Text 11987, 68 rader
Skriven 2007-02-17 22:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HAWG TIED  70216
========================
 -=> Quoting Glen Jamieson to Ian Hoare <=-

 IH> there's an order difference in the beef I can get in decent
 IH> restaurants, and that which I can buy in a butcher's shop.

 GJ> So where do the decent restaurants get their beef?

Their suppliers are willing to pay the bucks to get the Prime grade
animals.

 IH> I've no criticism of the beef I had in the States

 GJ> On thinking about meals I have had in USA, I can only recall one roast
 GJ> beef, in a casino at Barton Rouge, which was only memorable in that it
 GJ> was so tenderised it was falling apart into grains of meat, with no
 GJ> flavour at all.  It required loads of horse radish to make it edible.

It's a shame you didn't check out at least one first class steak or
roast beef house while you were there. America's (and Canada's) best is
very good indeed. But be prepared to pay top dollar.

Thinking about Michael's beef thread, I bought some sirloin steaks
tonight. I went to the supermarket I detest rather than the butcher shop
or my Co-Op because I was in a hurry and it is very close to the office.
I found brand name, allegedly premium, 14 day aged sirloin (a nice brown)
for $12.99/kg, regular sirloin (bright rosy red) for $8.99 and regular
sirloin, but on it's expiry date (also a nice brown) for $6.99! The
store managers and their regular customers are all idiots! Naturally I
bought the marked down accidentally aged beef.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tijuana Blackened Steak
 Categories: Mexican, Grill, Steak, Chilies, Beef
      Yield: 2 Servings
 
    3/4 ts Garlic powder
    3/4 ts Onion powder
    3/4 ts Ground black pepper
    3/4 ts Ground white pepper
    3/4 ts Ground red pepper
      2    12 oz strip steak, 3/4"thick
    1/2 c  A-1 Steak Sauce
    1/4 c  Butter, melted
 
  In a bowl combine the top 5 ingredients spread on wax paper, coat both
  sides of steaks with seasoning mixture.
  
  Combine steak sauce and butter.  Grill steaks 10 to 15 minutes or
  until done, turning and brushing often with steak sauce and butter
  mixture. Serve steaks with remaining sauce.

  Source: Abbey Oaks News.
  From: Cindy Hartlin
 
MMMMM

Cheers

Jim, in Yellowknife




... You get 6  free steak knives with every recipe.
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