Text 23179, 60 rader
Skriven 2015-01-23 03:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: protein 88
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 DD> Sometimes it's worth burning through the lactase pills, though.
 ML> Indeed. And on that occasion, if I didn't go through many
 ML> pills, I'd have gone hungry.
 DD> Or been in some discomfort and jet propelled ..........

Which, when one is occasionally in polite or mixed
company, is contraindicated.

 ML> Frugal me, I sliced and froze the meat but couldn't bring
 ML> myself to eat it - it now resides in my brother's freezer,
 ML> and if he finds it and eats it, more power to him.
 DD> Are you hoping it will have turned poisonous be then?

Actually, if he hasn't found it, I'll eat it when I
return to the states next week. After all, I've been
drinking Philippine tap water for some time without
any ill effect. Even had a bunch of Pasig River spray
in my face (though I did wipe that off quickly).

 NB> Probably at that point it might as well be called a steak... ;)  I'd
 NB> certainly prefer it cooked (in whatever way) no more than medium rare,
 NB> preferably rare...  :)
 DD> Which was exactly what I meant. While a nice 10 or 24 ounce chunk or
 DD> rare roast beef can be quite delightful - it's MUCH more delightful (to
 DD> me) done up as a steak on a char-broil of some sort.  Bv)=
 
Someday I will get a small one and sear it hard on a
grill but leave the inside entirely raw. That cut is
one that is dry and firm enough to slice when raw,
and I figure most folks won't mind or perhaps even
know the difference. I'd of course have to use butter
or find another source of beef fat for the Yorkshire,
though.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Yorkshire Pudding
 Categories: Breads, English
      Yield: 2 servings

      2    Eggs                                     Milk
  1 1/2 c  Flour                               2 tb Beef fat
           Salt, pinch

  Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
  a little at a time until smooth. Add more milk to make a batter like a
  rather thin pancake batter.  Let stand 1 hour. Put 2 tablespoons beef fat
  in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in
  425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG.
  Harlow

  M's note: Annie uses half a cup, and the result is glorious,
  though greasy; hers doesn't keep well.

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