Text 23518, 115 rader
Skriven 2007-11-28 10:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Dissipations
====================
On 11-24-07 MICHAEL LOO Scribbled to DAVE DRUM about Dissipations 451

ML> ML>restroom: he looked rather like a tired and dissipated young
ML> ML>Kevin Symons.
ML> DD> I thought Keving was the definition of dissipated. If this guy
ML> DD> looks  further dissipated from that he must be positively
ML> DD> ethereal.   Bv)=

ML>Ethereal isn't the word. It is true that Kevin doesn't eat a
ML>whole lot, but he does get plenty of calories.

I meant ethereal is the sense of out of focus and hard to see. Something 
that our Kevin certainly fits, most days.

ML> DP> > I like Jeff Smith <g>.

ML> DP>I don't think I ever saw any of his shows.  May have to look
ML> DP>around sometime and see if I can find any. :)
ML> DD> Frugal Gourmet on PBS. Been out of production since a flap over
ML> DD> his  (alleged) sexuality. He still have several VERY good
ML> DD> cookbooks in print. 

ML>One of the main reasons his shows are out of production
ML>is because he went off and died.

That will most likely cut short your career. Although I must say that it 
hasn't hurt Dale Earnhardt, Sr, Elvis or John Lennon noticeably in the 
earnings department.

ML>Towards the end there was indeed a flap about his sexuality,
ML>but that's not a really fit topic for the echo.

I never saw it as a cause for concern when Mrs Grundy first brought it 
up. Had not one thing to do with Jeff's abilities as a host or a cook.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb With Syrah-Balsamic Onions
 Categories: Lamb/mutton, Wine, Sauces
      Yield: 5 servings
 
      2 sm Red onions; halved; thin
           - sliced
      2 md Garlic cloves; minced
    1/2 ts Minced ginger
      2 tb Unsalted butter
      1 c  Chicken or beef stock
    1/3 c  Syrah
      2 tb Balsamic vinegar
      1 tb Dijon mustard
           Coarse salt & black pepper
      2 lb Boneless leg of lamb
    1/2 c  Hot water or stock (opt)
 
  This sauce, adapted from John Sarich, culinary director for Washington
  state winery Chateau Ste. Michelle, is good served with steak or
  sliced leg of lamb.
  
  For the onions: In a large saute pan or pot over medium-low heat,
  slowly cook the onions, garlic and ginger in the butter until very
  soft, about 5 minutes. Add the stock, Syrah and vinegar. Reduce heat
  to low and simmer until liquid is mostly reduced, about 15-20
  minutes. Whisk in the mustard and season to taste with salt and
  pepper.
  
  The onions can be made ahead and reheated.
  
  Yields about 1 1/2 cups sauce
  
  For the lamb: Remove lamb from the refrigerator; leave it at room
  temperature at least 45 minutes.
  
  Preheat the oven to 450°. Trim excess fat from the lamb, leaving at
  least 1/4-inch thickness. Season to taste with salt and pepper, then
  place in a roasting pan or ovenproof skillet just large enough to hold
  the meat.
  
  Roast for 15 minutes then reduce heat to 375°. For medium to
  medium-rare, roast until a meat thermometer reads 130° when inserted
  into the thickest part of the meat, about 35-40 minutes more for a
  boneless roast and about 55 minutes more for bone-in.
  
  Transfer lamb to a cutting board, loosely tent with foil and rest for
  15-20 minutes before carving 1/4-inch slices.
  
  Spoon the excess fat out of the roasting pan/skillet. Deglaze the pan
  with a little water or stock, scrape up the browned bits and stir them
  into the warmed sauce. Alternatively, deglaze with some of the
  pre-made sauce.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 18 October 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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