Text 19557, 89 rader
Skriven 2009-01-12 12:22:24 av Janis Kracht (1:261/38)
  Kommentar till text 19425 av JIM WELLER (1:123/140)
Ärende: Re: good 52
===================
Hi Jim,

>> I remember when Cream was actually floating on the top
>> of milk bottles.. guess that dates me (bg).

> You're not alone there.

:)

I've been reading about people drinking raw milk from dairy farms.. couldn't
imagine that one, but...

>> steaks go, I'm generally with you - I take it as close to raw
>> as is consistent with good hygiene (and with a reputable piece
>> of meat, raw is fine),

>> Long ago, I like to think like near-raw steak must be "ok" since it
>> wasn't not getting mixed in with chopped beef (mad cow concerns).. but
>> of course that's silly. Brain matter or spinal crap probably gets all
>> over all the steaks one buys in grocery stores.. So since we buy that
>> grass-fed stuff I pretend it's all "safe" (g). Probably not to wise
>> either :)

> You're safe. E-Coli can get on the surface of meat during the
> butchering process but even the rarest of meats gets seared on the
> surface. Ground beef is a bit of a risk (a really small one) unless
> you sear a big hunk briefly or cut off the outer layer and then
> grind your own.

Makes sense.  I've ground raw steaks before I started buying all this grass-fed
stuff, but I didn't sear it first.

> As for mad cow it's a 10 million to one long shot and takes 10-20
> years to show up.

Yeah, I know.. but who needs it :( (g)  I get concerned about hamburger in the
US because under the Bush administration it seemed that so many standards had
gotten very lax in the food industry.

> You should worry more about homicidal crackhead burglars and drunk
> drivers than bad food.

LOL - well there's that too hahaha.. but luckily I have two big (dumb) labs and
two crazy cats to protect us :) Now granted the dogs will more likely lick
someone than attack, but they at least sound ferocious (especially Toby) :)

>> Beef roast
>> 1/4 cup freshly grated Italian cheese 1 large clove garlic, minced
>> fine 1/4 cup Italian flat leaf parsley...
>> making small 'holes' or pockets.

> We do garlic and rosemary; your combination sounds good and is going
> to get tried out real soon.

My grandmother from Sicily showed me that one years ago :)

> Title: (CPI) Louisiana Roast Beef

[...]

That sounds like a great combination, as well :) somewhat like pepper-steak?
The mustard caught my eye as well :)

This is a rub I used on my first chicken in the Vertisserie I just bought on
e-abay - Carol Shenkenberger brought her vertisserie (vertical rotisserie) to
the picnic this summer, and the pork roast that Michael cooked in it was
exquisite :)

===Lemony-garlic Rotisserie Chicken===
2 Tablespoons olive oil
4 garlic cloves, minced
4 Tablespoons parsley
grated zest of 1 lemon
1 teaspoon Thyme
1 teaspoon Rosemary
1/2 teaspoon pepper
2 teaspoon salt
3-4 lb. whole chicken

Mash all ingredients to a paste, and rub all over chicken and inside chicken as
well. Place in rotisserie and cook according to instructions.
===


Take care,
Janis

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