Quoting Michael Loo to Ruth Haffly <=-

"XYZ for Dummies".
I never bought any ...

I've seen the series prominently at times displayed in
bookstores, which struck me amusing as the customers
of bookstores generally aren't dummies and don't
perceive themselves as dummies.

I have bought several over the years including the very first one,
"DOS for Dummies". They are extremely well organized, written and
indexed with clear and concise jargon-free language. I found them
to be much more useful than more technical books, unless one is a
real boffin.

Another beef treatment ...


MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: About Svickkova - Beef Sirloin In Cream Sauce
Categories: Czech, Info, Beef, Marinades, Sauces
Servings: 4

beef sirloin in cream sauce

Svickova na smetane or beef sirloin in cream sauce is a typical
Czech dish and one of the most popular Czech meals. It is sirloin
steak marinated overnight and prepared with vegetables (carrots,
parsley root, celeriac and onion), spiced with black pepper,
juniper, allspice, bay leaf and thyme, and boiled with double cream.
It is generally served with houskove knedloky (bread dumplings)

In most restaurants and canteens the staff actually boils the beef,
instead of baking it.

It is served with a cream (smetana) topping and usually with
cranberry sauce and a slice of lemon in many restaurants around the
Czech Republic.

Svickova made by the descendents of Bohemian immigrant in the
Chicago area rarely includes vegetables in its final presentation,
but instead incorporates them into a vinegar-based marinade suffused
with crushed allspice and bay leaves.

From: Wikipedia

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Cheers

Jim


... A spec that won't fit on a single 8.5" X 11" page can't be understood

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