Text 31302, 95 rader
Skriven 2009-11-23 00:14:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: trips 408
=====================
 -=> On 11-21-09  13:00,  Michael Loo <=-
 -=> spoke to Dale Shipp about trips 408 <=-

 DS> Two questions:
 DS> a. Where was this trip?  Don't see where you said, and you usually
 DS> say. b. In yesterday's packet, there was no message 398.  Did it get
 DS> deleted or stuck?

 ML> a. It wasn't a real trip. I was in Washington attending to
 ML> my brother and had to run away to my friend Susie's house
 ML> for tea and sympathy; unfortunately, she wasn't there much.
 ML> So I cruised the unhealthy food choices in Adams Morgan on
 ML> my own.

OK -- thanks.

 ML> b. 398 made it to FidoTel; I don't know why it might not have
 ML> made it elsewhere. But that's one of the reasons I keep count.

 ML> See below for the text of it.
 
 DS> So why are the Popeye's shutting down?  This is distressing.

 ML> Guess: the franchises have been set up in easy markets - i.e.,
 ML> poor black and Hispanic areas - instead of out where one would
 ML> have to cultivate a more affluent clientele that would pay long
 ML> term rewards.
 
The Columbia Mall is certainly not a poor black or Hispanic market,
although it is a diverse middle class market.  The ones that are still
open nearest to us are one on Route 40, not far from Rolling Road, and
one in Laurel, not far from Route 198 and Route 1.  Neither of them do
as much business as the one in the Mall did.

 DS> I had some very good red beans and rice at Porter's a couple of days
 DS> ago.

 ML> Porter's rbr is quite good, but at his original location it
 ML> was so bland as to almost require The Man sauce in order to
 ML> give it any kind of savor at all.

This had a little tang -- not what I would call hot, but then I prefer
a rounded spicing with some depth to just plain hot.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jim's Beef Stew
 Categories: Soup, Stew, Beef, Potato
      Yield: 1 servings
 
  1 1/2 lb Stew beef (see notes)
     24 oz Beef broth (see notes)
      3    Md Potatoes, chunked
      3    Md Carrots, sliced
      3    Md Onions, chunked
      2    Cloves Garlic, minced
      1 c  Peas
     12 oz Water
    1/4 c  Red wine (see notes)
    1/2 ts Tarragon
    1/2 ts Marjoram
    1/2 ts Rosemary
           Salt and pepper to taste
           Flour for dredging
      6 tb Dark roux (heaping)
      1 tb Olive oil
 
  Dredge stew beef in flour, salt and pepper. In a cast iron Dutch oven,
  brown stew beef. Add tarragon, marjoram, rosemary and garlic, cook
  and stir 2-3 minutes. Add wine and cook and stir 2-3 minutes. Add
  beef broth and water and bring to a boil. Reduce heat, cover, simmer
  for 2 hours. Add carrots, potatoes and onion, cook for about 45
  minutes, than add peas. Cook 15 minutes or until vegetables are just
  tender. Add roux a tablespoon at a time, until broth is thickened
  like gravy. Adjust seasoning, cook until bubbly, than cook about 3-4
  minutes. Serves 4-5
  
  NOTE: I prefer making my own stew beef from a sirloin or chuck roast.
  I also prefer my own beef broth, but canned can be used. The wine I
  use is Taylor Lake Country Red.
  
  SOURCE:*Jim Bodle
  POSTED BY: Jim Bodle 10/95
  From: Jim Bodle                       Date: 11-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:21:49, 23 Nov 2009
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