Text 4487, 127 rader
Skriven 2010-12-03 07:31:00 av Dave Drum (48163.cooking)
     Kommentar till en text av Glen Jamieson (48081.cooking)
Ärende: SAFE TRAVEL
===================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> When travelling on the train from Paris to London, the thought
 GJ> occurred to me that quite a large charge of explosive could be carried
 GJ> in luggage, and would cause quite a fuss if detonated half way between
 GJ> those cities, under the English Channel.

 DD> Hush uppa you mout', you. Those bozoes get quite enough nasty ideas
 DD> without your suggestions. Rail travel per passenger mile has been quite
 DD> safe ... until you opened your cake hole.  BvP=

 GJ> Those people (or some of them, at least) are not stupid, so I am sure
 GJ> that idea would have occurred to them, particularly after the success
 GJ> of train bombings in London and Madrid.  I think it is very likely
 GJ> that those responsible for security on the Eurostar train have a means
 GJ> of preventing such untoward happenings, but they do not wish to make
 GJ> such information public.  With some 15 trains a day between London and
 GJ> Paris, making the journey in 2 1/2 hours, that is a very busy line.

Just because they are evil (by our lights) does not make them stupid. Although
they may (by our standards) do some stupid things.
 
 GJ> I would be very wary, though, if the nervous-looking passenger ahead
 GJ> of me was carrying a back-pack that smelled of diesel fuel.  (As

Above you credit the miscreants with being not-stupid. Then you posit this. It
does not compute, nor track.

 GJ> everyone knows, ammonium nitrate fertiliser soaked with diesel is a
 GJ> standard, cheap explosive used in road contruction.)  Some of the

Not everyone. But, certainly any who are reading your words will now realise
that they have the means to make weapons of mass destruction.

 GJ> dumber bombers have read about using hydrogen peroxide as an oxidant,
 GJ> but used domestic low concentration stuff instead of the rocket
 GJ> propellent grade necessary to make a big bang.

Above you credit the miscreants with being not-stupid. Then you posit this. It
does not compute, nor track.

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

      Title: Nitrate-free Corned Beef Brisket
 Categories: Beef, Herbs, Preserving
      Yield: 5 pounds

      4 lb (to 5 lb) beef brisket;
           - trimmed (2 kg)
      2 qt Water (2 L)
      1 c  Kosher salt
    1/2 c  Brown sugar
      1    Cinnamon stick; broken in
           - several pieces
      1 ts Mustard seeds (5 g)
      1 ts Black peppercorns (5 g)
      8    Whole cloves
      8    Whole allspice berries
     12    Whole juniper berries
      2    Turkish bay leaves; crumbled
    1/2 ts Ground ginger (2.5 g)
      2 lb Ice (opt) (1 kg)

  Place the water into a large stockpot along with salt,
  sugar, cinnamon stick, mustard seeds, peppercorns, cloves,
  allspice, juniper berries, bay leaves and ginger. Cook over
  high heat until the salt and sugar have dissolved. The
  aromatic fragrance of the spices is simply amazing.

  Remove from the heat and add the ice. Stir until the ice has
  melted. Ice is added to cool down the solution but you can
  totally skip this and just refrigerate the brine until it
  reaches a temperature of 45øF/7øC.

  Once it has cooled, place the brisket in a 2-gallon zip top
  bag and add the brine. Seal and lay flat inside a container,
  cover and place in the refrigerator for at least 10 days.

  Check daily to make sure the beef is completely submerged
  and stir the brine. If you don’t have a huge zip top bag,
  brine the brisket in a large Tupperware container and make
  sure to flip the brisket each day to make sure that all of
  the brisket comes in contact with the brine.
 
  From: http://www./blog.junbelen.com

  Uncle Dirty Dave's Archives

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

      Title: Cooking the Brisket
 Categories: Five, Beef, Vegetables
      Yield: 5 pounds

           Brisket; just cured
      1 sm Onion; quartered
      1 lg Carrot; coarse chopped
      1    Rib celery; coarse chopped

  After at least 10 days, remove the brisket from the brine
  and rinse well under cool water. Place the brisket into a
  pot just large enough to hold the meat, add the onion,
  carrot and celery and cover with water. Set over high heat
  and bring to a boil. Reduce the heat to low, cover and
  gently simmer for 2 1/2 to 3 hours or until the meat is fork
  tender.

  Remove from the pot and slice thin across the grain.
 
  From: http://www./blog.junbelen.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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