Text 12739, 84 rader
Skriven 2014-04-29 12:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: protein & fat 568
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 ML> I've not been thrilled with the famed sandwiches in
 ML> Philly. We once planned to do a Pat's vs. Geno's vs.
 ML> Tony Luke's vs. Jim's, but Pat's cheesesteak was so
 ML> overwhelmingly nauseating that I called off the quest
 ML> immediately after one bite.
 DD> I've never been a fan of "cheesesteak" no matter from whom or from
 DD> where. Just something off about all that I've ever had. Which is odd. I
 DD> like beef, I like cheese, I like po' boy/hero/grinder sarnies just
 DD> fine. But not cheesesteak. Dunno why.

I can't figure out why the dish doesn't work for me,
except for the cheese part. For me, on the rare
occasion that I venture into this territory, it's
onion steak for me, and even that generally doesn't
satisfy much despite there being plenty of my favorite
things - meat, gristle, solid fat, and usually oil.
I've had them on a variety of breads, and even though
all of the breads are nasty (to me almost all breads
are nasty), that doesn't seem to be the source of my
antipathy.
=

 DD> Our local Rib-a-Que joints number a couple Hickory River franchises, a
 DD> Dr. of Barbeque "taco truck" location, the former Popeye's BBQ which
 DD> has been re-named and re-invented (IOW ruined) by the new owners. And
 DD> PTs BBQ walk-up which has good meat if you can get it by itself and add
 DD> your own (if any) sauce later. But, no one I know has been able to
 DD> score unsauced 'que there in the last few. Like I said, I miss Corky's.

What I don't understand is why people can make crappy
meat. Cooking beef not rocket science. For my part, I
enjoy meat even just side of cutter-canner and sometimes
even prepared with substantial incompetency; but even
at supposedly reputable establishments I've gotten
stuff so lousy I can't like it. I mean, if you slice
it thin enough, even leather-tough meat can be salvaged.
And yet the failure rate is high.

 DD> The bulk of my chocky is 70% or 80% Moser-Roth from down the ALDI. And
 DD> little of that.
 
I'm unfamiliar with Moser-Roth; though you have touted
its virtues periodically, I've not found it available
anywhere I frequent.

A Google yields that it used to be a real company,
closed down for unstated but pretty obvious reasons in
1942 and that the name was bought and now refers to a
Swiss product that is exclusive to ALDI. I think I've
read that right.

Tiramisu in a glass
cat: Thai, Italian, dessert
Serves 3 or 4 depending on the size of the glass

2/3 c mascarpone
3 Tb powdered sugar
2 egg whites, whipped
1/2 c espresso or strong reduced coffee
2 Tb Kahlua
1 box ladyfingers
2 ts semi-sweet chocolate, finely chopped, for garnish
2 mint leaves, for garnish

Place the mascarpone and powdered sugar in a mixing bowl
and beat several min with an electric mixer on high speed
until smooth and creamy. Slowly and gently fold in the
egg whites with a plastic spatula. Set aside.

Pour the coffee and Kahlua into a shallow bowl. Dip both
sides of the ladyfingers briefly into the coffee mixture.
Use as many as you like according to the size of the
glass you choose.

Place the ladyfingers in each glass (when they are soft,
they can be adjusted to fit around the edge). Spoon the
mascarpone mixture into the center of each glass; garnish
with the chopped chocolate pieces and mint leaves. Serve.

Roberto Conrad, Outrigger Laguna Phuket Beach Resort

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