Text 19039, 117 rader
Skriven 2009-01-03 19:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: #1 & #2 16
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> standing rib roasts

 ML> If you have 2 or 3 appropriate holidays in a year
              
Well there is Christmas, New Years, SIL Sandra's birthday (it is her
all time favourite dish along with my Yorkshire puddings), St.
George's Day (patron saint of England, home of the "Roast Beefs"),
St. Cornelius Day (patron saint of cattle and other domestic
animals) and of course Eat Beef Day which comes up rather frequently
at our house.

 JW> Cause hawt girls get more action. Darwin's theory of the survival of
 JW> the fairest.

 ML> But getting more action doesn't necessarily mean getting more
 ML> offspring. And, luckily, there are other positive characteristics
 ML> besides hotness.

I wasn't completely serious.

 JW> Turr update:

 ML> An entertaining little story. Makes one wonder if the Newfies
 ML> are as poor as their reputation, as dumb as their reputation, or
 ML> whether many generations of sensory deprivation make them appreciate
 ML> such things better than we.

I'd go with poor; they are not as dumb as their reputation... they
just talk funny.

 JW> I still have two livers in the fridge; they are even scarier

 ML> Are they worse than fish liver, I wonder.

Judging from the odour while raw, way worse. 

 ML> Coriole wines are pretty well-known and not impossible to find
 ML> in this hemisphere.

I just checked on line: they are available in Ontario but only at
select "Vintages" stores and not at every LCBO outlet everywhere.
And only a few Shirazes, just the 2005 vintage, not the whole line.
There are also some available at a one private store in Edmonton. I
imagine that if they carry some of the line and are an approved
distributor then I could special order a case of anything if I chose
to.

Coriole Redstone shiraz 2005 $ 16.95
Coriole Estate shiraz 2005 $ 23.95
Coriole Lloyd Reserve shiraz 2005 $45.00  

 ML> Perhaps you should just negotiate for
 ML> a cheque for the price of one special-ordered bottle to be
 ML> sent to you in return for the two in hand.

Kevin's cheque? Ha!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Dried Beef
 Categories: Vietnamese, Beef
      Yield: 4 servings
 
      1 lb Lean bottom round or sirloin
           In one piece, 6 inches in
           Diameter
      2    Stalks fresh lemon grass or
      2 tb Dried grass
      2 sm Red chile peppers; seeded
  2 1/2 tb Sugar or honey
      1 tb Nuoc mam (Vietnamese fish
           Sauce)
      3 tb Light soy sauce
 
  Here's a Vietnamese version of beef "jerky" made with red chilies
  and honey or sugar that sounds like it's off in the direction of
  a Chinese Dried Fried Beef recipe.
  
  This Vietnamese-style "beef Jerky" is delicious served with drinks.
  The Vietnamese enjoy eating it as a snack with glutinous rice. It is
  also an ingredient in Green Papaya Salad. Cut the beef across the
  grain into very thin 3 by 3 inch slices. If you are using fresh
  lemon grass, discard the outer leaves and upper half of the stalk.
  Cut into thin slices and finely chop. If you are using dried lemon
  grass, soak in warm water for 1 hour. Drain and finely chop. Combine
  the chiles and sugar in a mortar and pestle and pound to a fine
  paste. Add the chopped lemon grass, fish sauce and soy sauce and
  stir to blend. (If using a blender, combine all of these and blend
  to a very fine paste.) Spread the paste over the beef pieces to coat
  both sides. Let marinate for 30 minutes.
  
  Spread out each slice of marinated beef on a large, flat wire rack
  or baking sheet. Let stand in the sun until both sides are
  completely dried, about 12 hours. (You can also place a rack on a
  jelly roll pan and let the beef dry in the refrigerator for 2 days.)
  Grill the beef over a medium charcoal fire or transfer the rack from
  the refrigerator to the middle of a preheated 400F oven and bake
  until brown and crisp, about 10 minutes. Serve with glutinous rice.
  
  NOTE: After cooking, the meat may be kept for up to 1 week in a
  covered jar at room temperature.
  
  From "The Foods of Vietnam" by Nicole Rauthier.
  From: Www.Ivietbusiness.Com/Vietnamese-
 
MMMMM

Cheers

YK Jim


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