Text 11391, 73 rader
Skriven 2007-02-05 18:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Picnic 17
=================
 BF> Point taken.   I just misspoke.   I already have the bottle of NYS
 BF> Castel Grisch Baco Noir in my cellar.  I think will try to find a

Sounds like a pile of tripe, er, wonderful. Looking forward to it.

 BF> bottle from  Canada, Vermont, Oregon, or Penn. to give a little

I wasn't aware that Oregon had Baco Noir. Of course, when I
was there, I wasn't looking for it, either. I'd have thought
that the vinifera growers would murder anyone who dared to
grow Aurora, Baco Noir, or Catawba within a day's bumblebee
journey of their vineyards.

 BF> variety.   It will have  to be cheap stuff though, to give the modern
 BF> miracle technique a chance to show off. [g] 

Remember that I'll be using a bulk tape eraser in place of
the permanent magnet called for. And that only if I remember
to check a bag sometime (no way will I put this in carry-on
luggage).

=
 ml-> I tend to prefer the spelling mlookhiya
 BF> [chuckle]  If I were MLoo I would prefer that spelling too.   

You were the only one to deign to notice that.

 BF> Boy, you got a long memory for people who cross you up!
 BF> You write the names down on little slips of paper?   [g]

Be very afraid. Tripe in your stocking if you don't watch out.

--MM
      Title: Menudo 6
 Categories: None
      Yield: 8 Servings

      3 lb Tripe (3 to 4 lbs)
      1    Piece honeycomb; be sure to
           -include
      6    Garlic cloves; bruised but
           -not peeled
      1 tb Peppercorns
      2    Sprigs thyme
      3    Bay leaves
      1 ts Sea salt
      1 cn White hominy; (28 ounce)
      1 bn Cilantro; leaves chopped
      1 bn Green onions; chopped
     12    Tomatillos; diced

  Rinse tripe under cold running water and cut large pieces into 1inch
  squares. Place the garlic, peppercorns, thyme, and bay leaves into a square
  of cheesecloth. Tie into a bundle. This is your bouquet garni. Place the
  tripe in a large stock pot with 4 quarts of hot water, the bouquet garni,
  and salt. Bring to a boil and skim foam if necessary. Reduce the heat and
  cook at a simmer for 2 to 3 hours or until tripe is tender. Add the canned
  hominy, liquid and all. Cook 15 minutes longer. About 10 minutes before
  serving, add the cilantro, green onions, and tomatillos. Remove the bouquet
  garni. Garnishes may include mild red chile sauce, ground chile powder,
  oregano leaves, chopped onions, or lime wedges, or sliced radishes.

  Yield: 8 to 10 servings
  Recipe By: TOO HOT TAMALES
             SHOW #TH6292

  Judy Howle
  Flavors of the South
  Recipes for "heat lovers"
  POSTED TO: Chileheads Mailing List

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 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)