Text 12845, 101 rader
Skriven 2014-05-01 11:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: good tasting 582
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 -> and gradually it will go limp, not reacting even when you
 -> boil it to death. I've been doing this for 40 years with
 ml-> mixed but usually acceptable success. 
 BF> By golly, That sounds like fun.  I'm gonna try that the next time we
 BF> have Lobster Tail.

If your lobsters are not pegged or rubber-banded, you'll
have to be sort of deft and careful when grabbing them
between the body and the tail. Keep them top up and face
away from you and put them as flat as you can (sometimes
they will refuse to uncurl their tails; that's fine) and
stroke them rather roughly, using your fingernail, on
top of the body just behind the eyes. Sometimes they go
totally limp and cannot be revived from that state;
sometimes they just quiet down a bit. I have not had
lobster frequently enough and under enough different
conditions to determine what makes them go one way or
the other.

 BF> [Chuckle]
 BF> P.S.  Would be a great Echo demo if Lobsters weren't so dear.

We'll see if there's a sale on bugs. We won't be able to
gorge ourselves the way we did at the New England lobsterfests
and clam crawls, but we can take a shot at it.

 -=> Burton Ford said to Dale Shipp <=-

 ->  DS> I don't recall if Pioneer has any burnt ends for sale or not -- it
 ->  DS> might be worth checking.
 BF> Burnt Ends?  Wassat?

Depends on whom you ask.

Traditionally, they were by-products - when one smoked a
brisket and cut it up for sandwiches, most of the fat cap
and most of the crusty bits were sliced off; these were
chopped up and mixed together and eaten by the help. At
some point somebody figured out that money could be made
selling these to the public as "burnt ends." Ideally,
they aren't very burnt, maybe a bit black and tough in
spots from flareups, but certainly darker than what goes
into sandwiches. Owing to the magic of "fat is flavor"
and the double magic of Dr. Maillard, they are tastier
than normal brisket.

At Oklahoma Joe's, one of the teevee candidates for best
barbecue in the universe, the owner was caught on camera
admitting that he uses the whole point cut brisket as
the raw material for his burnt ends - he cooks them in a
two-stage process, chops them up, and then (shame on him)
sauces them before selling them in sandwiches. It took me
a couple visits to figure out why his fatty brisket wasn't
nearly fatty enough for me; then I started two visits ago
ordering the burnt ends (not on the menu but available much
of the time) and then shaking or wiping the sauce off, a
waste of effort, but the guy is proud of his sauce (it is
okay, but no sauce is much better than okay), and much of
the public would be grossed out by blobs of fat if they
saw them.

 BF> When Butch and I volunteered in the Elks Club, for dinners catered at
 BF> the club for local groups, they used to be mostly roast beef dinners.  
 BF> A hand slicer was used to cut thin slices of the beef.  After awhile a
 BF> little pile of beef shreds would build up under the slicer.  No one
 BF> paid much attention to it.  I did.  I thought those little shreds of
 BF> fat and beef were some of the best tastes I ever had.
 BF> Were they "burnt ends?"

That is "debris," not quite the same as burnt ends but
along similar lines. The miraculous marriage of fat and
Dr. Maillard is consummated there as well.

---------- Recipe via Meal-Master (tm) v7.04

      Title: JUDY'S SWEDISH MEATBALLS
 Categories: Appetizer
      Yield: 50 to 60

    1/2 c  Fine dry bread crumbs             1/8 ts Nutmeg
    2/3 c  Milk or water                     1/3 lb Ground beef
      1    Egg                               1/3 lb Ground pork
      2 tb Minced onion                      1/3 lb Ground veal
  1 1/4 ts Salt                                2 tb Butter
    1/8 ts Pepper                            1/4 c  Water

  Stir bread crumbs into milk or water; mix well. Beat in
  unbeaten egg and minced  onion. Add salt, pepper, nutmeg,
  and ground  beef; mix thoroughly.

  Divide meat mixture into 50 to 60 even portions. Shape
  into small balls. Melt butter in skillet.Add meatballs;
  brown thoroughly, shaking pan occasionally to keep balls
  round. Add water; cover skillet. Simmer 20 min.

  Source unknown

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