Text 27090, 92 rader
Skriven 2009-08-06 04:37:08 av Michael Loo (1:18/200.0)
  Kommentar till text 26940 av Hap Newsom (1:124/311)
Ärende: boids 985
=================
 -> Well, sweet and vinegary and mustardy beans.
 -> The vinegary helps - sometimes I add vinegar
 -> hot sauce for that purpose.
 HN> Now I'd certainly add hot sauce as I
 HN> quite like vinegary dishes to start with.

I forgot to say, in my picnic posts, that Clean Dave had
found pickled pig hocks at the store we went to (I'd told
him that it's a little ghetto, but I like it that way).
I found the remains in my fridge today. Pulled out one -
it actually seemed to be a trotter, by the looks of it -
and tasted it. VINEGAR. So I warmed it in the nuke for 10
seconds to melt off the vinegary jelly and poured the liquid
off. Still vinegary. Rinsed the meat, and it was still
almost too vinegary to eat.

 HN> But even Sriracha is a good addition and
 HN> it's not vinegarish.

Sriracha does have a bit of vinegar in it, but its
main taste component is sweet.

 HN> Well with a title "The Birds" you can be pretty
 HN> certain that it's not about sheepherding (grin).

Could be about young ladies, extended middle fingers,
a Baltimore baseball team, or any number of things.

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

      Title: John's Brasato Al Barolo (Beef Braised in Barolo Wine)
 Categories: Tnt, Italian, Beef
      Yield: 4 Servings

      2 lb Boneless chuck roast
      1    Bottle barolo - sub.
           - Cabernet Sauvignon
    1/4 c  Brandy or cognac
    1/2 c  Olive oil
      2    Bay leaves
      2    Carrots, peeled and sliced
      3    Ribs celery, sliced
      1    Sprig rosemary
      1 ts Whole black peppercorns
      4    Whole cloves
    1/2    Cinnamon stick
      2    Onions, chopped
           Salt and pepper

  24 hours prior to cooking this dish, marinate the beef in all the
  above ingredients except 3 Tablespoons of oil.  Remove meat from
  marinade. Reserve marinade.  Heat oil in dutch oven or other heavy
  casserole and brown meat well on both sides.  Add marinade and bring
  to a simmer. Cover and cook on low heat until tender, about 3 hours.
  Remove beef from the sauce and carve.  Strain sauce and pour over
  beef to serve.

  Notes:  To serve she placed the polenta in the center of a platter and
  surrounded it with slices of the braised beef.  The beef slices were
  drizzled with sauce.  Grits are white whereas polenta is yellow.
  Polenta is a coarser grind of corn meal.  A health food store
  (locally Nature's Mercantile or Green Acres) will have packages of
  polenta that are more reasonably priced than a similar product at the
  supermarket.  Corn meal can be substituted but it will cook faster
  and taste creamier.  Goat cheese can be used in lieu of gorgonzola.
  Softer cheese work best. Could add a fresh herb.  Want to get your
  mother-in-law, grandmother or other house guest out of your way?
  Have her stir the polenta.  It should keep her busy for 30 minutes.

  More Notes: Braised dishes have been prepared in advance and cooked
  for a long time.  They are not cooked to order.  The finished dish
  can be refrigerated and reheated the next day and it will be even
  better. Could use a pork shoulder roast in this recipe.  Change the
  meat to chicken and you have another version of coq au vin.  Changing
  the roast to cubed stew meat and the wine to burgundy and you will
  have another version of bouef bourguignon.  Cinnamon will kill
  salmonella.  Use an oven proof casserole or dutch oven.  Bake at 350
  for 3 hours rather than simmering on the stove top.

  And Even More Notes: The meat was very tender and quite flavorful.
  This shouldn't be difficult to slice since it falls apart quite
  easily.  So tender you can cut it with a spoon.  Another winner I
  must try soon.

  Subject: Cooking Class 4 April 2000
  From: "John Geckles" <jgecklesatkscabledotcom>

MMMMM
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