Text 15891, 94 rader
Skriven 2007-05-24 00:32:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: various stuff 560
=============================
 -=> On 05-23-07  08:39,  Michael Loo <=-
 -=> spoke to Dale Shipp about various stuff 560 <=-

 DS> 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.

 ML> That's admittedly likely to be true in a lot of supermarkets
 ML> these days; I don't remember what Giant Food's practice is,
 ML> but its sibling in New England, Stop & Shop, still (at least
 ML> sometimes) uses the labels "ground chuck," "ground round,"
 ML> "ground sirloin," and so on. I still tend to buy 80 (or for

   Those labels were true early in our married years.   Somewhere along
   the way, someone wised up to the fact that "ground round" was being
   made with whatever cut was handy, etc.   I'd thought that the USDA
   had made the stores stop those labels *unless* they were accurate --
   which in the past, they rarely were.  We don't see them here.

 ML> I find bottom round of excellent flavor, especially if
 ML> you grind in the triangular-prism-shaped piece of fat;
 ML> it keeps some texture as well unless you overdo the
 ML> processing. Top round is tenderer in general, but I

  Which round would you use for a roast?  For pit beef?   I had a
  butcher tell me bottom round -- but what you said above makes me think
  that top round might be the better (i.e. more tender) cut.

 ML> That's good news and bad news, I suppose: the good news being
 ML> that it sounds like another place we can strike off the list;

   The list is shrinking.   Pretty soon I'll post something to gather
   opinions / votes for what the group wants to do on Thursday night.
   There may be fewer people here for dinner on Thursday than on Friday
   -- I don't really know.


 ML> but if Carol and I are ever right in the neighborhood, in the
 ML> right frame of mind and stomach, ...

  Let us know your report if you do -- whenever.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Masurir Dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 servings
 
      3 c  Water
      1 c  Red lentils
    1/4 ts Turmeric
    1/2 ts Salt
      1 ts Sugar
      2 tb Vegetable oil
      2    Bay leaves
      2    Dried red chiles
    1/2 ts Kalonji seeds
      1 c  Onion, thinly slivered
      1 ts Green chile, chopped
      1 ts Garam masala
      2 tb Lemon juice
      1 tb Cilantro, chopped
 
  Bring water to a boil over medium heat & add lentils.  Add turmeric &
  simmer, covered, until the lentils are tender, about 15 minutes.
  They are cooked when they easily break when pressed between the thumb
  & index finger.  Add salt & sugar.  In a blender, puree until smooth.
  Return to the pan & keep warm.
  
  Heat oil in a skillet over medium-low heat.  Fry bay leaves & red
  chiles until the chiles darken.  Add kalonji seeds & fry a few
  seconds more.  Add onion & fry until it darkens to a rich brown: do
  not allow it to burn.  If you have the heat nice & low, this should
  take 15 to 18 minutes.  Stir constantly.  Stir in the green chile &
  pour this mixture over the pureed lentils.  Simmer for another 2 to 3
  minutes.
  
  Remove from the heat.  Stir in the garama masala, lemon juice (or
  lime if you prefer) & cilantro.  Garnish with lemon wedges & serve
  immediately.
  
  Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal
  Region"
  From: Intercook
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:39:46, 24 May 2007
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