Text 20003, 128 rader
Skriven 2007-09-03 23:38:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Buffet steaks
=====================
 -=> On 09-03-07  09:34,  Michael Loo <=-
 -=> spoke to Dale Shipp about Candy & Food Bars 80 <=-

 DS> The Cactus Willies steaks are pretty thin, perhaps little finger
 DS> thick.  The Golden Corral used to be the same, but now they have
 DS> thickened up to thumb or even thumb plus.   More chance that those

 ML> Thumb plus gets into the potentially acceptable range. The
 ML> buffet steaks I recall, though, as well as being too thin,
 ML> have been marinated in something (sometimes Italian-dressing-
 ML> based, sometimes soy-based, neither optimal if one is dealing
 ML> with a good piece of meat in the first place).
 
   I think that they are often liberally sprinkled with Adolph's meat
   tenderizer -- and then left to sit for a good while, turning slowly
   into mush.  I'll use Adolph's, but only allow it to sit for less than
   five minutes.

 DS> might be cooked rare.  Only problem when we went to the GC at
 DS> Arundel Mills was that although I got some steak, everytime Gail went
 DS> up there he did not have any ready.

 ML> Which is a way of cutting down on the expense: ration the
 ML> steaks in this de facto way so people lose patience and
 ML> end up with meatloaf or chicken instead.
 
   We have noticed a similar practice at the little stands that hand out
   free sample tastes of foods in BJs.  They have little-old-ladies
   serving (and maybe "cooking").   But often they just stand there, as
   if they have given out their quota of snack for that half-hour.

 DS> were eating. I think she pulled off the equivalent of half a breast
 DS> tenderloin during the course of 30 minutes or so.  They sat and
 DS> talked -- to each other and on their cell phones.

 ML> Slow eating is not to be scorned: it's often considered healthier
 ML> to pace one's intake of food. I will not say that talking on the
 ML> cell phone in a restaurant is healthy, though, as it invites
 ML> hostile behavior on the part of other patrons.

   It was not the slow eating that I was commenting on as much as the
   plate overloaded with food that never got touched.   She had three or
   four pieces of chicken, and ate at most 1/4 th of one piece before
   they left Cactus Willies.  Similar for his BBQ ribs.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Neapolitan Mushroom Soup
 Categories: Italian, Soup, Vegetable
      Yield: 8 servings
 
      1 oz Dried porcini mushrooms
      3 tb Unsalted butter
      3 tb Extra-virgin olive oil
      1 sm Onion, minced
      3    Cloves garlic, minced
  1 1/2 lb Fresh mushrooms, wiped
           -clean, stems trimmed,
           And sliced
      4    Fresh plum tomatoes, peeled,
           -seeded and chopped
           OR 4 canned Italian plum
           -tomatoes, drained and
           Chopped
      1 ts Salt
           Freshly ground black pepper
      1 tb Minced fresh marjoram or 1
           -teaspoon dried
      1 tb Minced fresh thyme or 1
           -teaspoon dried
      5 c  Meat broth
      8 sl Italian bread, 1/2 inch
           -thick
      3    Egg yolks
    1/3 c  Freshly grated Parmesan
           -cheese
      2 tb Grated pecorino romano
           -cheese
      3 tb Chopped fresh parsley, plus
           -about 1/4 cup chopped
 
  for garnish
  
  Soak the porcini mushrooms in 1/2 cup of warm water for about 30
  minutes. Drain, reserving the liquid.  Rinse, dry, and chop the
  porcini mushrooms. Strain the soaking liquid through washed
  cheesecloth, paper towels, or a coffee filter.  Set aside.
  
  Melt the butter and 1 tablespoon of olive oil in a large pot over low
  heat. Add the onion and garlic.  Cook, stirring frequently, until the
  onion is wilted but not browned, about 5 minutes.
  
  Add the porcini mushrooms and cook for 8 minutes.  Increase the heat
  to medium and add the fresh mushrooms.  Cook until the juices run,
  about 10 minutes.  Add the reserved porcini soaking liquid and
  continue to cook until reduced by half, about 5 minutes.  Add the
  tomatoes, salt, pepper, marjoram, and thyme; cook for 5 minutes.  Add
  the broth and simmer for 15 minutes.
  
  While the soup is cooking, toast the bread in a 400 F oven until
  lightly browned on both sides.  Remove and brush one side with the
  remaining olive oil.  Use more oil if necessary.
  
  In a small bowl, beat the egg yolks with the Parmesan chese, the
  pecorino romano cheese, and 3 tablespoons of chopped parsley.
  Gradually whisk 1 cup of the hot soup into the egg yolks to warm
  them.  Reverse and slowly whisk the egg yolk mixture into the soup.
  Cook, stirring constantly, over medium-low heat until the soup
  thickens.  (Do not boil or the soup will curdle.)
  
  Place a piece of toast in each of 8 bowls.  Ladle in the hot soup and
  sprinkle with additonal grated Parmesan cheese and chopped parsley.
  
  Serves 8.
  
  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
  0-394-55798-0 ]
  
  Posted by Fred Peters.
 
MMMMM


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