Text 10745, 180 rader
Skriven 2014-03-10 09:14:12 av Dave Drum (1:261/38)
  Kommentar till text 10711 av Ruth Haffly (1:396/45.28)
Ärende: Books and reading
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH>  DD> If you mean are they space operas - nope, they're not.

 RH> OK, Steve is into both. He's watching, thru Amazon Prime videos,
 RH> "Farscape". It has a bunch of critters that look like they came out
 RH> of either Star Wars or Star Trek.

 DD> I'm not much on "space hooligans" (aliens) as portrayed in a lot of
 DD> films like, errrm "Alien" or "The Swarm", etc. My tolerance for space
 DD> opera stops about at the original Star Wars. Or maybe ET.

 RH> I've not been into any of that. I did see the original Star Wars movies
 RH> on VHS, parts of ET but it's just not my cuppa tea.

I watched and enjoyed the first Star Wars. I watched part of the second version
and decided that it was just for the money - and I had better places to spend
my entertainment $$$. Of the Star Trek versions - I've seen none of the movies
and only followed and enjoyed Deep Space Nine.

 DD> Now, movies that make you think - like Close Encounters I really
 DD> enjoy.

 RH> Another one I've not seen.

Stars were Richard Dreyfuss, Terri Garr, François Truffaut, etc. and was made
by Steven Spielberg. A blue collar (electric company lineman) worker in Indiana
encounters a UFO. Spielberg manages to create a suspension of disbelief in the
viewer -- something which many film makers cannot seem to accomplish.

 RH> Now that might catch my attention. I read one once where the premise
 RH> was that Germany was about to get the A bomb and win the war. Thru
 RH> some sort of time gate, people were able to go back and change
 RH> things (I don't remember how) to alter the course of history to make
 RH> it what we know now.  I recently finished one called "From Sea to
 RH> Shining Sea" about the Clark family, mostly George Rogers and
 RH> William, and the Lewis & CLark expedition. More of a historic
 RH> fiction, actually, and quite good.

Speaking of which - The Kenneth Roberts book "Northwest Passage" (about "Rogers
Rangers" and Major Robert Rogers (ancestor of George)) was made into the 1940
movie 'Northwest Passage' (Book I -- Rogers' Rangers) starring Spencer Tracy as
Rogers, Walter Brennan and Robert Young. You may have seen it on late night TV.
The series was never completed - although the first movie was wildly popular
and made lots of dosh for the studio. IIRC the movie covered the early parts of
the saga - specifically Rogers Rangers in the French and Indian War.

 DD> An author I can recommend to you without qualm is Kenneth Roberts
 DD> (you'll have to check his books out of the library. AFAIK they are
 DD> long out of print). Set in Maine and New England about the time of the
 DD> American Revolution - Rabble In Arms, Boon Island, Northwest Passage,
 DD> Oliver Wiswell, etc.

 RH> Have to look them up; I've read a fair amount about that time period
 RH> but more about the war between the states era. Pulled out the answer to
 RH> a Jeopardy clue on that subject last week that none of the contestants
 RH> knew.

 RH>  DD>       Title: Byzantine Pilaf
 RH>  DD>  Categories: Rice, Poultry, Vegetables, Herbs, Fruits
 RH>  DD>       Yield: 2 servings

 RH> Looks good, and with all that spicing, should probably taste good as
 RH> well. I'd probably use brown rice and tweak the cooking time, but
 RH> that's my choice.

 DD> Yes'm, it certainly is. By the same token, there is nothing wrong with
 DD> long-grain white rice or Basmati/Texmati in that dish. Certainly
 DD> enough vitamins/minerals from other things in there.   Bv)=  Or, for

 RH> Just that we prefer brown rice over white,

 DD> that
 DD> matter one could probably use barley in place of the rice. It would
 DD> have a different taste/texture but would still be wicked good.

 RH> A consideration worth thinking about.

I like barley - especially in soups. And I enjoy the products made from malted
barley from time to time - although I know that you don't.

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

      Title: Roast Pork Loin w/French Plum Sauce
 Categories: Pork, Sauces
      Yield: 6 servings

      4 lb Pork loin roast on the bone
           +=OR=+
      3 lb Boneless pork roast
    1/2    Inch fresh ginger; peeled,
           - in 18 thin slivers
      3 cl Garlic; in 18 slivers

MMMMM------------------------SPICE PASTE-----------------------------
      1 tb Fine minced garlic
      2 tb Grated fresh ginger
           Grated zest of 2 oranges
           Grated zest of 1 lemon
    1/4 c  Fresh orange juice
      3 tb Soy sauce
      1 ts Chinese five-spice powder
           Fresh ground black pepper

MMMMM---------------------------SAUCE--------------------------------
      2 tb Olive oil
      1 sm Red onion; diced
      2 tb Reserved spice paste
     12    Plums; halved, pit removed *
    1/3 c  Fresh orange juice
      2 tb Soy sauce
    1/2 c  Red wine
      2 tb Plum brandy; opt
      1    Or 2 tablespoons honey; opt
           Lemon juice for balance;
           - opt

  For maximum flavor marinate the pork in the spice paste for
  two hours at room temperature or overnight in the refrigerator.

  Have the butcher remove the chine bone from the ribs for easy
  carving. Insert slivers of ginger and garlic in between the
  bones and into the top and side of the roast.

  For the spice paste: This is where a mini-food processor comes
  in handy. Put in the garlic and grated ginger and process to
  a paste; add the zests, orange juice, soy sauce, five-spice
  powder and pepper and pulse once. Set aside 2 tablespoons of
  the finished paste to use in the sauce. Rub the remaining
  spice paste onto the meat. Marinate for at least 2 hours at
  room temperature or overnight in the refrigerator. Bring the
  meat to room temperature for 30 minutes before cooking.

  Cooking the roast: Preheat oven to 450â. Place the pork in
  a roasting pan, bone side down. Roast for 15 minutes, and
  then lower the oven temperature to 300â. Roast for 40 to 50
  minutes longer, or until an instant read thermometer registers
  140â. (The temperature will continue to rise as the meat
  rests.) Remove the roast to a carving board, tent loosely
  with foil and rest for 15 minutes.

  While the pork roasts make the plum sauce.

  For the sauce: In a medium saute pan, warm the oil over med
  heat. Add the onion and cook for about 5 to 10 minutes, until
  tender. Add the reserved spice paste and cook a minute longer.
  Add the plums, the juice, soy, wine and brandy, if using,
  and simmer covered for about 15 minutes over low heat. Turn
  off the heat and let the plums relax and give off their juice.
  After 15 minutes taste the sauce. Now taste the wine. Add
  honey if the sauce seems too tart, or a squeeze of lemon
  juice if the fruit is exceptionally sweet.You may not need
  anything if the plums were neither too tart nor too sweet.

  Slice the pork between the bones, giving everyone a chop.
  Serve each chop with plum sauce.

  Variations: If you used a boneless pork roast you have two
  options. Sear the meat on stovetop and then and roast in a
  400â oven for about 30 minutes, or cook it on the grill
  until it reaches about 140 internal temperature for slightly
  pink.

  * Note: Use either the small French plums or Italian blue
  plums. They are not overly sweet nor are they too zingy.

  Serves 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 19 June 2008

  Uncle Dirty Dave's Archives

MMMMM

... A cult is a religon with no political power -- Tom Wolfe

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