Text 32182, 118 rader
Skriven 2013-01-02 20:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: righting wrongs 16
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 NB> That may be because the thinking is that the sushi/Sapporo are there
 NB> for the eat-in diners...

Rather I believe that department is run by some incompetent
with a penchant for bean-counting. When I get around to it
I will probably write to corporate.

  but letting the quality slip isn't very
 NB> conducive to maintaining business....

Something will eventually change there, not just because
some of the things (we also had an issue in the usually
impeccable meat department) are not up to par but also
because cheating in this way doesn't suit Wegmans' image.

 I rarely get Wegmans sushi
 NB> anyway, for similar reasons, though I've never encountered the
 NB> nastiness of the veggies with them that you have... just that for about
 NB> the same price, I can get better...

The cucumbers and things were wet and brown - I didn't taste to
see if they were putrefied or merely marinated but not drained.
If you want to serve a marinated vegetable, you do so either in
a dish in its marinade or else you dry it well (best: squeeze
in a clean cloth of some kind, but I just use my fingers). Having
it slosh around in a plastic takeout container, bzzt, wrong.

And having that container's main contents be 6 oz or less
of okay, not great fish at $14.99, tsk tsk. I could get that
quantity of fish, only better, for less at the local fancy
sushi joint (I just checked - the meal would have cost $12++
there). Or in Tokyo, for that matter, at all but the toniest.

 ML> People gobbled them right down, with the result that
 ML> the maximally cooked prime rib main course received a
 ML> bit less attention than it might have.
 NB> Perhaps it more staved off the hunger that some might have had, after
 NB> declining the maximally cooked prime rib...  :)

There was some pink in the middle meat (what my mother
called rare, ordinary folks call medium, and restaurants
and I call medium-well) at first, but I hung back, and
pretty much all the pink stuff was gone. I ate okay
off the well-done and Maillarded bits anyhow.

The misconception people entertain is that meat for me
must always be rare; in fact I recognize that there are
places for almost everything. Rare brisket is an abomination,
for example, almost as bad as well-done sirloin.

Anyhow, there are some great things about a rib roast,
one being that there are two distinct parts, the cap and
the eye. As far as I can see, the eye must be rare in
order to be edible. The cap, on the other hand, can stand
up to all kinds of abuse. It is cited as the tenderest
part of the beef, measured by shear strength (a bogus
measurement, but let that pass), but it is also protected
by that nice fat layer above and a sheet of gristle below,
plus a bit of marbling within.

Cooked rare, it is a wonderful thing. When I cook a roast,
the eye is still jiggly, which most people don't mind, as
it isn't that jiggly of a cut to begin with; the cap ends
up rosy rare and delicious. Unfortunately, in this state,
the fat is not yet crisp or substantially browned, and the
gristle layer has not melted at all and is still both
hard and stringy (hard to convey the true texture, though
I can feel it now in my mind's jaw). My solution is to
cut these parts off and recook them.

But the amazing transformation is on the application of
lots of heat to the cap. The meat, protected as I described,
doesn't get tough and nasty but rather softens to pot roast
texture and beyond, with a beefy flavor I find unmatched.
The fat becomes fall-apart crisp, and the gristle, well, let
me take a page out of the Andrew Zimmern adjective book and
say, it's gooey, sticky, velvety, unctuous, I just live for
this sort of thing.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Mexican Pot Roast
 Categories: Mexican, Beef
   Servings: 12

      6 lb Beef Roast; *
      8 ea Cloves Garlic
      4 ea Slices Bacon, Cut In Half
      2 ts Salt
    1/2 ts Pepper
    1/2 c  Mustard; Prepared
    1/4 c  Vegetable Oil
    1/2 c  Carrot; Chopped
    1/2 c  Celery; Chopped
    1/2 c  Mushrooms; Sliced
      2 tb Fresh Cilantro; Snipped
      1 ts Nutmeg; Ground
      1 ts Thyme; Ground
      2 ea Jalapeno Chiles; **
      2 ea Bay Leaves
    1/2 c  Onion; Chopped, 1 Medium
     12 oz Beer; 1 Btl Or Can, Any Kind

  *    Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno
  chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut
  across the beef roast. Wrap each clove of garlic in 1 piece of bacon and
  insert in the cut. Sprinkle beef with salt and pepper and spread the
  prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in
  oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining
  ingredients. Heat to boiling and then reduce the heat. Cover and simmer
  until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove
  bay leaves from the broth. Skim fat from the broth. Place 2 cups of the
  broth and vegetables in a blender container; cover and process on medium
  speed until smooth. Serve with the beef. Source unknown

MMMMM
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