Text 16771, 43 rader
Skriven 2008-11-23 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Broccoli and Cheetos
============================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> Broccoli and Cauliflower and Parsnips...OH MY!

With broccoli and cauliflower yes. With parsnips I'm not too sure.
I've never paired them with cheese.

 BS> Been munching on all three in the last couple of weeks.  The local
 BS> store has had sales on them.

Same here. Tis the time of year for root crops. Parsnips pair up well
with carrots and turnips or with Brussels sprouts. And go well with
beef or venison.

My last two meals were carrots, parsnips, white turnips and Brussels
Sprouts all stewed together in beef broth with a little teriyaki
marinade and just a hint of five spice. We had it with teriyaki
blade steak and steamed rice.

That one large blade steak had so much beefy flavour in it that it
yielded up several dishes and two meals. I sectioned the steak into
segments along the natural breaks in the muscle, used the bones,
membrane and gristle to start a broth, tried out the lumps of suet
and got a 1/4 cup of tallow for frying the steak in and another
quarter cup of beef cracklings to garnish the vegetables with. The
teriyaki marinade was thin and acidic: soy sauce, vinegar, garlic,
ginger, lemon juice and just a little bit of brown sugar. After it
tenderized and flavoured the steak it went into the broth.

The next night we had stir fried steak leftovers in the
marinade/stock thickened with cornstarch, re-heated veggies (that
had sat steeping in the flavoured stock overnight) and fried rice.



Cheers

YK Jim


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