Subj : Re: Sick Call
To   : Dale Shipp
From : Dave Drum
Date : Sat May 27 2023 08:43:00

-=> Dale Shipp wrote to Dave Drum <=-

 DD> I don't know that I ever "liked" it. It was just more-or-less a
 DD> counter culture social ritual at that time

 DS> I agree that there was considerable social pressure to smoke.  I also
 DS> cannot say that I liked cigarettes, but then again addiction is hard to
 DS> beat.  What I do recall liking was my pipes.

I tried a pipe several times ... mostly because my Granddad smoke one
using "Bond Street" tobacco. And I liked the aroma. Fortunately the bite
of the tars and crud made it very "bitey and bitter" very quickly. So
I mixed my remaining tobacco with Bugler cigarette tobacco and rolled
my own cigarettes - both by hand and with a manual roller. Cigars and
I never got along well ..... same complaint as with the Bond Street. So
I wound up "chewing" most of the cigar. Fortunately that nasty habit
ever took hold ... and girls would still kiss me.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fillet Of Beef Prince Albert
 Categories: Beef, Pork, Vegetables, Wine, Booze
      Yield: 6 Servings
 
      3 tb Sunflower oil
      1 lg Onion; sliced
      1 cl Garlic; fine chopped
      2    Carrots; diced
      2    Celery ribs; thin sliced
      1 kg (2 lb 4 oz) beef fillet;
           - trimmed
     75 g  (3 oz) duck liver pate
           Salt & fresh ground pepper
    1/2 ts Truffle oil (opt)
      8 sl Rindless streaky bacon
      4    Fresh bay leaves
    100 ml (3 1/2 fl oz) cognac
    200 ml (7 fl oz) Madeira
    150 ml (5 fl oz) fresh beef stock

MMMMM--------------------------TO SERVE-------------------------------
           Handful chopped fresh
           Parsley
           Creamed potatoes
           Green beans
 
  Heat two tablespoons of the oil in a frying pan. Fry the
  onion, garlic, carrots and celery for 10-12 minutes, or
  until softened and golden-brown. (You may need to
  increase the heat toward the end of the cooking time to
  encourage the vegetables to brown.) Spoon the cooked
  vegetables into a casserole dish.
  
  Place the beef fillet onto a chopping board. Cut a
  pocket in the side of the fillet, leaving a 2cm/1in gap
  at each end. (Make sure that you only make an incision
  halfway into the meat and that you don't cut the meat
  into two pieces).
  
  Cut the pate' into 1.5cm/1/2" wide strips, place inside
  the pocket and drizzle with the truffle oil, if using.
  Close the pocket to encase the filling. Season the beef
  all over with sea salt and plenty of freshly ground
  black pepper.
  
  Wrap the beef in the bacon rashers and secure with
  kitchen string. Place a bay leaf between the bacon and
  string every other rasher. Set aside.
  
  Set the oven to 180ºC/350ºF/Gas 4.
  
  Heat the frying pan and add the remaining oil and brown
  the beef fillet in the frying pan for 10-12 minutes, or
  until the bacon is crisp and golden-brown. Place the
  beef fillet on top of the vegetables.
  
  Remove all but two tablespoons of fat from the frying
  pan and stir in the flour. Slowly add the cognac,
  stirring constantly. Once the mixture is boiling, add
  the Madeira, followed by the beef stock. Bring the
  liquid to a simmer then pour immediately around the
  beef. Cook the beef in the oven for 30-35 minutes for
  rare beef, or 40 minutes for medium-rare.
  
  Carefully remove the beef onto a chopping board, cover
  with a piece of foil and two tea towels. Return the
  casserole to the hob and simmer for 2-3 minutes, or
  until the liquid thickens slightly. Strain through a
  fine sieve into a warmed jug. Carve the beef into thick
  pieces.
  
  Pour some of the sauce into six deep plates. Place the
  beef on top and garnish with fresh parsley and serve
  with creamed potatoes and green beans.
  
  By The Hairy Bikers
  
  RECIPE FROM: https://www.bbc.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... Soul food vs. Country food: it's the same thing!
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