Text 18715, 111 rader
Skriven 2007-08-08 21:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
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 -=> Dale Shipp said to Dave Sacerdote <=-

 DSac> Bitburger Pils - Light, tasty, a little skunky
 DS> I have never understood the term skunky.   I've had some old beers
 DS> past their time though.

Skunkiness is a manifestation of sulfur compounds - it isn't
noticeable in well-made beers unless they have been stored
in warm, brightly-lit places. The smell is, well, smelly.

This is a good if tongue-in-cheek treatment of the subject:
http://www.evansale.com/skunked_beer.html

 I've never know what "corked wine" tastes
 DS> like either -- perhaps my taster is just not that refined:-}}

The descriptions most quoted are "wet dog" and "wet cardboard."
The agent in question is trichloroanisole, and the chlorine
component has led people to hypothesize that there is some
unpredictable interaction among the cork wood, the bleach used
to sterilize the corks, and the wine itself. That theory seems
to have been shot down a bit, as plastic "corq"s do not prevent
the phenomenon.

   I do
 DS> taste a goodly difference between beer types -- lager, pale ale,
 DS> dark, red, etc.

 -=> Dale Shipp said to Ian Hoare <=-

 DS> Do you think that the cut would take to a quick grilling?  The Wiki
 DS> article I read implied that gristle aside, it was second in
 DS> tenderness to the tenderloin, and as flavorful as a decent sirloin.

There are lots of tender cuts. Grading them is not instructive,
except that the tenderloin is pretty much acknowledged to be
#1 among the muscle meats. The flat-iron (blade) is quite tender.

If tender is the be-all and end-all, go for kidneys or pancreas or
brains or something.

 DS> When you get one, is the gristle part obvious?  Is it easy to take
 DS> out?

It's a thick band separating two sheets of muscle. With a moderately
sharp knife and some careful attention, the job can be done quickly.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: THAI GRILLED-BEEF SALAD
 Categories: Thai, Salads, Meat, Jue
      Yield: 6 servings

      2    Garlic cloves; minced
      1 ts Black peppercorn
      1 tb Fresh coriander roots
    1/2 ts Salt
      2 ts Vegetable oil
      1 lb Flank or flatiron steak
           - trimmed
      3 sm Firm tomatoes
      1    Bermuda onion
           - cut into 1/4-in slices
      1    Sheet heavy-duty alum. foil
           - (8" x 18")
      1    Head red-leaf lettuce

MMMMM--------------------------DRESSING-------------------------------
      1 ts Ground Dried Shrimp w/Chiles
           - (optional)
      2    Garlic cloves; chopped
      2    Red serrano chiles; sliced
      2    Green serrano chiles; sliced
      1 tb Roasted chile sauce
           -(nam prik pao)
      3 tb Fish sauce (nam pla)
      5 tb Lime juice
      2 ts Sugar
    1/4 c  Coarsely chopped fresh mint
    1/4 c  Fresh coriander leaves
           -(coarsely chopped)

  POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
  oil and mix together. Rub the garlic mixture over the beef; marinate
  for 30 minutes. Broil or grill beef until medium rare. Slice into
  2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
  tomatoes under a hot broiler, turning occasionally. Do not overcook.
  Cool. Cut into wedges and add to the beef. Evenly spread the sliced
  onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
  form a flat parcel. Place directly on top of a medium-high stove
  burner for 1 minute--it should make sizzling sounds. Turn over; cook
  for about 30 seconds longer until charred. Remove, unwrap and cool.
  Add to the beef mixture. Line a platter with the large lettuce
  leaves. Shred remaining leaves and scatter them on top.

  TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
  ground dried shrimp until fragrant, about 10 seconds. Reduce to
  medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
  fish sauce, lime juice and sugar; stir together until dissolved.
  Cool. Add beef mixture, mint and coriander to wok; toss together
  gently. Pour mixture over lettuce. Serve at room temperature.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)

MMMMM

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