Text 6108, 73 rader
Skriven 2006-10-02 15:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: stuf 345
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 ML> A closet mathematician, eh. 
 DS> And a thespian, too.  No wonder my kid is twisted - exposure
 DS> to freaks like that. [g]

... but the worst thing is that that bearded character
is one of the more normal among the rest of us freaks.

=

 DS> And then he goes on to call an 18-ounce ribeye a "massive
 DS> slab" of meat.

For some people, it's a week's supply. Sissies.

 DS> Speaking of massive slabs of meat, I had an excellent USDA Choice
 DS> porterhouse last night for dinner.  They're on sale at Stop & Shop
 DS> right now for a halfway-decent $5.99/lb.  I bought smallish steaks
 DS> for Lynn and Maryanne, but mine was a 1.5-inch-thick 2-pounder. 

People's expectations nowadays are colored by the USDA and its
3.5-oz serving size. There's a place in Phoenix where, if you
eat the big steak, you get a t-shirt that says "I ate the Big
One." What is it, 3 lb? 2 lb? No, it's a mere 24-ozer, and it's
a porterhouse, which means, of course, that it's got several
ounces of bone. When I last went there, I ordered it, and I
got something that was a pound (bone-in) at most, plus it was
medium (I'd ordered it extra rare, but you can't cook a 5/8"
steak rare). Must have thought that I was doing it just for the
t-shirt (which I actually was - wanted to give it to a gay buddy
of mine) Sent it back, of course, and got a 2 1/2 lber that was
barely seared gray. Again I could see the guys in the kitchen
chuckling and going, that'll fix him. They were wrong.

Beef Filets Braised in Red Wine and Tomatoes
cat: main
servings: 1

1/4 c olive oil
2 lg garlic cloves
1 lg onion, thinly sliced
s&p
8 oz mushrooms, sliced
1/2 c red wine, Sangiovese or Barbera
1/4 c all-purpose flour
1 lb thinly cut, boneless beef steaks
1 Tb dried parsley
1 Tb dried Italian seasonings
14 oz cn crushed tomatoes

Heat the olive oil in a nonstick skillet over med-high heat.
Mash the garlic cl with a fork and add to the skillet. Add the
onions and season with salt and pepper. Cook until the onions
become transparent, about 5 min. Reduce the heat to low and
cook until the onions become soft, about 10 min. Turn up the
heat med-high and add the mushrooms. Cook until the mushrooms
begin to brown, 3-5 min. Add the wine and cook until the
liquid is evaporated, 3-5 min.

Pour the flour into a plastic bag and add the meat. Coat the
meat evenly with the flour. Push the mushrooms and onions to
the edge of the skillet and add the meat to the center of the
skillet (if the skillet is dry, add a little olive oil).
Season with salt and pepper; cook until browned, 3-5 min.

Turn the meat, add the parsley and seasonings; cook 3-5 min.

Add the crushed tomatoes and stir. Cook until the meat is
tender, 15-20 min. Serve over cooked pasta or rice.

: http://www.lafamigliawines.com/recipes/bfbrwt.html
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