Text 33468, 87 rader
Skriven 2010-01-13 08:08:00 av Dave Drum (37539.cooking)
  Kommentar till text 33449 av Dale Shipp (1:261/1466.0)
Ärende: Re: Kosher Agencies
===========================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> I remember reading a science fiction book many years ago in which one
 DS> of the side themes was a rabbi who went around deciding which of the
 DS> various creatures on a new planet were kosher and which were not.

 DD> I almost remember that tale. Was that in a Murray Leinster story? He
 DD> and Ike Asimov were the most prominent Jewish writers doing
 DD> speculative fiction ... and
 DD> Murray had a wicked sense of humour (A Logic Named Joe), whereas
 DD> Asimov was an inveterate punster (the lowest form of humour).

 DS> I don't think it was Asimov -- I did have just about everything he
 DS> wrote, plus the monthly magazine he edited / sponsored.  The other name
 DS> is not familiar to me, but I cannot say it was not.  I believe that I
 DS> came across that character in more than one book.

Wouldn't have been Harlan Ellison then - I don't think I've ever seen him do a
continuing character. On reflection Mike Resnick or Jack Dann might be guilty
of interstellar Kosher speculation - both are  prolific short story (and novel)
writers who use humour and religion in their yarns.

MMMMM
 
      Title: Braised Kosher-cut Short Ribs
 Categories: Beef, Booze, Vegetables
      Yield: 6 Servings

           Oil
  2 1/2 lb Kosher-cut beef short ribs
    1/3 c  Diced onion
    1/3 c  Celery; chopped
    1/3 c  Carrots; diced
      1    Turkish bay leaf
    1/4 c  Brandy
      2 c  Beef stock
      1 tb Arrowroot
           Salt & pepper
      1 lg Onion; in 3" julienne pcs
      1 md Turnip; peeled, in 3"
           - julienne pieces
           Parsley; chopped

  Heat 2 tablespoons oil in large skillet. Add ribs and saute
  2 minutes on each side or until browned. Remove from pan.
  Set aside. Add another 2 tablespoons oil to skillet and
  heat. Add cubed vegetables and bay leaf and saute 5 mins
  or until browned.

  Place sauteed vegetables and ribs in roasting pan. Bake at
  450øF 15 to 20 minutes. Add brandy and stock. Reduce oven
  heat to 350øF and bake, covered, 1 hour and 45 minutes to
  2 hours, or until meat falls away from bone.

  Remove ribs from pan. Set aside.

  Discard cubed vegetables. Strain pan liquid. Heat 1 tb oil
  in small skillet. Stir in arrowroot until smooth. Cook and
  stir until golden brown. Stir in 1/2 cup strained liquid
  until well blended. Cook, stirring, until smooth & slightly
  thickened. Gradually add remaining strained liquid, continue
  cooking over medium-low heat, stirring until sauce is smooth
  and slightly thickened. Strain again.

  Season to taste with salt and pepper.

  Heat 1 to 2 tablespoons oil. Add julienned onion and turnip
  and saute until lightly browned. Place julienned vegetables
  on short ribs and pour sauce over all. Garnish with parsley.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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