Text 19196, 106 rader
Skriven 2011-12-17 20:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: computerds 374
======================
 ML> Yes, the in-house expert is very convenient.
 RH> Most of the time. Right now he's taking his last on line final exam
 RH> for the semester. I don't dare disturb him unless the house is burning
 RH> down or flooding.

Usually the need for expertise can wait a while. I hope
he did well on the exam.

 ML> I've never been much of a bread person and as everyone here
 ML> knows consider animal flesh to be the staff of life.
 RH> We're more fruit & vegetable eaters but do add in the meat and
 RH> starches.

Oh, I enjoy fruits but don't partake all that often - the
carbs are too empty. The occasional vegetable is okay and
probably good for me.

 RH> Also use a lot of cheese and eggs.

I hardly ever do.

 The alternatives to
 RH> potatoes come from my growing up--my dad wanted meat & mashed potatoes
 RH> most every night for supper. Add another vegetable and dessert & you
 RH> would have our typical supper. BOR-ING!
 
I sometimes enjoy mashed potatoes but could not guess my
reaction to every night for more than three or four days.
At a musical festival in Ireland once I had boiled potatoes
and mashed potatoes at every meal for about that long (meat,
generally chicken, veg, generally peas, and two potatoes,
with the option of seconds on potatoes).

 RH> OK, in my marinade/cooking, I use black peppercorns, whole cloves,
 RH> whole allspice, juniper berries, bay leaf, onion, vinegar (sometimes
 RH> red wine, sometimes cider--and trying to get a natural, organic one)
 RH> and water.
 ML> Ah yes, juniper. The stuff I had had juniper.
 RH> I've been doing it for years. My spice mix is a hybrid of various
 RH> recipes I've come across for sauerbraten.

Probably the most sensible way is to take the best from your
experiences and to learn from others' as well (in the form of
recipes, mostly).

 RH> The last was a Movenpick, though not too bad for
 ML> that - all the food was unexceptional and unexceptionable,
 RH> Have they taken over for Wienerwald? They were big all over Germany
 RH> when I first went in 75 and then again when we were there from 86-92.

Movenpick and Wienerwald seem to coexist, though the former
is much more ambitious and consists of 100+ hotels and a bunch
of eateries - the facility I visited had a fast-food cafeteria
like a Luby's and a supposedly finer dining buffet like a fancy
hotel restaurant.
 
 ML> a teaspoon of brewer's yeast to the recipe.
 RH> UGH! Steve made me drink that in my juice after I lost a lot of weight
 RH> after Rachel was born. He eventually bought the tablets but either
 RH> way, I had trouble stomaching it. I finally stopped because I just
 RH> couldn't stomach it.

You might not like beery tastes at all. There are more
palatable versions of brewer's yeast than the one you
(apparently) had, as well.
 
MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hunter's Stew
 Categories: Ground beef, German, peculiar
   Servings: 4

  1 1/2 c  Onions, Minced
    1/4 lb Mushrooms, Sliced
      2 tb Vegetable Oil
      1 lb Ground Beef, Coarse Grind *
      1 c  Beef Broth
    5/8 ts Nutmeg
    1/2 ts Worcestershire Sauce
      1 ts Salt
    1/2 ts Pepper
      3 md Potatoes
      3 tb Butter
      2 lg Eggs
      4    Apples, Tart
    1/2 c  Bread Crumbs, Fine, Dry

  *  Ground beef should only be ground once and be the leanest you can get.

  In a frypan saute onions and mushrooms in vegetable oil until soft.  Add
  ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
  simmer.  Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
  pepper.  Peel the potatoes and boil them in salted water until tender,
  about 30 minutes.  Drain and put through a food mill or grinder.  Beat in 2
  T butter, 1/2 t salt, 1/4 t pepper.  Adjust seasonings to taste.  Beat in
  eggs and remaining nutmeg.  Peel, core, and slice apples.  Layer mixtures
  in a 1 1/2-quart buttered baking dish.  Spread 1/3 of potatoes on bottom of
  dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with
  layers, ending with a layer of potatoes.  Sprinkle the top with bread
  crumbs, and dot with remaining butter.  Bake at 375F for 45 minutes
  and then at 400F for 10 minutes more. Source unknown

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