Text 18380, 83 rader
Skriven 2011-11-28 03:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: short answer yah 271
============================
 JW> Even stewed steak is good:
 JW> Title: 20th Century Swiss Steak

Thanks for making me feel ancient, posting recipes I
am familiar with and labeling them with a date from
the last millennium.

As far as stewing steak goes, round steak has to be
treated in such a way, either that or beaten up
severely (as in making burgers) or eaten raw. I really
like raw bottom round. Next time I have a kitchen to
myself and no prying eyes about, I think I'll buy a
bottom round roast and eat half of it at one sitting,
raw; then try to think of something to make with the
rest of it.

Question to youse guys: most recipes for "swiss" steak
involve tomatoes. My favorite swiss steaks, though, have
been in a brown (once in a while a cream) sauce with
onions - a distinctly minority treatment that has been
ignored by many, notably those making up the Internet
lexicons. Does your ideal swiss steak have tomatoes?

==

 ML> pie with a glass of Landy VS
 JW> More good times with good food and drink.

Indeed: I like putting myself in situations with good food
and drink - or at least interesting food and drink.

 ML> Grill Room foie gras and seafood appetizer
 JW> I also would not want turnips or cabbage anywhere near delicate
 JW> tasting, expensive seafood.

My point, though, was that I may well not want foie gras
near delicate, expensive seafood. In that recipe, the
turnips and cabbage were sort of extraneous garnishy
things and in fact probably not too obtrusive.

Boiled Tuna Fish and Chinese Cabbage
cat: odd, Japanese, main
servings: 4

1 cn tuna
1 cn scallops (boiled)*
1/2 leaf Chinese cabbage (hakusai)*1
1 fried bean curd*2
1 Japanese leek*3
powdered starch dissolved in water, as required*4
50 cc Mirin sweet sake*5
1 Tb sugar
50 cc dark soy sauce

* beats me
*1 I have left this recipe pretty much verbatim to preserve the
flavor of the language. This clearly means 1/2 hd Chinese cabbage.
*2 this will be an about 8 oz cake
*3 any old leek will probably do, if clean enough
*4 cornstarch water (or you can use arrowroot or tapioca starch)
*5 substitute regular sake or dry white wine and 1 Tb sugar; as
you know, a cc is pretty much the same as a mL; so 50 cc = 10 ts.

Cut the core of the hakusai into thin strips, and cut the leaves
randomly. Cut the leek lengthwise into long thin strips and soak
in water.

Grill the fried bean curd over an open flame, scorching it, and
cut into thin strips.

Heat a small amount of oil in a pan together with some tuna can
oil. Stir together with hakusai core strips until they become
pliant. Add fried bean curd and stir again. Add the canned
unbound tuna and scallops, then hakusai leaves and broth, and
cook over a high flame shifting up-side down.

Add powdered starch dissolved in water to the mixture. When it
thickens, transfer to a serving dish. Garnish with the white
portion of the leek.

http://www.asahi.co.jp/cooking/menu/k980122E.html
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)