Text 837, 61 rader
Skriven 2013-04-27 23:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: capsaicin 467
=====================
 ->  -> I did and do, being sensible of the fact that most history
 ->  -> is based on good stories and is therefore worthless.
 ->  RH> So why change MOs now?(LOL)  
 -> Some of us try to avoid that MO.
 RH> Generally true, but some stories are too good to pass up.  Suitable 
 RH> disclaimers appended, of course.

Might be generally true for you, but it's completely true for
me, as far as I am able. I don't like to contribute falsehoods
and will discourage others from doing so - history is badly
enough beaten up without additional blows contributed by the
intelligent and well-informed who are in a position to refrain
from such behaviors.

 
 ->       Title: Lamb Colombo
 ->  Categories: Lamb, Carribeano, where's the heat?
 RH> If this is Dominican or similar, there wouldn't be any.  DR cooking
 RH> doesn't  use a lot of peppers.

The Dominican food I had had a small modicum of it -
my experience is limited pretty much to the cooking
of one individual, participant on RIME Cuisine, whose
sister was the director of the music conservatory in
Santo Domingo. Anyhow, I am not at all certain that
it is Dominican.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pork with Rice and Olives
 Categories: Meats, not so highly seasoned
      Yield: 4 servings

  1 1/2 lb Pork boneless shoulder              2 c  Boiling water
    1/4 c  Vinegar                             1 c  Uncooked regular rice
      1    Med onion, chopped                1/4 c  Sliced pimiento-stuffed
oliv
      2    Cloves garlic, chopped              2 tb Snipped parsley
    1/4 ts Crushed red pepper              1 1/2 ts Salt
      3    Slices bacon

   Trim fat from pork and cut pork into 3/4-inch cubes. Mix together pork,
  vinegar, onion, garlic and red pepper in glass or plastic bowl. Cover and
  refrigerate, stirring occasionally, at least 6 hours. Fry bacon until
  crisp. Drain. Remove pork from marinade, reserving marinade. Cook and stir
  pork in bacon fat until all liquid has evaporated and pork is brown on all
  sides. Drain. Mix together pork, reserved marinade, bacon and remaining
  ingredients in ungreased 2-quart casserole. Cover. Bake at 350F until
  liquid is absorbed, 25 to 30 minutes. Though Arroz con Carne de Cerdo is a
  traditional casserole from the Dominican Republic, it hints of Africa where
  highly seasoned combinations of rice and meat are common.

  Source unknown

-----



___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)