Text 35988, 146 rader
Skriven 2013-04-11 07:13:12 av Dave Drum (1:18/200.0)
  Kommentar till text 35915 av MICHAEL LOO (1:123/140)
Ärende: poisoned burgers
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> No hypersensitivity to religious ideas necessary, though
 ML> I might point out that Papists don't like the word Papist.
 DD> I don't care much for the word antidisestablishmentarianism either. At
 DD> least Papist is easier to spell.

 ML> Are you an antidisestablishmentarian?

I have never believed, especially, in the status quo. Make of it what you will.
 PBBBBTTTTPBTT
 
 ML> Anyhow, from what I understand, Papist is about on a level
 ML> with nigger and sheeny in the opprobrious department.

I never saw it as any worse than "mackerel snapper".
 
 DD> We had a big deal here last year or so - in which a butcher shop was
 DD> grinding pork spleen in with the hamburg. And got nailed for it. Lost
 DD> all their Jewish trade - not just on the hamburger - on everything. I
 DD> note that they have finished circling the drain and the "FOR RENT"
 DD> signs are prominent in the windows.

 ML> I believe that you depicted it as otherwise a valuable and
 ML> favored establishment, and why anyone would breach the
 ML> long-standing trust by doing something like that, I really
 ML> don't know.

I don't recall having written of these guys before. So, I'd not have depicted
it in any direction. *MY* favourite meat market/department is still doing a
very good business. I picked up a couple pounds of bulk Italian sausage there
yesterday to make a nice spaghetti sauce - U$1.99/lb. And a pound of sliced
back (Canadian-style) bacon from the deli - $4.99/lb. They had 10# bags of
freshly (that morning) ground 75-25 beef on offer for U$14.90 ... as I am not
making a pot of chilli any time soon, I passed and got a pound of coarse grind
chuck for the red sauce.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Standing Rib Roast, Stuffing, Gravy & Horseradish Cream
 Categories: Beef, Whisky, Wine, Mushrooms
      Yield: 10 Servings
 
MMMMM-------------------------GRAVY BASE------------------------------
      1 tb Olive oil
    1/2 c  Fine chopped shallots
      2 cl Garlic; minced
    1/2 c  Irish whisky
    750 ml Bottle dry red wine
      4 c  Chicken broth
      1 c  Heavy whipping cream
      2 tb Dijon mustard

MMMMM-------------------------RIB ROAST------------------------------
      4    Bone standing rib-eye roast;
           - chine bone removed, fat
           - trimmed

MMMMM--------------------------STUFFING-------------------------------
      6 cl Garlic; fine chopped
      3 tb Olive oil
      3 tb + 2 ts fine chopped fresh
           - rosemary
  1 1/2 tb Coarse kosher salt
      1 tb Coarse ground black pepper
      1 tb Fennel seeds; crushed
      2 ts Black peppercorns; coarsely
           - cracked
      1 c  Chicken broth
    1/2 c  Irish whiskey
           Horseradish Cream
 
  An impressive roast. Irish whiskey adds complexity to the gravy, which
  was inspired by steak au poivre. Plan to make and chill the stuffing
  one day ahead. There will be only a small amount of stuffing for each
  person, but it's so rich and flavorful that you won't need more.
  
  For gravy base: Heat oil in large saucepan over medium heat. Add
  shallots and sauté until soft, about 3 minutes. Add garlic; stir 1
  minute. Add 1/2 cup whiskey to sauce pan. Using long match or
  lighter and standing back, carefully ignite mixture to burn off
  alcohol. When flame dies, add red wine and boil until mixture is
  reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil
  until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and
  mustard in small bowl; add to sauce pan and boil until sauce coats
  spoon and is reduced to 2 1/2 cups, about 13 minutes.
  
  DO AHEAD: Can be made 1 day ahead. Transfer to small bowl. Cover and
  chill.
  
  For rib roast: Position rack in bottom third of oven and preheat to
  450øF/230øC. Place roasting rack in large roasting pan. Place roast
  on work surface with bones standing straight up. Using long sharp
  knife, cut between bones and meat to make 5" to 6" deep crevice (do
  not cut so deep that bones come off). Pry bones away from meat gently,
  creating space, then fill space evenly with stuffing, packing firmly.
  Press bones in to compact stuffing slightly and tie bones back in
  place with 3 to 4 loops of kitchen string wrapped completely around
  roast to secure and keep stuffing in place.
  
  Combine garlic, oil, 3 tablespoons rosemary, 1 1/2 tablespoons coarse
  salt, 1 tablespoon ground black pepper, and crushed fennel seeds in
  small bowl. Rub garlic-rosemary mixture all over roast. Place rib
  roast, bones standing straight up, on rack in prepared roasting pan.
  Roast 20 minutes.
  
  Reduce oven temperature to 350°F. Roast 1 1/2 hours. Begin to check
  internal temp of meat by inserting instant read thermometer into
  center of meat (not stuffing), straight down from top of roast;
  continue roasting until desired temperature is reached, about 125°F
  for rare and about 130°F for medium-rare, about 30 to 40 mins longer.
  Transfer roast to platter; let rest at least 20 minutes and up to 45
  mins before carving. Reserve juices in roasting pan. Spoon off fat
  from top of juices; reserve for Yorkshire puddings, if desired, or
  discard if not using.
  
  To finish: Meanwhile, finish preparing gravy. Stir cracked peppercorns
  in small skillet over medium heat until fragrant, about 3 minutes.
  Place roasting pan with juices over 2 burners. Bring to boil; add 1
  cup broth and 1/2 cup whiskey. Boil 2 mins, scraping up browned bits
  in pan with wooden spoon.
  
  Strain pan juices into large saucepan; add gravy base. Boil until
  sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns
  and remaining 2 ts rosemary; simmer 1 minute. Season gravy to taste
  with salt.
  
  Present roast at table, then transfer roast to cutting board and cut
  into 1/4" to 1/2" thick slices. Arrange meat slices and stuffing on
  platter. Serve with gravy and horseradish cream alongside.
  
  Bon Appétit | December 2008
  
  by Bruce Aidells
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 22 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Good judgment comes from experience and experience comes from bad judgment
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