Text 11683, 127 rader
Skriven 2008-08-07 08:24:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: picnic tastes
=========================
-=> MICHAEL LOO wrote to ALL <=-

 ML> Earl Grey Tea 55 - a little odd; the Hafflys pointed out that
 ML> there really wasn't tea listed in the ingredients; merely
 ML> bergamot, which is the most distinct flavoring ingredient in
 ML> Earl Grey. I actually think there was more to the story, that
 ML> there may have been tea extract as well, but the label didn't
 ML> say so. I found this quite a bit too sweet.

 ML> Earl Grey Tea milk 33 - this was flavored to a similar strength
 ML> with the above, but as it was milk chocolate, the bergamot seemed
 ML> to be a little muted by the dairy. The sweetness was comparable
 ML> to the above as well. This was one of the two chocolates we tasted
 ML> that I would not eat again, let alone buy.

I didn't try either of these as I really don't care for oil of bergamot. I
suppose I would never be a successful Brit.

 ML> Jahrgangschokolade 2006 99 - very dusky, strong chocolate aroma
 ML> with a touch of coffee; good acid on the palate, some tropical
 ML> fruit, maybe a touch of coconut, otherwise the essence of dark
 ML> chocolate - lovely but overwhelming, not for every day.

Much too bitter and astringent for me to enjoy.

 ML> There were also the Noi Sirius Icelandic stuff and the two
 ML> Art Bars for which quick tasting notes were posted from Dave's.

The Icelandic was my favourite of all the chocolates available for sampling -
and I think I sampled all that were there.

 ML> Yamachu "one table one wasabi" wasabi in a tube - sweet, salty,
 ML> horseradishy; nice fresh taste considering it came out of a
 ML> toothpaste tube.

You are correct that the tube wasabi was from xxCarol. Pretty good for what it
was. There was also the raspberry/wasabi/mustard in the jar used for a dipper
with the pretzels ... or if you were really a glutton, with the Frito-Lay
coops

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak, Tomato, And Okra Kebabs
 Categories: Beef, Vegetables, Bbq
      Yield: 6 servings
 
      3 tb Fine chopped shallot
      3 tb Red-wine vinegar
      2 ts Dijon mustard
    1/2 ts Sugar
    1/2 c  + 3 tb extra-virgin olive
           - oil; divided
      2 lb (1/2" thick) boneless chuck
           - blade steak or steak tips
           - trimmed in 2" pcs
      1 lb Small tomatoes such as
           - Campari or Baby Roma
    3/4 lb Okra; trimmed, leaving tops
           - intact
 
  Equipment: 16 (12-inch) metal skewers
  
  Food editor Melissa Roberts owes the inspiration for this
  recipe to her brother in Boston, Jeff, whose signature summer
  dish is grilled sirloin tips marinated in bottled Italian
  dressing. Melissa marinates the steak in a homemade, full-
  flavored red-wine vinaigrette before grilling it alongside
  skewers of juicy tomatoes and okra.
  
  Marinate steak:
  
  Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt,
  and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream,
  whisking until emulsified.
  
  Toss steak with 1/2 tsp salt, then marinate in a sealed
  bag with 6 Tbsp vinaigrette, chilled, turning bag
  occasionally, at least 2 hours. Chill remaining
  vinaigrette.
  
  Make kebabs:
  
  Prepare grill for direct-heat cooking over medium-hot
  charcoal (medium-high heat for gas)
  
  Meanwhile, toss tomatoes and okra with remaining 3 Tb oil
  and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers.
  Thread okra crosswise onto pairs of parallel skewers,
  leaving small spaces between pieces. Put on a tray.
  
  Thread steak onto remaining skewers, leaving small spaces
  between pieces (discard marinade). Put on another tray.
  
  Oil grill rack, then grill steak skewers, covered only if
  using a gas grill, turning once, about 5 minutes total for
  medium-rare (about 8 minutes if using steak tips). Transfer
  to a platter. Drizzle with some of remaining vinaigrette
  while hot and let stand 5 minutes.
  
  Grill tomato and okra skewers, covered only if using a gas
  grill, turning occasionally, until tomatoes just begin to
  wilt and okra is tender, 8 to 10 minutes total. Transfer
  to platter with steak and serve with any remaining reserved
  vinaigrette.
  
  Cooks’ notes:
  
  * Steak can be marinated up to 24 hours.
  
  * Steak and vegetable skewers can be grilled in a hot oiled
  large (2-burner) ridged grill pan.
  
  Recipe by Melissa Roberts
  
  June 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 07 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...I'm gonna leave her where the guitars play" -Zep
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