Subj : Metric
To : BJ�RN FELTEN
From : JIM WELLER
Date : Wed Jul 06 2022 22:08:00
-=> Quoting Bj�rn Felten to Dave Drum <=-
BF> Is there anyone here from the 96% metric world?
I'm in Canada and we generally put both numbers on our food labels.
The older generation prefers the imperial system they grew up with
while the younger one is comfortable with metric. We started
converting over in 1970.
1 kg (2 lbs) lamb shoulder or
Ribs
Aromatic vegetables, 1 each,
Carrot, onion, parsnip
Seasonings, bay leaves,
Coriander, salt and pepper
ONION SAUCE:
1 tb Flour
6 Onions, finely chopped
2 tb Butter
1 c Meat or vegetable broth
2 tb Sour cream
Vinegar or lemon juice;
Sugar
Salt and pepper to taste
Cover meat with cold water, add chopped aromatic vegetables and
seasonings, cook on low heat until meat is tender, do not
overcook.
To make sauce fry onions in butter, add flour and fry until golden
brown. Stir in 1 cup broth, vinegar or lemon juice, season to
taste and simmer until sauce has thickened.
Remove cooked meat from cooking liquid, cut into serving pieces,
cover with hot onion sauce, serve with cooked potatoes, hot
braised beets and dill pickles.
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene
Lithuanian National Cultural Center
MMMMM
Cheers
Jim
... If you know how you're getting there, you're on an errand
... If you don't know how you're getting there, you're on an adventure
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