Text 4247, 95 rader
Skriven 2010-11-27 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: bunnies &c 796
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Lesson 2. Listen to me when cooking meat.

 JW> But you would give me tapeworms! [g]

 ML> If you're worried

I'm not. I cook all meat as rare as Roslind will allow, except high
fat hamburg which I prefer medium-well done.

 ML> for bear or wild pig, which might harbor trichinae, 60).

And except bear which gets cooked to 65+ to be sure.

No wild pig around here, but walrus can harbour trichinae too, not
that I eat it often (or ever, although I'd like to. I imagine it's
quite seal-like.)

 JW> She's also OK with the chickens because they're just stupid
 JW> dinosaurs

 ML> Poultry are little bundles of meanness

So she has discovered.

 ML> I like fried bread... its main purpose is to allow
 ML> you to cut back on the serving size of meat, if you so desire.

I suspect it has its roots in economy, not desire. My Yorkshire
grandmother who never got over the hardships of the Great Depression
emotionally would insist on a huge slab of greasy Yorkshire pudding
or bread and drippings before the roast was served, sliced very
thinly with lots of mashed potatoes and gravy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Beef with Watercress Sauce and Glazed Carrots
 Categories: Beef, Marinades, Vegetables, Sauces
      Yield: 8 Servings
 
  1 1/2 ts Salt; divided
  1 1/4 ts Freshly ground pepper;
           Divided
  3 1/2 lb Beef rib roast small end;
           Boneless
      2 lb Carrots; peeled and
           Diagonally sliced
  1 1/2    Inches thick
      2 ts Olive oil
           WATERCRESS SAUCE:
      3 tb Water
      2 tb Vegetable oil
    1/2 ts Salt
      1 c  Chopped watercress
      1 c  Fresh flat-leaf parsley
           Leaves
      3 tb Mayonnaise
 
  Heat oven to 375 F.  Combine 1 teaspoon salt and 1 teaspoon pepper
  in small bowl. Sprinkle over entire roast. Place roast in
  17x11-inch roasting pan.
  
  Combine carrots, oil and remaining 1/2 teaspoon salt and pepper in
  large bowl, tossing to coat. Arrange carrots in roasting pan
  around beef. Roast beef 1 hour 20 to 30 minutes until meat
  thermometer reaches 125 F when inserted in center of roast.
  
  Make Watercress Sauce: Meanwhile, combine water, oil and salt in
  blender. Add watercress and parsley; pulse to puree. Add
  mayonnaise and pulse once to blend. Refrigerate.
  
  Transfer roast and carrots to serving platter; cover loosely with
  foil and let stand 20 minutes. Serve with Watercress Sauce.
  
  Notes: The addition of parsley and mayonnaise helps keep the
  creamy Watercress Sauce tangy, not bitter.

  Recipe by: http://www.lhj.com
  
  From: Barb At Pk
 
MMMMM


Cheers

YK Jim


... This is not comedy. Comedy is antics and general wackiness like that.

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