Text 12595, 92 rader
Skriven 2007-03-03 23:34:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Language
====================
 -=> On 03-03-07  14:47,  Jim Weller <=-
 -=> spoke to Dale Shipp about Language <=-

 DS> You have given me a third definition for the phrase "knock up".   It
 DS> was one of the prime examples of the difference between British and
 DS> American English.   All three meanings are quite distinct:-}}

 JW> Being Canadian I am bilingual in both English and American. And living
 JW> near a major diamond mine we have become infested with Australians [g]
 JW> so I am familiar with all three meanings. Usually you can tell which
 JW> is which from the context.

  Even so, it can get quite a reaction from your American friends when
  you discuss your experiences during a stay at a British B&B or
  hotel:-}}

  The other one to have fun with is what goes onto the end of a wooden
  pencil (eraser to me, rubber to my British friends).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bruce's 15 Pound Beef Stew
 Categories: Beef, Stew
      Yield: 4 Servings
 
      2 lb Beef Round Steak, thick cut
           (or stewing beef)
      2    Potatoes, medium to large,
           Finely diced
      2 lb Yellow onions, medium, cut
           In eight chunks each
      2 lb Potatoes, cubed
      2 lb Carrots, cubed
      2 lb Corn (fresh, frozen or
           Canned)
      2 lb Peas (fresh, frozen or
           Canned)
      2 tb Vegetable oil
           Water
 
  PREPARATION:
  
  Pre-prep:
  
  *    Trim the fat from the beef and discard. Cut the beef into
  cubes of approximately equal size. Wash and peel the onions,
  potatoes and carrots. Cut vegetables into dices, cubes or
  chunks as indicated. The majority of the potatoes and the
  carrots are cut into cubes of approximately equal size.
  
  Cooking:
  
  *    Place the vegetable oil in a large stock/soup pot - about 15
  qt. size - over medium-high heat. Add the beef cubes, salt
  and pepper. Cook the beef cubes long enough to brown on all
  sides, stirring to keep from burning.
  
  *    Add enough water to the pot to cover the beef by about 2
  inches. Add the 2 finely diced potatoes and all of the
  onion. Bring to a boil and then reduce heat to simmer and
  place a good tight-fitting lid on the pot. Simmer for about
  an hour. (The finely diced potato and onions nearly
  disappear during cooking, making a very rich and flavorful
  broth).
  
  *    Add the carrots, again bringing to a boil, add water to keep
  ingredients covered if necessary, reduce heat and simmer for
  about an hour.
  
  *    Add the remaining potatoes, again bringing to a boil, add
  water to keep ingredients covered if necessary, reduce heat
  and simmer for about an hour.
  
  *    Stir in the corn and peas and let them simmer in the stew
  for about 30 minutes.
  
  Turn off the heat and it's ready to eat.
  
  We leave the pot on the stove and dish it out buffet style into
  large bowls, served with a generous platter of hot, homemade,
  biscuits on the side with butter and your favorite jam or jelly.
  From: Bruce Jones                     Date: 08-29-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:17, 03 Mar 2007
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