Text 28314, 83 rader
Skriven 2009-09-05 17:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: steaks
==============
-=> Quoting Hap Newsom to Michael Loo <=-

 HN> You must remember, I've been cooking for
 HN> this group for over 25 years...and they continually
 HN> surprise me by bringing back steaks that I would
 HN> cal "Well Done" asking if I could cook it a bit more
 HN> so that it was "done".
                    
Back in the 80's I assisted the father of ex-wife #2 in grilling
several dozen steaks at a rural Elk's Club (it might have been a
Legion, I can't recall) on Vancouver Island for a bus tour lunch.
The tourists were mostly elderly, mostly American. He told me that
if somebody asked for a black and blue (unlikely) to pay attention
and do it but otherwise do medium rare if they asked for rare and
medium if they asked for medium rare and so on up the scale. He also
told me that if someone asked for burnt I was not to mouth off,
argue or wince but just do it. I cooked up at least three burnt (way
past well done) steaks that day and one guy asked for two because
his was smaller than all the others. It was, after I cooked it the
way he wanted it.

Other grill food:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Chinese Eggplant With Garlic And Ginger Sauce
Categories: vegetables, grill, sauces
  Servings: 4

  1 1/2 lb Chinese or Japanese eggplant
           cut diagonally in 1/2-inch
           slices
      1 ts sesame oil
      1 TB canola or peanut oil
      3    cloves garlic, minced
      2 ts minced fresh ginger
      3    scallions, thinly sliced
      1    to 3 jalapeno or serrano
           chilies, minced
           FOR THE SAUCE:
      3 TB soy sauce
      2 TB rice wine
      2 TB rice vinegar
      1 TB honey or sugar
      1 TB cornstarch

In a small bowl, stir together the soy sauce, rice wine, rice
vinegar, honey, and cornstarch. Set aside.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals out evenly.
Bush the eggplant slices with the sesame oil and grill over medium
heat until they have softened and the purple color is gone, turning
half-way through. Remove to a plate.

Remove the cooking grate and place your wok directly on top of the
coals. Swirl in the canola or peanut oil. If the wok is hot enough,
the oil should move quickly around the wok. Add the garlic, ginger,
scallions, and chilies. Stir for 10 seconds, until brown and
fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and
add it to the wok. Bring the mixture to a boil and cook until sauce
thickens. Remove to a bowl and serve hot or cold.

Adapted from Andrea Meyers

From: Serious Eats
 
MMMMM-------------------------------------------------





Cheers

YK Jim


... Barbie is slang for "burning sausages".

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