Text 18722, 78 rader
Skriven 2014-10-30 23:49:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18690 av Dave Drum (1:18/200.0)
Ärende: Houses
==============
 -=> On 10-30-14  06:04,  Dave Drum <=-
 -=> spoke to Nancy Backus about New Crib was:wood stoves <=-

 DD> Got another, in a somewhat better neighbourhood, a bit bigger. It has
 DD> a recent roof. But, the Realtor blurb says "renters were not kind to
 DD> this property". Cosmetics I can handle. Paint is (relatively)
 DD> inexpensive. And no basement to worry about - it's on a slab. Phil is
 DD> going to do a walk-around on it today whilst I am at work. We'll see
 DD> what eventuates. 

There is a show that Gail often watches on an off network channel late
at night.  It has people who are buying houses at auction, without being
allowed to see the inside.  Why anyone in their right mind would do that
is beyond me.  Some of the houses have been completely and deliberately
trashed by renters, even to pouring liquid concrete down the toilets.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vindaloo
 Categories: Indian, Meat
      Yield: 6 servings
 
      1 tb Coriander seeds
      1 tb Poppy seeds
      1 tb Red mustard seeds
      1 tb Cumin seeds
    1/2 c  Corn or peanut oil
      2 tb Dried hot red chili flakes
      1 tb Ginger, fresh; grated
      4    Garlic cloves; ground to a
           -paste
      1 lb Pork, boneless; cut in 2"
           -cubes
      1 lb Beef, boneless; cut in 2 "
           -cubes
      1 ts -salt, to taste
      1 c  -Water
    1/2 c  Vinegar
 
  "Vinegar is a preservative & therefore the vindaloo may be kept in the
  refrigerator for several days before using. In fact, the flavour are
  intensified if the vindaloo is eaten one or two days before cooking,
  warm slightly. ... The vindaloo requires that a substantial amount of
  oil be used in the preparation. For our purpose & without
  compromising the flavor, I have suggested that the excess oil be
  poured off before dining. Toasting & grinding the whole spice seeds
  is the old-time method & very effective in deriving the most flavor.
  However, I have also lightly toasted ground spices, which is an
  improvement over using them directly from the container. The recipe
  is one prepared by the Bhatia Christians of Calcutta, a group of
  Anglo-Indians who have intermarried with Bengali Indians."
  
  Lightly toast the coriander, poppy, mustard seeds, & cumin seeds in a
  dry skillet for 2 or 3 minutes until the aroma is released. Grind the
  seeds in a processor to a fine powder. Set aside. Heat the oil in a
  pan & add all the toasted dry spices, the chili flakes ginger and
  garlic. Stir fry over moderately low heat for 2 min. Add the meat &
  stir continuously for 10 minutes as the meat browns. Add the water,
  cover the pan & cook until the meats are tender, about 1 hour. When
  the meats have been fully tenderized, add the vinegar & continue to
  cook until the vinegar evaporates & the oil has risen. This is an
  indication that the vindaloo is ready. At this stage, all the oil may
  be poured off before serving. Serve warm with plain white rice &
  masoor dal.
  
  SERVES:6 Source: The Anglo-Indian chapter in _The Varied Cuisines of
  India_ by Copeland Marks posted by Anne MacLellan
  From: Ronald Troost                   Date: 08-02-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:38, 30 Oct 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)