Text 17860, 67 rader
Skriven 2011-11-17 09:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: pecans 219
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 ML> Some see it as a kind of puckery finish. I perceive an
 ML> actual bitter component.
 DS> I wonder if you got pecans that did not have all of the pith removed?
 DS> That would be bitter and/or tannic.

Yes, pecans that have junk in the little crevices are extra
bitter, but there are tannins in the skins just as there are
in all other nuts, only more so. Walnuts too bother me.

 DS> I wonder about this recipe -- NC BBQ should be pork?

Mostly it is. But in recent times there's been a lot of
crossover as cooks aren't limited to local produce. I'm
still a bit of a purist and when eating bbq in Texas go for
beef brisket first, then beef ribs and sausage, avoiding
pork ribs (though at Salt Lick and Black's the pork ribs
are quite good). Pulled/chopped pork, just say no; and
chicken isn't even on the radar.

 DS> Title: North Carolina Chopped Bbq
...
 DS> This is the most popular barbecue dish in North Carolina, and, as
 DS> far as we know, it is indigenous to that state. Original recipe calls
 DS> for pork shoulder roast.

Well, that's acknowledged in the fine print.

* Exported from MasterCook *

             Barbecued Flank Steak with Chutney-Bourbon Glaze

Recipe By     : Cooking Light
Serving Size  : 4     Preparation Time :0:15
Categories    : Beef                            Main Dish
                May '98

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1          (1-pound)  flank steak
     1/3           cup  peach chutney
     1/3           cup  pineapple juice
  3        tablespoons  bourbon or apple juice
  1 1/2    tablespoons  rice wine vinegar
  1 1/2    tablespoons  hot pepper sauce
     1/4      teaspoon  salt
  2                     garlic cloves -- minced

Prepare grill or broiler.

Trim fat from steak. Combine steak and remaining ingredients in a large zip-
top plastic bag. Seal and marinate in refrigerator 15 minutes. Remove steak
from bag, reserving marinade.

Place steak on a grill rack or broiler pan. Cook 8 minutes on each side or
until desired degree of doneness. Cut steak diagonally across grain into thin
slices. Keep warm.

Pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute,
stirring occasionally. Serve with steak.

Serving Size: 3 ounces steak and 2 tablespoons glaze

Source:
  "Cooking Light, May 1998, p.134"
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