Re: [CH] Chile spam? and a nice recipe

Kristofer Blennow (kristofer@blennow.se)
Tue, 25 Feb 2003 20:25:46 +0100 

I think you are very hard on Jim. I get several kilos of snail mail 
paper pulp spam in my snailbox every week, and none of them coupons 
interests me. At least Jim has products I would be interested in, and 
he IS an active member here. Oh well.

BTW, does anyone have any suggestions for some days off in Taipei, 
Taiwan? I am leaving on Friday, and could use some inputs...

Hugs and shakes,
Kris






On 25 Feb 03, Virginia Anderson wrote:

> 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.
> 
> 
>