Text 7793, 100 rader
Skriven 2006-11-21 09:53:00 av Dave Drum (1:10/345)
     Kommentar till en text av SEAN DENNIS
Ärende: Texas Roadhouse
=======================
On 10-14-06 Sean Dennis Scribbled to Dave Sacerdote about Texas 

SD> DS> I think you'll enjoy it.  They make their steak just like I do
SD> DS> it at home; not overly seasoned on the grill.

SD>TR's steak tips weren't even seasoned on the grill when I had them a
SD>while back. I was the one that put a little A-1 sauce on the side and
SD>dipped them in.  The steak was done perfectly for me.  It was
SD>slightly pink (I used to be a hardcore well-done fan until my teeth
SD>went bad :), warm and juicy.

Any time I have to add "steak sauce" to a steak you can count on me not 
using that venue for steaks ever again. A bit of salt and some fresh 
ground pepper is all a beef steak should ever need. In extreme cases 
(for me) a squeeze of lemon juice along with the pepper.

Of course using sauces to add flavour may be a product of over cooking 
the meat. The less done, and thus more juicy the steak the better the 
flavour. There is a reason that restaurants put that notification on 
menus that "We cannot be responsible for the tenderness or flavour of 
steaks ordered and cooked 'sell done'".  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 15 Bean-And-Winter Squash (not) Chilli
 Categories: Beenz, Stews, Squash, Weird
      Yield: 6 Servings
 
      1 c  Fifteen bean mixture; soaked
           -overnight and drained, (see
           -note)
      7 c  Water
      1 tb Rape seed oil
      1 lg Red onion; diced
      1 lg Green or red bell pepper;
           -seeded and diced
      2    Ribs celery; diced
      3 cl Garlic; minced
      2 c  Peeled and diced butternut
           -squash
     15 oz Can stewed tomatoes
    1/4 c  Tomato paste
      1 tb Dried oregano
      1 tb Chilli powder; up to 2 tb
  1 1/2 ts Ground cumin
      1 ts Ground black pepper
      1 ts Salt
 
  This stick-to-your ribs (not) chilli explodes the myth that
  vegetarian food leaves one feeling hungry.
  
  In a large saucepan, combine 15-bean mixture and water:
  bring to a simmer.
  
  Cook uncovered over medium-Low heat, stirring occasionally,
  until beans are tender, about 1 1/2 hours. Drain; reserve 3
  cups cooking liquid.
  
  In another large saucepan, heat oil. Add onion, bell pepper,
  celery and garlic; saute 5 to 7 minutes. Stir in cooked
  beans, cooking liquid, squash, stewed tomatoes, tomato paste
  and seasonings. Cook 30 minutes over low heat, stirring
  occasionally. Remove from heat, cover and let stand 5 to 10
  minutes before serving.
  
  Ladle (not) chilli into bowls. Serve with warm French or Italian
  bread if desired.
  
  Makes 6 to 8 servings.
  
  NOTE: 15-bean mixtures are available packaged in supermarkets
  and health food stores. If you prefer, make your own by
  combining equal amounts dried black-eyed peas, red kidney
  beans, white kidney (cannellini) beans, green lentils, split
  peas, black beans, yellow split peas, navy beans, cranberry
  (Roman, shell or shell-out) beans, great Northern beans,
  pinto beans, small white limas. red lentils, cow peas
  (field peas) and pink beans. Avoid using beans such as
  garbanzos and large lima beans, as these take longer to cook
  than other varieties.

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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