Text 23492, 100 rader
Skriven 2009-04-20 08:29:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Omaha Beef
======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> If you are referring to Omaha Steaks ... that is most definitely
 DD> damning with faint praise. If my local couldn't do better than Omaha
 DD> Steaks I'd seek another
 DD> vendor. Fortunately Humphreys does "freezer" beef ... up to a whole
 DD> cow. And their quality has never been in question.

 DS> I have wondered for years how a company like Omaha Beef could stay in
 DS> business with the prices that they charge.  I've never been tempted to
 DS> pay such a ransom for a hunk of cow.   A few years ago (5-10) they
 DS> actually opened a store in one of our local village centers.  I don't
 DS> think that they actually had beef there, but just took orders.  Store
 DS> was not much bigger than our living room/dining room combined if that.
 DS> After 3-5 years of no apparent activity, they packed up and moved out.

As I told Carol "A real triumph of marketing and selling the sizzle. 

"I've had Omaha steaks which I got as a premium with something I was going to
buy anyway. I've had better quality, better tasing steaks and burgers (which
were included in the package) in a mediocre steak buffet."

Their stuff may be "choice". But, it's from the low end of that classification.
And the steaks I had sure exuded a lot of liquid when they were cooked ...
rather like Wal-Mart meat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Louise's Italian Coconut Cake & Frosting
 Categories: Cakes, Desserts, Icing, Nuts
      Yield: 9 servings
 
      5    Eggs; separated
      2 c  Sugar
    1/2 c  Butter
    1/2 c  Crisco
  2 1/2 c  All purpose flour; sifted
      1 ts Baking soda
      1 c  Buttermilk
      1 c  Shredded coconut; packed
      1 c  Pecans; fine chopped

MMMMM--------------------------FROSTING-------------------------------
      8 oz Cream cheese; softened
    1/2 c  Butter; softened
      3 c  Confectioners' sugar (plus
           - more as needed)
      1 c  Shredded coconut; packed
           - (divided)
      1 c  Chopped pecans
      1 ts Vanilla extract
           Milk; as needed
 
  This cake is so delicious people will be asking you for the
  recipe. I know. That's how I got the recipe; I asked Louise.
  
  Preheat oven to 350°F. Grease and flour three 8-inch cake
  pans.
  
  Beat egg whites until stiff, but not dry. Set aside. Cream
  butter, Crisco and sugar until fluffy, letting electric mixer
  run for 4 or 5 minutes. Add the egg yolks, one at a time,
  beating well after each addition.
  
  Sift the flour and baking soda together. Add to the egg mix,
  alternating with buttermilk, starting and ending with flour
  mixture. Add the coconut and nuts. Beat well. Fold in the
  beaten egg whites.
  
  Bake at 350°F for 25 minutes or until cake tester comes out
  clean. Remove the pans from the oven and place them on wire
  racks to cool for 10 minutes. Run a dinner knife around the
  edge of each layer and invert each onto a rack, then invert
  them again onto another rack so layers are right side up.
  Allow to cool completely before frosting.
  
  The Frosting:
  
  Cream together the cream cheese and butter. Gradually beat
  in the confectioners' sugar (takes about 5 minutes).
  
  To achieve the spreading consistency you desire, you may
  need to add 2 to 3 tablespoons milk and 1 to 1-1/2 cups
  additional confectioners' sugar.
  
  Stir in 3/4 cup coconut and 3/4 cup pecans. Frost and fill
  the cake, and sprinkle the top with the reserved coconut
  and pecans.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 04 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Why is it called "after dark" when it is really "after light"???
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