Text 26610, 109 rader
Skriven 2009-07-26 09:55:08 av Michael Loo (1:18/200.0)
  Kommentar till text 26477 av Ruth Haffly (1:396/45.28)
Ärende: steak in the outcome 910
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 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.
 RH> Made it nice for you but somebody else may have complained. (G)
 ML> Doubt it - seems to be the ideal situation, as Mr. Sauce Fiend
 ML> could go off and find some with more of it.
 RH> Provided there were areas that were super sauce saturated.

For people like that (shudder), there's always the ketchup
bottle.
 
 ML> Under normal circumstances, great globs of fat are appealing
 ML> to me. That's if I've been exercising or in cold weather or
 RH> I can't think of any times when great big globs of fat would appeal to
 RH> me.
 
Which reminds me I wanted to describe how I ate Clean Dave's
capicolla - if you visit his Website, you'll see how he boarded
them up to make a funny rectangular prism thing. Well, one side
of course is the fat side of the loin, and I sliced that thin
parallel the long way, so I got sheets of pure fat, which I ate
as though they were lardo, and it was very good lardo at that.

The rest got sliced thin the regular way, to make square bits
that could be rolled up and eaten as is (sort of salty) or put
flat on buttered bread (yummy). I've eaten only one of the two
- Bill liked it fine, but it was lost on him (when there's not
enough soup to go around, he will actually water it); Paul
couldn't eat it because it was too spicy; Betsy didn't care for
it, as it was too strong and gamy (she eats mostly white things);
and Linky is watching her sodium I think. No other guests were
deemed worthy of being offered any.

 RH> I've seen enough performances to know that musicians get a good work
 RH> out.  The guy standing up, just waving a stick (G) is usually drenched
 RH> in sweat.

Conductors either die young, their hearts broken, or extremely
old, their hearts and wills exercised to the consistency of iron.
 
 ML> though, I was having my wheezing thing and could hardly move
 ML> all day, and I left all the fat on my beef spare rib bones at
 ML> lunch and my ribeye at supper.
 RH> Humidity getting to you? Do you have an inhaler? Days that are higher
 RH> in humidity get me too; I try to stay inside an air conditioned place.

I'm not diagnosed. Had asthma as a kid (not a really bad case of
it, though), but thought I'd outgrown that.

 ML> How about asking for "not too fatty" the way I ask for "not too
 ML> lean"?
 RH> Most places are pretty good; I can't think of any place we go to where
 RH> the meat is extra fatty on a regular basis.  Some places have a fat
 RH> glob or two more than I want every so often but nothing I can't deal
 RH> with. 

It's easier to deal with a little too much fat than much too little.
Several times this year I've sent back my brisket because it was
too lean. Only at Luling City Market did they do it right the first
time, and that's partly because I was standing over the pit man
when he sliced my (1 lb) order.

 RH> We've met your match in crab crab cakes.

Gulp! [g]

 RH> Steve went with the onion rings, a light, crispy
 RH> (very) good sized portion.  I grabbed several; the last were as good as
 RH> the first.

That is a true testimonial. A lot of places grease up their
onions to the degree that after the first couple even I begin to
gag. But then I go for animal fat, not industrial frying medium.

Rosemary lemon chicken
cat: slow cooker, main
servings: 6

1 Tb olive oil
3 lb whole chicken
s, p
1 Tb chopped fresh rosemary
2 lemons, halved
1 sm onion, quartered
1 celery rib, quartered
2 cloves garlic, quartered
paprika
1/2 c dry white wine

Heat oil in skillet. Pat chicken dry with paper
towels; season. Brown chicken lightly on all sides.

Season chicken cavity with 2 ts rosemary. Stuff with
2 lemon halves, 2 pieces celery, 2 onion quarters,
and 1 garlic clove. Tie legs with kitchen twine.
Sprinkle chicken with remaining rosemary and a little
paprika.

Add remaining onion, celery, and garlic to a slow
cooker. Add chicken, breast side down. Cut remaining
lemon in half and squeeze juice over. Add the wine.
Cover and cook on low for 6 hr. Serve with boiled
new potatoes and carrots.

Ebony Magazine 10-2008

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