Text 34467, 86 rader
Skriven 2013-03-05 02:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: rotten 206
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 DS> Gail saw an article or advertisement that said they were coming out
 DS> with white chocolate M&Ms.

That sounds nasty.

 DS> Here is another recipe gone bad -- and a question.
 DS> The bad -- look how long they say to cook the steak!
 DS> The question -- what is girdiniera?

I see that others have answered. My impression is of overly
sour pickled vegetables - the vinegar used must be way over
the standard 5-6 percent. Vegetables include cauliflower,
sliced celery, red and green Italian pepper rings, hot
cherry or other spicy peppers, maybe garlic and onion.
It's an analog (but not a close relative) of the olive salad
that you get in New Orleans.

 DS> Title: Bistro Steak Subs
 DS> Place beef steak on grid over ash-covered medium coals; grill 16 to
 DS> 21 minutes for medium-rare to medium doneness

To be fair, most recipes say per side, and the ash-covered
medium coals don't produce as much heat as you would think.
Still, I'd call this medium to medium-well depending on the
thickness of the meat (I am assuming strip steaks, not the
thinner shell sirloins, for which this amount of cooking
would be an indictable crime). For me, over these coals
I'd say 3-4 minutes a side for strips, 2-3 for shells. I've
moderated my requirements in recent years: I still do prefer
completely raw, for beef, but I will eat medium-rare (if I
didn't order it rare at a restaurant).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vietnamese-Style Grilled Steak with Noodles
 Categories: Oriental, Beef, Steaks, Pasta, Bbq
      Yield: 2 Servings

      6 oz Capellini or other thin
           Spaghetti
      3 tb White-wine vinegar
  1 1/2 tb Soy sauce
      2 cl Garlic; minced
      4 ts Sugar
    1/4 ts Dried hot red pepper flakes
    1/4 ts Salt
    1/8 ts Anchovy paste
    1/4 c  Packed fresh mint leaves;
           Shredded, or
      1 ts Dried, crumbled, plus
      2    Mint sprigs for garnish
      2    Boneless shell steaks
    3/4 c  Fresh bean sprouts; rinsed
           And drained
    1/2    Red bell pepper; cut into
           Julienne strips

  In a kettle of boiling salted water boil the capellini until it is
  just tender and drain it in a colander. Rinse the capellini under
  cold water and drain it well. While the noodles are boiling, in a
  blender blend the vinegar, 1 tablespoon water, the soy sauce, the
  garlic, the sugar, the red pepper flakes, the salt, and the anchovy
  paste until the sauce is smooth. In a bowl toss the noodles with the
  sauce and the shredded mint.

  Heat a well-seasoned ridged grill pan over moderately high heat until
  it is hot and in it grill the steaks, patted dry and seasoned with
  salt and pepper, for 3 to 4 minutes on each side, or until they are
  springy to the touch, for medium-rare meat. (Alternatively the steaks
  may be grilled on an oiled rack set 4 to 5 inches over glowing coals
  for the same amount of time.) Transfer the steaks to a cutting board
  and let them stand for 5 minutes. Cut the steaks into thin slices.

  Divide the noodles between 2 plates, mounding them, arrange the
  slices of steak on them, and surround the noodles with the bean
  sprouts and the bell pepper. Garnish each serving with a mint sprig.

  Gourmet Mag. June 1991

  Uncle Dirty Dave's Archives

MMMMM

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