Text 16199, 65 rader
Skriven 2014-08-25 01:49:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15668 av Michael Loo (1:123/140)
Ärende: Meals
=============
 -=> On 08-09-14  23:35,  Michael Loo <=-
 -=> spoke to All about St. L bbq trip 773 <=-

 ML> The meal: steak or pasta with marinara; you can guess
 ML> which I chose: this turned out to be what used to be
 ML> billed as short rib but is in fact chuck pot roast -
 ML> my serving had a sizable vein of gristle and a fatty
 ML> exterior, which I enjoyed. It's not short rib, and if
 ML> you accompany me to the grocer sometime I can point
 ML> out pretty much which muscle structure it was.

On our trip, the menu in both directions included beef filet.  I decided
to avoid it on the trip over, thinking that there was no way they would
cook it the way I like it (much less the way you like it).  Instead I
ordered the chicken dish -- which was dried out boneless breast meat
with a wing drumstick attached.

The guy sitting across the aisle from me had the filet.  When I asked
him how it was, he said it was too rare.  Based on that, Gail and I both
ordered the filet on the way back -- asking for it to be as rare as
possible.  Hers had a little pink inside.  Mine had none at all and was
more tough than any sirloin I have ever had.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: O'donoghue's Beef Stew
 Categories: Irish, Beef, Stew
      Yield: 1 servings
 
  1 1/2 lb Steak (stewing or round),
      3 md Sized carrots,
      3 md Sized parsnips,
    1/2 c  Pearl barley,
      8    Potatoes (or more if you're
           -hungry).
           -stock or soup mixture (beef
           -or oxtail),
           -Salt,
           -Pepper,
           -Mixed herbs,
 
  Boil  some  water in a large saucepan,  sufficient to cover  the
  meat and have approx 1"  left above.  Put in the chopped  (large
  chunks) meat, lower heat to keep the stew simmering,  put in the
  chopped/diced carrots and parsnips,  add herbs,  salt and pepper
  to taste, leave simmer for a while (say 20 mins). Add the peeled
  whole  potatoes  and  some stock/soup mixture  or  cornflour  to
  thicken, keep the mixture simmering and stir occasionally, after
  about  1hr from start-time taste and check the potatoes.  If  it
  tastes ok then its done. Remember the best stews are left on for
  a long time 1 1/2 hrs or more.
  
  Contributed by:  Desmond P. O'Donoghue  (8614903@ul.ie)
  
  From: Mcmanus@maths.Anu.Edu.Au        Date: 02-19-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:58:15, 25 Aug 2014
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