Text 26220, 112 rader
Skriven 2009-07-20 16:49:57 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26198 av MICHAEL LOO (1:123/140)
Ärende: steak in the outcome 863                                 [1]
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Hi Michael,

 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?

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

Made it nice for you but somebody else may have complained. (G)


 ML>  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.

 ML> The interior fat melts into the flesh, but there is always
 ML> fat under the skin - if that's all gone, then the pork is
 ML> way overdone. Anyhow, I like it fatty, as people around
 ML> here know.

I don't mind a certain amount of fat from under the skin but bigger
globs of it aren't appealing.  As you said, tho, if it's all gone, then
the pig is over done and dry; no amount of sauce will make up for the
lack of fat flavor.  But, I think there are times when the plate is
being made up, that those putting the pork on don't look at how much fat
is included with the meat.  If it's too much in proportion, that's a
major turn off for me. If it looks to be that way when the plate is
first brought out, I'd do a quick check and send it back; I don't want
to pay for the fat I wouldn't eat.  Some fat on it is OK, it's needed to
carry the flavor.

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

 ML> Often at such places the chicken is okay.

With a place like that, it's probably fried chicken.  I've noticed that
some buffet places do put out roast chicken as well as fried but the
roast is generally over done and dry.

 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)

 ML> And at Paula Deen's the chicken was mediocre.

I guess I'll never know.  We were supposed to go when some friends came
to see us in Savannah but the only time they came, it didn't work out.
Then, too, one Friday Steve and I tried but it was between meal time
reservations (too late for a lunch reservation, too early for supper)
and didn't want to stand in the line so..............found another
place downtown instead.


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

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

I'm not sure if it had his voice.  I'd have to go on line or ask Rachel
(she has the movie) to find out.


 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.

 ML> Ah. I wonder what I mixed it up with.

Haven't the foggiest!


 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.

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

No, but you would have the poor substitute for it--bullion cubes (or
powder) and water. We've accumulating a good sized bag of chicken parts
(neck, back, wing tips, etc) in the freezer. Once the weather cools a
bit (maybe sooner)  I'll cook into stock--with some veggies.  I'll
probably get some beef bones and do likewise with them.


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


To use Burt's favorite phrase, "now that's funny" !  One of these things
I could easily picture in my mind.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)