Text 11673, 85 rader
Skriven 2007-02-11 00:45:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: ELECTRIFYING 40
===========================
 -=> On 02-09-07  11:54,  Michael Loo <=-
 -=> spoke to Ruth Haffly about ELECTRIFYING 40 <=-

 ML> Of the luxury ingredients I find:
 ML> ...............worth it?
 ML> abalone         not really
 ML> argan oil       never
 ML> bird's nest     never
 ML> boletes         most of the time
 ML> Bresse chicken  not really
 ML> chanterelles    sometimes
 ML> conpoy scallops most of the time
 ML> Dover sole      never
 ML> foie gras       almost always
 ML> Kobe beef       sometimes
 ML> macadamias      sometimes
 ML> morels          almost always
 ML> saffron         seldom
 ML> shark fin       never
 ML> truffles        seldom
 
   Of that list, the only ones I can say that we have had are macadamia
   nuts (pretty good if fresh) and saffron (in rice dishes at
   restaurants).   There are a few more we might try if given the
   opportunity at a less than exhorbitant price.   There are others that
   we have never even heard of.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old World Sauerbraten
 Categories: Beef, Stew
      Yield: 1 servings
 
      4 lb Beef rump or sirloin tip
      1 c  Water
      1 c  Vinegar
      1 lg Onion, sliced
      1    Lemon, sliced (unpeeled)
     10    Whole cloves
      4    Bay leaves
      6    Whole peppercorns
      2 tb Salt
      2 tb Sugar
     12    Gingersnaps, crumbled
 
  Place meat in deep ceramic or glass bowl (I use a zipper bag). Combine
  water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and
  sugar.

  Pour over meat.  Cover and refrigerate for 24 to 36 hours; turn meat
  several times during arinating.  Place beef in slow-cooking pot; pour
  1 cup marinade over meat. Cover and cook on low 6 to 8 hours.  Place
  meat on serving platter. Strain meat juices and return to pot.  Turn
  control to highg.  Stir in gingersnaps; cover and cook on high for 10
  to 15 minutes.  Pour over meat. Makes 8 servings.
  
  Note:  I cannot get gingersnaps to crumble, but when you drop them in
  whole, they disintegrate rapidly.
  
  There are lots of recipes in here, but I've only tried this one and
  one for Tavern Soup.  Many of them use pricy ingredients and/or have
  extensive preparation (the reason I got the pot was so I could toss
  stuff in and not deal with it).
  
  One of the things I do is get large packages of chicken thighs and
  remove the skins.  I put a meals worth in a zipper bag with some of
  the various new chicken baking sauces and marinate them in the fridge
  for awhile.

  I can toss these in, cook them on low all day, and they taste like
  I've spent serious time on them.
  
  This is from _Crockery Cookery_ by Mabel Hoffman
  
  From: J-Mag Guthrie                   Date: 07-06 Cooking
 
MMMMM


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