Text 36297, 135 rader
Skriven 2010-03-31 18:47:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: T-Bone Potatoes
=======================
-=> Michael Loo wrote to Dave Drum <=-

 ML> I might agree with you in principle; but that's not the way life
 ML> is. A t-bone has a t-bone, same way that a 7-bone has a 7-bone;
 ML> it's not called, nor is it necessarily, "steak with a bit of filet."

 DD> Life is only that way if we accept the status quo. I usually step to
 DD> my own rhythm section with a FTW if they don't like it attitude.

 ML> T-bone isn't defined in any legal sense, unfortunately. I know that
 ML> the Wikipedia writers cite something called the IMPS, which sets a
 ML> standard for t-bone as having at least a 1/2" thick (measured at the
 ML> thickest point) filet; for porterhouse, the filet has to have at
 ML> least 3x that thickness.

My mother always told me that a Porterhouse was a "tailless" t-bone. Which was
true, since the Porterhouse comes from a different section of the short loin
which allows a greater percentage of tenderloin - losing the hook-shaped "tail"
common to the less-exclusive t-bone. 
 
 ML> Earth to Dave! We're living in the land of the microwave-ready
 ML> bakeable potato, remember that.

 DD> Ain't that a shame. But, just because the rest of the lemmings take
 DD> the plunge off the cliff doesn't mean that I am going to follow blindly
 DD> along.

 ML> Of course not. But that doesn't mean that the lemmings aren't
 ML> there just because they shouldn't be there, which is what your
 ML> previous posts tend to suggest.

Never implied that. Lemming is lemmings. How else did George III get elected? 
 
 ML>  BTW - any spud, after washing off the dirt and piercing a couple
 DD> times with a fork is microwave-ready. I do it that way once in a while.

 ML> Uh, you know that, I know that. But still I can wrap an Idaho
 ML> in cheap happy wrappy and sell it for double price as microwave-
 ML> ready. And someone will buy.

Hannum was right, you know. There *IS* a sucker born every minute.
 
 ML> Every stuffed flounder I've encountered has been treated
 ML> either as Dale describes or as a rollup

 DD> I've never seen it done as a roll-up. I wonder if one could pre-cook
 DD> the stuffing ... not a difficult thing especially if the commonly used
 DD> breadcrumb based stuffing is employed ... and place a thinnish layer of
 DD> stuffing onto the filet before rolling. Then when the fish is done, the
 DD> dish is done.

 ML> Yes, that could probably be done. Better to have them completely
 ML> separate. Or the stuffing (so called) blopped on top in the
 ML> normal way.

As the recipe I posted suggested - it is not only possible but, according to
the recipe, desirable to cook the stuffing separately then roll it up and
toothpick it together.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bistecca alla Fiorentina
 Categories: Five, Beef, Herbs, Citrus
      Yield: 2 servings

       4   Sprigs fresh rosemary;
           - chopped
   2 1/2 lb Choice or prime Porterhouse
            - steak
       3 tb Tuscan olive oil
            Moist, grey sea salt, fresh
            - cracked pepper
       6    Lemon wedges

  Press chopped rosemary onto both sides of porterhouse steak;
  set onto a plate and allow to marinate at room temperature
  for 1 hour.

  Start an outdoor grill using hardwood charcoal, such as
  hickory. When coals are white and glowing, arrange for high
  heat.

  Gently brush or rub olive oil onto steak, then season to
  taste with sea salt and pepper.

  Place steak onto grill, and cook until a dark, golden brown
  (not burnt) crust forms, 5 to 10 minutes depending on
  thickness of meat. Turn over, and continue cooking until
  golden on the other side, 5 to 10 minutes more. When
  finished, place steak onto a platter, and allow to rest for
  10 minutes.

  To serve, remove the two pieces of meat from the bone, and
  replace the bone onto the serving platter. Slice each into
  2 equal pieces at an angle to the grain, and fan out on one
  side of the bone. Slice the rectangular (loin) steak into
  1/4" slices at an angle to the grain. Fan out on the other
  side of the bone. Finish by garnishing the platter with
  lemon wedges and a sprinkle of additional sea salt.

  NOTES: "This flagship, Tuscan steak is made from the
  region's Chianina breed of cattle which are prized for their
  tenderness and flavor. In typical Italian style, simplicity
  rules the day; little more than olive oil, rosemary, and
  salt are needed to highlight the rich flavor of the grilled
  meat. With Italian food, freshness and quality are top
  priority, so I use nothing less than choice porterhouse, and
  much prefer prime!"

  Footnotes: Bistecca Fiorentina is normally served rare or
  medium-rare. If you prefer your steak more well done, cook
  as stated to form the crust, then place onto a cooler part
  of the grill, and continue cooking to desired doneness.

  If you do not wish to fire up the grill, this steak may also
  be cooked under the broiler, otherwise following the
  directions and times in the recipe. 
 
  From: http://allrecipes.com/Recipe

  Uncle Dirty Dave's Archives

MMMMM


ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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