Text 34052, 81 rader
Skriven 2010-01-29 11:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: outta there 763
=======================
 NB> Two steps forward, one step back...  :(

They gave me more Lasix today, but nothing has come out.
Maybe we've turned the corner on that.

 ML> They keep reweighing me, but there are two scales. One
 ML> weighed me at 174; the other weighed me at 167.5 an
 ML> hour later.
 NB> And so one wonders whether it's the scales at fault, or if one truly
 NB> is fluctuating that much in that time interval...  or a mixture
 NB> thereof.

One doesn't change 6.5 lb in an hour; even I can't ingest that
amount, even of meat. A tyrannosaur maybe might have.

 ML> says "NO Milk for Breakfast." I ordered chocolate ice cream
 ML> for dinner just to see what happens: i.e., whether they
 ML> send it up, not what happens when I eat it, which I know.
 NB> They appear to subscribe to the consistency being the hobgoblin of
 NB> small minds (or however that went) theory... ;0  My experience with
 NB> food service is about like that in other areas of hospital staffing...

Emerson said that a foolish consistency was the hobgoblin of
little minds. John Kenneth Galbraith was the one who generalized
it to all consistency.

 NB> True... on both counts...  Are you sprung yet?

Nope.

Beef gulasch
cat: main, Austrian, stew
yield: 8 servings

1/2 c canola oil
1 1/2 lb white onions, halved through core,
- thinly sliced crosswise (about 8 c)
2 garlic cloves, sliced
1 Tb dried marjoram
1 1/2 Tb tomato paste
3 Tb Hungarian sweet paprika
1 1/2 ts Hungarian hot paprika
1 c white wine vinegar
6 c low-salt chicken broth
2 bay leaves
2 ts finely grated lemon peel
3 1/2 lb beef shank meat (from about 4 1/2 lb beef shanks)
- or boneless beef short ribs, cut into 3/4" cubes

Heat oil in heavy pot over medium-high heat. Add onions
and cook until golden brown and soft, stirring often, about
25 min. Add garlic and marjoram; cook until garlic softens,
about 3 min. Add tomato paste and cook until mixture begins
to turn dark red, stirring often, about 3 min. Add both
paprikas and stir to blend; remove from heat and let stand
1 min for flavors to blend. Add vinegar; stir over medium
heat until almost all liquid is absorbed, about 2 min. Add
broth, bay leaves, and lemon peel; increase heat and bring
to boil.

Sprinkle beef with salt and pepper; add to pot. Simmer over
medium-low heat until beef is tender, stirring occasionally,
about 2 1/2 hr.

Transfer beef to bowl, leaving onions in pot. Boil sauce
in pot until reduced to 5 c, about 15 min. Cool slightly.
Working in batches, puree sauce in blender until smooth;
return to pot. Season with salt and pepper. Return beef
to pot. Simmer until heated through, about 5 min. Can be
made 2 days ahead. Cool slightly. Chill uncovered until
cool, then cover and chill. Rewarm before serving.

In keeping with the spirit of this menu, pour an Austrian
red with the gulasch. The fruity, elegant Feiler-Artinger
2007 Zweigelt ($19) is a good choice.

Bon Appetit 1/2010

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