Text 16280, 71 rader
Skriven 2014-08-26 20:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: airplane meals 851
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 DS> On our trip, the menu in both directions included beef filet.  I
 DS> decided to avoid it on the trip over, thinking that there was no way
 DS> they would cook it the way I like it (much less the way you like it). 

Once I had a nice flight attendant tell me I could have my
steak rare, and so I asked for it that way. Shortly before
service, though, we went through a bout of "flight attendants
be seated" turbulence, so by the time she got around to feeding
me, the meat was unidentifiable. I can't complain too much, as
I got a bad meal in the upstairs comfy neighborhood, whereas
one of the crew in the back of the plane got a broken arm. 

 DS> Instead I ordered the chicken dish -- which was dried out boneless
 DS> breast meat with a wing drumstick attached.

The chicken is a last resort for me, and I generally eat
only the wing part and the skin. If it's really bad, just
the skin.

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

I know that steak altogether too well. Going to have it tomorrow
I think.

Braised beef short ribs
Categories: airline, main
Serves: 8

8 short ribs of beef (14-16 oz ea), center cut
Kosher salt and black pepper to taste
2 Tb cooking oil
2 carrots, peeled and diced
2 celery ribs, diced
1 Spanish onion, diced
6 cloves garlic, minced
2 Tb ginger, peeled and minced
2 Tb flour
8 oz peeled and chopped tomatoes
1 c red wine
4 c beef broth
2 c chicken broth
1 bay leaf

Trim meat of excess skin and fat.

Preheat oven to 300F. Season the ribs with salt and
pepper. Heat the oil in a large pan. Sear the ribs
in the oil until golden brown on all sides. Remove
ribs from pan and carefully remove almost all of the
oil. Keep about 3 Tb of oil/fat in the pan. Add the
onions, carrots, and celery, and cook until onions
are translucent and carrots are soft. Add the ginger
and garlic, stir in flour. Pour in the wine; bring
to a boil. Add the broth, tomatoes and bay leaf.
Allow mixture to come to a boil and place ribs in
pot, cover with aluminum foil and cook in the oven
for 3 hr or until very soft and tender. (Check
often to make sure pan always has liquid covering
3/4 of the way up the ribs.) When tender, remove
ribs from liquid. Skim as much fat off the top of
the sauce as possible. Reduce for 15 min. Serve
with ribs in the sauce.

Michelle Bernstein, Delta Air Lines
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