Text 18028, 77 rader
Skriven 2008-12-17 21:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Portions 396
====================
 DD> I can usually do a largish chunk of meat at one sitting. Probably a
 DD> bit less than thee ... if there are "sides" in which I indulge.

Back in my abstemious days I'd be lucky to average a pound a week,
but in latter days my true carnivorous nature has returned to the
fore. I prefer not to worry about sides, though I find the combo of
steak fat and rice (even mediocre restaurant pilaf) irresistible.

 On one
 DD> memorable occasion I did a 72 oz sirloin, small salad and smallish
 DD> baked potato at the Big Texan Steakhouse in Amarillo, Baja Oklahoma.

As you may recall, I had an encounter with such a piece of meat
shortly before my cardiac extravaganza in '03. I was set up most
shamelessly, being taken all unaware to the restaurant (the Engine
House or the Fire House or something, someplace in Arizona) shortly
after a large lunch. Even had my stomach been growling, though, I'd
have been hard pressed to eat the thing, as it was a lesser cut
(shell sirloin, they call it) done medium-rare (i.e., just this side
of sawdust); plus the requirement of biggish salad and biggish
baked potato would have put the prize out of reach.

 DD> Biggest chunk I have had
 DD> recently was last year when I did up a 2 lb 4 oz boneless chuck roast
...
 DD> Paid for that later ... in a number of ways.

How? Some find large fiberless meals constipating, though I find
that if the meat is sufficiently lubricated (as a chuck roast
should be), I have no such issue. The only thing that typically
happens to me is that I become victim to what has come to be
called "meat fever," which is not altogether horrid in cold
weather but makes it difficult to sleep.

William Jacob's steak and kidney pie
cat: main, snack
Yield: 12 or 24

6 kg chuck beef, cubed
1 1/2 kg beef or veal kidney, cleaned, cubed
6 onions, chopped
1 c oil
beef stock to cover
2 c red wine
1 c water
2 c flour
s, p
2 1/2 kg flour
salt
1200 g butter
600 mL ice water
egg yolk

Fry meats and onion in oil until somewhat browned,
stirring occasionally. Add stock to cover. Cook 45 min
over low heat. Combine red wine, water, and 2 c flour.
Thicken stew with this liquid and cook 15 min more.
Season. Divide among 12 or 24 ovenproof bowls.

For the pastry: sift flour and salt. Rub in butter. Add
ice water, kneading into a ball. Let pastry rest in
fridge for 30 min. Roll out onto a floured board. Cut
pastry into rounds and fit over bowls. Glaze with egg
yolk. Cut slits to allow steam to escape. Decorate
center of each pie with a pastry rosette. Bake at
400F/200C for 10 min; lower heat to 350F/180C and bake
15 to 20 min more. Put a sheet of foil over the pies if
they are becoming too brown.

Gramp Family Weinkeller, collected by Angela Huezenroeder,
Barossa Food, adapted

One may note that this recipe, if large pies are made,
feeds each lucky diner a pound and a third of meat.
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