Text 17510, 113 rader
Skriven 2007-07-01 10:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Predictions 751
=======================
 HN> The room was small holding only about 8 tables and a couple of them
 HN> were only two seaters. The menu came and it was mostly steak...and
 HN> steak. One chicken  dish...Steaks come with potato,salad, warm bread,
 HN> and veggie (pretty normal) but the prices were a bit higher than we
 HN> usually see...Anne got a petite Filet (8oz) for (I think) 27.95, I got
 HN> the 16 oz New York for $29.95 GOOOOOOOD MEAT! Anne had hers rare and it
 HN> was fork tender...I had mine Medium (hot red center) ordered that way
 HN> because the menu said it was a "thick cut" otherwise I would have gone
 HN> with my normal med rare....One of the best steaks I've had in a lOOONG
 HN> time! Nice and charred on the outside and perfect inside...aaaahhhhhhhh
 HN> it was beef bliss! They offered a 30 oz porterhouse for ( I'm just
 HN> going from memory here) about $44 or so

That's a fancy place: my rule is to try for a buck an ounce, more than
two is rich for my blood. I've eaten at more than two places and have
suffered for a while in the pocketbook department afterward. Texas
Roadhouse is the best compromise for me - 1 to 1.25 an ounce, and
the food is remarkably good considering it's definitely a mass-market
type of place. I'd take Texas over the Outback any day.

 HN> As an aside we just finished a three game sweep of the sox

Now what was that about? I was ashamed of those Sox, but they
did redeem themselves when they left town. Have the Sox won any
game at Seattle all season? I doubt it.

 HN> once they got drunk enough they forgot the order which spelled
 HN> BOSTON and ended up spelling SNOT for a while then NOT SO for a while,
 HN> but my favorite was when they were singing "Let's Go RED SOX" while
 HN> they spelled out (not on purpose I think) NOOBS

Now that's just too good. I can't believe it. They should have
spelled SOB TON considering how poorly their team was doing.

 HN> game I had me, Three police officers and two Alcohol enforcement people
 HN> standing behind them...the left "somewhat" peacefully but did manage to
 HN> avoid getting a D&D from the cops...but just barely!

That's perfect - no bones broken, nothing on the permanent record,
but something to tell the grandkids.

 HN> then Anne and I are off to see Amanda in Bodega for a few days!

Have fun and say hi!

Slow-cooked honeycomb tripe with fresh green peas
cat: offal, main
Serves: 4 to 6

3 L water
1/2 c white wine vinegar
1 kg honeycomb tripe, roughly sliced
5 sm Roma (plum) tomatoes, cut into quarters
10 garlic cloves
2 ts sea salt
2/3 c palm sugar
1/3 c water
1 c extra virgin olive oil
1 sm baby fennel bulb, finely sliced
12 sm salad onions, trimmed
- but with 2 cm green stem left intact
1 sm stick celery, sliced on the diagonal
200 g smoked bacon bones, sliced
1 c white wine
1/3 c chardonnay vinegar
3 c chicken stock
4 sm green apples, peeled and roughly chopped
1 c shelled peas - from 500 g fresh peas in pods
salt, extra
1 Tb red wine vinegar
1 Tb chardonnay vinegar, extra

Bring water and vinegar to the boil in a large pan.
Reduce heat, add tripe and simmer gently, covered,
for 30 min. Drain tripe, refresh under cold water,
drain again, and slice fine.

Meanwhile, using a mortar and pestle, gently press
tomatoes until they are slightly bruised and have
released their juices; transfer to a bowl and set
aside. Add garlic and 1 ts salt to the mortar and
pestle and pound into a rough paste. Set aside.

Place sugar and water in a medium frying pan and
stir over low heat, without boiling, until sugar
is dissolved. Bring to the boil, then simmer,
uncovered, without stirring, for about 3 min, or
until mixture turns light caramel in colour. (The
caramel is ready when a spoonful dropped into a cup
of cold water can be moulded into a soft ball with
the fingers.)

Heat oil in a heavy-based frying pan, add reserved
garlic paste and saute for 1 min, or until aromatic.
Stir in fennel, onions, celery, bacon bones, and
1 ts salt, and cook, stirring occasionally, about
2 min. Add tripe and stir to combine. Pour in
caramel mixture and tomatoes and stir well to coat
tripe in the caramel. Add wine and chardonnay vinegar
and simmer, uncovered, for 10 min or until liquid is
reduced by half. Pour in stock, cover pan and simmer
gently for 25 min. Stir in apples and cook, covered,
for a further 25 min or until the tripe is tender.

Remove the lid, stir in peas and simmer, uncovered,
for 6 min or until peas are just tender. Remove from
stove and stir in remaining ingredients.

Source: Kylie Kwong

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