Text 4218, 155 rader
Skriven 2010-11-27 05:35:00 av Dave Drum (47860.cooking)
   Kommentar till text 4178 av Michael Loo (1:18/200.0)
Ärende: Extra Sweetness
=======================
-=> Michael Loo wrote to Dave Drum <=-

 ML> fact that I don't generally run in the same circles as people
 ML> who regularly shop at Wal-Mart, so.

 DD> I don't either. But, like cockroaches, they are everywhere. And like
 DD> cockroaches, I do my best to avoid them, as well.

 ML> I seldom go into one, except when I'm in the vicinity of
 ML> Bentonville, Arkansas, where there's not much choice.
 ML> Actually, I was amused to see a Target just a couple
 ML> miles from Wal-Mart #1, but nobody but the worst of the
 ML> counterculturalists goes there.

Our local Target is so freaking huge that it's hard to shop for more than
targeted (no puns intended) items. And since they remodeled it the stuff I
usually used to buy from them is even further from the doors. They closed off
all but one entry/exit/checkout point - where I used to be able to go in to one
end of the store, get my plunder, pay and beat it. I suppose some marketroid
decided that if we funnel them past this one choke point they will be forced to
go through all these other departments on the way to what they want and will,
thus, impulsively buy more stuff. It's had the effect on me that I give their
store a good leaving alone since I expect shopping to be convenient, not a trek
or a chore.
 
 ML> -+-

 ML> Odd. Leanness is a strong negative in my book, for flavor and
 ML> texture both and has to have remedial attention (oil, booze, soy).
 DD> Now that you are "officially" diabetic they will begin nattering on at
 DD> you about your intake of fats. It's almost as bad as the EPA
 DD> and lead-based paints.
 DD> (Voice of experience here).

 ML> To give the doc credit, she knew that wouldn't work, and she
 ML> said nary a word about my 286-odd cholesterol and almost equal
 ML> triglycerides, focusing on the highish HDL and lowish cardiac
 ML> risk factor.

Aaaaahhhh, she's not necessarily the one who will be at you about the fats,
salt and sugars. There are legions who believe in that non-tasty mantra.
 
 ML> And got my attention by wearing this nifty black
 ML> on black outfit with short skirt, sheer black hose, and cetera,
 ML> which would have made Bristol Palin look attractive.

That would have to be quite an outfit. You Betcha!
 
 ML> Both my cardiologists to date have been quite hot.

I assume that you pick them for other qualities than "hotness" and just got
lucky in the draw.
 
 DD> I like soups. And I use soups a lot to clean out the ice-box.

 ML> I used to do that on occasion but only in times of severe
 ML> penury. More often I'd use stir-fry for that purpose.

 DD> after eating two double bowl servings the
 DD> damned thing is still nearly full. I have a feeling that by the time I
 DD> work my way through all of that I will have sated my tastes for that
 DD> particular variety of soup very nicely and for a long time to come.

 ML> It would take a lot of eating to get me tired of something. I

That sucker will be a lot of eating.   Bv)=
 
 ML> can make a gallon of chili or spaghetti sauce (in particular)
 ML> and just eat it down, varying my diet only by the accompanying
 ML> starch (rice, spaghetti, or nothing) ... and in the case of
 ML> the former at least, go right back and make another gallon.

I don't do that much in one go, or all in a row. But, a gallon or so of chilli
isn't beyond me - and it freezes well (sans beans). Same for Bolognese.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ragu Alla Bolognese
 Categories: Beef, Vegetables, Pork, Mushrooms, Wine
      Yield: 12 Servings

    1/2 oz Dried porcini mushrooms
    1/2 lb Lean veal shoulder
    1/2 lb Lean beef round or shin
  2 1/2 oz Pancetta or blanched bacon
      4 oz Large yellow onion
      1 lg Carrot
      1 lg Celery rib
      5 tb Butter
      3 tb Olive oil
      1 tb Salt
    1/4 ts Fresh ground black pepper
    1/2 c  Dry red wine
  2 1/2 c  Drained, canned, plum tomatoes
    1/2 c  Heavy cream
           Fresh grated Parmigiano
           Fresh ground pepper
 
  This takes a fair amount of time to make, but it freezes
  very well, so make a large batch. This is enough for 2.5
  to-3 pounds of pasta. 

  PUT THE PORCINI in a small bowl. Pour boiling water over
  them and let them sit for 30 minutes. Drain them, rinse
  carefully, chop coarsely and rinse carefully again. 

  With a food processor or meat grinder, finely chop first the
  veal and beef, then the pancetta, onion, carrot and celery.
  Saute the pancetta and minced vegetables in the butter and
  oil in a heavy-bottomed casserole for 2 minutes over medium
  heat. Turn heat to very low, cover and continue cooking 30
  minutes, stirring occasionally. Uncover the pot and raise
  heat to medium high. 

  Add the beef, veal, mushrooms, salt and pepper. Cook,
  stirring constantly, until the meats just begin to lose
  their raw red color. Then pour on the wine and cook until it
  is entirely evaporated. Set a food mill with the medium
  blade over the pot and mill in the tomatoes.

  Stir everything together and simmer, covered for 40 minutes.
  If possible, complete preparation to this point several
  hours in advance, or even the night before you plan to use
  the sauce. Take it off the stove and let it cool if not
  serving immediately. Transfer to container. Cover and
  refrigerate. 

  The sauce may also be made to this point and frozen. 

  Shortly before serving time, bring the sauce slowly to a
  simmer. Simmer 5 minutes. Stir in the heavy cream and serve
  immediately over freshly cooked pasta, passing Parmigiano
  and a pepper mill. 

  To serve ragu in smaller quantities, heat about 1/2 cup of
  sauce per person and stir in 1 1/2 to 2 tablespoons cream
  per serving.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

... Soup should be seen and not heard. - Anonymous
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