Text 6245, 118 rader
Skriven 2013-10-30 07:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: not quite perfect 391
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 RH> I was basically unable to get any more insurance before I had my
 RH> cancer diagnosis so it didn't affect our rates. Got a Tricare
 RH> supplimental recently that waived any witing time for pre-exsisting
 RH> conditions, the only way I could get it. but, the oncology doctor
 RH> dismissed me after my last visit in July, figured after 6 years I was
 RH> good to go. 

The problem with insurance is that someone has to lose when
the costs are evened out, and it's not going to be the
insurance companies (which can shirk their responsibilities
by going out of business) and likely not going to be the
government (which could shirk its responsibilities by just
saying so - though this is likely to cause big problems down
the road). I'd have liked free essential medical care for all;
were that the system, I probably would be a doctor today.

 ML> The more flexible of the Hindu, which the Newari are,
 ML> operate under the notion that buffalo are not cattle
 ML> and though they largely act the same and taste the
 ML> same (and interbreed), they're not the same, and cattle
 ML> are privileged citizens, whereas buffalo have no rights
 ML> at all. It's like the South American Catholics counting
 ML> capybara (tasting like pork) as fish, because they live
 ML> in the water.
 RH> So maybe you had something like water buffalo?

Quite likely it was buffalo, which is genetically almost
identical to beef (American bison, aka buffalo, are not so
close a relation). Whatever it was, if it's typical of the
meat served in that country, I'd likely be a vegetarian if
I lived there.

 ML>       Title: Bul-ko-kee or "Fire Beef"
 RH> Quick look--misread it as Tire, not Fire. Well, some beef is tough as
 RH> a tire..........

Yesterday I was at Santarpio's, one of the standard
tv show candidates for best pizza in the world (funny
how these so often coincidentally reside in cities
with big media markets), and my friend and I decided
not to have pizza, for both lactose and carb reasons.
The place has always offered lamb tips or sausage as
an alternative for $5 for a half-pound plate, not a
bad deal at all. Now, it turns out, the lamb tips are
$6.50, but they have added sirloin tips for $7, so
we got one of each. The lamb tips were as usual tasty
and fairly tender, cut from the leg; the beef were
more like a superball than a tire (though rare and
tasty enough). Either the computer hasn't caught up to
the menu, or they gave us a 50c discount per dish for
being repeat customers. Oh, yeah, now they give you 5
approximately 1.5 oz pieces; before, they gave you 6.

---------- Recipe via Meal-Master (tm) v7.03

      Title: Souvlaki With Tzaziki
 Categories: Greek, Meats, My
   Servings:  1

----------------------------------SOUVLAKI----------------------------------
      2 lb Lamb shoulder;-OR-
           -Sirloin tip;cut in 1 1/2"
           -chunks
      2 c  Red wine;dry
      2    Garlic cloves; minced
      1 ts Oregano;dried
      2 ts Lemon rind;long strips up to
           -3 tsp
    1/4 c  Olive oil
           -Sweet peppers and cherry
           -tomatoes as needed

----------------------------------TZAZIKI----------------------------------
      2 c  Yogurt;pain
    1/2    Cucumber;English,peeled &
           -grated
      2    Garlic cloves;minced
      3 tb Olive oil
      1 ts -salt

  "Begin preparing the tzazik a few hours before serving. The flavours need
  time to blend. Marinate the meat overnight to absorb the wine and garlic."

  Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle
  minced garlic and oregano. Imbed the lemon strips among the cubes of meat
  and drizzle with olive oil. Cover tightly with plastic wrap and
  refrigerate 12 hours or overnight. Shake or stir the mixture several times
  during the marination period.
    About 30 minutes before serving, drain off and discard the marinade.
  Thread the chunks of meat onto long skewers, brushing with a little olive
  oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's
  really up to the chef.)
    Over medium coals, barbeque the souvlaki until it's done the way you
  like it. Serve on a bed of rice and pass the tzaziki to sppon on top.
  SERVES 4-6

  Tzaziki:
  Line a colander or sieve with cheesecloth (or gauze) and set it over a
  bowl. Pour in the yogurt and allow it to drip for an hour or so. After the
  yogurt has drained, combine it, in a small bowl, with the cucumber and the
  garlic. Cover the bowl tightly with plastic wrap and refrigerate until
  just before serving.
  While the meat is BBQing, drizzle the olive oil over the surface, and
  without stirring, sprinkle on the salt. It needs no mixing - your guest
  will do that when they dollop it onto their souvlaki.
  MAKES: About 3 cups

  Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors, South
  Market, St. Lawrence Market, Toronto, Canada. (The town of York got its
  first market in operation 1803, the St Lawrence Hall was erected in 1849).
  _The St. Lawrence Market Cookbook_ by Anita Stewart.

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