Text 6311, 98 rader
Skriven 2013-11-02 19:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: not quite perfect 403
=============================
 RH> Sorry to be a few days but were out of contact-ability for a few days,

No problem. There are priorities and circumstances. We know
you'll be by when you can.

 RH> then travel on Thursday. Got home with a lot to deal with, more so as
 RH> of today when we got word my dad broke his right hip. Don't know if
 RH> we'll be headed back up to NY, he will be in the hospital & rehab for a
 RH> few weeks.

Best wishes to him, and to you.

 RH> Helps us stretch the budget too. (G) We went with Steve's older
 RH> brother, his girlfriend, older sister & husband and younger sister's
 RH> husband to a (new to the area) Texas Roadhouse. None of them had ever
 RH> been before but will be back. We brought home left overs for our lunch
 RH> the next day but David ate all of his 24 oz rib eye in one sitting.

There are luxurious meals, and once in a while why not. I've
determined that the 6 oz portion is not quite enough (but on
the early bird special it will have to do); 8 oz satisfies (and
every few months a coupon comes around that allows one to get
8 oz plus a free appetizer for the price of the 6 oz); 12 oz is
luxurious. The bigger ones, I could eat them, but I'm saving for
frequency rather than quantity.
 

 RH> On this trip I saw several farms that had calf for veal pens. Don't
 RH> know how much of a money maker it is for the farmers any more but
 RH> obviously enough so that they keep it up. I doubt they'd raise it just
 RH> for their own enjoyment.
 
Oh, let's torture a few baby cattle for fun? I also doubt it.
I think veal is a profit item now; back in the olden days it
was more making do.

 ML> saw a dish made of shrimp cutlets, where the little critters
 ML> were whole, glued together with something or another.
 RH> Now that takes some time and effort!

Not if you use that meat glue stuff. You have the raw material,
slap it into a form (or forme) with some meat glue, voila.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fried Veal Cutlets In The Hungarian Way
 Categories: Main dish, Veal, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
      2 lb Veal tenderloin
      5 oz Lard
      1 oz Flour
      5 oz Onions
  1 3/4 oz Tomato purse
           Salt
    1/2 oz Red paprika
  2 1/2 lb Potatoes
           Parsley
      3    Green paprikas -=AND=-
      3    Tomatoes -=OR=-
      5 oz Lecso

MMMMM----EUROPEAN MEASUREMENTS----
      1 kg Lb Veal tenderloin
    150 g  Lard
     25 g  Flour
    150 g  Onions
     50 g  Tomato purse
           Salt
     15 g  Red paprika
   1100 g  Potatoes
           Parsley
      3    Green paprikas -=AND=-
      3    Tomatoes -=OR=-
    150 g  Lecso

  Lightly brown the finely chopped onions in about one-third of the
  allotted lard. Add the red paprika and the tomato puree, mix well,
  fill up with a little water and boil for a few minutes. Trim the meat
  and cut into about 1 ounce slices; pound these a little, sprinkle
  with salt and turn in flour, then quickly fry on both sides to a
  crisp red-brown in hot fat. Then put the fried meat into the above
  "Porkolt" sauce, add the lecso, bring to a good boil and keep warm.
  In the fat left after the frying of the meat fry and brown potatoes,
  first cut into round slices crosswise. Add meat and sauce, simmer
  together  for a while, then carefully shake and serve immediately in
  a bowl. In season fresh tomatoes and green paprika may be substituted
  for the, lecso.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM

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