Text 9614, 194 rader
Skriven 2006-12-24 02:10:00 av Dale Shipp
Kommentar till en text av Michael Loo
Ärende: Re: various beefs 734
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MSGID: 1:261/1466.0 458e27ce
-=> On 12-23-06 16:00, Michael Loo <=-
-=> spoke to Dale Shipp about various beefs 734 <=-
ML> In spicy dishes at buffets, you will note that there are
ML> usually whole hot peppers of a contrasting color stuck in a
ML> totally bland (generally oversweetened and over MSGed)
I also note that many places have a bowl of red chili sauce at the
end of the row -- just for masochists.
ML> substrate. I avoid tasting these dishes but tend to visit
ML> them to harvest the hot peppers, saving the rest of the
ML> clientele from itself.
And sometimes you even get donations of same from your table mates:-}}
ML> On the shellfish and appetizer table, there was a dish of
ML> cold green-lipped mussels in red curry: these had a bit of
ML> fire (unlike the chicken), and the freshness was exemplary.
DS> Well -- maybe this was the exception that proves the rule:-}}
ML> Okay, I know you're saying that with a nudge nudge and a wink wink,
OK -- you caught me using a hackneyed phrase:-}}
ML> but exceptio probat regulam (the original Latin saying) is not an
ML> easy schoolboy translate of cognates. It means "the exception
ML> tests (probes, not proves), the rule." The difficulty lies in the
ML> dual meaning of probare - in Lewis and Short, meaning I. is tests,
ML> puts to judgment, etc., whereas meaning II. is approves etc.
ML> Same with the English word prove - which can mean test or probe
ML> OR accept something true as tested.
You sound like my high school English teacher. I expect that she
was still saying things like that up until the day she retired from
teaching last year.
DS> When our kids were young, the school they went to had an annual fund
DS> raiser which was a silent auction combined with an bull roast and
DS> oyster bar. It is about the only time I got my fill of oysters,
DS> and was torn between the pit beef and and oysters.
ML> Hey, this was supposed to be a FUND RAISER, not an opportunity
ML> for you to make up for the year's tuition and schoolbooks. [g]
Note that I said auction as well. The auction was done of things
that people donated -- often used but of a much better quality than
you might send to Good Will or Salvation Army, sometimes new stuff --
especially from businesses. People also donated home made craft items
and services -- such dinner for four at their restaurant.
You paid a fixed fee for attending and then could have all the beef,
oysters and side dishes you wished to consume. The tended to finish
off with a live auction of some bigger ticket items.
ML> If I'd been there, the school might have had to close up shop.
ML> I wouldn't be torn between those two delights; I'd take them
ML> both.
Ah -- but space for consumption is limited. I did take them both.
ML> "roast beef" stands up north, only it may be a bit smokier; the
ML> stuff at the pit beef store you took me to wasn't great, and
And the "ends and pieces" were a dismal disappointment! We like it
because that is the one type of place where you can actually get rare
beef. Gail and I recently visited another one near Security Mall
(west of Baltimore, just outside the Beltway). A friend had touted
it as the best he knew of. We liked that one as well. It is a
real "hole in the wall" place. Someday, if the occasion presents
itself, we'll take you to it for trial. We also went to one that I
had seen favorably mentioned in a Washington Post article. It was
about halfway from our house to Westminster, on Route 26 between 32
and 97. IMO, it was not very good. The beef was dry and without
much flavor. Gail had a sliced pit ham that was better -- but not
good.
ML> the one Carol and I went to in Odenton was pretty bad, though.
ML> Another thing about Maryland pit beef is that when I've had it
ML> it's usually cooked over a gas grill with wood chips.
I'm not sure how the place at Security does theirs. Another place
mentioned in that Washington Post article was near the intersection of
routes 100 and 1, just north of Sysco. We went there with you once
and had something. I don't recall it being all that great, but the
name has changed and so maybe something is now different.
ML> Now if someone were to come to town and build a proper barbecue
ML> pit and put wood and briskets in it, that would be front-page news.
ML> Unfortunately, it's hard to get to Luling, Texas, where reputedly
ML> are some of the best bbq pits in the known world.
Yep .
ML> Title: Cajun Prime Rib
:-}} I almost posted this myself in the past day or two.
For the past year or so, we have started buying and cooking prime rib
roasts (although I doubt that they are prime). I usually cook it to
about 120 in the center, slice off the two outside slices for first
night's meal and then might slice into steaks to quickly sear on a
cast iron skillet for second night meal. Finally, some of it ends up
in the wok as beef and black beans.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cajun Cabbage With Andouille Or Smoked Sausage
Categories: Cajun, Spicy, Vegetable, Sausage
Yield: 8 servings
MMMMM----------------SEASONING MIX (OR SUBSTITUTE---------------------
2 1/4 ts Salt
1 1/2 ts Sweet paprika
1 ts White pepper
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Ground red pepper
(preferably cayenne)
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1/4 ts Dried sweet basil leaves
MMMMM--------------------------MAIN VEG-------------------------------
4 tb Unsalted butter
2 c Julienned onions (see Note)
10 Packed cups shredded
Cabbage
1 c Basic Chicken Stock (recipe
Follows)
2 Bay leaves, halved
3 c Unpeeled julienned apples
(see Note)
3 tb Dark brown sugar
1 lb Andouille smoked sausage
(preferred) or
Any other good pure smoked
Pork sausage
As Polish sausage (kielbasa)
Cut into
1/2 -inch pieces
MMMMM--------------------BASIC CHICKEN STOCK-------------------------
10 c Cold water (see Note)
1 1/2 To 2 lbs. chicken backs,
Necks, giblets (excluding
Liver) and/or bones
1 md Onion, unpeeled and
Quartered
1 Rib celery
1 lg Clove garlic, unpeeled and
Quartered
NOTE: Julienned strips should be 1/8xl/8x2 inches.
In a small bowl, combine the seasoning mix ingredients; mix well.Set
aside.
Melt the butter in a 4-quart saucepan over high heat. Add the onions
and saute about 2 minutes, stirring occasionally.Add the cabbage,
then 1/2 cup of the stock, the bay leaves and the seasoning mix; stir
well.Cook 5 minutes, stirring occasionally.Stir in the apples and
cook 15 minutes, stirring occasion ally.Stir in the sugar and the
remaining 1/2 cup stock; mix well. Cook about 2 minutes, stirring
occasionally.Add the andouille and cook and stir for 5 minutes more.
Remove from heat, discard bay leaves and serve immediately.
FOR STOCK --
NOTE: Always start with cold water enough to cover the other stock
ingredients.
Place all the ingredients in a large saucepan; bring to a boil over
high heat, then gently simmer at least 4 hours, preferably 8,
replenishing the water as needed to keep about 1 quart of liquid in
the pan. Strain, cool and refrigerate until ready to use. (Note:
Remember, if you are short on time, that using a stock simmered 20 or
30 minutes is far better than using just water in any recipe.)
Makes about 1 quart.
From: Sandee Eveland Date: 27 Jul 95
National Cooking Conference Echo.
MMMMM
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