be able to taste old goat even through the spices,
even though allspice and habbie might tend to shut
down your taste buds.
The proper kind wouldn't contain allspice, and it's generally not
that peppery. I'd probably have noticed a gamy taste.
I'd have thought the mandatory seasonings would
include a turmeric-based curry powder and habbies
(well, Scotch bonnets, which are the same species).
Allspice might make it more jerk, but I seem to
recall it in recipes for the curry.
Though one (including myself) might tend to
personalize the problems, airlines in general
are equal opportunity offenders.
Once they get your money, and they get you into their tin can....
Though yesterday I was comfortably ensconced in my
(good and with an empty next to me) economy seat,
and an agent came up and gave me a boarding pass
for 2B, saying "here's your new home in first class."
United must be needing more revenue from me.
I try not to listen to moaning vegetables.
Nor I to afternoon and evening vegetables.
What about midnight vegetables?
Or don't you feed/eat them after Midnight?
After midnight, they become moaning vegetables,
or at least ghastly.
In that case the airlines made some money, a pity in a way.
One really can't have it both ways - they either
make money, or you don't get to fly.
Yeah well. They don't have to make blood money.
They make over-a-barrel money a lot of the
time. Speaking of which, I don't see the prices
going down even when the cost of oil is
plummeting.
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Baked in a Barrel
Categories: Fruits, Ground beef, Beef
Yield: 6 servings
2 lb Ground Beef Chuck 1/2 c Coffee Brandy
2 ea Large Pineapples 1 c Diced Fresh Pineapple
2 ea Med Onions, Chopped 1 c Canned Mandarine
Orange Segs
3 ea Cloves Garlic, Minced 1/4 c Madarine Liqueur
2 tb Cooking Fat or Oil 18 ea Fresh Mushrooms
1 ts Salt 3 tb Butter
1 ts Ground Ginger 18 ea Strips Of Pimiento
1/2 ts Seasoned Salt 3 c Cooked Rice
1/4 ts Freshly Ground Pepper
Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving
about 3/4 inch pineapple on sides and bottom. (Be careful not to cut
through outside shells.) Dice 1 cup pineapple. (Use remainder for salad
or dessert) Cook onions and garlic in cooking fat in large frying-pan 5
minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned
salt and pepper. Cook over medium heat, stirring occasionally, until
ground beef begins to brown. Warm brandy in small pan over low heat,
ignite and pour over beef mixture, lifting pan from heat and shaking
until
flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add
1 cup diced pineapple, orange segments and mandarine liquer, stirring
carefully to mix. Fill pineapple shells (barrels) with beef and fruit
mixture. Place filled fruit upright in foil lined pan. Bake in a
moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms
from mushrooms, slightly hollowing out caps. Cook caps in butter in
small
frying-pan about 3 minutes. Curl up each pimiento strip and place in
mushroom cap. To serve, set both "Barrels" on warm platter, spoon beef
mixture over rice on individual dinner plates and garnish each serving
with 3 stuffed mushroom caps. Source unknown
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