Text 9605, 96 rader
Skriven 2008-06-26 17:25:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Scripts
===================
-=> BURTON FORD wrote to DAVE DRUM <=-

 BF> I take ten prescription and it is really an effort to keep
 BF> everything straight.

 dd-> That is now down to nine plus a script for nitro on
 dd-> standby (I have yet to take the first dose - so it's
 dd-> a "just in case"). And I will lose the coumadin in about
 dd-> two months, I am told. And the plavix goes away as of next May.

 BF> That's grand!   Good for you and your Docs.

 dd-> Of course I add to that two tabs of glucosamine/chondroitin
 dd-> and a potassium gluconate to the prescriptions. Oh,
 dd-> and the baby asprin. But, even then you are ahead in the count.

 BF> Boy, what a victory!   [g]

 BF> And I didn't include the Aspirin, Vit. D, Magnesium Oxide, or the
 BF> One-A-Day vitamins.   [g]

The main victory is that we are both still alive and bothering the hell out of
our enemies.   Bv)=   They hate it when you get your revenge by outliving them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garofolato Di Manzo Alla Romana
 Categories: Beef, Pork, Wine, Herbs
      Yield: 5 servings
 
      6 tb Olive oil; as needed
    1/3 lb Pancetta; in 1/4" slices,
           - cut crosswise in 1/4"
           - pieces
      2 lg Yellow onions; chopped
      4    Carrots; peeled, chopped
      3    Celery ribs; chopped
  1 1/2 tb Minced garlic
    1/2 ts Ground cloves
      2 ts Chopped fresh thyme
      2 lb Brisket or well-marbled
           - chuck; in 2" pcs
  1 1/2 c  Beef stock
      4 tb Tomato paste
  1 1/2 c  Dry red wine
           Salt & Fresh ground pepper
 
  Like most braises, garofolato can be cooked the day before
  and reheated. It is delicious served with mashed potatoes.
  Any leftover beef can be shredded and used as a filling for
  cannelloni or chopped into bits, added to the pan juices
  and served as a sauce for pasta.
  
  Place a large Dutch oven over medium heat and film the bottom
  with olive oil. Add the pancetta and let it render some of its
  fat, 3 to 5 minutes. Add the onions, carrots, and celery and
  cook, stirring occasionally, until softened, about 10 minutes.
  Add the garlic, cloves and thyme and cook for 2 minutes to
  blend the flavors.
  
  While the vegetable soften, place a large, deep skillet over
  high heat and film the bottom with olive oil. Add the meat
  and brown in batches on all sides, about 10 minutes. Repeat
  until all the meat is browned. (When you brown the meat, do
  not crowd it in the pan or it will steam and not develop a
  brown crust.) Remove the meat, set aside and deglaze the
  pan with 1/2 cup of the beef stock and add it to the Dutch
  oven. Stir in the tomato paste, and then add the beef, wine
  and the rest of the stock. Bring to a gentle boil, reduce
  the heat to low, cover, and simmer until the beef is very
  tender, 2 1/2 to 3 hours.
  
  Now taste the wine and taste the pan juices. Season with
  salt but go easy on the black pepper as it will accentuate
  the tannins in the wine. I did not add very much at all.
  
  Serve hot.
  
  Serves 4-6
  
  Note: You can also braise the stew in a 325ƒ oven — it will
  take the same amount of time as on the stovetop — or you can
  cut the liquids by half, put everything in a slow cooker,
  and cook on low for 5 1/2 to 6 hours.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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