Text 7272, 61 rader
Skriven 2013-11-29 23:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Down the Subways 522
============================
 ML> Life does go on, but he and I were bros.
 DD> Which makes things doubly sad.

It does. I'll look him up again sometime, but now that
I'm dormant on Facebook, soon is not likely.

 DD> Somewhat to the right of the Tea Baggers AFAICS.

1. Right and left have no meaning any more.
2. Off topic.

 ML> Everyone gets something right sometime. Hitler liked sausages.
 ML> (The stuff about him being some kind of ascetic vegetarian,
 ML> that was all public relations bullcrap.)
 DD> As was hiding his Jewish ancestry.

Lots of interesting rumors about the guy: but his (at least
occasional) liking for meat is well documented.

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

      Title: Pork Scallopine in Lemon, Dill and Fennel Sauce
 Categories: Pork, Lo-fat, Jw
      Yield: 6 Servings

           Nonstick cooking spray
      4    Green onions; minced
      3 cl Garlic; minced
      1 tb Olive oil
      2 lb Pork tenderloin; cut in 1/4
           -inch slices
      1 tb Butter
      1 tb Fresh lemon juice
      2 oz White wine
      1 ts Fennel seed; ground in
           -a mortar and pestle
      1 ts Dill weed
           Fresh ground black pepper
           Salt
      6    Lemon wedges

  In a large frying pan that has been sprayed with nonstick cooking
  spray, saute the onions and garlic in olive oil over med heat until
  translucent. Add slices of pork and saute 2-3 min per side. Keep
  moving the pork so it doesn't stick. Transfer to an ovenproof dish
  and hold in a warm oven.

  To make the sauce, melt the butter in the frying pan, then add lemon
  juice and white wine. Add the seasonings and heat for 2 min. Return
  the pork to the pan and mix with the sauce over med heat for 1-2 min.
  Serve immediately with a slotted spoon and pour the sauce into a
  serving cup. Serve with sauce and lemon wedges.

  From: One Meal At A Time by Martin Katahn

  Posted by: Jim Weller

MMMMM
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