Text 6261, 63 rader
Skriven 2006-10-06 21:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Brit food 369
=====================
 JM> I have found if I reduce
 JM> the setting just so far, the heating stops
 JM> entirely.

If the effect could be gauged linearly, that would be
a fine thing. Which makes me wonder - I have a burner
on the apartment stove that is governed by a clickless
rheostat gauged in degrees F from 150 to 500 (sad to
say, as soon as it goes on it makes the burner just
barely too hot to touch, so that's about 150). Don't
know how accurate it is through the range, but if I
turn it to 1/4 the way between 200 and 250, water will
just come to a bubble, so the assumption can be made.
So why haven't these caught on? Electric skillets have
them in preference to low-medium-high controls, so
they can't be expensive.

 JM> Good idea, but AGH! Don't suggest any
 JM> other reason for me to not throw anything
 JM> away! Enabler!

[g] Packrattism can evolve. For me it's mostly boarding
pass stubs, menus, and musical programs these days. I
may get rid of the programs. Oh, yes, the books and
records and assorted junk from years past, but I'm
cured of that now.

 ML> The Brits have a reputation for making a hash of their
 ML> meats, sorry about that.
 JM> I have no problems with Brit jokes, if that
 JM> was your "sorry".

[g]

Picadillo con ron (rum hash)
cat: Caribbean, main
servings: 12

12 oz tomato paste
1 c water
3 bell peppers; seeded, chopped
4 fl corn oil
4 fl light rum
4 lb 90% lean ground beef
;s&p
1 t ground red chile

A legitimate use for light rum! Mix tomato paste
and water in a large kettle. Add peppers,
onions, and oil. Bring to a boil and cook over
medium heat for 15 min. Add the rum and the beef.
Cook, stirring frequently, for 1 hr or until most
of the water has evaporated. Salt and pepper to
taste and then add the chile powder. Cook a few
minutes until all the water has evaporated. Turn
out into a baking dish and bake at 250F/120C for
20 min or until a light crust forms.

Condon & Bennett, The Mexican Stove
needed an appropriate ontopicizer: not posted in 10/96
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