Text 18719, 89 rader
Skriven 2011-12-06 09:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: second choices 315
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 DS> I guess "local" might be a stretch; I bought it in Brattleboro and 
 DS> it was grown and milled in the Vernon VT/Bernardston MA area.
 DS> Lynn and I drove up to Vermont on a summer's day when Maryanne was 
 DS> otherwise occupied. We filled gallon jugs with spring water and 
 DS> wandered around the area and stopped at a funky little local market,
 DS> the Brattleboro Co-op, which was located in that little dingle
 DS> where Route 5 turns sharply and converts to Main Street, opposite
 DS> the Brattleboro Road bridge that goes into New Hampshire.

That's local enough - I'm sure the supermarket managers call
New York local, unless they're Red Sox fans. And you do get
those local Rhode Island red eggs ("a brown egg is a local egg").

 DS> Since then, Hurricane Irene went through. I saw video footage of that
 DS> entire section of town getting the shit beaten out of it by the 
 DS> formerly little creek that goes through town there.  I'm pretty
 DS> sure that the Creamery Covered Bridge upstream is gone now.  I think
 DS> that the Co-op and the other low-lying businesses might be gone, too,
 DS> but we haven't been up there recently.

A quick eye spy with my little eye on the Internet shows that
both still appear to be there.

 DS> I had never made cornbread stuffing before The Turducken Episode, but
 DS> one of the stuffing layers for that called for cornbread. To my 
 DS> suprise, my traditionally-hidebound family preferred it to the usual
 DS> sage-and-onion, so now when we do a holiday dinner, I make a somewhat
 DS> bastardized hybrid cornbread/sage-and-onion blend that everyone
 DS> just decimates.

Was it the texture that won them over? I don't care for
the texture, though I have found that it goes pretty well
with sausage, and it especially improves cheap mushy sausage,
but so does rice.

 DS> Eye of round is well suited, IMO, for three things:
 DS> 1. Bresaola
 DS> 2. Traditional American dried beef (as for SOS)
 DS> 3. Jerky

Much of the time toughness in meat can be caused by
carelessness of preparation or cooking; in the case of
eye round, it's caused by carelessness of purchase.

 DS> How supermarkets manage to sell it to anyone not intending to perform
 DS> some sort of charcuterean magic on it is beyond me.
 
Well, you either make burger meat (not that great burger
meat at that) and sell it for $2/lb or get some marketing
people on the ball and sell it for twice as much.

I tried to find the original article for this - interestingly,
the only evidence for the article (appears to have been about
southern African poor people's cooking) is Stephen's having
collected the recipes from it:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Curried Stew
 Categories: Ethnic, Soups/stews, Beef
      Yield: 4 servings

           Stephen Ceideburg                   2 lg Tomatoes, cored, chopped
      2 tb Peanut or other vegetable         1/2 ts Salt
           -oil                                1 ts Strong sweet curry powder,
  1 1/3 lb Bottom round steak, cut into             -or to taste
           -1/2-inch cubes                          Red pepper flakes
    1/2 lg Onion, finely chopped

  Heat the oil in a skillet; add meat cubes and sear, turning to brown on all
  sides . Add onion and tomatoes. Cook over high heat until tomatoes release
  their juices. Add salt and curry powder and simmer until meat is tender.
  Add water if stew gets so dry it might burn.

  Place pepper flakes in a small bowl and pass at the table.

  Serves 4.

  PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g
  saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber.

  From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.

-----


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