Text 16340, 104 rader
Skriven 2008-11-11 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: large lobs 1
========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> big female [...] 've seen nothing to say that these
 ML> eggs are equally hatchworthy.

I did some looking too and found nothing to the contrary either.

 ML> I've eaten lobster roe...
 ML> should I feel retrospectively guilty or not?
  
I don't see why. The lobster was caught and sold; the eggs weren't
viable. And although there is concern recently over declining
populations, that concern is recent.

 ML> Sauvignon Blanc with unsalted roast cashews.
 
 ML> So many tropical fruits have a somewhat rotten smell
 ML> cashew fruit nectar you get a hint of this. Anyhow, the
 ML> snack I describe allows the rather excretory wine to meld with
 ML> this characteristic in the nuts, with a quite durianly result.

That is what I thought you would say. Perhaps I'll try that some
day, just to see for myself.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: A Radius Burger Walk-Through Pt 1
Categories: groundmeat, beef, sandwiches
  Servings: 1

           Burger:
      9 oz fresh ground chuck
           salt, pepper, and olive oil
           salt and pepper
           orange cheddar cheese
           crisply fried frizzled
           onions
           drizzle of mild horseradish
           and black pepper-spiked
           mayo
           toasted brioche
           FRIES:
           potatoes
           oil
           chives
           parsley
           thyme

I'm firmly on the "thin and griddled" side of the great grilled vs.
griddled burger divide, but I have to admit to a bit of local Boston
pride in when chef Michael Schlow of Radius. Last year at the South
Beach Burger Bash, his horseradish-slathered, crispy-onion-topped
creation took the prize. One year later, still curious as to how
this upset occurred, I emailed Schlow to see if I could get a
firsthand look at the burger that bested my beloved.

If you've never been to this Boston landmark, Radius is no burger
joint. It's at the high end of the high-end restaurant scale, and
the burger is only available at the bar (at which it accounts for
more than 30 percent of sales). You come here to eat Asian-tinged
fancy French food like ponzu-glazed hamachi with summer truffles or
day-boat scallops with morels and yuzu. But every extravagant
restaurant these days needs its signature burger, and Radius is no
exception—the exception being that Radius' burger actually ain't
that fancy. In fact, you can even make it at home with barely more
effort than it takes to make your regular old burger. It's all in
the technique.

Chef Schlow takes us step-by-step through the process: First, you
have to start with good meat. Schlow gets fresh ground chuck from
Savenor's market in Boston, works in some salt, pepper, and olive
oil, forms it into gigantic nine-ounce patties, then seasons them
again with salt and pepper. Notice the coarseness of the grind and
the large specks of creamy white fat. Things are looking good here.

Here's my big problem with grilled burgers: To cook a grilled burger
all the way over an open grate, you need to use relatively moderate
heat, or the exterior burns before the burger can cook through. The
problem is, with a long time spent over an open grate, all that
delicious fat melts and drips down, leaving you with a dried-out
patty that's laced with the scent of burnt, vaporized beef fat.
That's not good. But, wait, here's the good part:

Schlow solves that problem by using a two-stage process: The patty's
placed on a ripping hot grill—this thing is hot enough that the
burger gets nice deep, dark grill marks in just about a minute per
side—just enough time to get a deep grilled flavor on the meat, but
not enough time for the fat to really start dripping off of it. He
then immediately transfers the burger to a waiting oven to finish
cooking it through, sans the burning, vaporized fat.

This is one grilled burger I may actually learn to love.

MMMMM-------------------------------------------------


Cheers

YK Jim


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