Text 28013, 81 rader
Skriven 2015-06-10 11:45:43 av Sean Dennis (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: wanderings 773
======================
-=> Dale Shipp wrote to Nancy Backus <=-

 DS> Works for you, but my GPS works better for me. It's hard for me to read
 DS> a tripkit while driving, as well as to know when the exit I want is two
 DS> miles up the road.  Nor will a tripkit tell me if there is a major
 DS> accident up ahead and dynamically change the route to avoid the traffic
 DS> snarl.

A side note to using a GPS: I love using my GPS when I visit Atlanta for the
reasons you mention.  Real-time traffic updates and I have free lifetime map
updates for the US and Canada, so it's always up to date for me.  I
especially like the GPS since I travel alone and like you said, it's hard to
read a map while you're driving (I know, you can pull over, but that's not
the point I'm trying to make).

Here's an interesting recipe...but nothing I'd ever eat:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: GERMAN SAUERBRATEN COCA-COLA
 Categories: German, Beef, Main dish
      Yield: 8 Servings
 
      4 lb Beef rump, sirloin tip, OR
           Round bone chuck, boneless
  1 1/2 c  Vinegar
      1 c  COCA-COLA
    3/4 c  Water
      3    Onions, sliced
      2    Stalks celery, sliced
      2    Carrots, sliced
     10    Whole black peppercorns
     10    Whole cloves
      3    Bay leaves
      2 tb Sugar
  1 1/2 ts Salt
           Flour
      3 tb Oil or shortening

MMMMM---------------------------GRAVY--------------------------------
      3 c  Drippings plus strained
           Marinade
      5 tb Flour
      5 tb Ginger snap crumbs
 
  2 to 4 days before serving, wipe the meat with a damp cloth, then
  place in a large plastic bag.
  
  In a large bowl, throuoghly combine the vinegar, Coca-Cola, water,
  onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt
  and pour over meat.  Fasten bag tightly and lay flat in a 13x9-inch
  pan. Refrigerate, turning bag each day. (If you like a sour
  sauerbraten, let meat marinate 4 days.)
  
  When ready to cook, remove meat (saving marinade) and dry well. Rub
  the surface lightly with flour.  In Dutch oven, heat oil or
  shortening and slowly brown the meat well on all sides.  Add 1 cup of
  the marinade liquid plus some of the vegetables and bay leaves. Cover
  tightly and simmer on surface heat or in a preheat, 350öF oven for 3
  to 4 hours until the meat is fork-tender.  If needed, add more
  marinade during cooking to keep at least 1/2-inch liquid in the Dutch
  oven. Remove the meat and keep warm until ready to slice.
  
  Into a large measuring cup, strain the drippings.  Add several ice
  cubes and let stand a few minutes until the fat separates out. Remove
  fat, then make gravy.  Makes 8 servings.
  
  TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients,
  stir and cook about 5 minutes over medium heat until gravy is
  thickened. Taste for seasonings.  Makes 3 cups of gravy.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
MMMMM
 
--Sean

... Money can't buy love, but who needs love when you have money?
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