Text 26137, 122 rader
Skriven 2015-04-19 13:10:40 av Dave Drum (1:261/38.0)
  Kommentar till text 26120 av Michael Loo (1:123/140)
Ärende: stuff 533
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Could be - I dunno about the cheese and how much lactose remains in it
 DD> - but the other two are gravid with dairy. BTW - Buffalo ranch

 ML> Jarlsberg, as with all the Swiss-style products, tends to
 ML> be offered youngish and lactose-laden. Gruyere (a Swiss but
 ML> not a Swiss-style cheese) sometimes is aged for an extended
 ML> time and grows up to be somewhat Parmesan-like; in this
 ML> condition the lactose is said to be minimal, but I used to
 ML> get ill from it anyway.

 DD> dressing/dip is just regular ranch dressing that someone has bunged
 DD> some Frank's into.  Bv)=

 ML> As Kevink used to say, Yes. Well.

 ML> In this case, the amount of Frank's was negligible, though
 ML> the amount of lactose may not have been.

Especially if it was buttermilk ranch. But, if your lack of reaction to lactose
continues - yipee. Of course that may cause the stock price of Lactaid to
plummet. But, I hardly care since I have never speculated in pharma.

 ML> =
 ML> accounting for the trip, but insofar as we're both sure that
 ML> he owes me rather than the other way round, I'm in no hurry
 ML> to get the receipts and junk to figure it out.

 DD> Brrrrrrr ........ Not supposed to freeze in the next week. But I
 DD> didn't see any predicted highs over 45F either. He'll need something to
 DD> keep him warm and combat the spirochetes eating his innards.

 ML> His self-medication tends to be beer. I don't think that his
 ML> particular problem, this time at least, is spirochetes; I
 ML> think it's cocci.

Germs is germs as far as I am concerned be they Gonococchal or Firmicutes or
Aquificae.

 DD> Title: Carr's Alaskan Railroad Chilli (A Long Lost Recipe)

 ML> Quick, let's lose it again. Speaking of which -

I'd never make it my own self but I keep it around for when I need an Alaska
recipe that's not baked.

 ML> Tivoli Salad Dressing by Alva L. Osavio
 ML> categories: sauces, dressings
 ML> yield: 1 batch

 ML> 1 c sugar
 ML> 1/2 ts dry mustard
 ML> 4 Tb catsup
 ML> 1/2 clove garlic (pressed)
 ML> 1/4 md onion, chopped
 ML> 1 c oil
 ML> 1 c cider vinegar

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Chilli
 Categories: Chilli, Beans, Stews, Chilies
      Yield: 8 Servings

  2 1/2 c  Kidney beans; dried, soaked
      3 ts Salt
      1 c  Tomato juice
      1 c  Bulghur; raw
      2 tb Olive oil
      2 md Onions; coarse chopped
      4 cl Garlic; crushed
      3    Celery ribs; coarse chopped
      3    Carrots; coarse chopped
      4    Tomatoes; coarse chopped
      1 tb Lemon juice; fresh
      2 tb Hot red chile; ground
      3 tb Mild red chile; ground
      1 ts Cumin; ground
    1/2 ts Dried oregano; pref. Mexican
      1 ts Basil; dried
           Fresh black pepper
  1 1/2    Bell peppers; coarse dice

  Transfer the kidney beans and the water in which they were
  soaked to a large heavy saucepan. Add 1 teaspoon of the
  salt and bring to a boil over high heat. Lower the heat
  and continue boiling the beans, partially covered, until
  tender, about 1 hour. Watch the water level and add more,
  if necessary, to keep the beans from scorching.

  Meanwhile, place the tomato juice in another saucepan and
  bring to a boil over medium heat. Remove from the heat
  immediately and add the bulghur to the juice. Cover and
  let stand for 15 minutes. It should be slightly crunchy.
  Set aside.

  Heat the olive oil in a large heavy pot over medium heat.
  Add the onions and garlic and cook until the onions are
  translucent. Add the celery, carrots, tomatoes, lemon
  juice, and all the spices - including the remaining salt -
  to the onions and cook, covered, until the vegetables are
  nearly tender, about 10 to 15 minutes. Add the bell peppers
  and continue cooking another 10 minutes.

  Add the kidney beans, the water in which they cooked, and
  the bulghur to the vegetables in the large pot. Stir the
  mixture thoroughly and simmer for 30 minutes over low heat.
  The chilli may be thick - add water as necessary and stir
  occasionally making sure the bulghur does not stick to
  the bottom of the pot. Taste and adjust seasonings.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "After a full belly all is poetry." -- Frank McCourt

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)