Text 2188, 59 rader
Skriven 2013-07-04 23:20:13 av Nancy Backus (1:261/1381.0)
   Kommentar till text 2082 av MICHAEL LOO (1:123/140)
Ärende: Re: where's the beef 810
================================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 02 Jul 13  11:22:00 <=-

 ML>> Hey, Janis, do you have a pressure cooker?
 NB>> If she doesn't, I might be able to dig out mine...
 ML> I can just parcook the gizzards in the ordinary fashion
 ML> if it's too inconvenient to tote one of these things.

We'll see as we get closer... if I can't find mine, and she doesn't have
one either, I guess you might have to just parcook them... :)
 
 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...?
 ML> Hard to say. The claim on the show was that the brisket there
 ML> was cooked fast and hot in contrast to the traditional method.
 ML> Of course, there I go again taking the fictions propagated on
 ML> the mass media for real.

Exactly.  Claims on TV shows are to be taken with (some quantity of)
salt...  ;)  Perhaps it was valid...

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

Yeah.  Next time you won't trust his writing... ;)

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

 ML>> Stufato di Manzo
 ML>> cat: Italian, beef, stew
 NB>> Looks pretty decent.  :)
 ML> I really wanted to do that, alas.

Another time...  :)

ttyl      neb

... I started out with nothing. I still have most of it left.
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