Shawn Highfield wrote to Dave Drum <=-
got a mice phone at a rummgae sale that was locked to a different
(from AT&T) company. He performed what he called a "jailbreak" on it
and I used it up until there was no non 5G cell service left.
Nice. You got it working as we laughed at each other's kitchens via email. :)
Actually turned out to be pretty easy as long as I used GMail (which
is built into Android phones. Bv)=
I've got (currently - just looked) 4644 taglines in two categories - cooking/culinary and general. Snagging taglines is pretty easy in
Synch Term. Except if the tagline I want is in a message entered by
SLMR. Then I have to resort to brute force (type it in) to add it. Bv)=
Laugh, or when I use sempoint's built in tagline manager as it put them all in the origin line. :)
Are you "pointing" now? I kinda miss your old BBS. But I'll bet you're
glad to not have to do all dat work any longer. Bv)=
... If this is dying, I don't think much of it.
I don't mind dying. I just want to be somehwere else when it happens.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Georgian Funeral Rice (Shila Plavi)
Categories: Lamb/mutton, Vegetables, Rice, Wine, Cheese
Yield: 4 servings
2 tb Vegetable oil
12 oz Boneless lamb leg or loin;
- trimmed, in 1/2" chunks
1 1/2 ts Salt; more to taste
1 lg Onion; fine chopped
1 1/2 c Short-grain rice
1 tb + 1 ts caraway seeds; fine
- ground
1 tb Fresh ground pepper; more
- for garnish
1 ts Dill seeds (opt)
3/4 c Dry wine
3 1/4 c Meat stock; divided
1 Bay leaf
3 tb Unsalted butter; room temp
1 c Coarse grated pecorino;
- more for garnish
To a pot set over high heat, add the oil. When it’s
shimmering and hot, add the lamb, sprinkle with the
salt, and cook, stirring every minute or so, until
browned with a few pink spots remaining, about 5
minutes. Turn the heat to medium-high, add the onions,
and cook, stirring occasionally, until they’re soft and
translucent (but not browned), about 7 minutes more.
Add the rice and cook, stirring continuously, until
coated in oil and translucent, about 2 minutes. Stir in
the caraway, black pepper, and dill seeds if using, then
pour in the wine and cook, stirring continuously, until
the liquid has mostly evaporated, about 1 minute more.
Turn the heat to high and add 1½ cups of the stock and
the bay leaf. When the liquid boils, turn the heat down
to maintain a strong simmer and cook, stirring every
minute or so, until most of the liquid has evaporated,
6-8 minutes. Add the remaining stock, return the liquid
to a boil, then simmer, stirring frequently, until the
rice is cooked to your liking, about 8 minutes for al
dente or 11 for soft. Remove from the heat.
Add the butter and pecorino and stir until both have
melted, about 1 minute. Season the shila plavi with salt
to taste, then serve immediately, sprinkled with more
pecorino and black pepper.
NOTE: An equal weight of ground lamb, though
nontraditional, may be substituted with excellent
results.
Nobody knows how shila plavi came to be associated with
funerals-even Georgian food historians are stumped. But
if Occam's razor is to be believed, it's probably
because the dish is so deeply soothing that it makes a
wonderful balm against hardship and grief. So live a
little, and eat Georgian funeral rice.
By Benjamin Kemper
SERVES 4
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
MMMMM
... Eat right, exercise regularly, die anyway.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)