Text 15064, 79 rader
Skriven 2011-08-29 20:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: echo pic 817
====================
 ML> Having seen the smaller of the two farms, it was decided
 ML> that the other farm might be a bit redundant, 
 NB> Besides, it was raining pretty hard by then....

Boy, was it ever.

 ML> Carolina Country Snacks pork skins, not puffed. These were
 ML> hard little rocks, though the flavor was pretty decent,
 ML> porky, salty. Nancy swore that if you let them hydrate in
 ML> your mouth, they were a little better; I found that made them
 ML> tough and worse.

I tried re-deep-frying them, which made them puff just a
little and become at least chewable. Ended up throwing away
about half of them, though if I'd had patience and let them
get really soggy, another trip through hot fat might have
improved them considerably.

--

from an old thread:

 ML> Ditto lunacy. A Poland Spring bottle can be used exactly once.
 NB> Depends on what you are thinking when you say "used".  My son refills
 NB> his plastic water bottles repeatedly... he puts them in the freezer

Poland Spring bottles are extra flimsy - they crumple loudly
as you drink from them, and if you handle them vigorously, they
deform enough to make you spill the contents. All in the name
of greenness - but if one were actually green, one wouldn't buy
the stuff in the first place.

Braised Short Ribs
cat: ingredient, main, beef
Yield: 4 servings or 4 to 6 c of shredded meat

750 ml red wine
1 Tb olive oil
3 lb beef short ribs, cut 2" thick
6 md carrots, cut into 1/4" slices
4 onions, coarsely chopped
1 hd garlic, halved crosswise
7 sprigs thyme
8 oz butter
1 c light brown sugar
- M's note, halve this
3 Tb tomato paste
1/2 c all-purpose flour

In a saucepan, boil wine until reduced by about half.
Meanwhile, place a large, wide Dutch oven over high heat.
Add olive oil and when it is very hot, add short ribs and
sear until well browned on all sides. Transfer short ribs
to a platter.

Heat oven to 300F. Return Dutch oven to med-high heat.
Add carrots, onions, garlic, and thyme. Saute until lightly
browned, about 3 min. Add butter and continue to saute
until vegetables are tender, another 1 to 2 min. Add brown
sugar and tomato paste. Cook, stirring, another 2 to 3 min.

Return short ribs to Dutch oven and sprinkle with flour.
Cook, stirring well, until flour is incorporated and
beginning to brown. Add reduced wine and bring to a boil.
Skim any foam. Cover, leaving lid slightly ajar, and
transfer to oven. Cook until meat is very tender and
falling off the bone, about 3 hr.

Short ribs may be served on the bone or the meat removed
and served in chunks or shreds. To serve sauce, strain
vegetables and any liquid from Dutch oven, pressing down
to extract as much liquid as possible; discard solids.
To de-fat sauce, skim surface or chill to remove excess
fat, reheat, and serve over or mixed with short ribs.

Adapted from Cafe Boulud, New York
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