Text 12757, 122 rader
Skriven 2014-04-30 03:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: protein & fat
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-


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

I used to like the foot-long Steak & Cheese (with pepper jack) from Subway when
they first came to town. But, they have re-invented it and now it's nasty - in
my estimation. Druther have a roast beef or ham or spicy Italian that what was,
in its first generation, one of my favourites.
 
 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 un-sauced 'que there in the last few. Like I said, I miss Corky's.

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

It's a genuine mystery. Of course I have been lucky enough to have experienced
tough meat loaf - which is quite a trick to make considering the minced texture
of the meats. I never did figure out how she did that.
 
 DD> The bulk of my chocky is 70% or 80% Moser-Roth from down the ALDI. And
 DD> little of that.

 ML> I'm unfamiliar with Moser-Roth; though you have touted
 ML> its virtues periodically, I've not found it available
 ML> anywhere I frequent.

You probably don't buy groceries from ALDI then. It seems to be one of their
deals.
 
 ML> A Google yields that it used to be a real company,
 ML> closed down for unstated but pretty obvious reasons in
 ML> 1942 and that the name was bought and now refers to a
 ML> Swiss product that is exclusive to ALDI. I think I've
 ML> read that right.

With names like Moser and/or Roth the principals probably took a train ride. If
you get a chance give it a try. I may bring a selection to the picnic if it
doesn't slip out of my mind.

You probably would eschew this recipe on several levels. But, if I'd had it
sooner than just before posting it here - I'd have included it in the stuff
I've been sending Phread.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet Toast and "Egg" Breakfast
 Categories: Cakes, Fruits, Dairy
      Yield: 10 servings

17 4/10 oz Pkg Baker's Corner Cinnamon
           - Swirl Quick Bread, omit
           - streusel and icing
      3 tb Carlini Vegetable Oil
      2 lg Goldhen eggs
    3/4 c  Water
     16 oz Friendly Farms Sour Cream
      2 c  Baker's Corner Granulated
           - Sugar
      3 tb Stonemill Essentials Pure
           - Vanilla
      2 c  Peeled, sliced peaches

  Preheat oven to 350øF/175øC.

  In a medium bowl, combine the cinnamon bread mix,
  vegetable oil, eggs and water. Stir vigorously (batter may
  have some lumps). Pour batter into a 8" X 4" greased loaf
  pan. Bake 45 to 50 minutes.
 
  Cool on a rack 15 to 20 minutes. Remove from pan and cool
  completely before slicing bread.

  In a medium bowl, combine sour cream, sugar and vanilla.
  Whip to desired consistency, making sure that sauce is not
  too runny or thick.

  Place cake slices on a plate. Spoon sour cream mixture
  into a circle the size of a fried egg. Top with three
  slices of peaches to form the "yolk."

  Recipe Courtesy of Chef Apdiel; ALDI Test Kitchen  

  From: http://www.aldi.us

  Uncle Dirty Dave's Archives

MMMMM

... Idleness is not doing nothing. Idleness is being free to do anything.
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