Text 28459, 100 rader
Skriven 2015-06-23 06:19:32 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: living strong
=========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I presume this is the pizza roll Jeno.

 DD> As well as the Chun King Jeno.

 ML> Ah, yes.

 ML> How to cook deer chops in a slow cooker without browning
 ML> Trim the visible fat off the venison chops and discard it.

 DD> Why? There ain't a lot anyway.

 ML> Fat is flavor. Some people don't like game flavor. Or else
 ML> they have only encountered rancid old stags.

Sort of what I pointed out to Nanook. Most of the venison I get around here 
is, at least, semi grain-fed, not scrounging the slim pickings of the frozen 
tundra.

 DD> Natalie Smith, livestrong.com
 DD>                ^^^^^^^^^^^^^^
 DD> That explains that. Lance doesn't like fat.

 ML> Lance doesn't like honesty. I'm almost glad my sister didn't
 ML> live to see her two sports heroes, Tiger and Lance, go down
 ML> the tubes.

Also as I pointed out to Bro Jim.
 
 ML> ==

 ML> literary and illiterary career, including, as I recall,
 ML> being a Tory MP for a while.

 DD> Gyles Brandreth who wrote the book?

 ML> Yes, thanks for reminding me of the name.

 DD> Or Morgan Neville who did the screenplay?

 ML> Never heard of him.

He's a forty-something Hollywood (producer, writer, director) who won one of 
those funky gold statues last year for "Best Documentary".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Oscar w/Sauce Bernaise
 Categories: Beef, Sauces, Wine, Vegetables
      Yield: 6 Servings
 
      6    (1/4" thick) Veal cutlets;
           - sirloin cut)
           Salt & black pepper
           Flour & butter
     24    Warmed asparagus spears;
           - Cooked tender
      3 tb Beef stock

MMMMM-----------------------SAUCE BERNAISE----------------------------
      1 c  Wine vinegar
      1 c  Dry white wine
      8 tb Shallots; minced
      4 tb Fresh tarragon
           +=OR
      4 ts Dried tarragon
      4 tb (ea) parsley & chives;
           - minced
           Salt & pepper
 
  Flatten the cutlets, lightly, on both sides with a mallet,
  heavy knife or rolling pin (a 2 x 4 works well). Season with
  salt and black pepper. Dip in flour. Saute in butter over a
  moderate heat, turning the cutlets several times until done
  to golden brown.
  
  Place on a large warmed platter. Pour the beef stock into a
  hot saute pan. Let it cook a minute or so, then pour over
  the cutlets.
  
  Place four asparagus spears on top of each cutlet and sauce
  with spoonful of the bernaise sauce.
  
  Serves 6.
  
  SAUCE BERNAISE: Boil wine vinegar and dry white wine with
  the minced shallots, tarragon, parsley and chives. Salt and
  black pepper to taste. Boil until reduced by two thirds.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... We hang the petty thieves and appoint the great ones to public 
office-Aesop
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)