Text 12097, 90 rader
Skriven 2008-08-16 08:04:06 av Michael Loo (1:18/200.0)
  Kommentar till text 12009 av Dale Shipp (1:261/1466.0)
Ärende: Eating habits (beef) 774
================================
[eating habits (beef)]

 DS> Surprise -- Gail not only preferred the lamb spiedies to the chicken
 DS> spiedies, she liked the lamb curry enough to have me snag the recipe.
 DS> It may well turn up in our near future, but made with London boil
 DS> round steak.

For sure round steak would work fine.

 ML> of raw filet mignon, which Burt and I shared (he was a gentleman
 ML> and took only an ounce or two). Hmm ... what would you have thought
 ML> if the chicken spiedies had rosemary, too?
 DS> That might have been the difference.  We are not used to cooking with
 DS> fresh rosemary.  Our fresh basil plants are doing well, perhaps even
 DS> too well for us to keep up:-}}  Maybe next year I'll add a rosemary and
 DS> thyme plant into the flower boxes on the deck rail.

Thyme is a good addition, being easy, cheap, and very useful
if you eat meat or eggs. Rosemary gets hardier by the year -
I've seen 40-year-old rosemary plants, whose taste is pretty
much the same as the yearlings. For the first couple years,
protect against anything approaching frost.

[beef]

 DS> That sounds a bit long for the way I thought you like your steak.  Was
 DS> it on a hot grill?  We did a sirloin, just over 1" thick, couple of
 DS> nights ago.  It was thick enough that I decided to put the remote meat
 DS> thermometer into it.  Cooked it on the grill (about 500F).

Medium hot. As with your bronzed rather than blackened
Cajun, when I say black and blue I really mean brown
and blue. Plus the meat came directly out of the fridge.
Back before the bacteriological scares of the last
couple decades, a lot of the books used to say, bring
the meat to room temp before cooking, to make sure you
didn't get any of that nasty red in the middle.

My steaks are acceptable as long as the grain isn't
developed in the center: makes one wonder what prevents
restaurants from doing it tolerably well. This one was
raw in the middle 50%, which is fine. I'll take anything
from 25% (less, the grain will develop as I eat) to the
famed revenge steak of 95%. Heck, I would take 100%.

[where's the beef?]

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: LEMONGRASS CHICKEN & MANGO SALAD
Categories: Starters, Appetisers, Mains, Chicken
  Servings: 4

      1    Lemongrass stalks
      2    Chicken breasts; trim
      1 c  H- mint leaves
      1    Mangoes- green; peel/slice
    1/2 c  Onions- spring; sl thin
      1    Chillies- green; sl thin
      1    Cabbage- Chinese; chop
      1    Limes; 2 serve
           ; PALM SUGAR DRESSING
    1/4 c  Sugar- palm; grate fine
    1/3 c  Juice- lime
      1 tb Fish sauce

To make the palm sugar dressing; place the sugar, lime juice &
fish sauce in a small bowl & whisk to combine. Set aside.

Fill a large, deep-frying pan with water & place over high heat.
Add the lemongrass & bring to the boil. Reduce the heat & simmer
for 2 or 3 minutes. Add the chicken, making sure it's covered
with the water, & cook 5 minutes. Remove the pan from heat &
allow to stand for 15 minutes. Remove the chicken from the pan &
shred. Place the chicken, mint, mango, green onions, chilli &
wombok [Chinese cabbage] in a medium bowl & toss to combine.
Spoon over the palm sugar dressing & serve with lime wedges.

From: THE SUNDAY MAIL, HOME [COOKING WITH DONNA HAY], 5 FEBRUARY 2006
By: DONNA HAY
Typed by: KEVIN JCJD SYMONS

M's note: this would go as well with lightly grilled
steak as with poached chicken.

MMMMM
___ Blue Wave/386 v2.30

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 * Origin: Nocturnal State BBS (1:18/200)