Text 16867, 73 rader
Skriven 2008-11-25 17:19:08 av Michael Loo (1:18/200.0)
  Kommentar till text 16772 av Jim Weller (1:123/140)
Ärende: odd-tasting 259
=======================
 JW> Nah, I took that in stride. I am not that insecure, overly sensitive
 JW> or revengeful.

Then what are you doing on the Internet?

 JW> I have cooked steaks to medium well with just a trace of pink in the
 JW> centre that disappears as the steak rests, brought them to the
 JW> table and told people if they wanted the meat more well done than
 JW> that, then they should take the steak back to the grill themselves
 JW> and finish it themselves. But then I am an amateur and not paid to
 JW> cook steaks.

We're getting parlous close to the old discussion about
cooking steaks.

Speaking of which, we went out after our concert and spent the
proceeds on dinner. I learned that well brandy at 5.25 (it
tasted like butterscotch water - I let Becky, the beautiful
blonde next to me, sample it, but it didn't taste any better
afterward) is no bargain compared to Courvoisier at 7, and
this place serves dollar-an-ounce Tanqueray martinis, which
is a better deal than either of the above. But the steak,
of which I wasn't expecting much at $16, was exemplary, except
that the fat had been trimmed off it: 14 oz of US Choice beef,
seared nicely outside (not quite crusted enough, but we've
discussed this), quivery raw but nearly firm inside. I ordered
linguini agli olio with this and got buttered noodles with
a huge hit of garlic, which was almost as good. Full-size
salad. Enough food for 2 meals, but I ate it all.

  In a restaurant setting I would do as the customer
 JW> requested (unless I had a Michelin star and a lineup waiting at the
 JW> door to get in in which case I would tell the customer to go
 JW> elsewhere!)

When I've made well-done steaks, they have been reasonably
tender. You do know how restaurants often make well-done
steaks? Dump them in the deep-fat fryer.

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

That's nice, but bear in mind that bread spread with bacon
dripping is almost as nice and much easier.

DAWNINE DYER'S THANKSGIVING STUFFING
cat: stuffing
yield: enough for a 15-18 lb. turkey

1/4 lb bacon; or pancetta
2 c apples; coarsely diced
2 c celery with leaves; chopped
2 oz unsalted butter
1 1/2 c onion; chopped
2 Tb fresh sage; chopped
4 c breadcrumbs; 1/4" cubed and oven-dried
1/2 c stock (chicken or turkey)
1 c hazelnuts; toasted and skinned
;salt and pepper

Cut up the bacon and cook it in a skillet over low heat until
lightly crisp. Remove bacon from pan and drain off all but 2T
drippings (but save the balance). Add apples wilt. Remove
apples. Add butter and extra drippings to skillet. When
melted, wilt onions and celery. Add sage. Mix bread crumbs,
onion mix, bacon, apples, and nuts. Salt and pepper to taste.

www.dchandon.com

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 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)