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Skriven 2013-10-27 09:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: if consistent 375
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 DD> I never had a lot of trouble getting about on Manhattan. When I
 DD> friends and I went there seeking our fortunes, and our former
 DD> schoolmate Pete, who had gone on before us we located his aunt's
 DD> building on Christopher just off of 4th in the Village pretty easily.

That's still where 4th is where you might expect it to be, but
then it turns north awkwardly, and one could (read: did) mistake
Cornelia for W. 4th. I admit that the city planners had the
decency not to have a 4th and 4th or an 11th and 11th, the avenues
having turned into Cooper Square and Lincoln Highway respectively.

 DD> The neighbourhood was full of (mostly) eastern European immigrants and
 DD> had some killer delis. Better sandwiches and waaaaay better prices than
 DD> in the Village.

Veselka on 2nd Ave. was my favorite, though the 2nd Ave. Deli
was atmospheric and fun. The Village prices were not bad, though,
compared to midtown.

  And we didn't have any trouble getting around as long
 DD> as we remembered that the tubes ran up and down and the Ralph Kramdens
 DD> went cross-town. Even took the A train to Harlem.  Bv)=

I did shank's mare to Harlem from midtown on more than one
occasion. Nobody ever gave me any trouble.

--mm
Lamb shanks with lentils
cat: main, lamb
servings: 4

1 lb dried lentils, rinsed
2 md carrots, peeled, chopped
1 md onion, peeled, chopped
4 sprigs thyme
- or 1 ts dried thyme
1 Tb garlic, minced
2 bay leaves
25 oz dry red wine
4 lamb shanks
s&p

Oven at 400F. Combine all exept lamb in
large casserole. Bring to a boil on stovetop.
Nestle lamb shanks within, cover tightly,
and put in oven. Reduce heat to 350F and
cook 1 hr. Uncover, stir, season, recover,
return to oven, and cook 1 hr more. When
lamb is done, uncover, increase heat to 400F,
and cook 15 min to brown tops of shanks.
Correct seasoning and serve.

source: Mark Bittman, NY Times, 27 Feb 2002
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