Text 11177, 80 rader
Skriven 2014-03-22 00:22:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11128 av Michael Loo (1:123/140)
Ärende: point cut corned beef
=============================
 -=> On 03-21-14  03:48,  Michael Loo <=-
 -=> spoke to Ruth Haffly about different standards 352 <=-

 RH> Corned beef was on sale (naturally) this past
 RH> week so we got a couple. Steve just turned one into a pastrami; the
 RH> other will be served as standard corned beef & cabbage.

 ML> I enjoy both ways. Of course, for me, point cut would be
 ML> the way to go; I suspect you went for at least flat cut
 ML> and possibly round. If for some reason you got the point
 ML> cut, don't throw away the fat - fry it up as a sort of
 ML> beef bacon.

We bought four flat cuts.  One went into Corned beef and cabbage right
away (and lasted for three meals).  The other three are in the freezer
waiting to be turned into nice lean pastrami later this spring.

You may recall the point cut corned beef packages we bought a couple of
years ago.  The one we tried to cook for March 17 turned out to be less
than 50% meat threads inside of fat -- totally unedible to us.  We had
another one that was not quite as fatty that you enjoyed.  As I recall
one end was lean enough for the general population and the other was
just right for you.

I promise that when we fix the other three we will save the fat cap just
for you.  It will have a nice rub of the ingredients that make corned
beef into pastrami.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant Stuffing
 Categories: Greek, Vegetarian, Vegan
      Yield: 6 servings
 
      3 md Eggplants (1 lb ea.)
    1/4 c  Olive oil
    1/3 c  Chopped scallions
           -=OR=- Shallots
      1    Garlic clove; sliced (opt.)
    1/4 c  Chopped fresh parsley
      2 tb Chopped fresh fennel or dill
    1/2 ts Allspice; more if necessary
    1/4 c  Dry white wine
      2 tb Tomato paste; MIXED WITH:
    1/2 c  Water
           Salt & freshly ground pepper
    1/2 c  Bread crumbs
 
  Cut the eggplants in half lengthwise.  With a small knife, cut away
  the eggplant flesh from the skin without breaking the skin (if
  planning to stuff the shells, leave 1/4-inch of the flesh with the
  skin as a firm base) and set the shells aside.  Dice the eggplant
  flesh and push through the medium blade of a meat grinder as quickly
  as possible to avoid discoloration.  (Or the eggplant may be pureed
  in a blender or food processor.)
  
  Heat the oil in a frying pan and saute the scallions and garlic.  Add
  the parsley, fennel, allspice, wine, and the diluted tomato paste.
  Stir in the eggplant pulp, season with salt and pepper, and simmer
  for 20 minutes. Taste to adjust seasonings.  Add the bread crumbs to
  absorb excess liquid.
  
  Stuff the eggplant shells, if desired, and place in an oiled baking
  dish. Bake in a moderate oven (350 F) for 35 minutes.  Serve warm - or
  particularly good - cold.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  Typed for you by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


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