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Skriven 2015-01-28 00:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Beef & Oddities 115
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 -=> Dale Shipp said to Mark Lewis <=-

 ML> take the juices that come out on the plate and pour them 
 ML> off into a glass for consumption later... sometimes that's 
 ML> like a kind of au jous if i can stay out of it long enough 
 ML> to accumulate enough for such ;) 
 DS> The juice in our steaks or roasts never gets that far.  I like to take
 DS> the skin of our baked potato and run it around to soak up the juice.

You may have noticed me consuming meat juice with a
spoon, or, in more private company, using the tongue
on plate technique. I admit, though, that it will make
a baked potato edible and have used it for that.

 DS> For pork roasts, we take the pan drippings and put them into a small
 DS> container which gets frozen for later use.  I call it essence of pork,
 DS> and frequently add a few tablespoons of it into my gravy.  Poultry
 DS> gravy just gets a new dimension, and no one we serve it to cares if it
 DS> is no longer kosher.

The pig is a wondrous thing. I wonder what native pigs in
the middle east look, taste, or act like, such that they have
this bad reputation among pretty much the whole populace.

 ML> 500F oven with well seasoned cast iron frying pan in at cold start
 ML> - at least 30min heating time as you want the pan as hot as
 ML> possible room tempurature steaks - 3/4 to 1 inch thick are best
 ML> ribeyes (with or without bone) or porter house, t-bone or even
 ML> flatirons salt and pepper rubbed into the meat

This ML likes to cook them from the fridge, so as to
prevent the inside from cooking too much (or at all).
I have cooked steaks from frozen, but the problem there
is that the insides are still sherbet when the outsides
are done.

 ML> take the smoking hot frying pan out of the oven and place on stove
 ML> burner  that is on high to keep the heat... drop a steak or two 
 ML> into the pan for two minutes a side and then pop the whole 
 ML> frying pan, steaks and all, back into the 500F oven for 
 ML> another 2 to 3 minutes... remove steaks to a plate/platter, 
 ML> cover with foil and let rest for 5 minutes...

For my taste, the 2 min a side is fine, but lose the oven
step.

 DS> The other ML here might say you cooked them twice as long as he would
 DS> like:-}}

This ML's comments are above.

 -=> Dale Shipp said to Nancy Backus <=-

 NB> I never used to worry about it... I'd either use powdered/granulated,
 NB> or the jarred minced most of the time...   But now I've developed the
 NB> habit of using the fresh cloves... so now I noticed...  (G)
 DS> I seem to have heard that jarred minced garlic would sometimes develop
 DS> problems -- e.g. botulism toxins.  Might be an urban myth though.
 
Home-preserved garlic has been implicated regularly
in poisoning, but if it's sufficiently salted and/or
vinegared and/or exposed to air botulinism is not a
big concern. Commercial stuff, if responsibly made,
is acid enough to be safe. This is a case where
preservatives can really be lifesavers.

Spinach with Olives, Raisins and Pine Nuts
categories: Jewish, Hanukkah, side
servings: 8

1 lb fresh spinach leaves or 4 lg bunches, trimmed
1/4 c olive oil
4 large garlic cloves, chopped
1/3 c (generous) pitted quartered brine-cured olives
1/3 c (generous) raisins
1/4 c pine nuts, toasted
1 1/2 Tb balsamic vinegar or red wine vinegar

Place colander over large bowl. Line colander with
kitchen towel. Toss 1/3 of spinach in heavy Dutch
oven over high heat until wilted but still bright
green, about 3 min. Transfer spinach to prepared
colander. Repeat with remaining spinach in 2 batches.
Let spinach cool briefly. Gather towel around spinach
and squeeze well, pressing out as much liquid as
possible. (Can be prepared 8 hr ahead.)

Cover and refrigerate.

Heat olive oil in heavy large skillet over medium
heat. Add chopped garlic, olives and raisins and
saute until garlic begins to color, about 3 min.
Add spinach and toasted pine nuts and toss until
heated through. Add vinegar and toss. Season
spinach generously with salt and pepper and serve.

Riverdale Press, 11/29/2007
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