Text 9037, 123 rader
Skriven 2008-06-16 07:18:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: Rant Redux
======================
-=> BJöRN FORSSTRöM wrote to DAVE DRUM <=-

 BF>> What is Mickey D? McDonald's...?

 DD> Right in one. Also McDuck's and Ronnie's Place.   Bv)=

 BF> That's sometimes a problem for me, to keep up with you because you have
 BF> so many names for everything that we haven't. The only other name I've
 BF> heard is The Golden Wing.

One of the toughest things to learn when learning another language is the
slang. Please, when we toss nuggets like that in - as us to clear up the
definition.

I had never heard the "Golden Wing" for McDonald's - rather the "Golden
rches".

 DD>> The only Swedish beer I am familiar with is Pripps Blue - which is sort
 DD>> of a middle of the road lager. OK, but, better is available most places.

 BF>> It's only foreingers and winoes that drink that stuff....the rest of us
 BF>> drink beer from smaller breweries and Pripps is owned by Carlsberg.

Rather like "Red Stripe" in Jamaica and "Corona" in Mexico.

 DD> Last Pripps Blue I had is nearly 20 years ago

 BF> It still is catpiss....

I don't recall it being that horrid. Just not outstanding.

 DD> - and may have been before
 DD> they got conglomerated. Doesn't Carlsberg make Elephant brand beer? I've
 DD> had that - but knew it was a Danish product.

 BF> Yes, that's Danish but it tastes too much alcohol and if Pripps is
 BF> catpiss you can guess from where that comes.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef With Chard & Couscous
 Categories: Beef, Pasta, Greens, Wine
      Yield: 5 servings
 
      4 oz Chard; leaves only, ribs
           - removed
      5 ts Olive oil
      1 c  Chopped yellow onion
      1 ts Minced garlic
           Kosher salt & pepper
    1/2 c  Instant couscous (uncooked)
      3 tb Fine chopped pitted
           - kalamata olives (rinsed
           - prior to chopping)
      1 ts Minced fresh thyme
  1 1/2 lb Sirloin steak; butterflied
    1/2 c  Dry fruity red wine
    1/2 c  Beef broth or stock
 14 1/2 oz Can diced tomatoes w/juices
           Pn sugar; if needed
 
  You can ask your butcher to butterfly or double butterfly
  the sirloin so its final thickness is fairly even and about
  1/2-inch thick.
  
  Rinse the chard leaves and chop into 1/2-inch pieces. Heat
  2 teaspoons of the oil in a large skillet over medium heat.
  Add the onion and saute until it starts to soften. Add the
  garlic and cook until aromatic, then add the chard with any
  water clinging to the leaves. (If there is not enough water,
  add a few splashes to the pan.) Season with salt and pepper
  and cook until wilted but still green. Stir in the couscous
  — the mixture should be moist. Cover the skillet for a min
  or two to steam before transferring the mixture to a bowl.
  Stir in the olives and thyme. Season to taste (the olives
  will add some saltiness).
  
  To even out the butterflied sirloin's thickness, place it
  between two pieces of thick plastic wrap and flatten with
  a skillet or mallet. Season both sides of the beef with
  salt and pepper. Spread the chard-couscous mixture evenly
  over the beef then roll it up, beginning with the shortest
  edge. Secure with string or toothpicks.
  
  Heat the remaining 3 teaspoons oil in another skillet over
  medium-high heat. Add the beef roll and sear on all sides.
  
  Deglaze skillet with the wine, add the broth, tomatoes
  (roughly chop them if your brand contains large pieces of
  tomato) and their juices. Reduce heat to a simmer, cover
  and cook for 10 to 15 minutes, turning the meat over and
  basting every few minutes. Transfer beef to a warm platter
  and cover loosely with foil.
  
  Simmer the liquid in the pan for about 5 minutes, or until
  it reaches sauce consistency. Taste and adjust seasoning;
  add a pinch or two of sugar if the sauce is too tart.
  
  Remove string or toothpicks and slice. Spoon sauce to the
  side or over the slices.
  
  Serves 4 to 6
  
  * Note: To butterfly the sirloin, make one horizontal cut
  through the middle of the steak, stopping about 1/2 inch
  before slicing it all the way through. It should open like
  a book, or butterfly. For thicker steaks, do a double
  butterfly: Make two horizontal cuts, each at 1/3 of the
  thickness but started on opposite sides of the steak.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 13 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A small man, a whiny type of guy."  -- Larry Speakes on Cap Weinberger
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