Text 18705, 124 rader
Skriven 2008-12-29 20:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: He never drank water...
===============================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> I have been going mad trying to remember the theme and the rest of the
 GJ> lines of a relevant American song, the bit that I *do* remember being,
 GJ> "...he never drank water, he only drank wine". 

That would be the Peter, Paul and Mary version of an old folk song
about a famous racehorse.

"Oh Stewball was a racehorse, and I wish he were mine.
He never drank water, he always drank wine.

His bridle was silver, his mane it was gold.
And the worth of his saddle has never been told.

Oh the fairgrounds were crowded, and stewball was there
But the betting was heavy on the bay and the mare.

And a-way up yonder, ahead of them all,
Came a-prancin and a-dancin my noble Stewball.

I bet on the grey mare, I bet on the bay.
If I'd have bet on ol' Stewball, I'd be a free man today.

Oh the hoot owl, she hollers, and the turtle dove moans.
I'm a poor boy in trouble, I'm a long way from home.

Oh Stewball was a racehorse, and I wish he were mine.
He never drank water, he always drank wine."
    
For the history of that horse and the many songs about him go to...

http://en.wikipedia.org/wiki/Stewball

 GJ> we have suggested that Jim W should write a letter,

Several times actually. [g]

 GJ> and if he
 GJ> won the 2 bottles Kevin has offered to collect them on his behalf.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tokchim (Beef and Rice-Cake Stew)
 Categories: Korean, Beef, Rice, Stews, Groundmeat
      Yield: 4 Servings
 
    600 g  Beef, lean cut
  2 3/8 l  water
    300 g  Daikon, sliced
    200 g  Carrots, sliced
      8    Raw chestnuts
    100 g  Ground beef
      3    Dried shiitake mushrooms,
           Reconstituted, de-stemmed,
           And sliced
    450 g  Rice cake, cut into
           Sections
      1    Egg, separated into white
           And yolk
           Vegetable oil for frying
    1/2    Red pepper, diced
      8    Ginkgo nuts (optional)
      1 tb Garlic, chopped
      4 tb Onion, chopped
      6 tb Soy sauce
      3 tb Sugar
      2 tb Sesame oil
      2 tb White sesame seeds
      1 tb Pine nuts
           White pepper to taste
 
  One winter ingredient beloved by all Koreans is rice cake, which
  finds its way into several traditional dishes. It is made from
  ordinary rice, not the glutinous variety, which is steamed,
  mashed, shaped into a roll, and sliced. It is used in such New
  Year favorites as tokchim, a beef and rice-cake stew (see Recipe),
  and tok, a clear broth topped with ground beef, sliced egg, red
  pepper, spring onion, and rock mushrooms. Served with the soup are
  two types of kimchi, or fiery pickled vegetable with red chilies,
  including one known as tonchimi, which is a watery, fresh-tasting
  variety often incorporating fresh fruit. A smaller bowl holds soy
  sauce, which is added to the soup to taste.
  
  Trim the beef and cut into bite-sized chunks. In a thick pot heat
  water to a boil, add the beef, cover and simmer 45 minutes, or
  until tender. Add the daikon, carrots, and chestnuts and simmer
  another 20 minutes. In a bowl, combine the seasoning ingredients,
  mix well, and add two-thirds to the stew. Spoon in the rest
  gradually, tasting as you do so. Fry the ground beef and mushrooms
  in a little oil and mix into the stew. Add the rice cake, mix, and
  simmer a few minutes.  In a small fry pan, cook the egg white in
  some oil to form a thin sheet. Remove and cut into small diamond
  shapes. Repeat for the yolk. Serve the stew garnished with egg
  diamonds, red pepper, and ginkgo nuts.
  
  Hmmmm . . . not to cast aspersions on my mother's cooking (she who
  raised me on kimchee in spaghetti!), but this is much more
  involved than anything she would do.  Her shortcuts seem to be:
  
  frozen "tok" - Beef broth made from "Hon Dashi" (a powdered beef
  broth made by the Ajinomoto company)_ - Garlic powder - maybe some
  kind of noodles?  Vegetables?  Something else that I can't remember
  exactly.
  
  Oh!  Frozen "mandu" (little meatballs wrapped in wonton skins) were
  also added.
  
  Daniel Kim (my mother learned to cook in Kansas, so please excuse me
  for inauthenticity)
  
  From: Kim
 
MMMMM

Cheers

YK Jim


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