Text 1855, 95 rader
Skriven 2013-06-27 07:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: snails 778
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 ML> wanted to make fake escargot out of them, and we can
 ML> try them side by side.
 NB> That could be interesting.  :)   Gizzards are usually rather easy to
 NB> find, at least.  ;)

Hey, Janis, do you have a pressure cooker?

 NB>> cottage cheese... which, I know, wouldn't be one of your choices... 
 ML> Not only does it make me physically ill, it upsets my
 ML> psyche as well. Funnily, when drained it doesn't disgust
 ML> me any more.
 NB> No curds and whey for you, eh...?

Never, especially the whey part, which is a major
concentration of lactose.
 
 NB> Never thought of it being all that repulsive

Ack - what about that sour spoiled-milk smell, for starters?

 ML> after much heat is applied. Which makes me wonder about such
 ML> places as the Salt Lick, which produces acceptable brisket
 ML> using a high-heat open pit method.
 NB> Longer cooking than meets the eye, perhaps...?

Maybe. The website claims 20-24 hours, but I believe that
one of the cooking shows depicted a relatively fast cook.
The main thing is to keep the meat moist and cook to 200F.

 ML> I just did a second reheat on some shrimp and marvel at how
 ML> something delicious and tender became generic rubbery protein.
 NB> Almost better to eat the leftovers cold...?

The first reheat made them bad, as in a bad restaurant; the
second reheat made them almost inedible, as in newlywed cooking.

 ML> This was leftovers from a week ago, so it was just nourishment
 ML> and not pleasure-giving food. I still have half a week of stuff
 ML> left over here without delving into the wonders of the freezer.

I've run out of protein, unfrozen at least! When they come back
in 2 days I'll greet them with maybe a stufato (they've been in
Italy) with the pot roast that is slumbering in the freezer.

Stufato di Manzo
cat: Italian, beef, stew
servings: 4

2 lb beef chuck, 2x3" pieces
s, p
3 Tb olive oil
3 Tb unsalted butter
1 md Spanish onion, medium dice
2 carrots, 1/16" rounds
2 turnips, 1/2" cubes
1 c veal stock
1/2 c basic tomato sauce, see below
1 c dry red wine from Franciacorta
h - Basic Tomato Sauce
1 Spanish onion, 1/4" dice
4 cloves garlic, thinly sliced
6 Tb virgin olive oil
4 Tb fresh thyme (or 2 Tb dried)
1/2 md carrot, finely shredded
2 cn (28 oz each) tomatoes, crushed and
- mixed well with their juices
salt

Heat oil and butter in a heavy bottomed Dutch oven
over medium heat. Season beef pieces and brown 4 or
5 at a time until dark golden brown on all sides,
When meat is done, remove last pieces and add onions,
carrots, and turnips and cook until brown bits on
bottom of pan have softened and loosened. Add stock,
tomato sauce, and wine, and bring to a boil. Add beef
and return to boil. Lower heat to simmer, cover and
cook 1 1/2 to 2 hr until meat is very tender. Remove
and serve with risotto alla Milanese.

Basic Tomato Sauce

Saute the onion and garlic in the olive oil over
medium heat until translucent but not brown,about
10 min). Add the thyme and carrot and cook 5 min
more. Add the tomatoes. Bring to a boil, lower the
heat to just bubbling, stirring occasionally for
30 min. Season with salt to taste. Serve immediately
or set aside for further use. The sauce may be
refrigerated for one week or frozen for 6 months.

Source: Mario Batali

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