Text 31140, 62 rader
Skriven 2012-11-20 19:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: why bother 582
======================
 ML> Omaha Steaks
 ML> Reg. $162
 JW> Astonishing. Ludicrous. Especially considering the burger and potato
 JW> filler content.

I was viewing the potatoes, the chocolate cake, and possibly
the pork as the filler. Burger meat, though it should of
course be a bit cheaper than steaks, isn't really filler.

 ML> Now Only $59.99
 JW> That's still worse than what I paid.

Indeed. Not to say that you should count yourself lucky
in any way.

 JW> I'm surprised they can do a substantial volume even at the sale
 JW> price.

One of the sidebars to this discussion has been the general
incredulity among many of us here that they've managed to survive.

 JW> My buddy Simon, on one of my mail lists, recently hosted a St.
 JW> Martins Day feast, which was completely meat-centric. Very appropriate

As it's the beginning of the slaughtering season, I'd think more
offally things might be in order.

 JW> when you consider the history of the holiday. This was one of his
 JW> dishes:

That's one big lot of basil. I never "dug" basil with beef until I
had it in a Taiwanese dish about 20 years ago; but in that dish
there was about 1/10 the basil as in this one.

Lamb Kidneys (YEREGAMOONK)
cat: Armenian, main
servings: 4 or 5

10 lamb kidneys
2 lg onions
2 lg peppers
1/4 c butter
1 md cn tomatoes
salt, pepper to taste
1 pn crushed, red hot pepper (opt.)

Boil kidneys for 10 min. Discard water. Cut in half and cut
out white veins and discard. Cut rest of kidneys into small
cubes. Fry in butter until brown. Add onions and peppers and
fry. Add salt, pepper, and canned crushed tomatoes. Cook for
15 min, checking to be sure liquid has not evaporated. If it
has, keep adding a little water and cook until the kidneys
are fork tender, 1 hr or more. This dish is good with bulghr
pilaf.

by Margaret Garibian
From: Armeniapedia.org


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