Text 25529, 79 rader
Skriven 2009-06-30 16:52:04 av Michael Loo (1:18/200.0)
  Kommentar till text 25507 av Dave Sacerdote (1:123/140)
Ärende: foo 768
===============
 -=> Dave Sacerdote said to Dale Shipp <=-

 DSh> Why -- being a little bit crazy is kinda nice.  I'd take it as a
 DSh> compliment:-}}
 DS> Some people get butthurt easier than others.  I once got moderated
 DS> on a message board because I referred to MYSELF as a guinea, and
 DS> some delicate guinea flower got offended and reported my post as 
 DS> "hate speech."

The guys and dolls on ILink were tickled when they had to moderate
me for calling myself an idiot.

As far as guineas go, they're worth their weight in gold, so where's
the foul?

 -=> Dave Sacerdote said to Dave Drum <=-

 JW> I wasn't there but Roslind told me that it was quite a hilarious
 JW> scene. Renata reminds me of those stories about that famous New York
 JW> deli, the name of which escapes me, where they are rude to customers
 JW> but they love it and come back for more.
 DD> That would be the Carnegie, I think. Possibly Katz's ... but, 
 DD> more likely the Carnegie. 
 DS> The last time I was at the Carnegie Deli, the waitstaff wasn't rude,
 DS> just brusque and efficient.

It comes across that way, if, as I pointed out in another post,
you dither about whether the corned beef or the pastrami is better,
or what's a blintz? But even then I suspect they calm down if you
either take everything in stride or, better, give as good as you got.

 DS> That could translate to "rude," I guess, if you're the type of person
 DS> who likes bubbly, obsequious servers who introduce themselves, give 
 DS> you their life's history, and hover around the table asking if every-
 DS> thing's okay and if you'd like anything else over and over and over
 DS> every three minutes.

I haaate that.

Spicy Beef with Fermented Black Beans and Scallions
cat: main, Pennsylvania, Chinese, foo

1/2 c vegetable oil
1 1/2 Tb Sichuan peppercorns
10 dried red chiles
6 garlic cloves, thinly sliced
3 in piece fresh ginger, peeled and thinly sliced
1 1/2 Tb fermented black beans, rinsed and chopped
3/4 c chicken stock or low-sodium broth
Salt
1 1/2 lb trimmed beef tenderloin, halved lengthwise
- and sliced 1/2" thick
4 scallions, cut into 2" lengths
1/4 c cilantro leaves 

Heat the oil in a small saucepan. Add the Sichuan peppercorns
and cook over moderate heat until darkened, about 4 min. Strain
the oil into a small bowl.

Heat 2 Tb of the strained oil in the saucepan. Add the chiles, 
garlic, and ginger and cook, stirring, over moderate heat until 
the chiles darken, about 3 minutes. Add the black beans and 
cook for 30 sec. Add the chicken stock and boil over high heat 
until reduced by half, about 3 min. Season lightly with salt.

In a large skillet, heat the remaining strained oil until 
shimmering. Season the meat with salt. Add half of the meat in 
a single layer and cook over high heat until browned and 
medium-rare, about 1 min per side. Transfer to a platter and 
repeat with the remaining meat. Reheat the sauce and add the 
scallions. Pour the sauce over the meat, scatter the cilantro 
leaves on top, and serve.

Source: Susanna Foo

M's note: lose the cilantro

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