Text 1145, 57 rader
Skriven 2008-01-22 12:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: tastes 736
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 JW> He's not your average CA. Most of his clients are prospectors and
 JW> small construction contractors and he wears jeans not suits. He

I guess not.

 JW> lives on the edge of the industrial park which is the only place
 JW> you are allowed to keep 30 dogs and has his office in his house
 JW> which also has a dog hospital in it. He does the books for some

His house has a dog hospital? With a vet on call, or what - or
is one of his family the vet? 

 JW> Native businessmen and gets paid in fish, which he uses as dog food.

How does he explain that to the Inland Revenue?

Stuffed capsicums
cat: main, text only
yield: 1 text only

This is relatively easy to do, and I don't use a recipe.

Basically:

The peppers themselves. Remove the stem end with one flat cut across
the top. Core and seed each pepper. Trim off any blemishes from the
pepper. Allow 1 medium or 1/2 large pepper per person.

The starch. I use cooked rice, a couple ounces a person. You could
just as easily use breadcrumbs or even potatoes. Rice is traditional.

The protein. I use previously browned ground beef or lamb, an ounce
and half a person. You could use poultry, pork, sausage, virtually
anything. Or omit protein altogether (increase the proportion of
seasonings in this case).

Seasonings. Salt and pepper of course. I think a browned onion is
essential and garlic a good idea. Thyme, basil, marjoram can be
nice, as can other green herbs, depending on what the rest of the
stuffing is ... savory or rosemary for lamb; sage for poultry.
Cheese is a possibility.

Sauce. Your favorite sauce. I use a tomato sauce with onions,
garlic, and a bit of the herbs that you used in the stuffing.

Topping: bread crumbs, sour cream, cheese, or just the sauce.

Mix starch and protein. Season. Add a bit of sauce as a binder.
Stuff peppers with the mixture. Put into an ovenproof dish,
cover, and cook at 350F (175C) until peppers are tender, about
30 min. Uncover, add topping, and bake or broil until tops are
nicely browned.

Originally posted 11/7/97 to Bill Birrell
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