Text 15868, 77 rader
Skriven 2007-05-23 08:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: various stuff 560
=========================
 DS> As I said, except for meatloaf 80 is far too much fat and shrinks
 DS> too much for our tastes.

I need a substantial amount of fat in the grind, which does
change the way one has to approach the meat: moderate-heat
grilling probably isn't the way to go (the shrinkage issue
you describe).

 As to where it comes from, I'd suspect
 DS> that beef is beef and fat is fat -- and they simply mix what ever is
 DS> handy to get the appropriate mix.

That's admittedly likely to be true in a lot of supermarkets
these days; I don't remember what Giant Food's practice is,
but its sibling in New England, Stop & Shop, still (at least
sometimes) uses the labels "ground chuck," "ground round,"
"ground sirloin," and so on. I still tend to buy 80 (or for
chili, 73 with the understanding that I will cut it with oat
bran, which makes it sticky and odd in texture but makes me
feel that I can face Carol with a clean conscience).

    We used to make our own ground
 DS> beef by buying big hunks of top round and grinding.   I think it came
 DS> out with less than 7% fat, and sometimes was a bit too lean.

I find bottom round of excellent flavor, especially if
you grind in the triangular-prism-shaped piece of fat;
it keeps some texture as well unless you overdo the
processing. Top round is tenderer in general, but I
wouldn't use it for burgers unless they were to be
almost tartare in the middle, as it dries out easier
(plus it's to me marginally less "beefy" than its
tougher neighbor).

=

 DS> [regarding AA Seafood] He reported that the
 DS> fish was not quite as good as previous -- less fish, more breading.
 DS> Its a bit far for us to go without good reason, but if you ever do
 DS> give it a try let us know what you think.

That's good news and bad news, I suppose: the good news being
that it sounds like another place we can strike off the list;
but if Carol and I are ever right in the neighborhood, in the
right frame of mind and stomach, ...

Rockfish with spicy seafood rub
cat: rub, main
servings: 1

1 ts paprika
1 ts Kosher salt
1 ts black pepper
1 ts chili powder
1 ts ground cumin
1 ts brown sugar
1 ts granulated sugar
1 ts ground oregano
1 ts ground celery seed
1/3 ts garlic powder
2 lb rockfish fillets

This is a savory combination ideal for any fish. Just combine
the ingredients, use what you need and store the remaining
amount in a airtight jar.

Pat dry rockfish, dredge in rub. Heat a small amount of oil
in a nonstick frying pan. Cook fish on high for 5 min per
inch of thickness of the fish. Flip fish over and continue
cooking until fish is done. Fish will become opaque white
in color and firm to the touch.

Source: Cantler's, Annapolis

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)