Text 36402, 110 rader
Skriven 2013-04-26 07:06:49 av Dave Drum (1:18/200.0)
  Kommentar till text 36392 av Ruth Haffly (1:396/45.28)
Ärende: Sam Brown
=================
-=> Ruth Haffly wrote to MICHAEL LOO <=-

 ML> and then there are the other ones whom he pokes fun
 ML> at, perhaps because his schtick is to run down everyone,
 ML> and perhaps as a sort of camouflage, the Emerils who are
 ML> beyond reach and then Andrew Zimmern and Sam Brown, who
 ML> take jocular and lukewarm heat from him - these last two
 ML> have appeared on his shows, the latter (spoiler alert)
 ML> shooting him at the end of one of the Christmas specials.

 RH> I've not heard of Sam Brown, but again, not watched Food Network in
 RH> some years.

And I famously do not watch the glass teat at all - except if a Formula 1 race
is on (and not always then) or other very rare occasions. But, I always thought
that Sam Brown was a funny looking belt & suspender arrangement worn by the
Peelers or some military officers. Uncle Google tells me that Sam (Samantha)
Brown is an English singer/songwriter/keyboardist. Or, the pseudonym of Adam
Culbert, is an American illustrator and author most noted for his website,
explodingdog. Adding "food" to the search parameters reveals a rough looking
blonde who graduated from Syracuse University with a BFA in Musical Theatre.
Her off-Broadway credits include Brutality of Fact at Primary Stages and June
Moon at the Variety Theatre. I think she is the one to whom MLoo makes
reference as she is a hostess on Travel Channel - one of the ubiquitous Scripps
offerings.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Espagnole (Brown Sauce)
 Categories: Sauces, Herbs, Beef
      Yield: 1 Quart
 
      1 sm Onion; peeled
      1    Carrot; peeled
      1    Rib celery
      1 cl Garlic
    1/2 c  Butter
    1/2 c  All-purpose flour
      2 tb Additional butter
      6 c  Beef stock or bouillon;
           - room temp
      2 oz Tomato purée
    1/8 ts Salt
  1 1/8 ts Ground white pepper

MMMMM---------------------------SACHET--------------------------------
    1/2    Bay leaf
      2    Parsley stems; no leaves
    1/8 ts Dried thyme leaves
      1 cl Garlic
      1    Piece of cheesecloth; cut
           - in a 6" square
      1    Piece of butcher's twine;
           - 12-inches long
 
  TO MAKE SACHET - Place the bay leaf, parsley stems, thyme,
  and garlic in the square of cheesecloth. Gather up the
  corners and twist together. Using just 1 end of the string,
  tie the sachet closed. The other end of the string, the long
  end, will be suspended from the handle of the saucepan. Set
  aside until ready to use.
  
  Cut the onion, carrot, and celery into medium, 1/2-inch,
  dice. Set aside. Mince garlic.
  
  Heat the 1/2 cup butter in a small saucepan until hot. Whisk
  in the flour to a paste consistency, and cook over medium
  heat, stirring constantly, for 5 to 6 minutes until mixture
  (roux) bubbles, turns light brown in color and has a nutty
  aroma. This is called a dark roux. Set aside.
  
  Place the remaining 2 tablespoons butter in a heavy, 4-quart
  stockpot over medium heat. Add the onion, carrot, and
  celery. Sauté the vegetables, stirring often, for about 5 to
  6 minutes, or until well browned. Add the minced garlic and
  sauté another 1 to 2 minutes.
  
  Add the cooked roux to the vegetables, stirring to combine.
  Gradually, pour in the brown stock and then the tomato
  purée. Tie the pre-made sachet to one handle of the
  stockpot, letting it dangle in the liquid.
  
  Bring to a boil, skimming off any impurities from the
  surface, as needed. Reduce heat and simmer, uncovered, for
  about 2 hours, skimming the surface occasionally, until the
  sauce is reduced to about 1 quart.
  
  Untie sachet. Then pour sauce and the sachet into a fine
  strainer or china cap lined with cheesecloth. Use a ladle or
  spoon to gently press any remaining vegetables through the
  strainer. Discard the sachet.
  
  Season to taste with salt and pepper, if desired.
  
  Set over a double boiler filled with warm water until ready
  to serve. Or cool completely, then cover and store in the
  refrigerator in an airtight container for up to 1 week. The
  sauce may also be frozen for up to 3 months.
  
  Makes about 1 quart
  
  From: http://www.lynnescountrykitchen.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Opera, in English is, in the main, just as sensible as baseball in Italian.
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