Text 21989, 79 rader
Skriven 2014-12-20 09:38:09 av Sean Dennis (1:18/200)
  Kommentar till text 21784 av MICHAEL LOO (1:123/140)
Ärende: 444
===========
Hello, MICHAEL.

Monday December 15 2014 at 05:52, you wrote to me:

 ML> But as Weller points out, what's to prevent them from happening?

More than you might imagine, but it requires the cooperation of his uplink to
do so.  It's like the spread of a disease: the farther you get from Patient
Zero, the harder it is to contain.

It's just one of those things that happen though, kinda like how I've been
gently rear-ended twice in two weeks (no damage to my SUV, but the other cars
needed replacement bumpers).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Joshua Bousel's Negimaki
 Categories: Japanese, Beef, Steak, Onions
      Yield: 4 servings

      2 qt Water
      1 tb Kosher salt, divided
     12 sm Scallions, trimmed to
      6    Inches in length
      1 lb Flank steak, roughly 6 to
      7    Inches square
    1/4 c  Sake
    1/4 c  Mirin
      3 tb Soy sauce
      1 tb Sugar
      1 tb Vegetable oil

  Type of fire: direct Grill heat: high

  Bring 2 quarts of water to a boil in a medium pot over medium-high
  heat. Add 1/2 tablespoon of salt, then blanch scallions until just
  softened, about 45 seconds. Remove scallions to a bowl of ice water.
  Transfer scallions to paper towels to drain and pat dry.

  Cut flank steak with the grain, holding a large knife at a 30-degree
  angle to cutting board, into 12 1/8-inch-thick slices that are 1 1/2
  to 2 inches wide. Arrange slices 1 inch apart on plastic wrap, then
  cover with another piece of plastic wrap and pound slices until about
  1/16 inch thick.

  Arrange 3 beef slices side by side, overlapping slices slightly to
  form a 6-inch square. Sprinkle square lightly with salt, then lay 3
  scallions across the meat in the direction of the grain. Tightly roll
  up meat around scallions and tie shut with kitchen twine at ends and
  where meat slices overlap. Repeat with remaining meat and scallions.

  Stir together sake, mirin, soy sauce, and sugar in a small bowl until
  sugar is dissolved. Put rolls in a small dish and pour marinade over
  them, turning to coat. Marinate, turning occasionally, while
  preparing the grill, 15 to 30 minutes.

  Light one chimney full of charcoal. When all the charcoal is lit and
  covered with gray ash, pour out and spread the coals evenly over
  entire surface of coal grate. Set cooking grate in place, cover gill
  and allow to preheat for 5 minutes. Clean and oil the grilling grate.
  Grill rolls, reserving marinade, until well seared on all sides, 2 to
  3 minutes per side. Transfer to a cutting board and let rest for 5
  minutes.

  While the meat is resting, pour reserved marinade into a small pot.
  Bring to a boil over medium heat and cook until slightly thickened, 3
  to 5 minutes. Cut off and discard twine from negimaki rolls. Cut eat
  roll into 6 1-inch slices. Arrange rolls on a plate and drizzle with
  sauce.

  From: Serious Eats

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
 * Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net (1:18/200)