but
 ML> bacon isn't one of them. Though turkey ham is okay, and
 ML> if you salt turkey skin and fry it, it's quite good.
 DD> I like turkey ham. And turkey pastrami ain't bad for what it is (and
 DD> for the $$$).

As I won't eat pastrami round and will turn my nose up at
any but the fattiest brisket or navel, turkey pastrami
doesn't appeal at all.

 DD> It's OK. My favourite thing from baseball came when the Atlanta team
 DD> hired Satchel Paige as a player/coach so he could qualify for the
 DD> baseball pension .... after his last "real" major league feat of
 DD> throwing three shutout innings (at age 60-something) for the KC
 DD> Athletics in '65. 

I missed my hero Bill Lee becoming the oldest person to
get a W in a professional baseball game (the Anchorage or
Fairbanks team, I forget which), but I did get to see
him throw out the first pitch in a game the next season.
I also saw Fergie Jenkins, another hero, throw out the
first pitch in a game a couple years ago (also saw him
out on the streets of I think Scottsdale or Mesa last
month).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Gyros
 Categories: Greek
   Servings: 6

           Karen Mintzias
      2 lb Lean lamb, ground
      2 sl Bread; toasted, crushed
      1 ts Allspice; pounded
      1 ts Coriander; crushed
      1    Garlic clove; crushed
      1    Onion; grated
      1 ts Chopped fresh savory
           Salt & freshly ground pepper
      3 sl Bacon
      6    Pita bread pockets
      2    Tomatoes; sliced thin
           Vinegar & oil to taste
      1 c  Chopped fresh parsley
      1 c  Plain yogurt

  In a large bowl, combine the ground lamb with the bread, allspice,
  coriander, garlic, onion, savory, and salt and pepper, and knead
  thoroughly.  The mixture should be spicy, though not too herby, and hold
  its shape.  Break into 5 sections, each as large as a navel orange, then
  break each section into 6 balls.  Knead and flatten slightly to a thickness
  of about 3/4".  Cut the bacon slices into widths equal to these balls,
  keeping the slices of bacon between them.  Slip a cane skewer through the
  centers and roll gently with the palms to smooth the edges. (There will be
  5 or 6 skewers, depending on their length.)  Cover and refrigerate
  overnight.  When ready to cook, set on a broiler tray or grill and cook
  under moderate heat, turning every 5 minutes.  (The bacon will baste the
  meat.)  The surface will be crusty and the inside cooked within 25 minutes.
  To serve:  Put out the bread, meat, tomatoes seasoned with the vinegar and
  oil, parsley and yogurt in separate dishes.  Guests may open pocket bread
  and stuff them with meat and seasonings.

  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
  York.

  Typed for you by Karen Mintzias

MMMMM


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