Text 18012, 105 rader
Skriven 2007-07-15 11:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Beef Eater's Paradise
=============================
On 06-23-07 MICHAEL LOO Scribbled to DAVE SACERDOTE about Beef Eater's 

ML> DS> In all cases, the beef came to the table perfect: I ordered mine
ML> DS> rare and got it bloody blue inside, potroasty yet red outside,
ML> DS> in a big pool of it's own natural juices (none of that canned
ML> DS> "oh joos" piss

ML>You spelled that wrong. It's "old shoes" piss.

ML> DS> that some dumps ladle over their beef.)  This IS the place when
ML> DS> you're in the mood for a big slab of animal.

ML>Please, daddy, can we? Mr. Gates says that it's only
ML>23 minutes from here. I'll treat.

One of the venues I use pretty heavily around here dumps a ladle of all 
sluice over anything containing non-sandwich meat that is not breaded. 
Pork, liver & onions, chicken breast, beef of various descriptions. It's 
all from a packet and all from the same pot .... I have learned to 
specify NO AU JUS!!!! loudly when I order my meal.

If my order is cooked correctly (as I ordered it) the natural juices 
from the pork chops or steak are sufficient. And I don't have the over 
salted liquid to deal with - I like a lot of salt compared to many. But, 
the sodium levels in that batch of nastiness could equal or exceed the 
Dead Sea or the Great Salt Lake.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flo Braker's Almond-Rhubarb Snack Cake
 Categories: Fruit, Nuts, Cakes, Desserts
      Yield: 10 servings
 
      2 c  Sifted cake flour
    1/2 ts Baking soda
    1/4 ts Salt
    1/8 ts Baking powder
      4 oz Unsalted butter
      1 c  Sugar
    1/2 ts Pure almond extract
    1/2 ts Vanilla
      2 lg Eggs
    3/4 c  Buttermilk
  4 1/2 oz (about 3 narrow) rhubarb
           - stalks; in 1/8" slices to
           - yield 1 cup packed
      1 tb Sugar
    1/2 c  Sliced almonds
 
  Adjust rack to lower third of oven; preheat oven to 350 degrees.
  Grease and flour a 9 x 2-inch round layer cake pan; fit a waxed paper
  round in bottom of pan.
  
  Have all ingredients at room temperature. Sift together the flour,
  baking soda, salt and baking powder; set aside.
  
  Using an electric mixer, preferably with the paddle attachment, beat
  the butter in a large bowl at medium speed until it is smooth and
  creamy. Maintaining the same speed, add the sugar in a steady stream.
  When the sugar has been incorporated, stop the machine and scrape
  down the sides of the bowl. Continue to cream at the same speed for 3
  to 4 minutes, or until the mixture is very light in color and fluffy.
  Add the almond and vanilla extracts in the final moments of beating.
  
  With the mixer still on medium speed, add the eggs, one at a time,
  incorporating each thoroughly before adding the next. When the mixture
  appears fluffy, reduce the mixer speed to low. Add the flour mixture
  (in 3 additions) alternately with the buttermilk (in 2 additions).
  Scrape the sides of the bowl occasionally, and mix until smooth after
  each addition. Fold in the rhubarb.
  
  Spoon the batter into the pan, and spread it level. Sprinkle 1
  tablespoon sugar, then the sliced almonds over the top of the cake.
  Bake for 45 to 50 minutes, or until a toothpick inserted in the
  center comes out clean.
  
  Place the pan on a wire rack to cool for 10 minutes. Invert the cake
  onto a rack, remove the pan and discard the paper liner; invert right
  side up onto another rack. Cool completely before slicing.
  
  Serves 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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