Text 3061, 88 rader
Skriven 2006-07-08 23:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Tastes 949
==================
 ML> I think it's the Motel 6 for us ...
 DS> Then you will be right next door us at the Red Roof.

I haven't booked yet - in fact haven't booked my plane
ticket: I had a great fare, going Boston to Washington
via Oakland for only a hundred more than going direct,
but it got me in about 4 hours after Carol wanted to be
gone (the plan is now I get to Baltimore and then ride
up with her, and reverse the process later - she sees
nothing odd about that (going 1000 miles to go 100 miles)).
I'll see what I can find in the next week or so.

 DS> don't think that our kitchen remodel will be done, but it should be
 DS> at a stage where we don't feel uncomfortable leaving it with the
 DS> foreman. 

Good news on that.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DSac> If you can explain to me how I'm supposed to eat a teaspoon of
 DSac> ground cinnamon, that would be great, because I haven't yet
 DSac> figured it out.

Take a teaspoon of cinnamon, mix it into a slurry with water
or booze, chug it down while holding your nose, et voila.

 DS> How about cinnamon toast?  Used to be a favorite of mine.  Used a
 DS> cinnamon / sugar mix, lathered heavily onto butter melted on hot
 DS> toast.  Might not be a full teaspoon of cinnamon, but would be a
 DS> start:-}}

Yeah, use the cinnamon to help deal with an excess of carbs,
by giving the cinnamon something to work with by consuming
it with an excess of carbs. That may be a great excuse for
eating cinnamon toast, but I doubt the therapeutic value!

                 Vietnamese Aromatic And Spicy Beef Stew

Recipe By     : Unknown
Serving Size  : 6    Preparation Time :0:00
Categories    : Vietnamese, Meat, Beef

Amount    Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      md            Onions -- minced
   2                    Garlic cloves -- minced
   3      Tb            Vegetable oil

   1                    Stick lemon grass OR
   3      1" strip      lemon rind

   4      Tb            Vegetable oil
   3      lb            Stewing beef in 1" cubes
   6      Tb            Yellow bean sauce
   1      ts            Ground chile
   1      stick         cinnamon
  12                    Shallots -- peeled, whole
   4                    Star Anise -- whole
     1/2  ts            Whole peppercorns
   2      Tb            Sugar

Cut lemon grass into 2" sections, after discarding the strawlike
top. Crush each section.

In 3 T oil, wilt the onions, garlic and shallots for 2 mins.
Add the lemon grass, but not the lemon rind if you are using
it as a substitute.  Continue to fry until onions are lightly browned.

Turn off the heat and remove the shallots and put them aside.

Put the remaining 4 Tb of oil in a large, preferably non-stick
pan and set over high heat. Add enough beef cubes to form a
single layer in the pan. Brown the cubes and remove, replacing
with more cubes until all are brown. Return all browned beef to
pan and add 1.75 pints water as well as the onion, garlic, and
lemon grass. Add yellow bean sauce, chile, star anise, cinnamon,
pepper, sugar. Bring to the boil, cover, lower heat, and simmer
1.25 hours. Add the reserved shallots and the lemon rind (if
you are using it), cover again and simmer for 15 mins. Uncover,
raise the heat to medium and cook for 15-20 mins or until the
sauce has thickened and the meat is tender. Spoon the fat off
the top before serving with either rice or crusty french bread.

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