Text 6122, 119 rader
Skriven 2013-10-26 08:48:34 av Dave Drum (1:261/38)
   Kommentar till text 6097 av Michael Loo (1:123/140)
Ärende: if consistent
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I always thought that the Detroit system of Five Mile Road, Eight Mile
 DD> Road, etc. was decent - if it was done consistently. Lancaster,
 DD> Californica uses/used a lettering system much the same way. Avenue A
 DD> was and east-west street a mile from the putative city centre.

 ML> Yeah, well. I liked the New York system (Avenues north-south,
 ML> Streets east-west) until once in the '70s when slightly, eh,
 ML> under the weather, I was lost in the Village at the corner of
 ML> W 4th St. and W 11th St. Never been quite so trusting since.

I never had a lot of trouble getting about on Manhattan. When I friends and I
went there seeking our fortunes, and our former schoolmate Pete, who had gone
on before us we located his aunt's building on Christopher just off of 4th in
the Village pretty easily. A lot more easily than finding a parking place. Then
we learned that he had moved to a 5th floor walk-up at 111 E. 1st - now the
fashionable East Village. Back then it was north of Houston (just) and just off
the Bowery and known mostly as the Lower East Side.

The neighbourhood was full of (mostly) eastern European immigrants and had some
killer delis. Better sandwiches and waaaaay better prices than in the Village.
And we didn't have any trouble getting around as long as we remembered that the
tubes ran up and down and the Ralph Kramdens went cross-town. Even took the A
train to Harlem.  Bv)=

But, the car which we drove there was a definite liability. And there was a
newspaper strike on - so finding a paying job was difficult. We came home when
the money ran out.

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

      Title: Hester Street Beef & Rice Cabbage Rolls
 Categories: Beef, Vegetables, Rice, Sauces, Herbs
      Yield: 5 servings

      1 md Head cabbage; (abt 2 lb)

MMMMM--------------------------FILLING------------------------------
    1/2 c  Converted long-gram rice;
           - uncooked *
      1 tb Unsalted butter
      1 md Onion; fine chopped
      1 cl garlic; minced
      1 lb Ground beef or lamb
      1 lg Egg; lightly beaten
      1 ts Dried savory
    3/4 ts Salt
    1/4 ts Fresh ground black pepper

MMMMM---------------------------SAUCE-------------------------------
     15 oz Can peeled Italian tomatoes;
           - undrained
      2 tb Light brown sugar
      2 tb Lemon juice

  One of my first new food experiences in New York was
  chubby stuffed cabbage rolls in a puckery tomato sauce.
  Anxious to duplicate this delicatessen treat at home, I
  learned how to make them myself at the elbow of a friend's
  great-aunt Frieda. She told me that she always cooked her
  cabbage rolls in the slow cooker because they turned out
  much moister and more flavorful than the oven-baked ones.

  TO PREPARE THE CABBAGE: Bring a large pot of lightly
  salted water to a boil over high heat. Add the cabbage and
  cook, covered, until the outer layers of leaves peel off
  easily. Peel off the tender outer leaves and choose the 10
  largest ones. (Save the remaining cabbage for another use,
  such as stir-frying.) Trim out the thick rib in the center
  of each leaf.

  TO MAKE THE FILLING: In a medium saucepan of lightly
  salted boiling water, cook the rice for 5 minutes. Drain,
  rinse under cold running water, and drain again.

  In a medium skillet, melt the butter over medium heat. Add
  the onion and cook, stirring often, until softened, about
  5 minutes. Add the garlic and cook, stirring often, for 1
  minute. Transfer to a medium bowl, mix in the par-cooked
  rice, the ground meat, egg, savory, salt, and pepper.

  TO FILL THE CABBAGE ROLLS: Place about 1/3 cup of the
  filling in the center of a cabbage leaf, fold over the
  sides, and roll up into a cylinder. Place the roll on a
  plate, seam side down, and repeat with remaining leaves
  and filling.

  TO MAKE THE SAUCE AND COOK THE CABBAGE ROLLS: In a
  blender, process the tomatoes with their juice, the brown
  sugar, and lemon juice to a puree. Pour the sauce into a
  3 1/2 quart slow cooker, and layer the cabbage rolls in the
  sauce.

  Cover crock pot and slow-cook until the rolls are tender,
  6 to 7 hours on LOW (200øF/93øC).

  TO SERVE: Using a slotted spoon, transfer the rolls to a
  serving platter. Pour the sauce into a sauceboat and serve
  with the cabbage rolls.

  * UDD sez: If you are going to par-cook the perverted rice
  why not use real rice?

  Makes: 10 Cabbage Rolls (4 to 5 servings)

  Source: The Slow Cooker Ready and Waiting Cookbook by Rick
          Rodgers

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Uncle Ben's Perverted Rice - now in the new Leather Box!!!

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