Text 15980, 83 rader
Skriven 2008-11-02 07:44:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Butter
==================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I remember when we kept dairy cattle and churned our own
 DD> butter - it depended on the season and the cow's diet what
 DD> colour the butter came out. From a pale cream or ivory shade
 DD> to a very bright daffodil yellow. Odd that all the butter
 DD> sold in stores is about the same colour, innit?

 DS> Not odd at all.  Factory farms feed their cows a uniform diet
 DS> year round and "batch" milk from hundreds of thousands of cows
 DS> to produce a uniform product, whether it's butter, cream, or milk.

 DS> That's why I prefer to buy my milk from the dairy up the road.

If you read the ingerdients list (something I am in the habit of doing) you
will usually find "natural and artificial colouring" listed down toward the
end. Ot possibly annato seed - which is yellow colouring.

Marketroids like everything to be repeatable and predictable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Porterhouse Steak W/Pan-Seared Cherry Tomatoes
 Categories: Beef, Vegetables
      Yield: 4 servings
 
      3 tb Olive oil, divided
      2    Porterhouse steaks (1 1/2"
           - thick)
      4 ts Kosher salt
      6 lg Garlic cloves; thin sliced
           - lengthwise
      1 qt Mixed cherry tomatoes
      6 lg Thyme sprigs
  1 1/2 c  Coarsely torn basil leaves
 
  Delivering a lot of summer glamour for very little work,
  this gorgeous dish balances the baritone flavor and fat of
  the steak with the tomatoes’ coloratura acidity. Take care
  not to overcook the tomatoes—they should be in the hot pan
  just long enough to release some of their juices, which
  create a natural sauce for the steak.
  
  Preheat oven to 375°F with rack in middle.
  
  Heat 1 Tb oil in a 12-inch heavy skillet (preferably cast-
  iron) over medium-high heat until it shimmers.
  
  Meanwhile, pat steaks dry and sprinkle with kosher salt and
    1 1/2 ts pepper.
  
  Sear steaks 1 at a time, turning once, until well browned,
  about 10 minutes total per steak. Transfer steaks to a shallow
  baking pan (do not clean skillet) and cook in oven until an
  instant-read thermometer inserted in center of steaks registers
  120ºF for medium-rare, about 6 minutes. Transfer to a platter
  and let stand 15 minutes.
  
  While steaks stand, pour off oil from skillet. Add remaining 2
  Tbsp oil and heat over medium-high heat until it shimmers, then
  sauté garlic until golden, about 2 minutes. Transfer with a
  slotted spoon to a plate. Add tomatoes and thyme to hot oil
  (be careful; oil will spatter), then lightly season with salt
  and pepper and cook, covered, stirring occasionally, just
  until tomatoes begin to wilt, about 2 minutes. Stir in any
  meat juices from platter, then scatter basil over tomatoes
  and spoon over steaks.
  
  Recipe by Paul Grimes
  
  July 2008 | Gourmet
  
  Serves 4
  
  Meal Master Format by Dave Drum - 15 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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