Text 18717, 111 rader
Skriven 2007-08-08 09:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: I Scream
================
On 07-30-07 MICHAEL LOO Scribbled to BARBARA MCNAY about bird 904

ML> > Breyer's is a reputable commercial brand, if you want
ML> > to see if you like the effect before going through the
ML> > trouble.

ML> BM> I'm pretty sure that's available here.  I'll look for it.

ML>I always maintained that it was the best of the mass-market
ML>brands. Edy's (also known as Dreyer's with a D) is good if
ML>you can find it, but I don't think the vanilla has real
ML>pulp in it.

I get both Edy's and Breyer (also Blue Bunny) here. This week one of the 
stupormarkups has (any) 4 Edy's products for U$10 ... and you get a U$5 
in store credit coupon for future use. I have checked my freezer space 
and find I can fit 4 of the 56 oz (cheater half-gallons) no-sugar-added 
flavours (that my RD likes for me to eat if I do I Scream).

I wonder what a scoop of Triple Chocolate in a glass of A&W Diet Root 
Beer would make? Would it still be a Root Beer Float?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Short Ribs With Smoked Fennel
 Categories: Beef, Wine
      Yield: 4 servings
 
MMMMM-------------------------SHORT RIBS------------------------------
      1 tb Olive oil or duck fat
      4 lb Short ribs
           Salt & pepper
      1    Head of garlic; cut in half
           - crosswise
      1 lg Onion; coarse chopped
      4 c  Chicken or veal stock
      2 c  Dry red wine
      1 bn Fresh thyme
           -=OR=-
      2 ts Dried thyme

MMMMM-----------------------SMOKED FENNEL----------------------------
      2 tb Olive oil
      3    Fennel bulbs; halved &
           - trimmed
    1/2 c  Dry sake
      2 c  Orange juice
      1 tb Asian sesame oil
      1 qt Wood chips
    1/4 c  Water
 
  If you don't have a cast-iron skillet, you won't be able to smoke the
  fennel. But you could roast fennel and other winter vegetables to go
  along with the delicious ribs. They're also wonderful with mashed
  potatoes. From Laurent Manrique, executive chef of Aqua in San
  Francisco.
  
  Preheat the oven to 350 degrees. Heat the oil in a heavy large pot
  over high heat. Season the short ribs with salt and pepper on all
  sides. Add to the pot and brown well on all sides. Transfer the short
  ribs to a plate. Reduce the heat to medium-high. Add the garlic and
  onion and brown well. Return the meat to the pan. Add the stock, wine
  and thyme. Bring to a boil. Cover and transfer the pot to the oven.
  Cook for 2 to 2 1/2 hours, until the meat is falling from the bones.
  Transfer the ribs to a platter.
  
  Strain the cooking liquid into a heavy saucepan. Simmer for 20 to 30
  minutes, until reduced and thickened.
  
  To prepare the smoked fennel: Heat the oil in a heavy large skillet.
  Add the fennel and saute until lightly browned. Add the sake and
  bring to a boil, scraping up the browned bits on the bottom of the
  pan. Add the orange juice and sesame oil. Simmer for 20 to 30
  minutes, until the fennel is tender.
  
  Remove the fennel from the liquid. Discard liquid.
  
  Heat the wood chips in a large cast-iron pan. Light with a long match
  (they may not stay lit, but the heat underneath the pan will make them
  hot enough to smoke). Pour water over to create smoke. Place a rack on
  top of the chips. Place the fennel flat-side down on the rack. Cover
  the pan with aluminum foil. Smoke the fennel for 20 minutes.
  
  To serve: Divide the ribs among serving plates. Spoon the sauce over
  the ribs. Serve the fennel alongside.
  
  Serves 4
  
  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


... You have 2 choices for dinner. Take it or leave it. Bon appetit!

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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