Text 15980, 88 rader
Skriven 2014-08-18 19:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: exactitude 802
======================
 RH> The taste would be rather off putting

De gustibus non disputandum.

I used to point out that de gustibus totum disputandum,
that's what makes life interesting, but people didn't
want to think that way, and anyhow disputation in the
echo isn't a great thing.

 RH> course is a deconstructed lasagne. I took out a portion of the meat &
 RH> tomato sauce mix and noodles before adding the cheese mixture. Cooking
 RH> for ones like you and Isaiah keep us challenged, but in an interesting
 RH> way. 

One can make a thick white sauce with dairy substitute - soy,
nut, whatever: if heavily seasoned it can easily take the
place of cheese in a dish.

 RH> IMO, the fruit and cake are the best parts of the dessert.
 ML> Might as well be shortcake or any number of things then.
 RH> Dad called it strawberry shortcake with blueberries. He took out the
 RH> blueberries from his portion, ate it, then ate the blueberries. (G)

Okay, fair enough. I do stuff like that, in re separating
out components and eating them separately. If it's an
interesting and complex dish, where I'm trying to figure
out the cook's intentions, I sometimes combine and permute
all possible arrangements of ingredients.

 ML>   Bake at 189 to 190^C for 30 to 45 min or until the centre is firm.
 ML>   Sprinkle with icing sugar and cut into squares.
 RH> Overall, very ambiguis but the baking temperature--how about 189.5?
 RH> Whoever wrote that recipe must have had a day when he or she was
 RH> unable to make any sort of decision. Probably got up on the wrong side
 RH> of the bed. (G)

The likely explanation is that the 9 and 0 keys are
close together.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Barcelona Beef Stew
  Categories: Beef, Casseroles, Dinner, Easy
       Yield: 6 servings
 
       2 lb Rump steak
       6 sl Bacon
       2 ts Salt
     1/2 ts Pepper
       3    Onions; sliced
       1 c  Uncooked rice
       1 c  Dry white wine
       2 c  Beef stock
       1    Bay leaf; finely crushed
     1/2 ts Thyme
       2 cl Garlic; crushed
     1/4 ts Saffron
   1 1/2 c  Tomatoes; peeled and chopped
 
   Recipe by: Wonderful Ways to Prepare Stews & Casseroles
   1. Cut the beef into pieces about 1 inch thick and 2 inches square.
   2. Cook the bacon in a frypan until crisp. Drain and put into a
   casserole dish.
   3. Brown the meat in the bacon fat. When browned put into the
   casserole dish with the bacon. Sprinkle with salt and pepper.
   4. In the fat remaining in the frypan, saute the onions for 5 mins.
   Add to the meat.
   5. In the fat remaining in the frypan, add the rice. Cook over medium
   heat, stirring constantly until the rice is lightly browned. Remove
   rice and reserve.
   6. Add the wine to the frypan, bring to a boil, scraping any brown
   particles from the bottom. Add to the meat with the stock, bay leaf,
   thyme, garlic and saffron.
   7. Cover and bake in a 325 F oven for 1 hour. Add the tomatoes,
   recover and bake for another 1 1/2 hours.
   8. Place the casserole dish over direct heat. Lightly stir in the
   rice. Cover and cook over a low heat for 20 mins or until rice is
   tender. Add more boiling water if necessary.
   Serves 6-8.

   source: Bill Swisher 
 
MMMMM


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