Text 19126, 98 rader
Skriven 2011-12-17 18:06:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: HEAVY DUTY  11217
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> I have to admit that I am a bit overweight at 71 kg.  When I met my
 GJ> last wife I had been baching for a while, and was stable at 64 kg, but
 GJ> that soon increased, and has never gone back.
 GJ> It is all your fault (and that of other Echo people), for talking
 GJ> about food all the time, making me go and cook it; then I have to eat
 GJ> it!  I would like to drop to 66 kg, so I could wear my old suit with
 GJ> the flares again and shock the family.

 DD> WOW - 11 stone and aching to reduce to 10 stone. You're just skin and

I can remember when we used stones as units.  I was exactly 10 stone
for quite a while - and 5 foot 10 inches tall.  (Now 175 cm = 5'9")

 DD> bones, old dude. BTW - be careful with that old suit that the threads
 DD> holding the panels together have not rotted or otherwise weakened with
 DD> age and disuse. Else you may expose your skinny arse at an inconvenient
 DD> time.  Bv)= 

That suit was tailor made for me in 1976, and only worn about 3 times.
It is in perfect condition.

Now going off to "The Greek on Halifax St" to have a Christmas lunch
with some of my numerous family...  This is not helping...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stifado (Spiced Braised Beef and Onions)
 Categories: Main dish, Beef, Casseroles, Greek
      Yield: 6 Servings
 
      6 tb Olive oil
      3 lb Beef, lean boneless; cut
           ;into 2 inch cubes, prefer
           ;round or chuck
      1 qt Water
      6 oz Tomato paste; can
    1/4 c  Red wine vinegar
    1/2 ts Cumin seeds
      1    Cinnamon stick, 4 inch
      2 ts Salt
           Black pepper; freshly ground
      2 lb Onions, small white; each
           ;about 1 inch in diameter
    1/4 lb Feta cheese; cut into 1/2
           ;inch cubes
 
    In a heavy 10 to 12 inch skillet, heat the olive oil over moderate
  heat until a light haze forms above it.  Pat the cubes of beef
  completely dry with paper towels and brown them in the hot oil in 3
  or 4 batches, turning them frequently with a slotted spoon and
  regulating the heat so the beef colors deeply and evenly without
  burning. As they brown, transfer the cubes to heavy 6 to 8 quart
  casserole.
    To the fat remaining in the skillet, add the water, tomato paste,
  vinegar, cumin, cinnamon, salt and a few grindings of pepper. Bring
  to a boil over high heat, meanwhile scraping in any brown particles
  clinging to the bottom and sides of pan.  Then pour it over the meat
  in the casserole. Bring to a boil, reduce the heat to low, cover the
  casserole tightly and simmer for 1 hour and 15 minutes before adding
  the onions.
    To peel the onions easily, drop them into a large pot of rapidly
  boiling water and cook briskly for 1 minute.  Immediately drain them
  in a sieve or colander and run cold water over them.  Then trim the
  ends with a small, sharp knife and slip off the peel.
    Stir the onions into the casserole, re-cover and cook for 30 minutes
  longer, or until the beef and onions are tender.  Stir in the cheese
  and simmer uncovered for 2 or 3 minutes until the cheese softens
  somewhat and is heated through. Taste for seasoning and serve
  directly from the casserole.
  
  50 of 116
  
  Time Life Series: Middle Eastern Cooking "circa '69"
  
  MMed by: earl.cravens@salata.com
 
MMMMM

Talking of drunks, Thursday Kevin came, and I suggested using his blood
glucose tester on the bottle of shiraz he had brought, with results:-

Kevin's blood           19.3 mmols/litre
Pirathon shiraz         2.2
Berri dry red cask wine 6.4
Berri dry white "    "  6.8
Dry sherry              12.4
Port                    20.8
OP rum                  Error 3

So that looks as if the 14.5% alcohol shiraz is best for diabetics. :)


___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)