Text 990, 95 rader
Skriven 2008-01-21 00:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WINE 724
================
 ML> You've eaten Chinese food: you should have been able to figure
 ML> that out.
 GJ> Ummm  Probably a dry, but not flor.  (I don't cook much Chinese.)

Flor might be more appropriate for a dipping sauce served
raw. Dry oloroso or whatever would have the rancio that
commonalizes it with the Shao Shing wines.

 ML> That helps.  I have mainly used
 GJ> the Shiwan Chiew for flaming stir fries.
 ML> Nasty stuff. You might as well be using rubbing alcohol.
 GJ> I've tried that, but don't like the taste at all!

Rubbing alcohol for flaming? Ugh.

 GJ> People such as yourself and Kevin, who have worked assiduously at
 GJ> developing a metabolism which relies on alcohol as an essential food
 GJ> group, probably do not suffer that way.  If, as happens very rarely, I
 GJ> drink too much, I suffer a sort of hangover - more these days than
 GJ> when I was younger.

Funny thing is that after ramping up with a month of concerts,
I can down fifteen or twenty standard drinks without undue
suffering; but after detoxifying myself for 24 to 48 hours,
3 drinks is my limit.

 GJ> Title: Szechwan Dry Fried Beef W/ Carrots

A reasonable facsimile of the real thing.

 GJ> Remove celery leaves, wash and cut stems into 1" lengths. Peel
 GJ> carrots and shred them with a potato peeler. Top, deseed and shred
 GJ> the peppers. Cut green onion into 1/2" lengths or less.

But there should be 4x as much beef as celery, not 2x; and the
celery and carrots should be in the same size matchsticks as
the meat.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spiced Venison Steaks With Red-Cabbage Confit
 Categories: Venison
      Yield: 8 servings

      4 lb Boneless loin of venison,
           Cut into eight steaks
      2 tb Black peppercorns
      2 tb Szechwan peppercorns
      2 tb Dried allspice berries
    1/2 c  Plus 3 tablespoons unsalted
           Butter, softened
      3 tb Vegetable oil
    1/2 c  Minced white part of
           Scallion plus
    1/3 c  Thinly sliced scallion
           Green
      1 c  Dry red wine
           Red cabbage confit as an
           Accompaniment

  Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic
  wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax
  paper crush the peppercorns and the allspice berries coarse with the
  bottom of a heavy skillet. Press the peppercorn mixture into both
  sides of the steaks and chill the steaks, covered with plastic wrap,
  for at least 2 hours or overnight. In each of 2 heavy skillets heat
  1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over
  moderately high heat until the foam subsides and in the fat saute the
  steaks, seasoned with salt, for 3 to 4 minutes on each side, or until
  they are just springy to the touch for rare meat. Transfer the steaks
  with a slotted spatula to a platter and keep them warm, covered
  loosely.

  Pour off the fat remaining in the skillets, to each skillet add 1
  tablespoon of the remaining butter and half the minced white scallion,
  and cook the scallion over moderate heat, stirring, until it is
  softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up
  any brown bits clinging to the skillet, and pour the wine mixture from
  one skillet into the other. Boil the wine mixture until it is reduced
  to a glaze, remove the skillet from the heat, and whisk in the
  remaining 8 tablespoons butter, 1 tablespoon at a time, adding each
  new piece just before the previous one has melted completely. Whisk
  in the scallion green and salt and black pepper to taste.

  Divide the red-cabbage confit among 8 dinner plates, arrange a venison
  steak over each serving, and spoon some of the sauce over each
  steak.

  Gourmet: October 1990

MMMMM

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