Text 20153, 100 rader
Skriven 2007-09-08 10:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: heat levels 104
=======================
 DS> Good flavor, but with an unusal mouth feel --
 DS> sort of more like well done liver than well done stewed beef
 DS> according to Gail.   I did not get the liver texture, but it was not
 DS> like when she makes stroganoff out of sirloin strips.

It's not a really meaty texture, the grain being oddly fine for
a muscle meat. I had a hanger steak tonight, speaking of odd cuts.
I asked for it rare rare, and it came medium. Sent it back, and
the one that came back was slapped on a heated plate, covered with
warm sauce, but totally raw and still refrig temperature in the
middle. I mentioned in front of the owner, who had handled the
transaction, a surly Aryan type, that this was clearly the kitchen's
revenge, but the last laugh was on them, because I actually enjoyed
raw meat. A bottle of Morgon 05, a most meaty wine for a Beaujolais,
went quite well. Jonathan had soupe au pistou for starter, and it
was apparently good although not at all a soupe au pistou. I'd have
sent it back. Followed by a rather bony and overcooked Dover sole
for $30 with a tarragon sauce that was supposed to be Choron but
lacked something (tomato and flavor). Chocolate mousse (quite good)
for afters. SY ordered escargots, which last time we were here were
overcooked to mush. Today they were overcooked to nonexistence.
Then he had a perfectly nice rockfish with a perfectly nasty
Hollandaise followed by a moderately nice mango cheesecake that
really didn't taste like mango but had a vague orange-colored taste.
I didn't order appetizer or dessert but had sizable portions of SY's.
When the bill came, the hanger steak (a fairly cheap cut) was
charged as a sirloin strip. I don't know if it was an honest
mistake, whether they intended to charge $30 for a hanger steak,
or whether it was the final retaliation for my sending the
botched order back. This was at a place called Jean-Michel on
Old Georgetown in Bethesda. We won't be back soon.

 ML> Straight Crystal is negligible to mild (it comes in two kinds,
 ML> but I've never been able to tell the difference in heat between
 ML> them); straight Tabasco is medium minus, but what makes it so
 DS> In that case there is some serious differences between your heat
 DS> sensors and ours.

Not sensors. As I have boasted, not only have I done wine
tastings after hot food, I can detect well under 1 Scoville
unit in sufficiently pure water. But there's no denying that
our tolerances differ greatly. I am gratified to find that
there is a substantial representation of, how shall we say,
hot tasters on this echo, though.

 DS> Tabasco is as hot a sauce as we will use -- and usually less
 DS> than one teaspoon in any dish for 2-4 servings.

I use at least a tablespoon per serving in a dish that
will tolerate that level of vinegar. 

 DS> We have some Indian powdered red chile powder we would gladly share
 DS> with you then.   We bought it thinking of the heat level of normal
 DS> chili powder. It is hotter than the powdered red cayenne we normally
 DS> use.

Thanks - for now I have plenty (as I deliberately buy the stuff),
but maybe if I start cooking hot dishes for myself.

This is rather like the choron sauce that my brother was
served, but more flavorful, of course.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Blender Bearnaise Sauce
 Categories: Sauces
      Yield: 6 servings

      2 tb Vinegar, tarragon
      1 ts Tarragon leaves
      6    Shallots
      2 tb Wine, white
      4    Egg yolks
    1/4 ts Salt
    1/4 ts Dijon mustard
    1/8 ts Bovril (meat glaze)
    1/8 ts Sauce Robert
      1 c  Butter

  Escoffier's Sauce Robert is available at fine food stores.

  Mince shallots.  In small pan, heat tarragon vinegar, tarragon,
  shallots, and wine, and simmer until almost all liquid is absorbed.

  Blend mixture in blender; add egg yolks, salt, mustard, Bovril, and
  Sauce Robert.  Blend for 15 seconds.  Heat butter until sizzling hot.
  Immediately pour hot butter in steady stream into running blender.
  Blend until thick.

  Hint: If you pack bearnaise sauce immediately into preheated thermos,
  it will hold perfectly for 1 hour.  This works for hollandaise too.

  Source: _Cooking with Bon Appetit 'Seafood'_ Posted on GEnie by
  C.SVITEK [Cathy], May 15, 1992 MM by Sylvia Steiger, GEnie
  THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
  004/005

MMMMM
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