• storms and floods

    From JIM WELLER@1:123/140 to MICHAEL LOO on Wednesday, June 06, 2018 22:32:00

    Quoting Michael Loo to Nancy Backus <=-

    a couple days ago there there was another "once in a thousand
    years" flood, said to be even worse. Somehow 2016-2018 hardly
    constitutes a millennium.

    I suppose one could consider this one the one in thousand years
    for the next millennium .... But I also suppose that one
    shouldn't count on it... ;)

    And some of us suspect that the one-in-a-thousand
    will start happening several times in a lifetime.

    Just ask the insurance industry... they know.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bavarian Roast Pork with Beer Sauce
    Categories: Pork, Sauces, German, Beer
    Yield: 6 Servings

    1.5 kg meat from a pig's neck
    250 g Pork bones
    Salt
    Black pepper
    1 tb Caraway
    1 Clove of garlic
    2 Onions
    1 Carrot
    100 g Tuber of celeriac
    1 Piece of leek
    Dark beer
    Meat stock
    For frying:
    Clarified butter

    Season the meat and the bones with salt, pepper and caraway. Peel
    the garlic, cut it into fine pieces (e.g. with a garlic press) and
    spread it on the meat. Preheat the oven to 250 C. Cut the onions
    into eight pieces. Wash and cut the carrot, the celeriac and the
    leek. In a pan, fry the meat and the bones with the clarified
    butter from all sides. Take out the meat and the bones and put
    about 1/4 litre of meat soup into the pan. Scrape off the fried
    pieces of meat from the bottom of the pan. Put the meat and the
    bones into a baking tin and pour the meat soup with the fried
    pieces over it. Add the cut vegetables. Now, you can put the
    baking tin into the oven and leave it simmering for about 1 1/2 to
    2 hours at approx. 250 C. Once in a while, bast the roast with
    dark beer. Then take the roast out of the oven. Take the meat and
    the bones out of the oven pour the soup through a sieve into a
    pot. Taste and add some seasonings if necessary. To bind the
    gravy, I recommend to take "Mondamin Saucenbinder". Cut the roast
    into approx. 1,5 cm thick slices. Serve with home made dumplings
    or bread dumplings. Serve the gravy in a sauce boat.

    From: Tammi

    MMMMM

    Cheers

    Jim


    ... Men should re-think making widowhood women's only path to power.

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