Text 11359, 80 rader
Skriven 2008-07-30 06:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Wine in Europe
======================
-=> BJöRN FORSSTRöM wrote to GLEN JAMIESON <=-

 GJ>> Another was to discover and
 GJ>> practice the European attitude towards wine

 JW>> So very different than Texas.

 GJ> Quite, quite different.  Very few Europeans drink to get drunk.

 BF> Wine isn't that common here except for in France, Italy and Greece
 BF> and perhaps also in Spain. The rest of us drink mostly beer.

Let's see now. France, Greece, Italy and Spain ... that's a pretty big chunk of
Europe.  Bv)=

With this message I am shutting down the computer and going out the door to
leave for the echo picnic in New York. 

Y'all play nice while we are partying, y'hear?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Glazed Steak & Asparagus
 Categories: Beef, Vegetables, Chilies
      Yield: 5 servings
 
    1/4 c  Oyster sauce
      2 tb Balsamic vinegar
      1 ts Grainy mustard
    1/2 ts Hot red-pepper flakes
      1 lb Medium asparagus; trimmed
  1 1/2 lb Flank steak
 
  Equipment: 4 (10-inch) metal or wooden skewers (soak wooden
  skewers in water 30 minutes)
  
  The glaze, which goes on the asparagus as well as the steak,
  has a rich sweetness that is transformed into something
  wonderfully complex once it hits the heat of the grill.
  
  Prepare a charcoal grill for direct-heat cooking over med-hot
  charcoal (medium-high heat for gas).
  
  Stir together oyster sauce, vinegar, mustard, and red-pepper
  flakes in a large bowl.
  
  Thread about half of asparagus crosswise onto 2 parallel
  skewers, leaving space between. Repeat w/remaining asparagus
  and skewers. Brush asparagus with some of glaze, then brush
  steak all over with remaining glaze and sprinkle with 3/4
  teaspoon salt and 1/2 teaspoon pepper.
  
  Oil grill rack, then grill steak and asparagus, covered only
  if using a gas grill, turning steak once and asparagus
  occasionally, until asparagus is tender and well browned in
  spots, 6 to 8 minutes, and steak is medium-rare, about 10
  minutes.
  
  Let steak stand on a cutting board 15 minutes; put asparagus
  on a platter and cover. Thinly slice steak across the grain.
  
  Cooks' note: Steak and asparagus can be cooked in a hot
  lightly oiled large (2-burner) ridged grill pan over med-high
  heat, 8 to 12 minutes.
  
  by Ian Knauer
  
  Gourmet | May 2008
  
  Makes 4 to 6 servings
  
  Meal Master Format by Dave Drum - 29 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A toast to absent friends."  -- Frank N. Furter
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