Text 30509, 107 rader
Skriven 2015-09-03 08:29:32 av Dave Drum (1:261/38.0)
  Kommentar till text 30497 av Mark Lewis (1:3634/12.73)
Ärende: Scrabble was:ginger
===========================
-=> mark lewis wrote to NANCY BACKUS <=-

 ml> i think i can maybe send you some if you want... send me your address
 ml> via email?

 ml> PS: sorry about our scrabble game... could not pass up the opportunity
 ml> of a 100+ point word... especially painful that it came after an 80+
 ml> point word...

Never be sorry about a high-point score against a tough opponent. And Nancy
qualifies as that. We are pretty nip & tuck in our games. Plotting your next
word off of something you played in a game with her is like trying to get an
"iron-clad leave in a three rail billiards game" (to quote Merideth Wilson). If
you dpn't pile it on when you get the chance she'll clean her rack and make a
play with a "Z" on a tripleer square. It's happened to me.

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

      Title: Brasato al Barolo
 Categories: Beef, Wine, Herbs, Vegetables,
      Yield: 6 servings

      4 lb Boneless chuck roast
    750 ml Bottle Barolo wine
      1    Turkish bay leaf
      1 sm Cinnamon stick
      1    Branch fresh rosemary
           Salt & fresh ground pepper
      2 tb Olive oil
      3 cl Garlic; rough chopped
      2    Ribs celery; rough chopped
      1 lg Carrot; rough chopped
      1 lg Red onion; rough chopped
      2 c  Vegetable stock; approx
           Torn fresh parsley; garnish

  Recipe courtesy of Gabriele Corcos and Debi Mazar

  Tie the roast at 1" intervals with kitchen twine and place
  in a bowl. Cover with the wine and toss in the bay leaf,
  cinnamon stick and rosemary. Make sure the roast is
  completely submerged in the wine. Cover with plastic wrap
  and place in the fridge overnight, or if time is an issue,
  for at least 1 hour. Flip once or twice during marinating.

  Position an oven rack in the lower part of the oven and
  preheat to 300oF/150oC.

  Remove the roast from the liquid (do not discard the
  marinade!), pat very dry with paper towels and sprinkle
  liberally with salt and pepper.

  Heat a large Dutch oven over medium-high heat and add the
  olive oil. Once the oil is almost to the smoking point,
  add the roast and cook on all sides until golden brown
  (the color will be darker than usual from the wine); it
  should take 15 to 20 minutes to get a good sear on the
  beef. Remove to a plate.

  Add the garlic, celery, carrots and onions to the Dutch
  oven and saute until very tender, about 6 minutes. Season
  with salt and pepper. Add just 1/2 cup of the wine and
  bring to a simmer, scraping up any browned bits on the
  bottom of the pan. Add the remaining wine with the
  rosemary, bay leaf and cinnamon stick and bring to a
  simmer. Add the roast and any juices on the plate, and
  then add enough vegetable stock to cover the roast at
  least halfway. Cover the lid of the Dutch oven with foil
  (it helps with clean up later) and cover the pot.

  Place in the oven and cook, turning once halfway through,
  until the beef is tender but not falling apart, about 3
  hours. Remove to a cutting board to rest for 25 minutes
  (this makes the slicing much easier) while you make the
  sauce.

  Discard the cinnamon stick, rosemary branch and bay leaf.
  Reduce the braising liquid by bringing it up to a vigorous
  simmer for 15 minutes. Once reduced, blend all the
  ingredients together in a blender to create a sauce.

  Snip off the strings of the roast with kitchen shears or a
  knife, slice the beef into 1/2" slices and fan the slices
  out on a platter. Pour some of the sauce over the top of
  the beef and serve any remaining on the side.

  Garnish the platter with some torn parsley leaves.

  NOTES: When blending hot liquids, first let cool for 5
  minutes or so, then transfer to a blender, filling only
  halfway. Put the lid on, leaving one corner open; this
  will prevent the vacuum effect that creates heat
  explosions. Cover the lid with a kitchen towel to catch
  splatters and pulse until smooth.

  Show: Extra Virgin Episode: Music Man

  Recipe from: http://www.cookingchanneltv.com

  Uncle Dirty Dave's Archives

MMMMM

... Ask yourself whether you are happyand you cease to be so - John Stuart Mill

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