Text 1496, 89 rader
Skriven 2010-09-12 06:58:00 av Dave Drum (45287.cooking)
     Kommentar till en text av Glen Jamieson (45217.cooking)
Ärende: BEISBOL & MAGS
======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Yesterday afternoon I was sitting in the waiting room of Midwest
 DD> Occupational Health Associates waiting for my name to be called for my
 DD> random drug test. As with most waiting rooms there was a selection

 GJ> Why were you tested?  I thought only military had that done to them.

Condition of employment where I work. ALL employees are subject to random drug
testing. Especially the drivers (of which I are one). They nailed a manager
last month for marijuana residue in his urine.
 
 DD> ancient magazines that weren't terribly interesting to me. So, choosing
 DD> an early this year issue of "ESPN The Magazine" as the (perceived)

 GJ> The study of waiting room magazines can be quite revealing of the
 GJ> doctor's interests.  My local GP has the usual "Womens' Weekly" type
 GJ> of mags, and some more interesting medical periodicals describing all
 GJ> sorts of pathological conditions in gory detail.  Sometimes, if I have
 GJ> to wait for long enough I can find out the latest info on treating my
 GJ> ailments, so don't really need the doctor.

I have been leaving a half-dozen or so back issues of Bon Apetit magazine in
medical facilities waiting rooms whenever I have an appointment. Certainly
raises the quality of the reading materials while reducing my pack rat piles of
hoarded junk.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bon Appetit's Beer-Brined Grilled Pork Chops
 Categories: Pork, Beer, Herbs
      Yield: 6 Servings

      6    (1 1/4"/3cm) center-cut
           - bone-in pork chops

MMMMM--------------------------BRINE--------------------------------
      2 c  Water
      2 c  Dark lager beer
    1/4 c  Coarse salt
      3 tb (packed) dark brown sugar
      3 tb Mild-flavored (light)
           - molasses
      1 c  Ice cubes

MMMMM----------------------------RUB--------------------------------
      7 lg Garlic cloves; minced
      3 ts Coarse ground black pepper
      2 ts Salt
      2 ts Dried sage leaves

  Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and
  molasses in large bowl. Stir until salt and sugar dissolve.
  Stir in ice. Place pork chops in large resealable plastic
  bag. Pour beer brine over pork chops; seal bag. Refrigerate
  4 hours, turning bag occasionally.

  Prepare barbecue (medium-high heat). Remove pork chops from
  beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt,
  and sage in small bowl. Rub garlic mixture over both sides
  of pork chops. Grill pork chops until instant-read
  thermometer inserted into center of chops registers 145øF to
  150øF (63øC to 65øC), about 10 minutes per side,
  occasionally moving chops to cooler part of rack if burning.

  Transfer chops to platter; cover with foil, and let stand 5
  minutes. Serve. 

  Recipe by Bruce Aidells

  July 2001 | Bon Appétit
 
  From: http://www.kitchendaily.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Education is a progressive discovery of our own ignorance. - Will Durant
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)