Text 1553, 90 rader
Skriven 2006-05-18 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Sacrifices 685
======================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Although I do seem to use less garlic than many here.

 DS> Studies have shown it's because you're Canadian. [g]
 
[snork]

I am reminded of a story of an Englishman at a French restaurant. When
the waiter inquired if he had enjoyed the meal, he responded that there
had been too much garlic in the salad. The waiter asked him to return
the next night and the chef added only the smallest trace to the
dressing. Still too much. "Next time I want the apprentice to chew the
garlic and then breathe on the lettuce as he brings it to the table."

 JW> "Then she proceeded to lecture me for a half-hour about nitrates and
 JW> all the other crap they put in hot dogs. I was like, bitch, that's why
 JW> they taste so good."
 
 ML> And random tagline, too?
 
 JW> Not hardly. I choose them with great care.

 DS> It made me laugh.

Good. That's what I like my tags make people do.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Stew -- Spezzatino Di Maiale
 Categories: Pork, Italian, Stews
      Yield: 4 Servings
 
  1 3/4 lb Cubed pork
      6 oz Pitted mildly tart black
           Olives
  1 3/4 lb Canned tomatoes
           The leaves of a sprig of
           Fresh rosemary, stripped and
           Minced
      2    Cloves garlic, minced
    3/4 c  Red wine, warmed
    3/4 c  Dry Marsala, warmed
      3 tb Olive oil
           Salt and pepper to taste
 
  I prepared this last weekend and plan on making a double batch this
  coming weekend, as it was such a big hit. I cooked it in the Big Green
  Egg (this method added about an hour to the cooking time), so it had a
  very slightly smoky accent. Of course, I couldn't help myself from
  customizing the recipe I added a thinly sliced onion to the browning
  pork. I added the garlic (4 cloves instead of 2) after the pork had
  colored a bit because I was afraid of over-browning the garlic, and I
  added several small dried hot peppers after incorporating the tomatoes
  to make it a little spicy.
  
  Leftover from the previous dinner yielded steamed new potatoes which I
  had tossed with olive oil and freshly chopped herbs. In they went,
  when the stew had finished cooking. I stirred it up and refrigerated
  it, as I planned on serving it the next day after a football game. I
  did this deliberately, as I think the flavor of stew improves from
  resting for a day.
  
  PREPARATION: Saute the garlic and the rosemary in the olive oil, and
  once the garlic has turned blonde-brown add the pork. Brown
  everything, then stir in the Marsala and the wine and cook over a
  lively flame until they have evaporated. At this point stir in the
  tomatoes, a cup of hot water, and the olives, and season to taste with
  salt and pepper. Lower the flame to a simmer and cook for an hour and
  a half, by which time the sauce should be fairly thick.
  
  Serve with a tossed salad, toasted Italian bread, and a light, zesty
  red wine.
  
  From: Kyle Phillips, Your Guide to Italian Cuisine.
  Posted by: Gretl Collins
 
MMMMM

Cheers

Jim, in Yellowknife




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