Text 15891, 91 rader
Skriven 2008-10-31 15:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: various 147
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 DS> Curious -- I notice two things changed with respect to your messages
 DS> today.  First, you are putting the sequence numbers in front instead
 DS> of after -- which is clearly a conscienous choice of yours.

Yep, these were an out of the ordinary batch, as the mail didn't
seem to be getting where it should when it should. The numbers
before indicated that I had a reasonable expectation that I'd
have to check the propagation, and before is even easier to deal
with than after. I find that the mail went out okay, but for
some reason, it has been intermittent getting to nsbbs.

   But,
 DS> second, message header info is being repeated at the top of the message
 DS> body. Is that something you did, or something that changed on Sean's
 DS> BBS? 

That's Michael's laziness. It was a cut and paste job from a
packet meant for another board.

=

 DS> Also, didn't you talk about putting sugar on the steak a few days ago?

Picky aren't we today. Yep, but the purpose of the sugar is to get
a good caramelized crust on a piece of meat grilled over a very
hot flame. As I usually use cast iron, the sugar trick isn't
generally necessary.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: THAI GRILLED-BEEF SALAD
 Categories: Thai, Salads, Meat, Jue
      Yield: 6 servings

      2    Garlic cloves; minced
      1 ts Black peppercorn
      1 tb Fresh coriander roots
    1/2 ts Salt
      2 ts Vegetable oil
      1 lb Flank or flatiron steak
           - trimmed
      3 sm Firm tomatoes
      1    Bermuda onion
           - cut into 1/4-in slices
      1    Sheet heavy-duty alum. foil
           - (8" x 18")
      1    Head red-leaf lettuce

MMMMM--------------------------DRESSING-------------------------------
      1 ts Ground Dried Shrimp w/Chiles
           - (optional)
      2    Garlic cloves; chopped
      2    Red serrano chiles; sliced
      2    Green serrano chiles; sliced
      1 tb Roasted chile sauce
           -(nam prik pao)
      3 tb Fish sauce (nam pla)
      5 tb Lime juice
      2 ts Sugar
    1/4 c  Coarsely chopped fresh mint
    1/4 c  Fresh coriander leaves
           -(coarsely chopped)

  POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
  oil and mix together. Rub the garlic mixture over the beef; marinate
  for 30 minutes. Broil or grill beef until medium rare. Slice into
  2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
  tomatoes under a hot broiler, turning occasionally. Do not overcook.
  Cool. Cut into wedges and add to the beef. Evenly spread the sliced
  onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
  form a flat parcel. Place directly on top of a medium-high stove
  burner for 1 minute--it should make sizzling sounds. Turn over; cook
  for about 30 seconds longer until charred. Remove, unwrap and cool.
  Add to the beef mixture. Line a platter with the large lettuce
  leaves. Shred remaining leaves and scatter them on top.

  TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
  ground dried shrimp until fragrant, about 10 seconds. Reduce to
  medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
  fish sauce, lime juice and sugar; stir together until dissolved.
  Cool. Add beef mixture, mint and coriander to wok; toss together
  gently. Pour mixture over lettuce. Serve at room temperature.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)

MMMMM
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