Text 18785, 84 rader
Skriven 2011-12-08 02:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LUXURIES 328
====================
 GJ> I wonder how that peculiar custom began?
 JW> Just speculation.... the entree was never merely an hors d'oeuvres
 JW> but a fairly substantial plate, the first of many in the course of a
 JW> meal. Over the years the number of courses became fewer. So the
 JW> entree and main course merged into one. And many North Americans
 JW> first learned about French cuisine from Julia Child who often said
 JW> an entree dish could also make a good main course for a light
 JW> luncheon. Hence the confusion.

Jim's first explanation might be sensible, but in this case
Julia cannot be blamed, as the misuse of the term predates her
by many generations.

 GJ> That sounds possible.  Blame Julia (we "blame Julia" for everything
 GJ> evil here, as Julia is our unpopular Prime Minister).  She is right,
 GJ> however, and as I am not up to eating the huge meals of my youth, I
 GJ> usually turn to the "Entree" page of a menu when ordering lunch,
 GJ> rather than the "Mains".  A lot of hotels/restaurants do list prices
 GJ> of mains in entree sizes - generally about 2/3 the cost for a half
 GJ> sized serve. Some Italian restaurants use the "Primo" and "Secondo"
 GJ> designation, while in Spain "1/2 racio" on the menu allowed the diner
 GJ> to order the size s/he was happy with.

Some of the more enlightened restaurants here do offer large
and small portions of the same things, allowing, well, sanctioning
what I often do: three appetizers making a meal, costing me more
than I'd spend in the normal course of events but providing me
about the same number of calories as well as 50% more amusement.

Singapore Sates
cat: Asian, main, starter, finger food
Serves: 6 as an appetizer, 4 as a light main course

1 1/2 lb rib eye steaks (1/2" thick)
3 Tb light brown sugar
2 Tb ground coriander
1 Tb ground turmeric
1 1/2 ts ground cumin
1 1/2 ts freshly ground black pepper
3 Tb Asian fish sauce or soy sauce
3 Tb vegetable oil
Singapore Cucumber Relish (optional, recipe follows), for serving
Fried Garlic Peanut Sauce (optional, recipe follows), for serving

You'll also need 8-inch bamboo skewers; an aluminum
foil grill shield

1. Cut the steaks, including the fat, into 1/2-inch
cubes and place them in a nonreactive mixing bowl.
Stir in the brown sugar, coriander, turmeric, cumin,
pepper, fish sauce, and oil. Let the beef marinate in
the refrigerator, covered, for at least 2 hours; the
longer it marinates, the richer the flavor will be.

2. Drain the cubes of beef, discarding the marinade.
Thread the beef onto bamboo skewers, leaving the
bottom half of each skewer bare for a handle and 1/4
inch exposed at the pointed end. The sates can be
prepared several hours ahead to this stage.
Refrigerate the sates, covered, until ready to grill.

3. Set up the grill for direct grilling and preheat it
to high.

4. When ready to cook, brush and oil the grill grate.
Arrange the sates on the hot grate, with the aluminum
foil shield under the exposed ends of the skewers to
keep them from burning. Grill the sates until cooked
to taste, 1 to 2 minutes per side for medium-rare, a
little longer for medium. (In general, Southeast
Asians prefer their sates medium to medium-well done.)
Use the poke test to check for doneness.

5.  Serve the sates with Singapore Cucumber Relish and
Fried Garlic Peanut Sauce, if desired. The traditional
way to eat the sates is to skewer a piece of cucumber
on the pointed end of the skewer, then dip the sate in
the peanut sauce.

by Steven Raichlen, May 27, 2010, after Planet Barbecue

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