Text 33593, 115 rader
Skriven 2010-01-17 08:13:54 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Stooges Ratings
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> What happened to Shemp.

 DD> or Joe Di Rita.

 JW> They were in the original article; I edited severely to stay in our
 JW> 100 line limit.

Oh. I was not aware of a limit on lines per post ... most OLR software splits
messages that are "too long" in twain. 

I seem to remember a request to keep posts short. But no actual requirement. Of
course I have this convenient memory, recalling things "my way".   Bv)=

That being said - most of my posts are much less than 100 lines long.

I do keep MM recipes to less than 100 lines because of an internal stricture in
Meal Masher.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Twain-Hart Carbonnade à la Flamande
 Categories: Beef, Pork, Dairy, Beer
      Yield: 9 Servings

      5 lb Boneless beef shoulder;
           - trimmed
           Coarse salt & fresh pepper
      2 c  Crème fraîche
           +=OR=+ 
      2 c  Sour cream
      2 tb Extra-virgin olive oil
    1/2 lb slab bacon; diced
      3 md Onions; peeled, halved,
           - sliced
      2 cl garlic; peeled, thin sliced
      2    Sprigs fresh thyme
      2    California bay leaves
    1/4 ts Crushed black peppercorns
     48 oz (4 btls) Belgian-style beer*
    1/4 c  Dijon mustard
      2 tb Orange marmalade (opt)
      1 c  Gingerbread; in 1/2" cubes
           +=OR=+ 
    3/4 c  Gingersnap crumbs
      2 tb Red wine vinegar
      2 tb Fresh flat-leaf parsley leaves

  * Recommended: Chimay Trappist Beer. But any Belgian-style
  beer should work well in this dish.

  1. The day before you want to serve this dish, season the
  beef shoulder with salt and ground black pepper, and put
  the beef in a nonreactive container, such as Pyrex. Pour
  the 1 cup crème fraîche over it. Roll the beef shoulder to
  make sure it is completely covered with crème fraîche.
  Cover and refrigerate overnight.

  2. The next day, center a rack in the oven and preheat the
  oven to 275°F.

  3. In a large cast-iron pot or Dutch oven over high heat,
  warm the olive oil. Scrape the marinade off the shoulder,
  reserving it, and pat the beef dry. Add the beef shoulder
  to the pot and sear until dark golden brown on all sides,
  20 to 25 minutes. Remove the beef from the pot and reserve.

  4. Add the bacon to the pot and cook until it renders all
  of its fat, about 5 minutes. Add the onions and cook,
  stirring, until they turn a deep caramel color, about 20
  minutes.

  5. Add the garlic, thyme, bay leaves, crushed black pepper,
  and the reserved marinade. Add the beer and bring to a
  simmer, scraping up any browned bits that stick to the
  bottom of the pot. Whisk in 2 tablespoons of the Dijon
  mustard and the marmalade, if using. Return the beef to
  the pot, add 2 cups water and the gingerbread, and bring
  to a simmer.

  6. Cover the pot and transfer it to the oven. Braise until
  the meat is tender, 2 1/2 to 3 hours, turning the meat once
  or twice. If the sauce is too thin or is not flavored
  intensely enough, ladle most of it off into another pot
  and simmer it until it thickens and intensifies. Then add
  it back to the first pot.

  7. Meanwhile, just before serving, bring the wine vinegar
  to a boil in a small saucepan, then reduce the heat to low
  and keep warm. In a small bowl, mix the remaining 1 cup
  crème fraîche with the remaining 2 tablespoons mustard.
  Drizzle the beef with the red wine vinegar and sprinkle
  with the parsley leaves. Serve the crème fraîche mixture
  on the side.

  Makes 8 to 10 servings

  SOURCE: http://www.chow.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... "A wound that will not heal.  A heart that cannot feel.": Rush
--- MultiMail/Win32 v0.49
--- Telegard 3.09g
 * Origin: :::The Holodeck BBS::: telnet://holo.homeip.net (1:261/1381)