Text 12975, 138 rader
Skriven 2014-05-05 11:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: good tasting 595
========================
 ml-> If your lobsters are not pegged or rubber-banded, you'll
 ml-> have to be sort of deft and careful when grabbing them
 ml-> between the body and the tail. Keep them top up and face
 BF> ******** Warning!  Lines omitted here *******
 BF> [Chuckle]  Michael, in a simple attempt at humor I think I slipped one
 BF> over on you.  Unintentionally.
 BF> Check out my line: "I'm gonna try that the next time we
 ->  BF> have Lobster Tail."

I figured from what you said that you ate a lobster like
Annie - eat the tails and maybe a claw and throw away all
the good parts (unless I'm around, in which case I get
them).
 
 BF> Bravo!  I'm willing to pay for one or two... that maybe you could 
 BF> S T R E T C H 
 BF> to give us all a bite?

We will see what we can see. Maybe we will have to go find
the market downtown again and see what the fishmongers have
to say to us. I'd be willing to help out with a few bucks. 
 
 ml-> That is "debris," not quite the same as burnt ends but
 ml-> along similar lines. The miraculous marriage of fat and
 ml-> Dr. Maillard is consummated there as well.
 BF> Debris!  What a strange name for something so fine.  [Miracle! I
 BF> remember what Dr Maillard's reaction does to food.]

It's been pointed out that I like meat both raw rare and
next-to-burned well-done, but not so much anywhere in
between.

 BF> I wonder why someone hasn't figured out how to turn a whole roast into
 BF> debris.  Maybe you could do it?  
 BF> [Chuckle] What a pile of debris that would make.

Yes, one can. We can try that experiment, too.

Here's what I envision.

Take a good big chuck pot roast and cook it like a
pot roast. Then we'll shred it and put it in a thin
layer on an oven tray and apply lots of heat to it.

Some will get crunchy and hard, but we'll fold that
in under the juice and fat and let it rehydrate.

Then we'll make sandwiches.

Sort of like this, but with another cooking after
the dish is complete.
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kathy Pitts' Pot Roast
 Categories: Beef, Info
      Yield: 1 text file
 
 
  Don't really have a recipe, David, but would you settle for
  directions on how to make one?
  
  First select a good-sized hunk of not too tender beef roast.  A 3-5
  lb. hunk of chuck, bottom round or brisket would be good.  Look for a
  fairly lean piece that has at least some fat marbling inside and a
  light fat coating on the outside.
  
  Select a covered casserole or Dutch oven large enough to hold the
  roast with a bit of room left over.  Place the cooking pot on the
  stove, and add enough oil or fat (rendered bacon fat is good, if not
  heart healthy) to the pot to cover the bottom to the depth of about
  1/4 inch. Heat the fat over medium-high heat until it is hot, but not
  smoking.
  
  Meanwhile, either dry the outside of the roast very well with paper
  towels or roll it in flour seasoned lightly with pepper, maybe some
  garlic salt, whatever other herbs seem appropriate.
  
  When the fat is hot, add the roast, and brown well on all sides.
  Take your time with this.  You want a nice, crusty coating, but you
  don't want to burn it.  Remove the browned roast from the pan, and
  set aside.
  
  Add about one cup of chopped onion, 1/2 cup of chopped celery and 1/2
  cup of diced carrots to the fat remaining in the pan.  Cook, stirring
  frequently, until this mixture is nice and brown.  Drain off most of
  the remaining fat, leaving the vegetables in the pot.
  
  Smooth the vegetables out to make a base for the roast, and add the
  roast to the pot.  Now add enough liquid (beef stock, 3/4 beef stock
  plus 1/4 dry red wine, tomato juice, whatever you feel like) to come
  about 1/4 inch over the bottom of the beef.  The amount of liquid you
  need (don't use too much or the beef will boil instead of braising)
  will depend on the size of the pot and the size/shape of the roast.
  
  Cover the pot, and either simmer on top of the stove over very low
  heat, or place it in a preheated 325 degree oven.  Either way, check
  the roast every half hour or so, turning the meat occasionally, and
  adding more liquid as needed.
  
  After an hour or so, you can add small whole peeled carrots, peeled
  potato halves or whatever other vegetables appeal to you to the
  roast. If you do this, tuck the vegetables around the side of the
  roast so they sit in the liquid.
  
  Cooking time will depend on the cut of beef, and the tenderness of the
  meat, but you can count on at least 2-2 1/2 hours.  The meat is done
  when a large cooking fork can be inserted easily.
  
  At this point, remove the meat and vegetables (if used) to a serving
  platter and keep warm.
  
  Pour the liquid remaining in the pan through a strainer, into a bowl,
  pressing down on the strainer to extract as much of the juices from
  the chopped vegetables as possible.
  
  Skim the fat from the surface of the juices, and return about 4 tbsp.
  of fat to the cooking pot (do not wash the pot first, any goodies
  remaining in the bottom will add to the flavor of the gravy.)
  
  Add an equal amount of flour to the fat in the pot, and cook, stirring
  constantly, until the flour/fat mixture has turned a nice brown color
  (about the color of peanut butter.)  Slowly wisk the reserved cooking
  juices back into the flour/fat mixture, adding additional liquid as
  needed to make a smooth, not too thick gravy.  Season the gravy to
  taste with salt and black pepper.
  
  Slice the pot roast into fairly thin, even slices, and cover with a
  small amount of gravy.  Serve garnished with the vegetables (if
  used), and the additional gravy on the side.
  
  Kathy in Bryan, TX
 
MMMMM
 
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