Text 28665, 130 rader
Skriven 2009-09-12 23:35:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: 9/11 160
====================
 -=> On 09-11-09  23:02,  Michael Loo <=-
 -=> spoke to All about 9/11 160 <=-

 ML> US Air now serves Stirrings(tm) Simple(tm) cocktails for $8 -
 ML> $7 for the booze and $1 for the mixer, all free in first class
 ML> of course. I had a pomegranate martini without the booze.
 ML> Opening the little bottle, I got a whiff of things to come -
 ML> a weakish cherry cough syrup aroma, nothing more. The taste
 ML> also has nothing to do with pomegranate, though the claim is
 ML> that there are pomegranate and lemon juices (behind triple
 ML> filtered water and cane sugar, ahead of natural flavors, citric
 ML> acid, and fruit and vegetable juices for coloring) in the mix.

Sounds like you took one for the team:-}}  We had been tempted to try
that when we next fly in November -- but after your description I'll try
something else.

I normally have a glass of some juice first thing after I get up.  We
use a variety of Ocean Spray Lite drinks, alternating between
cran-raspberry, cran-grape and ruby red grapefruit -- depending on what
is on sale and what we have in stock.   Ocean Spray recently came out
with a cran-pomegranate mix.  I decided to try it.  Once was enough.
The flavor was nothing special, but the juice had a strange mouth feel,
sort of like jello that has just begun to set, but is still liquid.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fajitas
 Categories: Mexican, Beef
      Yield: 4 servings
 
MMMMM--------------------------THE MEAT-------------------------------
  1 1/2 lb Beef skirt steak*

MMMMM------------------------THE MARINADE-----------------------------
      1 c  Beer
    1/2 ts Liquid smoke
           Juice of 2 limes**
      2 tb Worcestershire sauce
      1 tb Soy sauce***
           Generous pinches of cumin
           And Mexican oregano
 
  * (depending on where you live, this cut may either be easily found at
  your market, or require a special order with the butcher.  In a pinch,
  you could substitute flank steak, just don't tell me about it :-)
  
  **  (preferably the little yellow-green Mexican ones)
  
  ***  (optional, and NOT authentic, but since Ninfa's, the Tex-Mex
  restaurant chain that originally popularized the dish uses it in THEIR
  marinade, I sometimes do, too.  It gives the finished dish a nice
  shiny glaze.)
  
  Skirt steak is the diaphragm of the beef, a long very stringy cut of
  meat that accounts for the name of the dish (trans. "sashes").  It
  used to be dirt cheap, and was poor folks fare until the food faddists
  discovered it.
  
  To be tender, the meat demands VERY careful handling.  Arm yourself
  with a small, sharp knife, and obsessively trim off ALL the fat, and
  as much of the silvery membrane surrounding the exterior of the meat
  as you can manage.  This can take a while, but be persistant.  The
  more you trim, the better the finished product.
  
  Place the meat in a deep non-metallic pan, and cover with a mixture of
  the remaining ingredients.  Marinate the meat, turning occasionally
  for at least 2 hours (overnight is better).  When the exterior of the
  meat is grey, it's ready to cook.
  
  To cook, fish the meat out of the marinade, and dry well.  Season the
  exterior with a liberal quantity of cracked black pepper (lemon pepper
  is good, too), and garlic powder (not salt).
  
  Grill over a medium-hot charcoal fire (best), or broil or grill
  indoors.  Either way, be VERY careful not to overcook the meat.  If
  you cook skirt steak beyond medium rare, it will be the toughest cut
  of meat imaginable.  Since the steak itself is quite thin, cooking
  time will be brief.
  
  To serve, cut into thin, slanting slices, carving against the grain of
  the meat.
  
  The Accompaniments
  
  Fajitas are generally accompanied by sauteed or grilled onions and
  sweet green peppers (you can saute the onions and peppers well in
  advance, and re-heat on the grill if you are doing the dish outdoors).
  
  Also served is Pico de Gallo, a fresh tomato based salsa.  To make
  Pico de Gallo, you will need:
  
  2-3 large, very ripe tomatoes, cored, seeded, and chopped very finely
  (use a couple of cups of finely chopped Roma tomatoes if you can find
  them)
  1 small bunch green onions (including tops), chopped
  The juice of 1 lime
  2 or more seeded and finely diced fresh jalapeno or serrano peppers (I
  prefer serranos, but jalapenos would be more authentic)
  chopped fresh cilantro to taste (omit it if you hate it)
  
  Mix together, and allow to stand for an hour or so to blend the
  flavors if possible.
  
  You will also need a stack of the best flour tortillas you can find.
  Some refried beans on the side would be nice, too.
  
  Other possible accompaniments include guacamole or sliced avocados,
  lime wedges to squeeze over everything, shredded cheddar cheese, sour
  cream.
  
  To eat, take a few slices of meat, and lay on a tortilla.  Top with
  the sauteed onions and peppers, pico de gallo, and whatever else
  suits you.
  
  Fold into a soft taco, and enjoy.
  
  Kathy in  Bryan, TX
  
  From: Kathy Pitts                      Date: 07-02  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:41:34, 12 Sep 2009
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