Text 5197, 64 rader
Skriven 2008-04-09 08:11:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Today's NYT
=======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> What we really need is a USDA which has the interests of the
 DD> famers at its heart, not the intrests of the agri-businesses
 DD> as exemplified by the Andreas clan, Con Agra, et al. But,
 DD> bureacraps are basically lazy and want a single,
 DD> one size fits all answer for all problems.

 DS> It's just as bad at the state level here.  I swear that the only
 DS> reason we have a Department of Agriculture in Connecticut is to
 DS> represent golf course owners and people who breed horses.

I used to work at Illinois Department of Agriculture - we were focused more on
food ingredient promotion, quality regulation and inspection (Bureau of
Markets), animal inspections (Bureau of Meat, Poultry and Livestock
Inspection), supervision and oversight of grain elevators and warehouses
(Bureau of Warehouses) and supervision of fairs (Bureau of County Fairs &
Expositions - Illinois State Fair Agency). They did a pretty good job for
Illinois Ag. Although I always maintained that you could walk down the halls
and fire every fourth person at random without losing much productivity. I
suspect that obtains in most bureaucracies, though. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pilaf Atzem (Epirus Style)
 Categories: Greek, Poultry
      Yield: 4 servings
 
  2 1/2 lb Frying chicken *
      4 tb Butter or vegetable oil
      1 lg Onion; diced
           Salt & fresh ground pepper
      1    Cinnamon stick (opt)
    1/2 c  Tomato sauce
  1 1/2 c  Raw long-grain white rice
 
  *Note: To make Lamb Pilaf Atzem, substitute 2 lb lean lamb chunks
  for the chicken.
  
  Wash, dry and cut the chicken into serving pieces.  In an attractive
  cooking-serving casserole, heat the butter, and saute the chicken and
  the onion, turning the chicken pieces constantly.  Sprinkle with salt
  and pepper, then add cinnamon stick, tomato sauce, and enough water
  to almost cover the meat.  Cover and simmer on top of the stove or
  bake in a moderate oven (350 F) for 40 minutes.  Pour out the liquid,
  measure, and if necessary add enough water to make 3 cups.  Pour back
  into the casserole, add the rice and shake the pan a few times to mix
  the rice in. Continue cooking, uncovered, for 20 minutes longer, or
  until all the liquid has been absorbed by the rice. Remove from the
  heat and drape with a dry towel for 5 minutes.  Serve hot.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "A Still-Store of Farrah Fawcett's poster." -- Tom Servo
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