Text 5683, 91 rader
Skriven 2013-10-11 02:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: cervezas 309
====================
 DD> Watchit there, bub! I can socialise with the best of them.
 ML> Just call me Mr. Euphemism.
 DD> OK. Fair enough. And you can call me Mr. Obtuse. 

Just trying to be a good example and keep the discussion
reasonably clean.

 DD> most of my Spanish and Latin have become rusted to the bottom of my
 DD> memory banks from disuse and don't come back easily.
 ML> That's a sad but almost inevitable thing.
 DD> Use it or lose it ....

I've had some distressing things happen lately - stuff that I
used to know cold has gone away, that's to be expected; but
now stuff that has gone away has returned, sometimes intact
but ominously sometimes not quite so intact.

 DD> Title: Spanish Grilled Cheese Sandwiches W/Manchego & Jamón

There you go again: I see this as Jam [less than or equal to] n.
Which to me means that n must = Preserves.

==
 DD> This is the first recipe offered on a search for "hellman and best".
 DD> Odd that here is no mayo at all in it.
 DD> Title: Chicken Parma

"Hell, man, that's the best recipe ever."
(Actually, no, it isn't).

Apricot and Onion Braised Brisket
cat: meat, sweet
servings: 8 to 10

h - For the brisket
4 1/2 lb first (or flat) cut brisket
Salt and freshly ground black pepper ttaste
3 Tb vegetable oil
1 1/2 lb onions, thinly sliced
3/4 c apricot preserves
2 c beef broth
Water, as needed
h - For the apricot garnish
2 Tb vegetable oil
1 sm (about 4 oz) onion, finely chopped
8 oz dried apricots, julienned

For the brisket: Season the brisket with salt and pepper on
both sides. In a saute pan heat 1 1/2 Tb of the oil. Add the
brisket and brown on both sides. Remove from the heat.

While the brisket is browning, heat the remaining 1 1/2 Tb
oil in a Dutch oven. Add the onions and wilt, about 10 min.

Spread the apricot preserves over the leaner side of the
brisket. Place the brisket, preserves side up, on top of
the onions. (It may be necessary to cut the brisket so it
will fit into the pot.) Add the broth and enough water to
each at least halfway up the sides of the brisket. (If you
want a lot of braising liquid to serve on the side, add
water to cover the brisket entirely.) Season the liquid.
Bring to a simmer. Cover and simmer, turning the brisket
once after 1 1/2 hr, until the brisket is tender and the
tines of a fork easily pierce the meat with no resistance,
about 3 hr total.

Transfer the brisket to a cutting board; set aside. Strain
the braising liquid, discarding the solids (unless you want
to use some to puree to add body to the cooking liquid).
Remove the fat that rises to the surface.(At this point the
meat and braising liquid can be cooled and refrigerated.)

For the apricot garnish: Cook the onion over medium heat
in oil until softened and beginning to brown, about 8 min.
Increase the heat to high, add the apricots and cook,
stirring constantly, just until the apricots are heated
through. Remove from the heat.

To serve, pour the braising liquid in a saucepan and place
over medium heat.

Thinly slice the brisket against the grain and transfer
the slices to the liquid, working in batches, until warmed
through. Transfer the warmed slices to a platter, ladle some
of the liquid over the slices, and spoon the apricot-onion
mixture over the center of the row of slices.

Washington Post, 20 March 2002
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