Text 19086, 92 rader
Skriven 2011-12-15 13:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: of cuts 362
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 ML> Eight dishes is a lot. Was your injera warm? The objection I had
 ML> to the place I ate at near DCA was that the injera was dead cold
 DS> Our injera was also not even warm.   They put the dishes onto injera
 DS> on a platter, and served rolls of injera on the side.

I've had it both ways and wonder if it depends if the
restaurant is run by people from warm or cold parts of
the country.

   In talking with
 DS> the lady afterwards, she said that they did not make it themselves, but
 DS> had it delivered daily.  The type of injera they serve ferments for
 DS> three days, and has a mixture of flours.  By the time you are almost
 DS> done with the meal, the injera on the platter was pretty much soaked
 DS> with the various juices from the various courses.

That wet, almost falling apart injera can be very good -
problem is that it's dead cold by the end of the meal;
also, you're too full to eat it when it presents itself.
The Ethiopians solve this issue by making a dish called
fitfit, which is injera soaked in sauce and is served in
the body of the meal. Of course, that's starch on starch,
but the Ethiopians don't seem to mind.

 ML> (also, the gored gored had lots of what tasted like preserved
 DS> I don't know that dish, had to look it up.
 DS> They did have kitfo on the menu, but it was not one of the things on
 DS> the sampler we got.

Gored gored is merely a less forgiving sibling of kitfo.

 DS> The only place I have seen a sirloin of 1 1/2 or 2 inches thick and
 DS> less than 3-4 pounds is at Outback.  They serve a 12 ounce sirloin that
 DS> is about 1 1/2 inch thick, but is perhaps no more than 3x3 inches. 

The Keg, a Canadian chain that I hold in fairly high esteem,
perhaps a notch below Texas Roadhouse, offers a "baseball
sirloin," which is sort of the same measurement in all
dimensions, hence the name. It's of course not a sirloin
strip but probably from what might be characterized as rump
or shell or something, one of the bigger muscles bit with
a consistent grain throughout. The nice thing of course is
that it can be cooked nice and crusty brown outside and nice
and bright red raw inside.

 DS> That is what I was basing my statement on -- that a normal 1 1/2 pound
 DS> sirloin would be cut no more than 1 inch, perhaps less.  For such a
 DS> steak, 21 minutes at normal grill temperature would result in total
 DS> grey if not black:-}}

I was implying that the recipe writer's idea of medium coals
was not so hot. And that his idea of medium rare to medium
is my idea of how Larry Bird said he liked his steaks, "ruint."
In any case I doubt that I myself would have the patience to
cook or wait for a meal where the grilling took 16 to 21 min.

This one calls for 20 to 30 min but uses a 2" thick steak.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grant's London Broil W/bbq Rub Ala Pitts
 Categories: Bbq, Meats
      Yield: 4 servings

      1 tb Lemon pepper
      1 tb Garlic powder
    1/2 ts Pepper, black, fresh ground
    1/4 ts Cayenne pepper
           -or to taste
    1/4 ts Paprika
      3 lb London broil, 2" thick

  Combine spices in a shallow pan large enough to hold London Broil.
  Coat entire broil with rub mixture and cover pan with plastic wrap.
  Set aside at room temperature for approximately 2-3 hours or
  refrigerate overnight. Meat will look wet. Pat dry but don't remove
  rub. Pre-heat gas grill on HIGH for 10 minutes. Reduce heat to MEDIUM
  and place meat on center of grill. Close cover and grill for 10-15
  minutes; turn meat over and grill for an additional 10-15 minutes for
  medium-rare. Use tongs. Don't pierce meat with fork, so as to retain
  jucies. For conventional charcoal grilling, start coals and let burn
  down to a light grey. Place rack approximately 6 inches from coals.
  Proceed as above.

  Source: Grant Ames w/ thanks to Kathy Pitts Formatted for Meal-Master:
  Grant Ames 04/05/95 Posted: Grant Ames

MMMMM

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