Text 19073, 81 rader
Skriven 2009-01-03 14:01:08 av Michael Loo (1:18/200.0)
  Kommentar till text 18987 av Dale Shipp (1:261/1466.0)
Ärende: starts w/ B 25
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 ML> and tenderness as well as for its cost. Anyhow, a steamshop round,
 ML> a delight to behold, must be cooked rare and sliced thin.
 DS> The sad part is that hardly any buffet line that serves steamship
 DS> round serves it that way.  They can manage "sliced thin", but not the
 DS> "cooked rare".  You are lucky if you can snag them with a fresh one and
 DS> get a little bit of "cooked medium".

Truth. It's amazing that they don't cook 'em rare - use less
energy, they can cut really thin slices without them crumbling,
and the meat is less tough. Bums.

 DS> (actually I think it is about four times that amount -- half goes back
 DS> to the bettors, 1/4 goes to the company that manages it and only 1/4 or
 DS> less goes to the state revenues).  GRRR.

Well, I can't argue with the half going back to the bettors
(redistributed, of course). It's the payoff to the management
that gets me. Couldn't they get by with 5% of the 1.2 billion,
rather than 25%? Barstids.

I bet, too, that the "legit" lottery companies have elements
as unsavory as the illegal gambling outfits, perhaps as
unsavory as:

Blue cheese and walnut stuffed pears
cat: starter
servings: 6

6 pears
800 g vergeoise (sub light brown sugar)
100 g lightly salted butter
125 g walnut meats
1 1/2 lemon, juice of
1 1/2 ts quatr'epices
1 1/2 ts cumin seeds
3 sm cinnamon sticks
3 ts rose pepper
ground black pepper

The night before: combine in a large pot:
1 L water, the 4-epices, cumin, cinnamon,
juice of 1 lemon, and sugar. Bring to the boil,
then reduce to a low simmer.

Meanwhile: rinse the pears. Halve and core them
one by one, leaving the stem as intact as possible.
When each pear is done, rub the cut sides with a
little lemon juice to prevent any discoloration.
When all pears are ready, submerge them in the
simmering syrup. Cook 15 min, then remove the pot
from heat, letting the contents cool to room temp.
Then cover and refrigerate overnight.

On the day of serving, remove the pears from the
syrup and let drain on a grid.

Oven at 180C/350F.

Lightly crush the walnut meats.

Crumble the cheese, having removed the crust.

Crush the rose peppercorns.

Put the pear halves on a baking sheet. Divide
the nuts and cheese among them, topping with
the rose pepper and ground black pepper. Let
roast for 10 min. Remove from the oven.

Arrange two pear halves on each of 6 plates and
serve hot, sided with a mesclun or arugula salad
dressed with walnut oil.

Le bon accord :
Un Coteaux du tricastin (Rouge, Vallee du Rhone)

Source : http://www.CuisineAZ.com
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