Text 28362, 103 rader
Skriven 2009-09-06 08:43:24 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: beef 133
================
So I opened my mail packet and excitedly discovered ten
personals. The pleasure was not substantially diluted by
the fact that 8 um were from yourself. Anyhow, I've
allotted myself 5 messages today, of which you get 3,
rearranged thematically, sort of.

 JW> The junior gourmets claim my burgers would be the best if only I
 JW> gave away toys with every meal. They are generally 4-6 oz, 20%,
 JW> highly seasoned and cooked medium well unless other wise requested.
 
GMTA. Interestingly, some of the fancier restaurateurs have
come up with the same idea: one place has an upscaled version
of a happy meal, in which your burger (truffled and foie grased,
no doubt), comes with a bottle of Chateau Petrus and a Baccarat
crystal glass. I believe the price is well in the thousands.
I've also read of the world's most expensive cocktail, which is
sold not only with the glass but with a diamond ring attached.

 JW> But just think, if we had loaded up on those pretty good $5 steaks we
 JW> never would have gone to the butcher for those totally marvelous
 JW> $11 Porterhouses and missed out on a great meal.

Truth, those porterhouses were spectacular. But for that amount of
money we could have gotten 16 AA New York strips and done a mess
of experimenting.

 JW> Title: Bulgogi Tacos With Spicy Slaw

That recipe looked more universal than fusional. Wraps that
combine meat and veggies are found in innumerable cuisines.

=

 ML> those steaks/ six (!) minutes on a side
 JW> My pathetic little grill doesn't run very hot. 

It's a perfectly okay grill, just that it doesn't do much that a
stovetop can't do except for adding carcinogens. Look on the
bright side - at least a tank of propane lasts a long time.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Nue Nam Tok: Grilled Beef with Thai Seasoning
 Categories: Thai, Meats
      Yield: 6 servings

      3    Serrano chilies                     2 tb Fish sauce
    1/4 c  White vinegar                       1 ts Ground roasted chilies *
  1 1/2 lb Flank steak                         2 tb Ground toasted rice **
    1/4 lb Red onion; sliced                        Red lettuce leaves
      4    Green onions                             Coriander sprigs
    1/4 c  Lime juice; PLUS:                        Mint or Basil leaves
      1 tb Lime juice

  1.  Remove the stems, but not the seedes, from the chilies.  Slice the
  chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and
  vinegar in a small serving bowl.  Let it stand for at least 15 minutes.

  2.  Grill the beef to the desired doneness, preferably over charcoal. Slice
  it across the grain into strips 1/8" thick and 1 to 2 inches long. Put
  these in a large ceramic bowl.

  3.  Peel the red onion, remove the root portion, and slice the onion
  vertically into thin strips.  Slice the green onion diagonally into thin
  pieces.  Add both types of onion to the beef.

  4.  Add the lime juice, fish sauce, ground chilies, and ground rice. Mix
  well

  5.  Arrange a single layer of lettuce leaves on a serving platter, and
  place th beef mixture on top.  Garnish with sprigs of coriander and mint or
  basil leaves.

  6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.

  *  Use small hot chilies about 3 to 4 inches long.  Roast whole chillie
  stems and all, in a dry wok or skillet until the color changes to dark red
  or brown depending on the chilies used.  Be careful not to let them burn.
  When the chilies have cooled, remove the stems and seeds.  Place the
  chilies in a food processor or blender and grind using short pulses.
  Pre-ground chilies are also commercially available, but often lack the
  "bite" of home ground ones and may be more expensive.

  ** Place uncooked rice in a dry wok or skillet and heat over moderate heat
  until deep golden brown,s tirring frequently to keep from burning and to
  allow it to develop a uniform color.  Watch the rice carefully after it
  begins to change colorand stir constantly because it can burn easily at
  this stage.  When it is auniform deep golden color, remove from heat and
  allow to cool to room temperature.  Grind it to a fine powder in a blender
  or a spice grinder.  This can be made in advance and kept in quantity so
  that there is always a supply on hand, but it is also easy to make up while
  preparing the dish.

  Source:  "Thai Home-Cooking from Kamolmal's Kitchen",
  :        by William Crawford and Kamolmal Pootaraksa.
  :        ISBN 0-453-00494-6.

  From: nell@is.rice.edu (Paula Gaynell Warnes)

MMMMM
___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Nocturnal State BBS - bbs.nsbbs.info (1:18/200)