Text 3692, 74 rader
Skriven 2008-03-11 14:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: terror 970
==================
 GJ> I was considering getting the microwave really hot with the convection
 GJ> heater, and then throwing the meat in and giving it a blast with the
 GJ> electrons for 3 minutes or so.  That should darken the outside and
 GJ> give the inside a slight cook, without drying out the meat.

Combination convection/micro ovens are rare here; I don't know
why, as it always seemed to me to be a clever hybridization.

 GJ> I think the meat I got was tough leg or thigh meat, rather than the
 GJ> prime cuts from the tail and along the back.
 ML> That's what happens when you are cheap!
 GJ> At $20/kg it was not cheap!

That's what happens when you aren't a smart customer!

I saw flank steak at approximately $20/kg today. Shook my head.

 GJ> I have had tenderer crocodile meat in restaurants, slivered and coated
 GJ> and stir-fried, but its taste was little more than that of the coating
 GJ> and sauce.

There is a middle ground, you know.

=

 GJ> To my mind, one of the most likely targets for people intent on
 GJ> being nasty to others would be the Channel Tunnel.  A truckload of
 GJ> explosive could be detonated there, in the middle, with the potential
 GJ> of outclassing the World Trade Centre affair.  The whole of the tunnel
 GJ> would be flooded, drowning all occupants who hadn't been fired out the
 GJ> ends by the initial explosion.

How many people are in the Chunnel at any given time?
I suppose I should take EuroStar the once before the
Qaeda folks read your post.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Beef with Asparagus
 Categories: Chinese, Beef
   Servings:  4

      1 lb Flank steak, membrane peeled
           -=OR=- Boneless Sirloin,
           - thinly sliced against
           - the grain into
           - pieces 2-in long

MMMMM-----------------------------MARINADE----------------------------------
      2 ts Cornstarch
  1 1/2 tb Chinese rice wine or dry
           - sherry
      2 tb Light soy sauce
      3 tb Peanut oil
    1/2 lb Fresh asparagus
           - sliced diagonally
           Salt to taste
      3 tb Chicken broth

  COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut
  oil in a wok over a high flame and stir-fry the beef long enough to brown
  it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons
  of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and
  chicken broth and boil until the asparagus is tender-crisp (about 1
  minute). Add the beef and toss it with the asparagus to combine them. Serve
  the beef immediately.

  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)