Text 9172, 132 rader
Skriven 2006-12-22 22:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: VARIOUS beefs 725
=========================
 ML> Here's one that is hubristic, wrong, and funny.
 DS> I wonder why you say it is wrong -- but will venture a guess.

Got one right.

 ML> Title: Stroganoff Superb

Hubristic.
 
 ML> 1 lb Sirloin steak [cut into thin
 ML> -strips]

Wrong: should be sliced into thin sheets on the
bias; better for the meat.

 ML> 3 tb Parkay margarine

Wrong and funny.

 ML> 4 oz Mushrooms [1 can drained]

Wrong and rather sad.

 ML> 8 oz Philadelphia Brand Cream
 ML> -Cheese [cubed]
 DS> This is my primary guess -- isn't the authentic stroganoff made
 DS> with sour cream?

Wrong. I mean right. The real stuff has sour cream stirred
in toward the end of cooking (if you have real sour cream)
or off the heat after cooking (if you have carton sour cream,
which breaks down with heating or cooling).

 ML> 3/4 c  Milk

Very wrong! Yick.

 ML> Brown steak strips in margarine, in a large skillet, and add onions,
 ML> mushrooms, and seasonings... Cook until veggies are tender

Utterly disgusting. If you do it this way, the meat is
guaranteed to be tough and to taste weird. I've actually had
stroganoff made this way (butter, not Parkay, though), and
made with FILET, and the FILET was tough. For real, you want
to brown the meat in hot fat (high-flash-point oil or lard or
clarified butter; margarine doesn't get hot enough). Then
remove it and brown the onions. Don't let the meat stew.

 ML> presented to you from the KRAFT Philadelphia Brand Cream Cheese
 ML> cookbook by Fred Goslin in Watertown NY on CYBEREALM Bbs
 DS> Given where it came from, what else could you expect:-}}

Well, I was being Krafty.

I come down pretty hard on Fred (whom I have never met), but
he used to post some of the most outlandish recipes just
casually interleaved with decent ones. That drives me nuts.
Never figured out whether he was just a random recipe collector,
or whether he actually wanted to put bad recipes out there, or
if he actually liked all kinds of food, bad or good.

=

 DS> Actually, Gail has made a recipe that is a sort of stroganoff made
 DS> with Philly cream cheese and it was good.

Might have been good. But wrong. If I ask, echoing Burt, for a
chicken-fried steak, I don't want a chicken cutlet!

 The sauce is definitely
 DS> different, but good.   AND it freezes much better than sour cream
 DS> recipes do.

If you used real sour cream, not the stabilized stuff in a tub,
freezing and reheating wouldn't be so much of a problem.

 DS> Title: Very Hot Cajun Sauce for Beef
 DS> 1/4 ts Cayenne pepper
 DS> 1/2 ts White pepper
 DS> 1/2 ts Black pepper
 DS> 2 tb Minced jalapeno peppers

See, this would be hot for THEM but not nearly hot
enough for US.

 DS> Fresh jalapenos are preferred.  The original recipe calls for 1/4
 DS> cup jalapenos and 3/4 teaspoon cayenne pepper.  We have toned the
 DS> recipe down to our tastes -- and we like spicy food!

But some of us like r-e-a-l-l-y spicy food.

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

      Title: Carne Adovada after Casa Mexico
 Categories: Main
      Yield: 3 servings

      1 c  Orange juice
    1/2 c  Dry sherry
      6    Cloves garlic, minced
      1 ts Salt
      1 tb Dave's Gourmet Insanity
           -sauce: no other will do
      1 lb Pork loin, sliced
           -diagonally into 6 cutlets
           -and pounded
           -just a little

  Combine first five ingredients and mix well. Place the
  pork in a glass pan and cover with the sauce. Marinate
  overnight in the fridge. Drain the cutlets. Broil them
  (or pan-broil them) for ten minutes or until they are
  just cooked through. Meanwhile, strain the marinade
  into a saucepan and heat for five minutes. Pour over
  cutlets. Serve with rice and beans. An avocado salad
  helps cut the heat.

  If you can't find Dave's, substitute for the sherry
  1/2 c Melinda's XXXtra Hot Sauce or Salsa Popular de
  Habanero plus 1 t sugar to cut the vinegar.

  Interesting, this was originally posted by me but
  comes to me with the following credit line, which I
  think is false:

  From: Jeffrey Dean                    Date: Sat, 12-0

MMMMM

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