Text 5471, 62 rader
Skriven 2013-10-05 10:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: not quite perfect 269
=============================
 ML> ... but the literal truth here; every one I ever tasted had
 ML> vinegar in it. Of course, there weren't many of these, as I
 ML> learn relatively quickly.
 RH> I've probably had more bratwurst than you--I lived over in Germany for
 RH> almost 6 years. It wasn't an every day meal by any means but still,

Probably, I grant you that distinction, but that may be a result
of our relative appetite sizes. I seldom got brat- or any other
Wurst, and certainly never when I could get a Schweinshaxe, of
which I've had a hundred or more (poor pigs!) and have at every
opportunity. After all, when I've been to Germany I have eaten
out most of the time.

 ML>       Title: Grilled Sausage Tapas
 RH> I think tapas are dropping out of favor; I don't see them touted
 RH> nearly as much as I did several years ago. Either that, or they've gone
 RH> so mainstream they're nothing special any more.

Probably the latter. Regular restaurants serve "small plates"
nowadays, but they're essentially the same thing.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Navy Bean Soup
 Categories: Soups, Kooknet, Cyberealm
      Yield: 8 servings

      2 c  Navy beans
      3 qt Water;cold
      1 ea Meaty ham bone OR
           Small shank end of ham
      1 ea Large onion;minced
    1/2 ts Sugar
      2 ea Celery stalks; minced
           Milk or water
           Salt and pepper

  Quick-cooking dried beans do not REQUIRE overnight soaking.  Some
  people however, believe even those are better for soaking.  Others
  prefer the old-fashioned type. If you prefer to soak beans, measure
  the amount of water specified in this recipe and leave beans in it
  overnight. Next morning, add the remaining ingredients.  No draining
  is necessary. 2 cups beans = 1 lb.

  Place beans and water in kettle with ham bone.  Add onion, sugar and
  celery.  Bring slowly to boiling point.  Cover and simmer 4 to 5 hours
  until beans are tender and the liquid partially cooked down.  Remove
  ham bone.
   For smooth soup, rub through a coarse sieve.  Or mash beans lightly
  with a potato masher for a chunkier soup.  If you prefer, you may
  leave beans whole.
   Cut ham off bone; add ham to soup.  Season to taste.  Dilute if
  desired with additional milk or water.  Serve hot.

  Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman

MMMMM


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