Text 20123, 93 rader
Skriven 2007-09-07 17:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: stuff 98
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 -> You could start the steaks off before you let people take them
 -> away. A lead time of 10 minutes is not too much to ask, is it?
 -> "Gentlemen, start your taste buds."
 HN> We usually get there between 7am and 8 am and I start up the coals
 HN> right away. When they are ready I begin "pre" cooking a bunch of
 HN> steaks/chicken/ribs/burgers so I am as ready as I can be. When you
 HN> have a line of 50-100 people standing there with a plate in one hand
 HN> and a beer in the other....10 minutes IS a long time (grin)!

Christians, meet lions. Lions, Christians.

 -> "You're lucky you're getting anything at all, pilgrim."
 HN> Over the last 30 years I guess I have spoiled them a  bit (grin)! It
 HN> used to be that the picnic was burgers only....but we upscaled it a bit
 HN> each year.

Well, the government has managed to cut back on some benefits ...

 HN> Most of em will tolerate a rare steak now...but they still want them
 HN> "WELL DONE"!!!

I presume you don't deign to cook a steak past medium-well.

  I do my best to stagger the meat when it hits the grill
 HN> so I have some of every level of doneness....but it seldom lasts very
 HN> long as soon as people hear "Steaks UP!!" they rush the grill and Every
 HN> steak is soon gone! Same for burgers! Chicken and ribs get the same
 HN> treatment.

You can just refrain from saying "steaks up!!" until they really are!

 HN> Still a lot of people consider me as the
 HN> "traditional" cook and the recognition is certainly flattering!

It's perhaps fun to have more than your allotted 5 minutes'
worth of fame.

Caramel cake with caramel frosting
cat: dessert
yield: 1

1 c sour cream
1/4 c milk
2/3 c butter
1 3/4 c sugar
2 lg eggs
1 ts vanilla x
1 ts almond x
2 3/4 c flour
2 1/2 ts baking powder
1 ts salt
h - frosting
3 c sugar
1 Tb flour
1 c milk
3/4 c butter
1 ts vanilla x

Combine sour cream and milk. Set aside.

Oven at 350F.

Grease and flour 2 9" round pans.

Mix butter, sugar, eggs, and extracts until fluffy.
Beat on high for 5 min. Combine dry ingredients. Add
to butter mixture alternately with dairy mixture,
beginning and ending with flour mixture. Pour batter
into pans. Bake until cake tests done, 30-35 min.
Cool 10 min. Remove from pan and cool completely.

Meanwhile. Sprinkle 1/2 c sugar in shallow, heavy
3 1/2 qt Dutch oven and caramelize over medium heat
to a light golden brown. Remove from heat. Combine
remaining sugar with flour in another pan; stir in
milk. Bring to a boil, stirring. Gradually pour 1/4
of hot mixture into caramelized sugar, stirring. Add
remaining hot mixture (mixture will lump), and stir
until smooth. Return to heat. Cover and cook on low
for 2 min. Uncover and cook over medium heat to 238F
on a candy thermometer. stir in butter. Remove from
heat; cool without stirring to 110F (about 1 hr).
Add vanilla and beat with wooden spoon or electric
hand mixer until frosting reaches spreading
consistency.

Fill and frost layers with frosting.

Ebony magazine, 4-2006

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