Quoting Bill Swisher to All <=-
is approaching so it's time to think Hawaii!
It's a popular destination for northern and western Canadians too,
along with Phoenix, Los Vegas and Mexico. Easterners tend to go to
Florida instead, with the adventuresome younger ones hitting Cuba,
wealthy ones The Bahamas, and very wealthy ones Bermuda.
Loco moco
I like beef patties and gravy and I like rice but not together
so can I have mine on toast or mashed potatoes?
Hunting season offers moose and caribou, so if you have the option,
switch out local game for some of the ground beef.
That also happens a lot here too.
If you want to skip the rice, serve the patty, egg, and gravy
on a soft bun for a twist on a hamburger.
Oh good, that is legal after all. [g]
A Ukrainian place here used to add both a fried egg and a slice of
ham to their house burger. It's no longer with us as it was
transformed into a "Chinese and Western" place, then a funky hipster
vegetarian resto before being demolished.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: BFT Braised Oxtail with Parsnips
Categories: British, Beef, Stews
Yield: 4 servings
1 3/8 kg Oxtails, trimmed & cut into
Pieces (3 lb)
2 tb Plain flour
15 g Butter (1/2 oz)
1 tb Vegetable oil
2 lg Onions, sliced
900 ml Beef stock (1 1/2 pints)
150 ml Dry red wine (1/4 pint)
1 tb Tomato puree
1/2 Lemon, zest only
2 Bay leaves
225 g Carrots, thin sliced (8 Oz)
450 g Parsnips, cut in chunks 1Lb
Fresh parsley chopped
Cook long and slow - that's the rule for oxtail. All the hours
spent simmering will be amply repaid when you taste the rich
tender meat and juices. If you cook it the day before, the cooled
fat is much easier to remove.
Coat the oxtail pieces in the flour. Heat the butter and oil in a
large flameproof casserole and brown the oxtail pieces, a few at a
time. Remove with a slotted spoon.
Add the onions to the casserole and fry for 5 minutes until
lightly brown. Stir in any remaining flour, the stock, red wine,
tomato puree, lemon rind and bay leaves. Bring to the boil and put
in the meat. Cover and simmer for 3 hours, then skim well. Stir in
the carrots and parsnips into the casserole. Re-cover the
casserole and simmer for a further 30 minutes until the meat is
quite tender.
Skim off all the fat from the surface of the casserole and garnish
with parsley.
From: The Great British Kitchen
The British Food Trust
www.greatbritishkitchen.co.uk
MMMMM
Cheers
Jim
___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)