Subj : Ulcers was:McMuffin was
To   : Dave Drum
From : Sean Dennis
Date : Sat Jul 09 2022 14:28:04

-=> Dave Drum wrote to Sean Dennis <=-

 DD> Taking an acidic product like unfiltered apple cider vinegar to combat
 DD> acid reflux seems counter-inruitive. But I know it to work. I keep a
 DD> quart of Bragg Organic which I get down the Food Fantasies health food
 DD> store.

It seems like it but the science behind it is solid and it really does
help me.  I like Whitehouse brand ACV since it's a bit sweeter than Bragg's
and a lot less harsh.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Danish Hash with Fried Eggs (Biksemad)
 Categories: Breakfast, Beef, Eggs
      Yield: 4 Servings
 
    1/2 c  Butter or margarine
           (1/4 lb.)
      2    Large onions, finely
           Chopped
      2 c  Peeled cooked potatoes,
           Cut in 1/2 inch cubes
      3 c  Cooked lean beef, cut in
           1/2 inch cubes
    1/4 c  Regular strength beef broth
      1 ts Worcestershire
    1/2 ts Salt
    1/8 ts Pepper
      4    Eggs
           Butter lettuuce and cherry
           Tomatoes for garnish
           Coarse (kosher-style) salt
           (optional)
 
  In a wide frying pan over medium heat, melt 3 tablespoons of butter.
  Add onions and cook slowly, stirring occasionally, until they are
  limp and golden (about 15 minutes). When onions are cooked, transfer
  to another container and keep warm. Then, in the same frying pan over
  medium-high heat, melt 3 tablespoons more of the butter and cook
  potatoes, turning as needed to brown on all sides; add to onions and
  keep warm. Add 1 tablespoon more butter to the pan and cook beef,
  stirring occasionally, until it is browned and heated through. Add
  beef to container with onions and potatoes; keep warm. Again using
  the same frying pan add broth, Worcestershire, salt, and pepper. Cook
  over high heat until reduced by about half; then pour over hash
  mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash
  onto a warm platter and arrange eggs on top. Garnish with the lettuce
  and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
  servings.
  
  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or
  brunch. From the "Sunset Scandinavian Cook Book", published by Lane
  Publishing Co., Menlo Park, California.
 
MMMMM
 
-- Sean

.... Opportunity always knocks at the least opportune moment.
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