Text 1555, 73 rader
Skriven 2006-05-19 10:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: White Castle 691
========================
 ML> I cannot be responsible for any peculiar effects
 ML> that may befall you.
 JW> I won't be doing that anytime soon. I couldn't even if I wanted to;
 JW> there are no White Castles in Canada.

White knights, either, no doubt. Be that as it may, it is
my distinct pleasure to inform you that it is possible to
have a shipment of frozen burgers sent to your local
retailer or perhaps even to your home.

 -=> Jim Weller said to Dave Sacerdote <=-

 JW> Maybe I'm too fussy but I can do better than every chef in town except
 JW> that hundred dollar a meal French guy.

"Can do better" isn't the issue. If I went out only to
restaurants where the line cook cooked better than you
or I, I'd go out maybe twice a year instead of twice a
month (not counting on the road meals of course). There
are many reasons for going out to eat - the social aspect,
the expanding one's horizons aspect, the laziness aspect,
the not stinking up the kitchen aspect, even raw economics.
I can go to the 99 and get a fried seafood platter for
$12 that would cost me that much for the ingredients alone
(of course, there's the beer thing, an incentive for both
parties ...).

Speaking of expanding one's horizons -

Braised goat with herbs
cat: main
servings: 6 to 8

7 lb goat legs (1 lg or 2 sm)
s, p
h - marinade
2 c white wine
1 c EVOO
1/2 head garlic, split from root to stem
3 lg stems rosemary
1/2 c fresh thyme leaves
2 bay leaves
h - braising liquid
4 Tb butter
1 lg onion, peeled, diced
1/2 head garlic, unpeeled
2 c white wine
5 c veal or beef stock
3 lg stems rosemary
1/2 c fresh thyme leaves

Season legs lightly. Combine with marinade
ingredients in a sealed plastic bag and let
sit in refrigerator overnight. Next day,
remove meat and pat dry. Discard marinade.

Brown meat in butter over medium-low heat,
basting frequently, until golden brown on
both sides. Remove meat and drain off all
but a few Tb of fat.

Oven at 400F.

Wilt onion in the remaining butter. Pour in
wine and reduce to half. Add enough stock to
almost cover meat. Add herbs. Bring to a boil;
then reduce to a low simmer. Add meat and
braise, covered, in oven for 3 hr, basting
occasionally.

Fabio Trabocchi, Ritz-Carlton Tyson's Corner, VA
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