Text 16376, 103 rader
Skriven 2008-11-13 10:06:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Non-Stick
=================
-=> RUTH HANSCHKA wrote to LEE LOFASO <=-

 -> RH>Cast iron is black and rusts.  Stainless steel is silvery gray
 -> RH>and doesn't.  Bean pots may break when they collide with a skull.

 -> What foods should be cooked in what containers/pots/pans?
 -> Does it make a difference?

 RH> Keep the high acid foods out of the cast iron; it eats the seasoning.
 RH> Unlined copper should only be used to whip egg whites.  As for the
 RH> rest...whatever comes handy and gets the job done. ...except for
 RH> nonstick pots and pans.  They're good for frying pancakes and OK for
 RH> making cheesecakes, but for anything else fuggedaboutit.

Chauvanist. Non stick pans are good for anything that a stainless steel pan is
good for. 

 -> This could make for a very interesting new thread...

 RH> Especially if we can get a new Bean Warz thread going. (G)  (Hey Uncle
 RH> Dirty - Chilli cooked with beenz innit!)

Whatever blows your dress up. If you want to ruin your chilli by cooking the
beenz in it then by all means - be my guest. And do it in a non-stick pan.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Lamb Chops & Spicy Lobster W/Garden Puree
 Categories: Lamb/mutton, Seafood, Shellfish, Vegetables
      Yield: 4 servings
 
      4    Lamb chops (1 1/2" thick)
           Extra-virgin olive oil
    1/4 lb Unsalted butter
      1    Tomato; seeded, chopped
      3    Sprigs fresh thyme
           Kosher salt & fresh black
           - pepper
      2    Lobster tails; halved
           Mint leaves; garnish

MMMMM------------------------GARDEN PUREE-----------------------------
    1/2 lb Sugar snap peas; trimmed
      1 lb English peas; shelled
           +=OR=+
      1 c  Frozen petite peas
    1/2 lb Asparagus; tips only (about
           - 2 1/2 inches)
    1/2 lb Haricots verts or tender
           Green beans; trimmed
    1/4 c  Extra-virgin olive oil
      1 c  Ricotta cheese
      3    Scallions; green parts only,
           - rough chopped
           Kosher salt & black pepper
 
  Recipe courtesy Tyler Florence
   
  Make the Garden Puree: Bring a large pot of salted water to
  a boil. Add the peas, asparagus tips, and green beans and
  cook until bright green and crisp tender, about 3 minutes.
  (If you're using frozen peas, you can throw them in during
  the last minute to thaw.) Drain, transfer to a bowl of
  salted ice water to stop the cooking, and drain again.
  Save a few pieces of each vegetable to use as garnish.
  Puree the cooled greens in a food processor while pouring
  in the olive oil. Add the ricotta and scallions and process
  again. Taste and adjust seasoning with salt and pepper;
  set aside.
  
  For the lamb chops: Brush the lamb chops with olive oil and
  season with salt and pepper. Grill over medium-high heat for
  about 8 minutes per side for medium rare. Let rest for 5 min
  before serving.
  
  For the lobster: In a small saucepan over low heat melt the
  butter with the tomato, thyme, salt, and pepper. Cook for
  about 5 minutes to break down the tomato; set aside. Coat
  the lobster tails with olive oil and season them with salt
  and pepper. Grill them shell side down for about 5 minutes.
  Turn them over and spoon on some of the tomato butter; cook
  for another 5 minutes. Remove from the grill and keep warm.
  
  To serve: Spoon a generous mound of the Garden Puree onto
  a plate. Place a lamb chop on top of the Garden Puree and
  place a lobster tail next to that. Spoon some more tomato
  butter over the lobster. Garnish the lamb chop with the
  reserved vegetables and some mint leaves.
  
  Yield: 4 servings
  
  Episode#: FO1E31
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 22 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ah!  Now that's entertainment!" -- Vlad the Impaler
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