Subj : Rib-A-Que
To : Ruth Haffly
From : Dave Drum
Date : Mon Dec 25 2023 06:16:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Was the "Choice of 2 meats (12 lb), " supposed to be (1/2 lb)? Twelve
DD> pounds of meat is a *LOT* Bv)=
RH> Yes, a slip of the fingers left out the /. Right hand has been giving
RH> me trouble; I think a major arthritis flare, so I have to be careful
RH> with it. Problem is, half the keyboard uses that hand.
'Ats wot I thinked. But, with recipes you never know. Bv)=
DD> Nearest we come to that is on/near 11 November our local Golden Corral
DD> buffet does free breakfast if it's a weekend and/or free dinner. I've
DD> been a couple of times. Last time was for the evening meal and I went
DD> with my brother (Vietnam vet)) my chilli cooking friend Les (former
DD> "wing wiper") and house-mate of that era, Steve, who was a former
DD> member of "Hooligan's Navy" and a current Captain in the National
DD> Guard. That day was pretty chilly so we took turns standing on line
DD> holding our place while the others warmed up in the car.
RH> Our Golden Corral went belly up during the pandemic and building turned
RH> into a ghost kitchen for several restaurants that wanted to do carry
RH> out only. But, before that, we participated in a number of Veteran's
RH> day observances they hosted. Always had a JROTC color guard from the
RH> local unit.
Our G. C. closed forr a bit at that time. Then decided to do a major
clean-up/remodel - contractor looking work trucks around for four or
five months. Then they tried carry-out only .... which pretty much went
in the dumper. Now they're back "full force".
DD> My brother asked me if I was going this year and I replied "I've
DD> stood in enough chow lines when I was in the Navy."
DD> 'nother good deal can be had at American Legion Post 32's Mess Hall
DD> restaurant .... a real "hidden gem". On Tuesdays all veterans get
DD> 33% off their meal ticket.
RH> Our post just feeds members/guests on meeting night and special get
RH> togethers. We'll have a "Thank goodness the holidays are over" dinner
RH> some time in mid January--members, spouses and special guests.
The only holiday meal I celebrate outside of doing "family & fiends"
is the Annual Inteer-Faith Breakfast held every 25 December - unless
the day falls on a Saturday (Shabbat) - at Temple B'rith Sholom.
I'll be there later this morning and buy breakfast for my friends and
relatives who choose to came with me.
Finished up my annual "Santa Claus" turn last night. Every year I go
to one of the fats food places and buy 10 gift cards in a $10 size. Then
pass them out to the street corner "homeless" who appear to me to be
actually "up agaisnt it" and not juist begging instead of working.
This year I did Burger King.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Polo Shabati (Pilau for the Sabbath)
Categories: Asian, Beef, Rice, Potatoes, Fruits
Yield: 6 Servings
5 c Water
+=WITH=+
1 tb Salt
2 lb Boneless chuck; in 1" pcs
3 c Raw rice; well rinsed
2 lg Potatoes; peeled, in 1/4"
- slices
1/2 ts (to 1 ts) pepper
1 tb Ground cinnamon
1/2 c Raisins; rinsed under cold
- water
1 c Water; hot
1/2 c Corn oil
Afghans, like families in all other Jewish communities,
serve their Sabbath day lunch at midday on their return
from synagogue. The food is baked very slowly from Friday
evening before sundown until Saturday. Slow baking in a
light oil bath creates potatoes & rice w/ crisp bottom
crust. Aromatically seasoned w/cinnamon, raisin, and pepper,
entire meal is cooked in one pan. As an alternate choice to
meat, eggs in shell may be added to pan & baked, resulting
in brown eggs w/a delicious roasted flavor.
Bring 5 cups of water w/1 tb salt to a boil in pan, add
meat, & cook over moderate heat for mins. Remove foam that
rises during this time. Remove meat from liquid & set aside.
Add rice to same liquid & cook over moderate heat for 5
mins. Drain rice through a colander, rinse under cold water,
& set aside.
Put sliced potatoes on bottom of pan, arranged in orderly
fashion. Spread over this half of rice & sprinkle w/pepper &
cinnamon. Spread raisins in center of rice. Add all meat
over this & balance of rice over all. Pour in cup of hot
water & dribble oil over surface & around edges of pan.
Cover pan & cook over low heat for 1/2 hr. Reduce heat to
very low & cook, tightly covered, for 5 hrs to produce crisp
potatoes & rice. Serve warm.
VARIATION: One hard-cooked egg for each person may be added
to rice and meat pan. Cook eggs in water w/1/2 ts salt for 5
mins. Salt is added to prevent shell from breaking. Rinse
eggs in cold water & place them on top of rice in pan after
adding hot water & oil. Cover pan & cook as directed.
NOTE: Rice is not a prohibited food & is eaten during
Passover as well as rest of year. It is Basmati rice, found
in Pakistan and Afghanistan, & is cleaned by hand three
times to remove broken kernels, dirt & other impurities.
This, in a general way, prepares rice for the holiday.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India
Uncle Dirty Dave's Archives
MMMMM
... If only I could be respected without having to be respectable.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
