• Spice

    From Dale Shipp@1:261/1466 to Nancy Backus on Saturday, August 18, 2018 01:38:00
    On 08-16-18 15:25, Nancy Backus <=-
    spoke to Michael Loo about Re: 152 picnic <=-

    I would request to be put at the spicy table.
    Sounds reasonable enough to me...

    Who would be at the bland table - I seem to
    recall Sean has a delicate tumstitution, at
    least. Who else?

    Ruth, maybe...? Shipps....? If we went for really spicy, Richard
    might choose to go with more bland, I suppose... ;)

    Definitely not us. We may not be as heat loving / tolerant as you and
    Michael, but do like a fairly higher spice heat level. What I tell wait
    staff is jalapeno hot, but not habanero hot.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Spanish Bean Soup With Beef And Kale(Caldo Gallego)
    Categories: Soup, Spanish
    Yield: 1 Servings

    1/4 lb Bacon *
    1 c Cannellini or
    Great Northern beans**
    3/4 lb Prosciutto end
    3/4 lb Beef chuck or brisket
    1 Medium-size onion, chopped
    1 Bouquet garni
    2 qt Beef or chicken broth or
    Water
    2 ts Salt
    3 Medium-size waxy potatoes,
    Peeled, and cut into
    1 Inch-slices
    2 Medium-size turnips, peeled,
    Cut into 6 wedges each
    2 lb Kale or Swiss chard, stems
    Removed, coarsely chopped
    Pepper
    sl Crusty bread or toast

    * preferably slab, rind removed,
    cut into 1-by 1/4 inch strips
    ** soaked in just enough
    water to cover for 3 hours or overnight

    Place the bacon in a 2-quart pot half-filled with cold water.
    Simmer the bacon for 10 minutes to eliminate some of its smoky
    taste. Drain and reserve the bacon.

    In a 6-quart pot, combine the bacon, the beans with their soaking
    liquid, the prosciutto end, beef, onion, bouquet garni, and broth.
    Bring to a slow simmer over medium heat and use a ladle to skim off
    any froth or scum that floats to the top.

    Cover the pot and simmer slowly for 30 minutes. Add the salt and
    simmer for about 1-1/2 hours more, until the beans are almost
    tender. Add the potatoes and turnips, simmer for 15 minutes more,
    until all the vegetables are soft. Season to taste with salt and
    pepper.

    Serve in deep, wide bowls.
    From: Splendid Soups

    MMMMM


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  • From NANCY BACKUS@1:123/140 to DALE SHIPP on Tuesday, August 21, 2018 09:58:00
    Quoting Dale Shipp to Nancy Backus on 08-18-18 01:38 <=-
    On 08-16-18 15:25, Nancy Backus <=-
    spoke to Michael Loo about Re: 152 picnic <=-

    I would request to be put at the spicy table.
    Sounds reasonable enough to me...
    Who would be at the bland table - I seem to
    recall Sean has a delicate tumstitution, at
    least. Who else?
    Ruth, maybe...? Shipps....? If we went for really spicy, Richard
    might choose to go with more bland, I suppose... ;)

    Definitely not us. We may not be as heat loving / tolerant as you and Michael, but do like a fairly higher spice heat level. What I tell
    wait staff is jalapeno hot, but not habanero hot.

    I was just thinking about the heat tolerance test we did a couple of
    picnics ago.... I don't remember any terribly bland stuff at Abyssinia,
    just a degree of less spiciness... More likely, we'd just order a
    variety of things, from relatively blandish to quite spicy, and let
    people choose their heat levels... ;)

    ttyl neb

    ... Anyone who considers protocol unimportant has never dealt with a cat

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