Edwin Pawlowski > wrote:

> > Not funny. Think you could turn off the HTML? Please.
>
> I thought is was. You need a better newsreader. Try Outlook Express.

*Now* it is funny. It is like advising people to use an umbrella if mud
is being flung at them from a height.

Saying that OE is a "better newsreader" (better than what?) is beyond
ridiculous, especially with people using it - you including - regularly
sabotaging other people's filtering and polluting the newsgroup with
atrociously formatted messages, or with the lack of any distinction
between own and quoted text. Compared to OE, even the WebTV
"newsreader" begins to look kind of nice. Using OE in Usenet newsgroups
is antisocial.

ObFood: Moussaka. The recipe is from the most wonderful _A Pike in the
Basement_ by Simon Loftus. "Zestó" means "hot".

Victor

Moussaka

Many cookery books give recipes for Moussaka, most of them dreadful. My
version goes like this.

Slice an aubergine or two. Salt, sweat and dry the slices, then sauté
until golden brown in just sufficient olive oil to prevent burning.
Keep warm and dry.

Finely chop a few onions, soften in oil, add finely diced leftovers of
cooked lamb (_not_ beef), tomato purée, salt and black pepper, a little
white wine. Simmer for twenty minutes. Stir in plenty of chopped
parsley.

In a shallow dish, lay a layer of aubergine, a layer of lamb, a layer of
aubergine and so on.

The custard on the top is the most important part, always wrongly
taught. Grate a little very hard goat's cheese (or parmesan) into a
small bowl of Greek sheep's yoghurt. With a fork, quickly and hard,
beat in two eggs until it's frothy. Pour on top of the lamb and
aubergine and cook in the top of a hot oven until brown and bubbling.
Zestó!

Serve with a few boiled potatoes and green salad.

_Suggested Wine_ I see no point in drinking anything other than Retsina
with Moussaka, but those who find this resinated white wine not to their
taste could try a good but light Italian red; something like a really
good Bardolino, for example. Young claret also goes well, but nothing
too grand, or too old.