Text 11806, 46 rader
Skriven 2014-04-05 01:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Totem 450
=================
 JW> Pretty fiords and totem poles I suppose.
 ML> The best totem poles I've seen were in Washington, DC, I
 ML> think, and I've seen fiords - certainly not pining for
 ML> them yet anyhow.
 DS> Do you recall seeing the totem pole about a mile from our house?  It
 DS> has a tortise standing guard in front of it.

I can hardly not recall it, having passed it dozens of
times, plus it's big enough that I can make it out even
with my quality eyesight. It is a nice totem pole, but
I was thinking more of the otherwise mediocre Museum of
the American Indian, to my taste the weakest of the
Smithsonian museums, which in its effort to include
something from every diverse little tribe that survives
at all doesn't treat anything in any kind of depth.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Sauerbraten  (Sweet Sour Beef)
 Categories: Beef, German
      Yield: 6 servings

  3 1/2 lb Bottom Round                        1    Onion, sliced
      2 c  Wine Vinegar (heated)               1    Bay Leaf
      2 c  Water                               3 tb Butter
  1 1/2 ts Salt                                2 tb Flour
      2 tb Parsley                             2 tb Cold water
      1 ts Pepper                              1 c  Beef Stock
      2 tb Sugar                               6    Gingersnaps

  Heat 2 cups water, and vinegar together until hot. Place meat in crock
  covered with vinegar and water. [Do NOT use a metal pot!] Add salt,
  parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days,
  turning daily. Drain marinade and reserve. Lightly flour meat. Brown well
  in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer
  until tender. Remove meat to a hot serving dish and keep warm. Skim fat off
  liquid. Mix flour and water and stir into pan. Add stock, the recipe
  ends here but probably goes like, and crumbled gingersnaps, raise heat
  to high and boil, stirring, until gravy is thickened to taste. Great
  with boiled potatoes. Source unknown.

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