Text 16772, 103 rader
Skriven 2008-11-23 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: odd-tasting 246
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> While searching for a recipe that uses tomato, clamatto or V-8 juice
 JW> to tack on, I discovered something with orange juice, spelt,
 JW> shiitakes AND sour cherries that calls itself chili! Imagine 
 JW> Title: Chanterelle Shiitake Black Bean Chili w/ Sour Cherries

 ML> Is this a reward for my ridiculing those who eat well-done burgers?
     
Nah, I took that in stride. I am not that insecure, overly sensitive
or revengeful. I was simply looking for an on topic recipe that used
tomato, clamatto or V-8 juice and stumbled across that monstrosity.
Reading it made me gag but then it made me laugh as I anticipated
the echo reaction if I posted it.

 BF> Interesting.  An aspect of Cheffing I never thought of.   Really
 BF> tough for you, but it would even be hard on a Chef who had to stick 
 BF> fairly well to a diet

 JW> Similarly a good cook should be able to cook a steak well done or a
 JW> burger rare without grimacing. [g]

 ML> I agree, except for the grimacing part, which is entirely optional.
 ML> Twice recently I have cooked steaks to the point of no internal
 ML> pinkness. A tear or two was shed.

I have cooked steaks to medium well with just a trace of pink in the
centre that disappears as the steak rests, brought them to the
table and told people if they wanted the meat more well done than
that, then they should take the steak back to the grill themselves
and finish it themselves. But then I am an amateur and not paid to
cook steaks. In a restaurant setting I would do as the customer
requested (unless I had a Michelin star and a lineup waiting at the
door to get in in which case I would tell the customer to go
elsewhere!)

Here is something tastier to consider:

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

     Title: Homemade Bacon Butter
Categories: spreads, bacon
  Servings: 1

           bacon
           butter

Toast Shall Never Be the Same. Ever.

So, tonight I made some Bacon Butter. Look at it and shiver with
envy.

I know you are saying, "I want to be able to taste toast that is so
biblically good that I will almost pass out from sheer glee!" Don't
worry, I am going to share how I accomplished this.

If you read my last post about homemade butter, then you will know
how easy it is to make delicious and fresh butter at home.
Seriously, it takes like five minutes, some cream, and a food
processor. I am always one who strives to gild the lily and there
was bacon in my fridge, so an idea was born- Bacon Butter.

I began by cooking up 4 slices of some awesome bacon I purchased the
other day. It is smoked, but uncured, thick cut bacon. It has a
certain freshness that you don't find in other, more run of the mill
bacons.

Surely no one has ever painted a prettier picture than is conveyed
by a simple photo of frying bacon.

When the bacon was done I scarfed a piece and then finely minced the
remaining three slices. 

I allowed this to cool a little and then threw it in with about a
quarter of a cup of the freshly made butter.

I mixed this up into a beautiful bacon/butter amalgam.

Into the toaster went a sturdy piece of wheaten bread. I could
hardly wait until it was done. When it popped up I slathered it
thickly with the fresh bacon butter.

Verdict: There is really no describing how good this was. The art of
toast and spread reached its apex this November night in my Upstate
New York kitchen. I doubt that such a savory and satisfying snack
has been enjoyed in many Michelin starred kitchens. The freshness of
the butter and the delicious bacon drooling into the nooks and
crannies of the good bread was a thing of beauty. I wish I could
dispense this via the internet, but you will have to make this for
yourselves.

From: Dave Guilderland Http://Ridiculousfood.com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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