Text 26198, 127 rader
Skriven 2009-07-19 14:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: steak in the outcome 863
================================
 ML> I made most of my meal on pulled pork from the steam table,
 ML> which was fatty and decent. One other place that advertised
 RH> With or without sauce?

I seem to recall a small amount of sauce, but it was unevenly
distributed, so I could get at parts with minimal sauce.

 I don't like a lot of fat in my pulled pork.
 RH> A pig that's been slow roasted usually let the fat melt off but leaves
 RH> the flavor, especially if properly seasoned while cooking.
 
The interior fat melts into the flesh, but there is always
fat under the skin - if that's all gone, then the pork is
way overdone. Anyhow, I like it fatty, as people around
here know.

 ML> We found the steaks at Cactus Willie's consistent but more
 ML> suitable for the sake of loading up on protein than for the
 ML> steak experience.
 RH> I'd look for other protein than the steaks probably.  Maybe a small
 RH> bit of one, just for tastings sake.

Often at such places the chicken is okay.

 RH> The other was about all Southern cooking (read Paula Deen's but less
 RH> expensive) and very popular, especially Sunday noon meal time.
 ML> Paula Deen's was quite pricy, and the food, though wholesome,
 ML> nothing I couldn't do better.
 RH> About the same here.  We paid less at the Fairmont, got basically the
 RH> same things available at Lady & Sons and didn't have to worry about
 RH> clean up afterward. (G)

And at Paula Deen's the chicken was mediocre.

 RH> I'm not sure.  Pixar also did "Finding Nemo", "Toy Story 1 & 2" and (I
 RH> think) "Monsters, Inc" and "Ants".

Never saw these, but if Ants had Woody Allen in it, I caught part
of it on the plane.

 RH> "Wall-E" is a story about a robot after the earth is covered with
 RH> pollution.  It's got a bit of a super environmentalist/tree hugger
 RH> message in the latter part but a cute story about the little robot
 RH> over all.

Ah. I wonder what I mixed it up with.

 ML> Venison Grillades and Grits
 RH> Looks good to me but I'd probably use beef broth instead of chicken;
 RH> it's closer to the venison flavor.

If you lived in Arkansas and had venison, chances are you'd
not have beef broth.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boeuf … la Ficelle: Eduard de Pomiane
 Categories: Main course, Beef
      Yield: 2 Servings

    750 g  Rump steak; up to 1 kg
           ;boiling water
           ;salt
           ;string
           ;seasonings & accompaniments
           -to taste (see text)

    "The piece de résistance is the rump steak. Boeuf … la ficelle: beef
  on a string. It's Pomiane's recipe (not one of his quickies, but
  fairly effortless) and he has a lot of fun with it, teasing his
  guests, making them afraid it is going to be unpleasant.
    All you need is a large, deep pot of boiling water, some string, a
  cubical piece of rump steak, 750 g to 1 kg, and some salt.
    Tie the meat firmly in shape with the string, leaving one long end
  hanging. ('The roast balances itself, like a censer, on the end of the
  string.') Bring the deep pot of salted water to a good boil. Plunge
  the roast in. Tie the string firmly to the handle of the pot in such
  a fashion that the meat is perfectly suspended, not touching the
  sides. You may need two strings, one to each handle so the roast
  swings not like a censer but like a hammock. And it's a good idea to
  try it out before you start the water boiling, because the length of
  string and placing of the meat are nice matters. Put the lid back on
  and keep it boiling.
    Pomiane explains why this isn't going to turn into soup. The action
  of the hot water is the same as that of any sudden fierce heat -
  grill or oven - in sealing the meat.
    Time the cooking at exactly 15 minutes per 500 grams. Pomiane does
  it to the nearest minute. Be careful if you are using a larger
  quantity: it may not need much more time if the piece of meat is
  longer. Remove the piece of meat to a hot plate. 'It is grey... it
  isn't beautiful... I carry it to the table... I admit to feeling some
  emotion... What will this morsel of meat offer? Come on... courage.'
  (The drama of this is because it's Radio Cuisine, it's a performance.
  Pomiane is pretending it's all happening even as his audience
  listens.) 'I take a fork and a very sharp knife. I prick, I cut.
  Admirable spectacle! The cut meat is red; the blood spurts, it runs,
  it spreads on the plate. Never has such a roast given me such a
  result.'
    He's right. It's exactly like that. The guests are dubious. So are
  you. It's an ugly, grey and bulgy object that you're offering. You
  could of course cut it in the kitchen, but then you'd lose the
  contrast effect, the ugly-duckling-into-swan transformation. Which is
  certainly most spectacular. The meat is rare, meltingly tender. And
  the water it's cooked in remains perfectly clear, with a few
  colourless globules of fat on the surface. Not one drop of the meat's
  juices escapes.
    Pomiane serves only salt, watercress, bread and red wine with it.
  I'd offer several mustards, maybe some horseradish. The asparagus...
  I can't have a vinaigrette with them as well as artichokes; we'll
  have to make do with the meat's red juice. Or a bit of butter.
    You don't of course have to indulge in all the theatre. This is an
  excellent way to cook beef for serving cold; seeing it ready sliced
  on a plate, nobody would suspect it was boiled."

  "EAT MY WORDS" by Marion Halligan, (c) 1990.
  Collins/Angus & Robertson Publishers, Australia, ISBN 0 207 16823 7

  The reference is to a recipe by Eduard de Pomiane, but she does not
  tell us which of his books it was in.

  Typed by Greg Mayman, March 1999.
  Later tested - yes, it's exactly as described! GM.

MMMMM
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