Text 18396, 102 rader
Skriven 2007-08-01 09:47:00 av Dave Drum
     Kommentar till en text av SEAN DENNIS
Ärende: Sleep Apnea
===================
On 07-28-07 Sean Dennis Scribbled to DAVE SACERDOTE about 892 Thursday

SD>DS> If you haven't had a sleep study done yet, you might want to
SD>DS> consider  it. You may have sleep apnea which could aggravate your
SD>DS> other  conditions.

SD>Yeah, I have wondered about that myself.  However, getting the VA to
SD>pay for  anything /they/ don't think is necessary is another matter
SD>entirely. :/

Scroo the VA - what is your life worth?!?!?! And I mean that quite 
literally. Don't wonder - find out. It's what you don't know that will 
bite you on the starboard cheek of your arse. And bite hard. Not getting 
it checked could, and very well might, leave your wife a young widow.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kuleto Rib-Eye
 Categories: Beef
      Yield: 7 servings
 
      1 tb Olive oil; plus olive oil
           - for grilling
      1 tb Chopped shallots
      1 c  Coffee
      3 c  Cabernet Sauvignon
      3 c  Brown veal stock *
      4 cl Garlic; minced
    1/3 c  Soy sauce
      2 ts Dijon mustard
    1/3 c  Dark brown sugar (dark
           - muscovado preferred)
      2 tb Chopped fresh thyme leaves
    3/4 tb Worcestershire sauce
      5 lb Ribeye roast; trimmed & tied
           Coarse salt & ground pepper
 
  Pat Kuleto enjoys his steak rare. When serving, cut the rib-eye roast
  lengthwise, then again crosswise into thick portions. This presents a
  thick Chateaubriand-style piece of meat, juicy and succulent when
  served. Or, buy boneless rib-eye steaks that are at least an inch
  thick.
  
  Heat the 1 tablespoon olive oil in a Dutch oven over medium-high heat;
  add the shallots and saute until soft. Add the coffee and wine. Boil
  until reduced by one-third, then remove pan from heat. Add the veal
  stock, garlic, soy sauce, mustard, brown sugar, 1 tablespoon of the
  thyme and the Worcestershire sauce, whisking until the sugar and salt
  dissolve. Let cool completely.
  
  Put the meat in a nonreactive container, add the cooled marinade,
  cover and refrigerate for 1 to 2 days. Turn the meat from time to
  time.
  
  Prepare a medium-hot fire in a barbecue grill using mesquite wood.
  Have ready grapevine trimmings (if available) to add to the fire.
  These add remarkable flavor to the meat.
  
  When ready to cook, remove the meat from the marinade, pat dry, then
  coat it with a light coating of olive oil, a generous amount of salt
  and pepper and the remaining 1 tablespoon thyme.
  
  Place the meat on the grill and cook, adding the grapevine trimmings
  to the fire. For very rare, cook until the internal temperature
  reaches 105 degrees; cook to 125 degrees for medium-rare (test with a
  meat thermometer). Remove the roast from the heat and let rest for 15
  to 20 minutes. The meat will continue to cook as it rests. The
  internal temperature can increase by 15 degrees for a perfectly rare
  rib-eye.
  
  Remove the string from the roast, slice lengthwise and then into
  thick, crosswise portions.
  
  * Note: For a brown veal stock substitute, dilute 1 1/2 cups veal
  demi-glace with 1 1/2 cups water, or use 3 cups low-salt beef or
  chicken broth.
  
  Serves 6-8
  
  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
 
There never was a good war. Or a bad peace! Benjamin Franklin


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