Text 14336, 73 rader
Skriven 2007-04-20 11:22:33 av mark lewis (1:3634/12.0)
  Kommentar till text 14281 av MICHAEL LOO (1:123/140)
Ärende: various 387
===================
 ml> well, we did that chicken the other day and it was good... we 
 ml> had a couple of pieces left over so we put them in the 'fridge 
 ml> for a day or two and they were definitely potent when we went 
 ml> back to them... i took the skin off of one and used it in a 
 ml> homemade gravy... it was very nice and smokey... almost wierd, 
 ml> though... smokey gravy ;)

 MLoo> That's what I mean. I've made smoky gravy before - it's not
 MLoo> that much different than red-eye, after all - but oak is 
 MLoo> going to be a really strong taste unless you combine it with 
 MLoo> another wood or cut down on the smoking time.

right... your warnings came in time ;)

 ml> no, i didn't mention it... they were gone pretty much all day... 
 ml> very tired when they got back and we actually waited until the 
 ml> next day to dig into all the cleaning... we had a huge amount of 
 ml> "ice boxes" to keep them fresh... i don't really know where they 
 ml> went but they left

 MLoo> Yeah, I can figure after a day out on the water one might not 
 MLoo> be so enthusiastic about dealing with a mountain of fish guts. 

got that right!

 ml> out of virginia beach and headed east from what i remeber... i don't
 ml> know if they went south to the banks or not but i do remember them
 ml> saying that they were out several miles... 

 MLoo> For some reason I thought you were farther south than that.

i am, right now... the above trip was some 15-18 years ago... i've been back
here for over 15 but don't remember exactly when that was... i know it was
before my father's father passed but not much before then... a few months,
maybe... i just count the time from the wake to roughly figure how long i've
been here O:)

 MLoo> There really isn't anything better than a fresh-caught Atlantic
 MLoo> blue, though. My father's colleague Dr. Oliverio once brought us
 MLoo> back fresh blues from a Chesapeake fishing trip, and that was the
 MLoo> best fish I had until I had turbot on United Airlines (!!!!) almost
 MLoo> 40 years later. I've had probably 400-500 airplane meals in my day,
 MLoo> and that was one of the most memorable.

 -=> Mark Lewis said to All <=-

 ml> tonites fare is rather simple... not sure how it is going to come out
 ml> but man does it smell good!

 MLoo> Hope it tasted as good as it smelled!

actually yes... dad was worried that it would be too flavorful with the
smells... i had to remond him several times that the spices were simply very
aromatic and it wouldn't impart all that into the meat and potatoes...

 ml> the meat is boneless beef "short" ribs spiced with thyme, corriander,
 ml> garlic, salt, pepper, L&P worchester and finally about 1/4 cup of red
 ml> wine... they are also being cooked at 350F but in a covered dish to
 ml> start with and then i'll uncover them later on...

 MLoo> What do they sell you as boneless short ribs? 

all the ribs and short ribs that we get have that 2 inch wide flat bone on them
with the heavy gristly wrap that holds the meat to the bone... the boneless
ones we get have just had that bone and gristly wrap cut off... and i should
also note that i called these shortribs 'cause that is what was on the
package... however, i've seen these exact same pieces simply called ribs and
then they take these and also cut them in half and call those short ribs...
short meaning that they are 3 inches long instead of 6...

)\/(ark

 * Origin:  (1:3634/12)