Text 12437, 76 rader
Skriven 2014-04-21 23:55:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 12377 av Michael Loo (1:123/140)
Ärende: Re: fruit and nuts 530
==============================
 -=> On 04-20-14  13:28,  Michael Loo <=-
 -=> spoke to Dale Shipp about fruit and nuts 530 <=-

 DS> When we lived in England, one of my favored snacks from the machines
 DS> was the Cadbury Fruit & Nut bar.  I don't recall if it was dark or milk
 DS> chocolate.

 ML> If it's the same one I'm thinking of, it was milk chocolate and
 ML> had raisins and hazelnuts, possibly cashew halves or almonds
 ML> as well.

I'm pretty sure about the raisins and hazelnuts, not so sure about other
nuts.  However, the Wiki page claims raisins and almonds, possibly
Brazil and hazelnuts get no mention.
 
 DS> I have heard that putting them all into a brown paper bag works best.
 DS> Not sure, nor can I fathom why one method would be better than the
 DS> other.  I believe it is basically the gas given off by the ripening
 DS> banana that does the trick.

 ML> Ethylene, and apples also give it off, and I suspect that
 ML> whatever kind of bag is more imporous to the gas is the best.
 ML> Also being porous to water vapor might be relevant.

Given that both apples and bananas give off ethylene, it is curious that
bananas go from green to rotten in a fairly short time but apples have a
fairly long shelf life.

Here is some protein for you:-}}
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Arni Lemonato (Roast Lemon Lamb)
 Categories: Greek, Meat
      Yield: 8 servings
 
      1    Leg of lamb, about 2 kg
      3    Garlic cloves
      2    Lemons (juice only)
           Salt
           Freshly ground black pepper
      1 ts Dried rigani or oregano
      2 tb Butter or margarine
      1 c  Hot water
 
  Serves: 6-8
  Oven temperature: 180 C (350 F)
  Cooking time: 2 1/2 hours
  
  Wipe leg with damp cloth.  Cut small slits over surface of lamb.  Cut
  garlic cloves into slivers and insert in slits.  Rub entire surface
  with lemon juice and season with salt and pepper.  Sprinkle with herb
  and place in a roasting pan.  Cook in a moderate oven for 1 hour.
  Drain off fat and add hot water to pan.  Spread butter on lamb and
  return to oven.  Cook for further 1 1/2 hours or until lamb is cooked
  to taste.  Turn during cooking to brown evenly.  Allow lamb to rest
  in warm place for 15 to 20 minutes before carving.  Skim off excess
  fat from pan juices, reduce if necessary and serve with the lamb.
  
  Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with
  the lamb during the last hour.  Sprinkle with additional lemon juice,
  herb, salt and pepper.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos.
  ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
  From: Karen Mintzias                  Date: 24 Apr 94
 
MMMMM


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