Text 13267, 122 rader
Skriven 2007-03-20 23:41:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Homemade pastrami
=============================
 -=> On 03-20-07  12:16,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Homemade pastrami <=-

 DSac> How far did you have the oven door open?  It should only have

   At the beginning, it was open about 3-4 inches at the top, which was
   as close as it could be closed without shutting all the way.

 DSac> been open a small amount - half an inch or so, just enough to

   After a while, Gail put a stirring spoon in the door and got it to
   close to a small crack, possibly that small.

 DSac> let moisture gas off from the oven.  That would have made a
 DSac> difference, I think, in the internal heat of the beef if that
 DSac> was important to you.

 DSac> Also, I think the time is more important to the recipe than the
 DSac> internal temperature, which is never mentioned in the text.  I
 DSac> never worry about the internal temperature of the brisket, and
 DSac> I certainly NEVER would have allowed it to go all the way to
 DSac> 150 F.

   I'd think that at 110-120, it was still raw meat in spite of it being
   corned.
 
 DSac> You don't mention how thick the slices are.  Do you have a
 DSac> "ham slicer"? (i.e. a long, thin-bladed, non-tapered knife used
 DSac> to take thin slices from a ham, turkey, or roast beef, the kind

   I do -- but it has lost its edge.   I used an electric knive.  Most
   piece were 1/8 inch or less.

 DSac> of knife you see servers use at "carving stations" at restaurants.)
 DSac> With the pastrami well chilled and therefore firm, it should be cut
 DSac> against the grain in paper-thin slices, and then FRIED in a pan

   Never would have occured to me to fry it.

 DSac> (no additional fat needed, just the stuff clinging to it) to heat
 DSac> it up.  If it's too fatty after frying, you can drain it on paper
 DSac> towels. It's best served on good rye bread with mustard and perhaps
 DSac> some horseradish, like the Montreal Smoked Meat which is an imitation
 DSac> of it.

   I remember that meat.  That was good stuff.
 
 DSh> It was also a lot fatter than the eye of round -- which 
 DSh> I know is an advantage to you and Dave, but not to us.

 DSac> That is not a fair comparison, so I'll ignore it.  A piece of
 DSac> spinach is a lot fatter than an eye of round.  You can, of course,

   BOO HISS.

 DSac> make a pastrami from your corned eye of round next time and it
 DSac> will be pretty much fat-free.  Or use a flat cut instead of the point
 DSac> cut, and that will have less fat in it, too.

   They did not have any flats -- except at 2 1/2 times the price.
 
 DSh> We ate about half of the brisket for dinner tonight.   
 DSh> Gail is going to try cooking it in liquid in the crock 
 DSh> pot tomorrow to see if it gets any less tough.   We are 
 DSh> not enthusiastic about trying to make
 DSh> the recipe again.  

 DSac> Don't boil it.  Try my other suggestion above.

  Too late -- done.  It will be dinner tomorrow.  Tonight we did a
  change of pace and had hot dogs and Mac & Cheese.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tandoori Chicken (Tandoori Murgh)
 Categories: I/net, Chicken, Indian, Asian, Curry
      Yield: 4 Servings
 
      1    Ginger- green, 2"
           - peeled/grated
      4    Garlic cloves
           -- peeled/grated
      1 ts Spice- cumin seed
    1/2 ts Spice- cayenne pepper
    1/4 ts Salt
      1 c  Milk- yogurt
      4 lb Chicken
           -- in serving pieces
      2 tb Oil- vegetable
    1/2 ts Spice- turmeric
 
  Combine grated ginger, garlic, cumin seed, cayenne pepper, salt
  and yogurt.   Put the chicken pieces in a foil-lined baking pan,
  pour over the yogurt mixture, and use your hands to coat the meat
  completely. Leave the chicken to marinate for at least 2 hours,
  or preferably overnight.   Heat the oven to 350 F. Dribble the
  oil over the chicken in the baking pan, and sprinkle the chicken
  with turmeric. Place the pan in the oven and bake for about 1
  hour, basting frequently with the oil and yogurt marinade at the
  bottom of the pan. Serve with hot pita bread and lentil dal.
  
  Recipe By     : Ismail Merchant's Indian Cooking/Marchway
  
  Per serving (excluding unknown items): 623 Calories; 26g Fat (39%
  calories from fat); 83g Protein; 9g Carbohydrate; 255mg Cholesterol;
      401 mg Sodium
  From: Melody <mhh@ior.com>
  Newsgroups: rec.food.recipes
  
  From: Kevin Jcjd Symons               Date: 06-07-99
  Cooking
 
MMMMM



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