Text 18167, 94 rader
Skriven 2008-12-21 15:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: CARLESS  81220
==========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Hmm.  I can envision a market in YK for a "dial-a-ride" service.

 DS> Of course, because this is a good idea, someone up there is
 DS> already doing it, right? [g]
 
We don't have one yet but I think it might be a viable idea. (We do have
a handicap bus for those that need one.)

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

     Title: Miso Pan Sauce
Categories: Sauces, Gravy
  Servings: 1 cup

      1    big dollop of good quality
           miso paste, color
           unimportant except for
           aesthetics
    1/4 c  white or rose wine
           hot pan with tasty bits
           needing to be deglazed
           sieve to strain the sauce
           through for the fancy look

If you're like me you can't or don't always have time to live a lame
meal free life in your home kitchen. Yes, I know, it's quite a shock
to find out that the GG crew doesn't have grilled goat testes
wrapped in home-made wild boar bacon every night (though that does
actually sound pretty good). The truth is that the A-train and I
have more missionary  position meals at home than we'd like to
admit. The usual suspects might seem pretty familiar to the rest of
you lazy chefs: Chicken Breast and Salmon fillets. Gasp! Jesus, I
know it's tired but I work a lot and don't sleep much.

Anyway, a few weeks ago while in the midst of pan roasting some
boring thing or another I got just enough inspiration to come up
with a crescent wrench sauce that makes pretty much all lame-o
protein look and taste a little more like something I might order in
a restaurant. Think of it as missionary with a little reach-around
taint action.

What is it? Miso pan sauce. OK. I get it. Miso is pretty lame too
but seriously how much can you really expect from a tired guy that
just barely talked himself out of ordering Chinese from a
pictures-on-the-wall place called Foo King (this is not a joke by
the way. It's a block and a half from my house)?

Anyway, the Umami-riffic flavor of miso and the deglazed bits from
your pan can go a long way toward making you feel a little less
depressed about having chicken breast for the third time this week.

I Like Missionary, Missionary is Good

OK, right about the time you place your meat item in the oven to
finish cooking after you seared it on both sides (the preferred
cooking method of anything that needs to be cooked somewhat
thoroughly like pork chops, chicken and boring fish) you should
combine your wine and miso paste and mash it together. This will not
be pretty. Let the whole thing sit while your item cooks and then
whisk the wine and miso together right before you take out your
meat. Remove meat from the pan and set off somewhere to rest while
you take your ugly miso concoction and use it to deglaze the hot
pan. Scrape well to make sure you get all the flavor out and then
swirl the whole thing around while the sauce reduces over medium
heat. Once the sauce has gotten to the point that it will coat the
back of a spoon you can pour it through your sieve and onto you now
fancy and delicious snooze-meat. Warning: please taste your sauce
BEFORE you put it through the sieve and onto your meat as it runs a
good chance of being too salty (if this happens thin with wine in
the pan and taste again. If you really want it to be a bit thicker
add a small amount of flour or corn starch and strain).

Taint action never tasted so good.

Posted by tom.murder.murder.marcyville.


  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------




Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)