Text 36470, 91 rader
Skriven 2010-04-04 06:28:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Tails on T-Bones
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> My mother always told me that a Porterhouse was a "tailless" t-bone.
 DD> Which was true, since the Porterhouse comes from a different section of
 DD> the short loin which allows a greater percentage of tenderloin - losing
 DD> the hook-shaped "tail" common to the less-exclusive t-bone.

 ML> The tail exists in both cuts. The tail is my most favored part, by
 ML> the way, as it's extremely fatty, and what little meat there is is
 ML> extremely chewy.

The Porterhouse with which I am familiar are much more of a nearly equilateral
triangle shape than the T-Bone - which is usually more of an isosceles triangle
with a suggestion of a hooked tail hanging off the end. There is a pretty good
picture of what I am referencing at: http://tinyurl.com/TEE-BONED

and for Porterhouse: http://tinyurl.com/PORTERHAUS

Both of the pictured cuts of steak are worthy of consideration by any
right-thinking carnivore. Although I would prefer my Porterhouse with a bit
less severe trim of the external fat. I really enjoy beef (and pork) fat.
 
 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.
 DD> Hannum was right, you know. There *IS* a sucker born every minute.

 ML> And it's distressing.

Naaaah, it's not. How else would politicians survive? If there were no fresh
supply of suckers they might have to seek honest employment.

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

      Title: Porterhouse Of Lamb w/Corn & Pepper Chow
 Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Relishes
      Yield: 4 servings
 
      8    Center cut lamb chops
 
MMMMM---------------------------SAUCE-------------------------------
       1 c  Vinegar
       2 ts Ground mustard
       2 ts Flour
   1 1/2 tb Sugar
       1 tb Water
     1/2 ts Rosemary; dry, rubbed

MMMMM---------------------------CHOW--------------------------------
      2 c  Green tomatoes; diced
      1 c  Green onion; diced
      1 c  Green bell pepper; diced
      1 c  Yellow bell pepper; diced
      1 c  Red bell pepper; diced
      4    Jalapenos; minced
    1/2 c  Salt
      4    Ears corn; husked, grilled,
           - kernels cut from cob

  Combine all sauce ingredients in a saucepan and bring to a
  boil for 10 minutes while stirring.
 
  Season lamb chops with salt and pepper. Grill over pecan
  wood for 6 minutes on first side and 4 1/2 minutes on
  reverse side.
 
  Mix all vegetables except corn. Add salt, place in a pot and
  cover with water. Refrigerate overnight. Bring to a boil and
  cook for 8 minutes. Drain well. Add sauce to drained
  vegetables and then add corn. Serve with lamb chops. 

  Recipe By: Jack McDavid -  Grillin' & Chillin': TVFN
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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