[CH] Chile spam? and a nice recipe
Virginia Anderson (anderson.lists@ntlworld.com)
Tue, 25 Feb 2003 12:02:33 +0000
Hi all,
Has anyone else experienced the following?
I've just got an email from the Plaiedes Group - Jim DeLillo - saying that
I've either ordered something from him (which I have not) or signed up for
information (which I have not). It's on one of those irritating HTML emails
which keeps trying to connect my machine to the web. The body of the text
says that Jim has hired an email marketing company to handle his mail list
and that to opt out I have to send a mail to them to desubscribe.
Now I thought Jim was one of the stalwarts here, yet someone in his name has
given my address to a marketing company. I'm not opting out through the
link provided because to unsubscribe I'd have to prove that that address is
working, and, in any case, there's no guarantee that my address will not be
kept on to be sold to other spam lists. That's how these guys get free,
good, addresses.
Dave DeWitt got some flack for sending information to Chile Heads a while
ago, but he did it right: plain text and with a home-built list which (I
hope!!!!) he'll never sell on. I even notified his partner of my change of
address as I liked his approach. But Jim, if you're on here and if you've
done this, you're making a big mistake. You should have sent a private
email to the list or to those who you thought might like to be spammed
asking their permission to have their addresses given to a professional
marketing company before doing so. I want my name off now and hope that
other CH-ers refuse it, too.
If the other people on the list didn't get this, then sorry to waste the
bandwidth and here's another recipe. It's not CH as written, but it works
and could be accentuated by hot additives to its benefit.
Grumpily,
Virginia
---
Virginia from Leicester
anderson.lists@ntlworld.com
Stifado
The Corfu Travel Guide
http://www.agni.gr/food_and_wine/stifado.htm
This is a meaty stew with beef and baby shallot onions. The best part is the
thick sauce which is made slightly sweet by the onions. (Incidentally the
correct pronunciation is: Stifatho)
(serves 4-6)
1Kg lean beef - cubed; 500g baby shallot onions - peeled; 2 large onions
chopped; 3 juicy tomatoes - chopped; 2 table-spoons of tomato paste; 1 whole
nutmeg crushed (put it into a bag and hit it with a rolling pin!); 1
cinnamon stick and 3 cloves; 4 garlic cloves - finely chopped; Rosemary
sprig; 1 small wineglass of extra-virgin olive oil; 2 glasses of red wine; A
good splash of vinegar; Fresh coarsely ground black pepper.
1. Add beef to large frying pan, with: the olive oil, chopped onions,
garlic, and cook on a high heat until the meat is sealed and the onions have
turned soft.
2. Next, add the chopped tomatoes, nutmeg, cinnamon, cloves, bay leaves,
rosemary and a good pinch of black pepper. Keep stirring while the
ingredients blend on a moderate heat.
3. Keep heating while adding the wine, vinegar and tomato paste. Stir well.
4. Turn out into a casserole dish - terracotta is best. Add warm water so as
to cover the meat. Cook in oven until the meat is nearly cooked - about one
hour.
5. While waiting, peel the baby shallot onions, wash them and shallow fry
them in a little olive oil, until soft, not letting them burn.
6. Remove casserole from the oven, and add the shallots (but not the oil) to
the simmering meat. Return to oven, and leave until the meat is thoroughly
cooked (soft and tender) - add water as needed so that you end up with a
thick sauce.