Text 8668, 74 rader
Skriven 2006-12-11 04:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: VARIOUS IRRATIONALS658
==============================
 GJ> I can picture Carol, dewy-eyed, proudly watching you, in the
 GJ> spot-light, dominating the hushed audience with your artistry.
 GJ> Now you _can't_ disappoint her, can you?!

That's all a load of bull, I think. And I've not had much
desire to dominate audiences ...

 ML> don't know the program of, but it's likely to have solos as well.
 ML> Last weekend I had solos in four of five concerts. Aced two,
 ML> played one well.
 GJ> Glad to hear that.  Good luck for the forthcoming ones.

For the three on Sunday, I did one flawlessly, came just
so close to "excellence" on another that it almost made
me cry when a coughing fit (mine) distracted me from my
goal right toward the end [this is the one for which I
was practicing when you saw me], and made an acceptable
mess on the other, where my scheduled little solo was
augmented at the last minute by a sight-read one in tiny
print where I couldn't read the notes.

 GJ> Now this should have enough hot for you:
 GJ> Yield: 4 servings
 GJ> 60 g  Dry red chillies; or
 GJ> 3 tb ;sambal ulek

Yes, 1/2 oz of crushed chiles is a good-size serving.
That much sambal oelek, though, would give me enough
salt for a week.

I wonder whether such a sambal would make an acceptable
fusion with something like

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

      Title: Osso Buco
 Categories: Crockpot, Italian, Veal
      Yield: 4 Servings

      4    Veal or lamb shanks
           Well seasoned flour
      1    Clove garlic; minced
      3 tb Olive oil
      1 c  Canned consomme
    1/4 c  Dry white wine
      2 tb Tomato paste
           Rind of 1 lemon, cut into
           Strips
      3 sm Carrots; finely diced
      1 tb Parsley; chopped
    1/4 ts Dried marjoram; crushed
    1/4 ts Dried oregano; crushed
    1/8 ts Dried sage; crushed

  Roll shanks in flour; brown with garlic in hot oil in skillet. Add
  remaining ingredients to crockpot.  Stir to mix. Add shanks. Cover
  pot and cook on LOW for 10 to 12 hours until shanks are tender.
  Garnish with parsley.  Serve with pasta.

  source unknown

  M's note: the garlic (more, please) should be minced with
  additional lemon rind and parsley before browning. Real stock
  would be preferable to consomme; fresh herbs for dried; otherwise
  the recipe looks pretty good. Four veal shanks would make an
  enormous dish: probably what was meant was slices of veal shank
  perhaps 2-3" thick.

MMMMM


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