Text 14278, 111 rader
Skriven 2007-04-19 10:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Pastrami
================
On 04-05-07 MICHAEL LOO Scribbled to DAVE DRUM about buttin'in variously

ML> DD> Most of the pastrami I see is made from round - not brisket. And
ML> DD> bacon is a different thing altogether. But, I do see where you
ML> DD> are going with  this. I still dunno, though.

ML>Real pastrami is from brisket, as is the tastiest and
ML>best-textured corned beef. Not health food, by any stretch.

Have you ever known me to eat "health food" because it is "good for 
you"?

ML> DD> I really like pastrami - good pastrami. Even good turkey
ML> DD> pastrami (if  that's not an oxymoron). But, the cracked pepper,
ML> DD> herds and paprika sort  of subsumes the saltiness of the corning
ML> DD> process ... not to mention that  modern "corning" is different
ML> DD> from the old Brit Navy process that  produced salt beef or salt
ML> DD> pork.

ML>Eww. Good turkey pastrami is not only an oxymoron, it's a
ML>double oxymoron.

Oh, I realise that turkey "pastrami" ain't really pastrami. But, if it 
is well tarted up - it ain't bad. Even if it is touted as low fat and 
healthy.  Bv)= Enough real mayo can remove that "healthy" tag pretty 
quickly.

ML> -=> Dave Drum said to Dale Shipp <=-

ML> DD> If you can get hold of some grape vine trimmings (ask at your
ML> DD> local  vineyard) you might experiment with it a bit. I have used
ML> DD> grape wood on  pork and lamb to good effect. Not so good (but,
ML> DD> still edible) on  chicken. And sort of neutral on beef - pecan,
ML> DD> hickory or mesquite seems  better with beef ... for my taster,
ML> DD> anyway.

ML>One classic French dish is beef roasted on vine cuttings.

I bet that is tasty. I've used grape cuttings to smoke various things - 
including some jalapenos - got chipotles that tasted of Smuckers Grape 
Jelly.

ML> -=> Dave Drum said to Ruth Hanschka <=-

ML> DD> As I said above "Retail is all about turnover." One of the
ML> DD> reasons I  don't buy from WallyWorld is that I abhor their
ML> DD> current management's  business practices and quality standards.

ML>Well, they were sponsoring our orchestra, but we lost funding on
ML>3 or 4 this week, so I'm inclining to agree.

Yeah. Well, Uncle Adolph used to sponsor Wagnerian pursuits for 
musicians back in the 30s and 40s. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream Gravy
 Categories: Sauces, Basics, Five
      Yield: 2 Cups
 
      3 tb Pan drippings
      3 tb Flour (I like to use the
           -flour left over from the
           -steak or chicken-coating
           -process)
  1 1/2 c  Liquid (can be all milk,
           -half milk/half warm water,
           -or 1 cup milk and 1/2 cup
           -beef broth - nice for the
           -chicken-fried steak)
    1/4 ts Salt
    1/4 ts Black pepper
 
  A Texas staple. A must for Chicken-Fried Steak or Fried Chicken. Or
  anything. A little practice will have you dishing up perfect cream
  gravy in a few minutes.
  
  Okay, you've fried your chicken or your steak, removed it to a warm
  place, and now you're ready to make the gravy.
  
  Return 3 tablespoons of the pan drippings to your skillet, keeping as
  many as possible of the browned, crusty bits in the pan. Over low to
  medium heat, add the flour to the pan drippings, stirring constantly
  so that the flour "cooks" for about a minute.
  
  Gradually add the liquid, stirring constantly until smooth and
  thickened. Stir in the salt and pepper. Taste and adjust the
  seasonings accordingly. Serve hot.
  
  Texas Cooking Online
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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