Text 16933, 119 rader
Skriven 2008-11-27 08:00:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Accuracy
================
-=> Glen Jamieson wrote to Dave Drum <=-

 ML> something else. There's no benefit to the former except a modest
 ML> ease of calculation, which is counteracted by a modest ease in
 ML> the introduction of order of magnitude errors.

 GJ> The benefit is the ease of replication all over the world without
 GJ> having to carry a temperature-stabilised lump of platinum around.

 DD> I gots a little tape measure I pack around in my left front pocket at
 DD> all times
 DD> if I need to measure length. I don't have to do a bunch of maths
 DD> involving the wavelength of the output of a Rock & Roll Light Show.

 GJ> Ah, but how accurate is your tape measure?  Like those made specially
 GJ> for fishermen to measure the "ones that got away"?   Somewhere, way

Accurate enough for my purposes (down to 1/64")

 GJ> back, your tape measure would have had to be calibrated against a
 GJ> Standard.  As King Henry's foot became rather inaccessible since you
 GJ> lot revolted, you have had to decide on an arbitary standard length.
 GJ> Do you know what it is, and where?

No, and I barely care. That kind of shite matters only to engineers and other
monomaniacs.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Amarone Osso Buco Pot Roast
 Categories: Beef, Wine, Sauces
      Yield: 7 servings
 
MMMMM-------------------------OSSO BUCO------------------------------
      1 c  All-purpose flour
           Sea salt & fresh black
           - pepper
      4    Pieces veal shank for osso
           - bucco
           Extra-virgin olive oil
      3 tb Unsalted butter
      1    Onion; diced
      1    Celery rib; diced
      2    Carrots; diced
      1    Lemon; zest peeled off in
           - wide strips w/a vegetable
           - peeler
      1    Head garlic; cut
           - horizontally through the
           - middle
      2    Bay leaves
    1/4 c  Chopped fresh flat-leaf
           - parsley
      1    Bottle Amarone wine
 14 1/2 oz Can beef broth
     28 oz Can whole San Marzano
           - tomatoes; hand-crushed

MMMMM--------------------CRANBERRY GREMOLATA-------------------------
    1/4 c  Pine nuts; toasted
    1/4 c  Chopped dried cranberries
      2 cl Garlic
      1    Orange; zest finely grated
      2 tb Chopped fresh flat-leaf
           - parsley
 
  Recipe courtesy Tyler Florence, 2007
  
  Put the flour in a large shallow platter and season it with
  a fair amount of salt and pepper. Get in the habit of always
  tasting your flour; once it coats the veal it is harder to
  adjust the seasoning. Dredge the veal shanks in seasoned
  flour and then tap off the excess (extra flour will burn
  and make the dish off-tasting).
  
  Heat a large Dutch oven over medium heat and hit it with a
  3-count drizzle of oil. Add the butter and swirl it around
  the pan to melt. Sear the veal shanks, turning carefully
  with tongs, until all sides are a rich brown caramel color.
  Drizzle with a little more oil, if needed. (Do this in
  batches if the shanks are big and look crowded in the pot.)
  Remove the browned veal shanks to a side plate. There will
  be a lot of flavor left over in the bottom of the pot.
  You're going to use that to create your sauce.
  
  Preheat the oven to 375 degrees F.
  
  Using the same pot, saute the onion, celery, carrots, lemon
  zest, garlic, bay leaves, and parsley over medium heat. Cook
  the vegetables down until they start to get some color and
  develop a deep, rich aroma. Season with salt and pepper;
  add a little oil if needed. Nestle the veal shanks back in
  the pot. Pour in the wine and let it simmer down for 20 min,
  until the wine has reduced by half. Reducing is key for
  intense flavor. Add the beef broth and tomatoes and stir
  everything together. Cover the pot and put it in the oven.
  Braise for 1 and a 1/2 hours. Then remove the cover and
  continue to cook for another 30 minutes. The sauce should
  be thick and the veal tender and nearly falling off the bone.
  Remove bay leaves.
  
  For the gremolata:
  
  Finely chop the pine nuts, dried cranberries and combine.
  Combine this with the garlic together in a mini chopper or
  with a mortar and pestle. Fold that into the orange zest
  and parsley.
  
  Scatter the gremolata over the Osso Bucco before serving.
  
  Meal Master Format by Dave Drum - 07 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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