Text 25825, 56 rader
Skriven 2015-04-09 11:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: pigs & nonpigs 483
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 ML> American bacon would probably work in small quantity (sprinkled
 ML> on top) or if blanched first. I'd probably blanch in brackish
 ML> water and then use the water in a soup or stew.
 DD> Or one could use the turkey "bacon" .... but, not at my house or on my
 DD> plate. 

One could use potatoes, too. Which made me think of a new
delicious dish. You separately blanch asparagus spears and
thin potato slices in seasoned water (maybe garlic and salt),
then wrap the slices around the asparagus in the way that
is suggested in the original recipe we were talking about,
then deep-fry in maximum temperature oil (or lard, if you
want to be contrary) until the potato blankets are crispy.

Turkey bacon, well, that would be worse. 

 DD> Probably my favourite pitcher when I was paying attention to beisbol
 DD> (and after Satch retired and moved to Springfield, IL.) was Bob Gibson
 DD> - who could also hit (and for power, too)
 
A truly dominant athlete he was. I never saw him in person,
because when he was active, I stuck to AL games as they were
the most accessible to me. In fact, I've attended only a
handful of NL regular-season games over my 55+ years of
watching.

Braised lamb shanks
categories: spicy, main, stew
serves: 6

6 lamb shanks
4 oz olive oil
1 lg carrot; peeled, sliced
4 cloves garlic; chopped
1 md red onion; sliced
2 Tb chopped hot pepper
28 oz Italian plum tomatoes; drained, chopped
1 sm lemon; zest of, in strips
1 c dry white wine
salt

Brown shanks well in half the oil. Set aside.

Put rest of oil in a large casserole. Brown carrot, garlic, and
onion in it. Add hot pepper, tomatoes, lemon zest, wine. Bring
to a boil; reduce heat, add shanks and season to taste. Cover
pan with foil and then with lid. Cook 2 1/2 hr over low heat or
in a 325F oven.

posted to NCE 23 May 98

Nancy Verde Barr, We Called It Macaroni: An American Heritage
of Southern Italian Cooking
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