Text 19493, 62 rader
Skriven 2011-12-28 07:14:00 av MICHAEL LOO (1:123/140)
Ärende: trip 420
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After that we had the adventure with the knuckle round roast
that I described. Some of the trimmings went into a beef-pork
stew that Dave made with lovely light herb dumplings; this
was very nice, but I ate mostly of the raw.

==
Next day, early morning tastes.

Cocoa Bean Chocolate Co. dark chocolate 70% with chili flakes
and pink peppercorn - very hard melt, generic spice taste,
sort of like walking into a Penzey's; not very hot but a lot
of varnishy peppercorn, with a strong pepper aftertaste. The
pepper bits added an obtrusive rather unpleasant shardlike
texture.

As far as the leftover raw meat went: the garlic tartare had
mellowed a bit, which made it somewhat nice. The scraped
carpaccio, interestingly, had caught up in flavor to the
chopped, which tempts me to amend the recipe to call for aging
overnight before serving, but there is that pesky bacteria
question.

Dave's cider had become nicely alcoholized but was on the
verge of going sour. I think I should have drunk more of it.

Green Way organic chocolate soymilk - similar to other store
brand products, such as Nature's Promise; mild chocolate taste.
A better mouthfeel than, say, Silk but with that pronounced
wintergreeny taste that I find in some of the off brand. Decent,
all things considered.

Feeling a little peckish and having tired temporarily of raw
beef, I cut a pair of minute steaks from that round roast and
frizzled them in fat rendered from the outside of it, sort of
seething the kid in its mother's milk. 50 seconds on the first
side, then 40 seconds on the second for mine, a minute for
Dave's. Quite tender, beefy, almost steaklike. Almost
venisonlike, actually. The cracklings were nice as well.

Field trip to Milano's, the tornado-damaged deli in Springfield
that is run by Dave's cousin-in-law. Interesting that both Daves
on this echo are in or close to two different Springfields. The
deli now looks a little pasteurized and homogenized; of course
it's brand new and hasn't had a chance to settle in yet. The
smells - charcuterie and pungent cheese dominant - were authentic.
In addition to Italian stuff, there is a good selection of Greek
canned goods, apparently reflecting the demographic of the
neighborhood.

--

I made pretty standard pork bao and the aforementioned super
negimaki for supper, which was followed by Stop & Shop cookies
that Dave says are awesome, but which I thought satisfying but
merely ok.

Finished off with a not-quite-coma-inducing tot of Grande Absente
and toddled off to sleep fitfully for a few hours before my flight.

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