Text 9814, 154 rader
Skriven 2008-06-29 14:17:00 av Michael Loo
     Kommentar till en text av HAP NEWSOM
Ärende: oddities 536
====================
 -> It says sad things about the restaurant industry
 -> that I have to go to New York to get a steak done
 -> the way I like it.
 HN> That it does, you should be able to get a decent
 HN> steak anywhere...but I'd think Chicago, Kansas City,
 HN> Dallas, and Flroida would be the best prospects.

Where money and cattle come together, yeah.

 ->  -> two California Pinot Noirs:
 ->  HN> Hmmm both sound pretty decent...prices?
 -> I believe in the 50- range. Not sure, as they were
 -> provided by a guy in The Trade.
 HN> Pinot's are not evidently very reasonably priced very
 HN> often. Owing perhaps to the persnickety nature of
 HN> the grape I suppose.
 
Most likely. But also because they are the Burgundy grape,
and since Robert Parker's ascendency, Burgundy has been
definitely king. And perhaps most of all because of that
stupid Sideways movie, after which people went long on
Pinot and short on Merlot. Funny thing is that before that
movie I drank more Pinot Noir and less Merlot, and after,
the other way round, as the pricing got all screwy.

 -> What I don't get is how they can sell a filet for that price
 -> as well.
 HN> Hmmm, perhaps using a select cut rather than prime?

Nope, for sure not. It's a choice-and-above place - not so
fancy as the 100-150 for dinner places, but one can't fault
them for the quality of their beef supply.

= 

 -> We're talking sashimi here, so we're talking sushi chef,
 -> so we're talking training, know-how, and sharp knives!
 HN> Oh, I didn't know we were talking sashimi sushi chefs!
 HN> I'd expect any decent one to know how to do all you need!

Well, raw beef in restaurants was what we were talking about.

 HN> Me, I like some burnt parts on my meat (grin)
 HN> I need fire!

Nah, come out here where it's 95F, and you'll need precious
little fire.

 -> So far as I know, I'm 2 from Annie L. but zero from Clean Dave,
 -> whom I get to dine with tonight.
 HN> Lucky stiff! Wave to him across the table wouldja?

He said hi. Or, at least, I think he did, mumbling something
between bites of rosy red prime rib.

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

      Title: Milchrahmstrudel / Warm Cottage Cheese and Cream Strudel
 Categories: Desserts, Austria, Euro-c, Cheese, Strudel
      Yield: 12 Servings

           Butter- unsalted
           -for the tin
           Flour
           -to dust cloth
     60 g  Butter- unsalted
           -melted
           Sugar- castor
           Sauce- vanilla
           -== STRUDEL DOUGH ==-
    215 g  Flour             [DOUGH]
    1/4 ts Salt              [DOUGH]
      2 tb Oil- vegetable    [DOUGH]
      1    Egg               [DOUGH]
      2 pk Pastry- phyllo    [NO DOUGH]
      8 tb Butter- unsalted  [NO DOUGH]
           -== FILLING ==-
    125 g  Butter- unsalted
           -softened
    115 g  Sugar- castor
      4    Eggs- separated
           -at room temperature
    225 g  Cheese- cottage cheese
    425 g  Cream- soured
      4 tb Flour
      1    Rind- lemon
           -grated
      1 pn Salt
      4 tb Sugar- vanilla
     60 g  Dryfruit- sultanas
           -== ROYAL TOPPING ==-
    225 ml Milk
      2    Eggs
      3 tb Sugar- castor

  For the dough, combine the flour and salt in a large bowl. With an
  electric beater, blend the 2 tablespoons of oil, the egg, and 170ml
  of water. Combine all the dry ingredients, mixing to a smooth paste.

  Throw the mixture on a table surface and knead firmly for 4 to 6
  minutes, until the dough no longer sticks to the surface. Shape the
  dough into a round bread shape, smear thoughly with some extra oil,
  wrap in a cloth, and allow to rest for 20 minutes.

  If you are using commercial phyllo pastry, melt the butter and set
  aside. [If using commercial pastry, omit all [DOUGH] items from
  Ingredient List, if making pastry, then omit all [NO DOUGH] items
  from the List.

  To prepare the filling, in a large bowl, beat the butter and sugar
  with an electric beater. Beat in the egg yolks, cottage cheese, and
  soured cream. Add the flour and continue beating for 1 minute. Whisk
  in the lemon zest and salt.

  In a separate bowl, whisk the egg whites and vanilla sugar to a stiff
  meringue. Carefully fold the meringue into the cheese filling. Gently
  stir in the sultanas and set aside.

  For the topping, blend the milk, eggs, and sugar, and set aside.

  Preheat the oven to 200^C/400^F and grease a Swiss-roll tin with
  butter.

  Place a tablecloth over a table, dust it with flour, and roll out the
  dough as thinly as possible over the cloth until it becomes
  translucent rectangle, about 90 x 60cm [3' x 2']. If using dought
  phyllo, lay some of the sheets out in a single layer on the
  tablecloth to make a rectangle approximately 90 x 60cm, brush with
  some of the melted butter, and cover with another layer. Continue
  through both packets of pastry.

  Cover the dough with the prepared filling, leaving a 2.5cm [1"]
  border on all four sides. Fold in the left and right sides of the
  dough, lift the cloth, then roll the dough in the tablecloth into a
  strudel shape.

  Place the strudel in the prepared tin, brush with the 4 tablespoons of
  melted butter, and bake for 10 minutes, until the strudel is crisp.
  Lower the oven temperature to 180^C/350^F. Spoon the topping over the
  strudel and cover the strudel with aluminium foil, pierces with
  several holes. Bake for 30 minutes.

  Cut the strudel into portions and serve warm, sprinkled with castor
  sugar and accompanied by VANILLA SAUCE.

  from VIENNESE CUISINE by PETER GRUNAUER [& OTHERS] typed by KEVIN JCJD
  SYMONS

MMMMM

___ Blue Wave/386 v2.30

--- EzyQwk V2.15g1 00F90271
 * Origin: Nocturnal State BBS -- nsbbs.info (1:18/200)