Text 18159, 135 rader
Skriven 2007-07-24 06:59:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: beef eater
==================
On 07-18-07 MICHAEL LOO Scribbled to DAVE DRUM about beef eater 841

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

ML>Chicken breast I can understand. Something wet out of a packet
ML>might improve it unless it's medium rare. Liver and onions au
ML>jus creates a distressing image, though less distressing than
ML>kidneys and mushrooms au jus.

If I do anything on chicken breast (assuming that I order it - and 
that's a stretch) I'll ask for a bit of gravy - also from a packet. But, 
less salty and waaaaay more flavourful.

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

ML>I don't understand how the stuff evolved.

Marketroids and mega-corps - how else???

ML>I went to Houston's 'tother day with my brother (I was going
ML>to go to Bacchus of Lebanon by myself, but he showed up and
ML>wanted a meal, so why not make it our meal of the day). He
ML>got the double-cut pork chop, which was extra salty, having
ML>been brined; I got prime rib on the bone, which was not
ML>extra salty, as the "au jus sauce" was on the side - I had
ML>one taste of it and found it one step up from out of a
ML>packet - it was probably out of a 55-gallon drum. The big
ML>seller at the place is the roast beef sandwich (for $16);
ML>for $9 more, you can get the dinner, the "prime rib on
ML>the bone," which I did. Probably a mistake for the simple
ML>reason that how do they get the beef for the sandwich?
ML>Obviously, in retrospect, by cutting close to the bone.
ML>So it was a big bone with a relatively little cut of beef
ML>attached to it. What there was was fine. I asked for dirty
ML>rice as my side (for $25 you get one side) and got shoestring
ML>fries, at which Jonathan's eyes lit up, so I didn't send the
ML>plate back but merely gave them to him - he got couscous with
ML>his; he ate both. A Dominion ale was a relative bargain at $5,
ML>and drinking it with the beef brought out an intriguing
ML>hazelnutty taste. The cost of the meal was roughly equal to
ML>my plane ticket (one way).

ML>This was Houston's in Bethesda, where the rents are high;
ML>I don't think we'll be going again. The food was pretty
ML>good, but there were far too many corners cut. The one
ML>in Rockville serves better portions at better prices in a
ML>better atmosphere.

Not my kind of place. U$16 for a beef sammich? Unless the beef is a 10 
ounce or bigger steak on artisanal bread you'll not catch me ordering 
such. And they didn't even get your "side" right? FEH!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Breast With Braised Endive & Potatoes
 Categories: Poultry, Potatoes
      Yield: 4 servings
 
      2 lb Red creamer potatoes;
           - halved
           Salt & pepper
      2 tb Olive oil
      4 sm Chicken half breasts; boned,
           - skinned (6 oz ea)
      2 lb Endives
  1 1/2 c  Chicken broth
      2 tb Unsalted butter; in pcs
    1/2 ts Sugar
 
  This dish takes about 40 minutes to prepare.
  
  Preheat oven to 400 degrees. Put the potatoes in a medium saucepan.
  Add water to cover by 1 inch. Season the water liberally with salt.
  Cover and bring to a boil, then uncover and simmer until tender,
  about 12 minutes. Drain well.
  
  Dry the pan. Add a little olive oil to the pan, and when hot, add the
  potatoes and saute until browned, turning occasionally. Season with
  salt and pepper; keep warm.
  
  Meanwhile, season the chicken breasts on both sides with salt and
  pepper. Heat an ovenproof skillet over medium-high heat, then add
  enough olive oil to cover the bottom of the pan completely. When the
  oil is very hot, add the chicken and brown until golden, 2-3 minutes.
  Turn the chicken over, then place in the oven and finish cooking
  until a thermometer inserted in the thickest part registers 165-170
  degrees, about 15 minutes. Remove to a warm platter, tent with foil
  and let rest for about 10 minutes.
  
  While the chicken roasts, trim the endive stems, then quarter the
  heads through the core. Place in a wide medium-size pot so they
  almost all fit in one layer, and cover with the broth, butter and
  sugar, and salt and pepper to taste. Bring to a simmer, cover and
  cook until very tender through the core, about 10 minutes. Adjust the
  seasoning.
  
  Pour any juices from the chicken pan into the endive. Serve the
  chicken with the endives, spooning some of the sauce over, with the
  potatoes on the side.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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