Text 2082, 91 rader
Skriven 2013-07-02 11:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: where's the beef 810
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 ML> Hey, Janis, do you have a pressure cooker?
 NB> If she doesn't, I might be able to dig out mine...

I can just parcook the gizzards in the ordinary fashion
if it's too inconvenient to tote one of these things.
 
 NB>> Never thought of it being all that repulsive
 ML> Ack - what about that sour spoiled-milk smell, for starters?
 NB> Never noticed that except when it's starting to turn bad... or in an
 NB> inferior brand on occasion.

All brands of cottage cheese are inferior.

 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...?
 ML> Maybe. The website claims 20-24 hours, but I believe that
 ML> one of the cooking shows depicted a relatively fast cook.
 ML> The main thing is to keep the meat moist and cook to 200F.
 NB> Cooking shows don't always show real-time cooking, from what I've
 NB> seen...  Maybe what the show depicted was just finishing touches...?

Hard to say. The claim on the show was that the brisket there
was cooked fast and hot in contrast to the traditional method.
Of course, there I go again taking the fictions propagated on
the mass media for real.

 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...?
 ML> The first reheat made them bad, as in a bad restaurant; the
 ML> second reheat made them almost inedible, as in newlywed cooking.
 NB> I think you should have probably eaten them cold...  ;)  Or at least
 NB> left out a control portion to compare against the subsequent reheats.

Oh, probably. Or chopped them fine, which is a fine way to
deal with tough or toughened proteins.

 ML> I've run out of protein, unfrozen at least! When they come back
 NB> Does that mean you'll start tapping the frozen for yourself....?
 ML> in 2 days I'll greet them with maybe a stufato (they've been in
 ML> Italy) with the pot roast that is slumbering in the freezer.
 NB> or just as a main to greet them back home...  ;)

I guess that I've since reported that what I thought was pot
roast was pork roast. They had told me it was pot roast, and
the package label looked like pot roast, but Bob's penmanship
is pretty crummy, and he himself hadn't been sure (when giving
me the tour of the fridge before they left) what it said, but
Deb was sure it said pot roast. It was more squared off than
most pork roasts, too, and I was hoping for a nice piece of
chuck with that knot of fat in the middle - and fearing a
top round.

To greet them when they got back I made rice, chicken with
basil (green peppers, scallions, soy sauce), and pork in
green curry (bamboo shoots, coconut, fish broth, jalapenos,
onions, mushrooms). Tasted just like at the Thai place, only
not as sweet.

 ML> Stufato di Manzo
 ML> cat: Italian, beef, stew
 NB> Looks pretty decent.  :)

I really wanted to do that, alas.

Broiled Steak
cat: main, beef, taft
servings: 1

1 beefsteak
butter

Select a T-bone, tenderloin or sirloin. Wipe the meat dry,
remove the outside skin and some of the fat if there is a
large quantity of it. Then, with some of the removed fat,
grease the broiler. Place the steak on the broiler over a
clear fire or under the gas flame; sear quickly on both
sides to prevent the juices escaping. Turn again and cook
on both sides until done, 10 to 15 min for a medium thick
steak if desired rare; allow a few minutes longer if steak
is preferered well done. Remove to hot platter, sprinkle
with salt and pepper and spread with soft butter.

Pattie Ellicott, "Favorite Foods of Famous Folk,"
Washington Post, October 31, 1935

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