In article >,
Joseph Littleshoes > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> >
> >>Melba's Jammin' wrote:
> >>
> >>
> >>>In article >,
> >>> Joseph Littleshoes > wrote:
> >>>
> >>>
> >>>
> >>>>Melba's Jammin' wrote:
> >>>>
> >>>>
> >>>>
> >>>>>In article >,
> >>>>>Goomba38 > wrote:
> >>>>>
> >>>>>
> >>>>>
> >>>>>
> >>>>>>lol, no, I must not have gotten that memo.
> >>>>>>Now this batch will come out of the oven and I'll wonder if *that* is
> >>>>>>the missing ingredient.... <sigh>
> >>>>>
> >>>>>
> >>>>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
> >>>>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
> >>>>>you'd better come over and sit by me, Hon.
> >>>>
> >>>>One can also take a small loaf pan and butter it, line the inside with
> >>>>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
> >>>>and pepper and grated cheese as one forms a potato lining for the pan,
> >>>>which is then filled with several thin layers of very lean ground meats
> >>>>seasoned appropriately and separated into layers by several other layers
> >>>>of the thinly sliced potatoes, cover with a final layer of thin sliced
> >>>>potatoes and if desired a bit of wine poured over all before is is set
> >>>>to cook in the oven for about 20 minutes in a hot oven, covering the top
> >>>>with foil if it browns to fast.
> >>>>
> >>>>Un - mould sprinkle with cheese and brown under the broiler for a few
> >>>>minutes or serve from the loaf pan.
> >>>>--
> >>>>JL
> >
> >
> >>>But that's not hash, Joseph. Hash is put together in about 5 minutes
> >>>and on the table in 15. :-) What you've got going is something else
> >>>entirely. '-)
> >>
> >>Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
> >>entire leg, shoulder or other large cut of lamb or pork is wrapped in a
> >>covering of thinly sliced & seasoned potatoes and baked. The French do
> >>a similar dish "ala boulangiere" but the potatoes are added after the
> >>meat is 3/4 cooked.
> >>--
> >>JL
> >
> >
> >
> > Shouldn't have put it in a thread about hash, then. It deserves its own
> > thread and its own discussion.
>
> Its not so much that im surprised or amazed that anyone would try to
> suggest that not only what i write but where i write is in any way
> inappropriate as much as i am curious as to why it should matter so
> much to you "Melba" that you could not only interpret my comments as in
> any way inappropriately placed but that you felt the need to express
> such a thought publicly, as i read it, as a criticism of my description
> of a dish with similar ingredients and baked rather than fried?
>
> My comments are as correct and appropriately placed as the subject
> itself. Variations on a theme. About food in a cooking group. One
> almost expects anal pernicketiness in ridged interpretation of "recipes"
> and "ingredients" in a "food group" but i did think any strict
> observance of some convenient literary or editorial "style" was of less
> concern than the subject matter. I am not a professional writer or
> teacher of English and have misplaced my style manual.
>
> Such a type or style of criticism "shouldn't have put it in a..." made
> humorously always evades me, criticism as a joke, i don't get the joke,
> so if the above was meant as a kind of humorous reference than just
> ignore this, but remember, i had my "sense of humour" surgically removed
> so any such reference is likely to be taken literally by me.
>
> Now...to mention my sense of loss at the passing of Bill Buckley and his
> inimitable literary and rhetorical style, that would be inappropriate here
> --
> JL


Please accept my apology. I intended no offense.
Peace.
-Barb Schaller
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.