Text 24405, 103 rader
Skriven 2007-12-21 15:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: echo picnics 587
========================
 CS> We have a sort of tub, with no shower, for 3-5 weeks.  If the tub
 CS> degrades further, we are down to a washcloth at the kitchen sink.

And in the winter weather. Cruel. At least it isn't like here,
at 20-25F with a foot of packed snow on the ground.

 CS> Hehehe might work.  I however have too many bills and couldnt promise
 CS> making it there.  Might be able to, but would probably be as a singlit
 CS> sans rental car.

Sounds like Vegas won't fly this year - the comments are
mixed at best.

 -=> Carol Shenkenberger said to Ruth Haffly <=-

 CS> Hehehe.  It's funny how often you and I are doing that.  Then again we
 CS> get to hear Michael Loo talk about empty ones and right now, apartment
 CS> free right?
 
I've been eating Jackie's leftovers for some days, as she's
off gallivanting and I'm stuck here with cancelled concerts
up the wazoo and quite a lot of snow, making public trans
chancy. There was this lovely salmon I cooked for her and Dirk
whose leftovers lasted a couple meals; Jackie's shrimp
alfredo from even further back (I passed); and this clam chowder
we took back from the party with the vegetarian spring rolls
(so I guess 3 weeks ago), which I had some of and, as it was
pretty stale, chucked some down the toilet. Today was a
leftover onion and leftover smoked salmon (from the salmon
roll-ups, also about 3 weeks ago) fried rice concoction, but we
are going to Otto's for a banquet tonight, thank goodness.

(In their absence, no alcohol, though, except for 1/2 glass of
Shiraz to wash down the salmon. The beers, etc., have no appeal.)

(No, I lied, a couple days ago after grading 45 World Civ essays
(part of my rent) I had 1/2 oz of Cognac to keep my head from
hurting too much.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: John's Brasato Al Barolo (Beef Braised in Barolo Wine)
 Categories: Tnt, Italian, Beef
      Yield: 4 Servings

      2 lb Boneless chuck roast
      1    Bottle barolo - sub.
           - Cabernet Sauvignon
    1/4 c  Brandy or cognac
    1/2 c  Olive oil
      2    Bay leaves
      2    Carrots, peeled and sliced
      3    Ribs celery, sliced
      1    Sprig rosemary
      1 ts Whole black peppercorns
      4    Whole cloves
    1/2    Cinnamon stick
      2    Onions, chopped
           Salt and pepper

  24 hours prior to cooking this dish, marinate the beef in all the
  above ingredients except 3 Tablespoons of oil.  Remove meat from
  marinade. Reserve marinade.  Heat oil in dutch oven or other heavy
  casserole and brown meat well on both sides.  Add marinade and bring
  to a simmer. Cover and cook on low heat until tender, about 3 hours.
  Remove beef from the sauce and carve.  Strain sauce and pour over
  beef to serve.

  Notes:  To serve she placed the polenta in the center of a platter and
  surrounded it with slices of the braised beef.  The beef slices were
  drizzled with sauce.  Grits are white whereas polenta is yellow.
  Polenta is a coarser grind of corn meal.  A health food store
  (locally Nature's Mercantile or Green Acres) will have packages of
  polenta that are more reasonably priced than a similar product at the
  supermarket.  Corn meal can be substituted but it will cook faster
  and taste creamier.  Goat cheese can be used in lieu of gorgonzola.
  Softer cheese work best. Could add a fresh herb.  Want to get your
  mother-in-law, grandmother or other house guest out of your way?
  Have her stir the polenta.  It should keep her busy for 30 minutes.

  More Notes: Braised dishes have been prepared in advance and cooked
  for a long time.  They are not cooked to order.  The finished dish
  can be refrigerated and reheated the next day and it will be even
  better. Could use a pork shoulder roast in this recipe.  Change the
  meat to chicken and you have another version of coq au vin.  Changing
  the roast to cubed stew meat and the wine to burgundy and you will
  have another version of bouef bourguignon.  Cinnamon will kill
  salmonella.  Use an oven proof casserole or dutch oven.  Bake at 350
  for 3 hours rather than simmering on the stove top.

  And Even More Notes: The meat was very tender and quite flavorful.
  This shouldn't be difficult to slice since it falls apart quite
  easily.  So tender you can cut it with a spoon.  Another winner I
  must try soon.

  Subject: Cooking Class 4 April 2000
  From: "John Geckles" <jgecklesatkscabledotcom>

MMMMM

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