Text 18185, 82 rader
Skriven 2008-12-21 06:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Portions
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

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

Sort of the same deal I got myself into. The cut I was given is commonly known
as a 'butt sirloin' I think. But, at 4.5 lb (2 kilos for you antipodeans) it
was more a rump roast. And the 'tater and accompaning salad were quite modest.
Even so I left remnants.   Bv)=

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

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

Mostly discomfortable stuffed feelings from over indulgence on a stomach which
was not stretched out sufficient to hold a kilo of chuck and a couple slices of
wheat bread. And three trips to the jakes as the big meal fored its way into
the GI tract and made room for itself. That and some wierd dreams. Not a huge
penalty in any of its aspects ... just not normal to the point of being
memorable.

Been saving this recipe at the head of the queue for a reply to you ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Regina Viola
 Categories: Booze, Fruit
      Yield: 1 servings
 
      2    Lemon balm leaves
           (optional)
      3    Spearmint leaves
           Juice of one Meyer lemon
    1/4 oz Limoncello
           Splash of simple syrup
      1 oz Ketel One Citroen vodka
      1 oz Vodka
    3/4 oz R. W. Knudsen Family Just
           - Pomegranate Juice
           Lemon twist for garnish
 
  Courtesy of Santi in Geyserville. Like a mojito, this drink
  is labor intensive, but the result is well worth the effort.
  The little green leaves floating with the ice crystals on
  top are a perfect contrast to its ruby color.
  
  Put the lemon balm, if using, spearmint, Meyer lemon juice
  and limoncello and simple syrup in a cocktail shaker. Muddle
  all of the ingredients to break up the leaves.
  
  Add ice, filling the shaker about halfway. Then add vodkas
  and pomegranate juice. Shake for about 30 seconds. Serve in
  a chilled martini glass with a lemon twist.
  
  Makes 1 drink
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All alone in the night..."
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