Text 17571, 110 rader
Skriven 2007-07-02 12:59:23 av Glen Jamieson
     Kommentar till en text av Mark Lewis
Ärende: BIRD NEST 707 70702
===========================
 -=> Quoting Mark Lewis to Glen Jamieson <=-

 > I can understand why men's coats, shirts, etc button
 > the way they do, so that a sword worn on the left hip 
 > can be readily accessed quickly, but I can't work out 
 > why the ladies' shirts should be the other way.
 
 GJ> We have been given the explanation.  It is easier for the maid. 
 GJ> Maybe.  

 ML> t'is true... but works for right handed maids... leftys are still
 ML> forced to work backwards ;)

As, sadly, they are forced to do in many aspects of life, from writing
(unless they are Arabic writers), to using scissors and other hand
tools.   I have 2 cack-handed daughters, and when I put on a family
dinner I always seat them side by side, at the end of one side of the
table, so that they don't clash elbows with other diners.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Left-Handed Chilli (Well, Why Not????)
 Categories: Chilli, Beef, Non heat
      Yield: 1 Servings
 
      2 lb Lean beef (stew meat, round,
           -or something similar), cut
           -into
    1/4    Inch chunks or run through
           -your butchers' chilli blade
      1 lb Sweet Italian sausage,
           -casing removed
      2 tb Lard, bacon drippings or
           -cooking oil
      1 lg Onion, chopped
      2    Cloves garlic, minced
      2 tb To 1/4 cup Hungarian Sweet
           -Paprika (since we suspect
           -you have a
           -problem with capsicum, I'd
           -start with the smaller
           -amount and work up)
      1 tb Ground cumin
      2 tb Mexican oregano, crushed (if
           -you can't get Mexican
           -oregano,
           -substitute Italian oregano,
           -but cut the quantity in
           -half -- or let me
           -know, and I'll mail you
           -some)
      1 ts Coriander seed (not the
           -fresh spice), ground
      1    12-oz  can beer
      2    Beef bouillon cubes
      2 tb Tomato paste
      2    Heaping Tablespoons of masa
           -or cornmeal
           -water as needed
           -salt, WHITE pepper to
           -taste
 
  Melt the lard in a large, heavy pot.  Add the beef and sausage, and
  cook until about half done.  Add the onions and garlic, and cook
  until the onions are transparent, and the meat is nicely browned.
  Add the dry spices, and cook, stirring, until they develop a
  fragrance.
  
  IMPORTANT -- do not drain off the fat at this point.  We'll get rid
  of it later, but it is a flavor carrier, and needed for a while.
  
  Add the tomato paste, beef bouillon cubes, and beer, and enough water
  to barely cover the mixture.  Cover, and simmer on lowest possible
  heat, until the meat is tender (2-3 hours).  Stir frequently, and add
  additional water or beer as needed to keep the mixture from burning.
  
  At this point, and in an ideal world, you would refrigerate the chilli
  overnight to develop flavors and let the excess fat rise to the top.
  If you absolutely can't wait, skim off as much fat as possible from
  the surface of the mixture.  If you have developed the virtue of
  patience, lift the fat off the mixture and return the pot to the
  fire, bringing it up to a slow simmer before continuing.
  
  Mix the masa or cornmeal with an equal quantity of water, and add to
  the mixture.  Stir, and simmer another half hour or so, stirring
  frequently, and adding additional liquid if the mixture seems too
  thick.
  
  Adjust the seasonings, adding salt (for my taste it shouldn't need
  much) and white pepper (which doesn't contain capsicum, but will give
  the chilli a bit of a "bite") to taste.
  
  If you absolutely must have beans in your chilli, please, please,
  cook them separately, according to your favorite recipe, and spoon
  them into the bowl, then spoon the chilli on top of 'em and mix.
  (You could even do this with heated canned beans, just don't tell me
  about it ;-)
  
  If you decide to try this, let me know how it turns out.  My head
  says it should be pretty good, if mild, chilli.
  
  Kathy in  Bryan, TX
 
MMMMM
 

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