Text 34102, 112 rader
Skriven 2013-02-22 23:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: food chez moi 131
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Pork shoulder roasts

 ML> A stellar price.

Actually shoulders were $1.96, legs $0.96.
 
 ML> I will refrain from asking f there was anything wrong with them.

The legs were lean, tough and relatively tasteless. But they were
quite adequate when prepared properly. I slow roasted two of them,
skinned and boned them, diced up the meat and then cooked it again
by stewing it. I made a nice New Mexican green chili and a Chinese
Five Spice braise that way.

The skins got cooked three times: first roasted, then fried, then
what didn't get eaten as cracklings were simmered until very tender
and incorporated into red beans with rice and Boston baked beans.

The more expensive shoulders were fatty, juicy and flavourful.

 JW> Greek yogurt / is dead easy to make

 ML> after a while the cultures start getting tired,
 ML> and the product acquires a taste that I describe as dirty;
 ML> every couple months you might have to get a fresh carton,
 ML> though of course the smallest one available will do.

That's about as long as a sour dough starter lasts around here
before the savage NWT yeasts massacre the delicate imported San
Francisco ones.

I will be content if I can go one month and get say three or four
batches.

 JW> Another Kugluktuk treat: a 12 pound sea run lake trout
 JW> The massive head ended up in the chowder pot.

 ML> I _am_ looking forward to this trip, brief though it will be.

For Lilli's sake we shall be dining mainly on burgers, maybe some
steaks, not trout!

The Smoke House Cafe has re-opened in the adjacent Native village of
N'Dilo. It might be worth a visit and they serve both red meat and
fish.
 
Fuego (the place where we had drinks and Panna Cotta on the upper
balcony looking over the street) is in financial trouble, so
previous owner Sato, the old fashioned steak house guy, came out of
retirement and took back the business (he had a vendor take back
mortgage). He talks about having an upscale burger bar open for
lunches. We will definitely want to check that out.

I haven't been to either place yet; we rarely eat out anymore.   

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Colombian-Style Cottage Pie
Categories: Latin amer, Pies, Beef
  Servings: 8

  2 1/2 lb yuca, peeled
      6 TB unsalted butter
      1 lg onion, finely diced 
     14 oz can diced tomatoes
      1 TB tomato paste
      2 lb ground chuck
      2 TB flour
      2 c  chicken broth
           Kosher salt and freshly
           ground black pepper
    1/2 c  whole milk

Adjust oven rack to middle position and preheat oven to 400 F. Place
yuca in a saucepan and cover with cold water. Bring to a boil over
medium-high heat and cook until completely tender, about 20 minutes.

Meanwhile, melt 2 tablespoons butter over medium-high heat in a
large Dutch oven. Add onions and tomatoes and cook, stirring
occasionally, until totally softened but not browned, about 6 minutes.
Add beef and cook, stirring and breaking up meat until no longer
pink. Season to taste with salt and pepper. Stir in flour and cook
for 1 minute. Add broth and bring to a boil. Continue to cook until
reduced to a stew-like consistency. Transfer to a 3-quart casserole
dish and set aside.

When yuca is cooked, press through a ricer into a large bowl. Cut
remaining 4 tablespoons butter into pats and add to yuca along with
milk. Stir with a spatula or wooden spoon until incorporated into
mash. If yuca is too thick to spoon easily, add water until thin
enough to handle. Season to taste with salt and pepper.

Spoon yuca over the beef mixture and place in the oven. Bake until
golden brown and bubbly, about 30 minutes. Let cool slightly and
serve.

J. Kenji Lopez-Alt

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... That cow was vegan so my burger is just one step removed.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)