Text 11581, 71 rader
Skriven 2011-05-31 12:27:12 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Screwing with 411
=========================
 DD> They (the players) called for someone to fix the problem by consulting
 DD> the "cheat sheets" or whatever they are called to get the hands
 DD> originally dealt to each position at that table.

You created an odd situation in which the standard misboard
remedies wouldn't apply. If your sabotage was of the first deal
of the event, there wouldn't have been much of a problem;
otherwise the easiest thing would probably be to throw out
that table's results for everyone.

 DD> We didn't sit at the table. The tournament was held in the student
 DD> union cafeteria/commons area and we simply slipped the hands,
 DD> surreptitiously, onto on unlucky table.

I could hardly see Grundys in the student union. Slumming,
were they?

 DD> it's more fun to figure ways around "the rules" than to be a sheep. 

I suppose. But sheepdom is comfortable.

Lamb Stew in Intense Yellow Sauce
cat: fxcuisine, main, Italian
servings: 4

2 garlic cloves, mashed
olive oil
2 lb boneless lamb
6 oz dry white wine
6 oz water
potatoes, optional
3 egg yolks
1 lemon, juice of
3 oz soft pecorino cheese
pepper

Amazing traditional shepherds' stew from Abruzzo with a
sauce thickened with lemon, egg yolks and pecorino

The shepherds in Abruzzo, in the mountainous ridge down the
Italian peninsula, found their mutton stew too lean to their
taste. They use a few local products to thicken and enrich
the sauce, turning it into an intriguing and very tasty
yellow stew.

Start by crushing 2 garlic cloves with a knife held flat and
fry them gently in olive oil. Add cubed lamb and saute until
browned all over. Pour in a glass of white wine and scratch
the bottom of the pan with a wooden or plastic paddle to
remove any bits of meat and let them dissolve in the wine.
Add a glass of water, bring to a boil, cover and simmer
until the lamb is cooked through. You can also add potatoes
for a true one-pot-meal.

Now for the sauce that makes this dish unique. Beat the egg
yolks and add the lemon juice. Add some crushed pepper.

Remove the stew from the fire and let it rest for a while so
that it will not be too hot and coagulate the egg yolks too
soon. Mix the yellow paste into the stew. Add the grated
cheese and mix until you get a really smooth sauce.

Serve. This is one easy but very tasty stew. Spectacular
too, with its intense lemon smell and yellow color. Here our
friends the Irish have no excuse for not having come up with
a similar dish!

Published 22/11/2007 - fxcuisine.com
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