Text 13011, 92 rader
Skriven 2014-05-05 21:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: protein 596
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 ML> I'd rather have any of the above without the bread - but
 ML> that doesn't explain my particular antipathy to Philly
 ML> steak either.
 DD> I don't eat a lot of bread - except as sammiches

I try to blunt the carbiferous aspect by getting my
sandwiches open faced or double meat or even better
without bread at all. Then I ruin the effect with a
couple beers.

 DD> or as garlic bread to soak up red gravy from over-sauced pasta.

Now there's an extra-sweet dream meal. I was going to
make a lasagne for a party yesterday, but it was pointed
out to me that it wouldn't be good for me to reap the
reward of my labor for several reasons, so I made a
golabki casserole instead, which was at least nondairy.
Used pork instead of beef - it was half the price.

  If I am at a buffet I won't
 DD> go near the bread(s), including French Toast, pancakes, toast, etc. The
 DD> sole exception being cinnamon rolls - and only one of those in
 DD> deference to my extra-sweetness. 

They're a money-losing proposition anyhow (for the diner).

 ML> It is said that kneading a ground meat mixture will
 ML> make it tough, though I don't see that there's any
 ML> gluten to develop or anything like that.
 DD> I don't either - I have had tough/chewy ground beef patties - but, I
 DD> wrote that off to the binders used.

Binders tend to tenderize meatloaf and burger mixtures,
making their grain looser and adding moisture.

 DD> ALDI has decent quality (superior in some cases) merch.

As does its partner or rival (hard to tell which) Trader Joe's.

 DD> He still wrote entertaining stories. Evergreen, even.

Who was it who wrote about the "ritual bunning of Asimov?"

Lazy golubki (golambki), cross-cultural version
categories: Polish, Chinese, main, casserole
serves: 8

1 1/2 c rice
2 c water
1 1/2 lb ground beef
1 md onion; minced fine
3 garlic
1 ts thyme
1/2 ts pepper
1 oz Sriracha sauce; optional
1 dz ripe plum tomatoes; diced; canned ok
salt; I used Johnny's seasoning salt
sugar; if necessary
vinegar; if necessary
1 sm hd cabbage; cored and sliced 1" thick
2 oz raisins or currants; optional

Cook rice in water in the usual way for about 15 min.
It will be quite dry.

Meanwhile, brown the meat in its own fat; remove and
set aside. If there's a gross amount of fat left in the
pan, remove some of it. In the remaining fat, brown the
onion and the garlic. Add thyme and pepper. Stir. Add
Sriracha sauce and the cooked meat. Add the tomatoes.
Stir and correct seasoning with salt, pepper, vinegar,
and/or sugar. Cover and cook a while.

Oven at 325F.

Blanch the cabbage for 3 min in boiling salted water.
Drain well.

Mix 1/3 of the meat sauce in with the rice.

Butter a big casserole and make layers: half the cabbage,
half the remaining meat sauce, the rice, the raisins,
the rest of the cabbage, the rest of the meat sauce.

Cover the casserole tight and bake for 35-50 min or until
rice is done to your liking.

Source: me

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