Text 24479, 96 rader
Skriven 2015-03-02 10:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bevo 297
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 NB> It's been a winter for record-breakers...  We've had a number of low
 NB> records broken here, in the last few weeks... probably Boston's snow
 NB> record will be broken, too...  :)

No doubt I will be there when it happens - heading there
tomorrow and spending most of March there. 

 ML> Report to follow. This became a meat orgy embedded in a mileage
 ML> run (with detours) that was mostly enjoyable and rather costly.
 NB> At least it was mostly enjoyable... ;)  Report read and enjoyed.  :)

More to come! I'm now mulling over the possibility of
having one farewell brisket meal in the next hour - though
the Salt Lick here is pretty subpar.

 NB>> Humph... spending the money on the menus instead of the food.. not
 NB>> good... ;)
 ML> That's what I was thinking.
 NB> Doesn't hurt to have a pretty menu, but the food should be more
 NB> important...  :)

My guard automatically goes up when I see pretty or worse
picture-filled menus.

 ML> in the report to follow have grills or broilers that cook
 ML> far hotter than what I could with the ancient electric coils
 ML> at the house - not to mention the lack of a proper cast iron
 ML> skillet, not to mention the issue of smoke detectors.
 NB> Ok, good point..  :)

Spoken from experience.

=


 ML> nowhere so fine as before; still my favorite of the group. One
 ML> problem was that in the past I've gotten thick cuts from the
 ML> small end; this time the offering was a thinner cut from the
 ML> big end - the issue being that it's harder to get a good sear
 ML> on the outside of a thin steak if you want the middle to stay
 ML> jiggly red or close to it. Also, there's more surface area, and
 ML> that means more steak seasoning, which means more salt and more
 ML> distraction. So - not enough outside color, too much outside
 ML> saltiness. Still the best of the lot. 

Next time I will inquire about the possibility of specifying the
thickness of the steak.

 NB> Never really thought about it before, but that makes a lot of sense...
 NB> and probably why my most recent TR steak was more satisfying... being
 NB> a nice chunk instead of a flat, so more red inside, nice outside color,
 NB> and not overly salty...  :)  Thanks for the explanation... :)

The 6- and 8-oz TR offerings are cut into blocky chunks of
a reasonable thickness. I think this the most sensible course.

 ML> sides as usual chili and chili, one served as an appetizer, the
 ML> other with the meal. This time I remembered to tell them to hold
 ML> the cheese. The chili at this location has no beans! so it is
 ML> closer to my ideal, though it too is light on the heat. Also
 ML> the chili meat is less gristly, which many would welcome (not
 ML> myself, of course). 
 NB> The chili we had at TR was also bean-less... the waitress made a point
 NB> of telling us so..

Since I wrote that, I went to a Boston-area TR, which offered
chili with considerable beans. Here I asked for some cayenne,
and the willing but uninformed waitress said, we have some
Cajun seasoning, will that do? She was emphatically disabused
of that idea and eventually came up with a salad dressing cup
with about 3 Tb of cayenne in it. I used most of it, and it
helped a lot.

Coachmen's special
cat: sandwich spread
servings: 12 to 24

1 lb lean ground beef
2 Tb flour
12 oz consomme or bouillon
s&p
h - for the topping
mayo
onion, chopped

Brown beef in a nonstick or greased pan, chopping it up while cooking
to make it crumbly. Add flour and cook a few min. Add liquid.
Stir well, cover, and simmer 30 min. Season to taste. Distribute on
English muffin halves and top with a mixture of mayo and onion. Broil
until top is browned. Enough for 1 dozen to 2 dozen muffin halves.

Yankee Magazine 6/81, Great New England Cooks: Lib Andrews

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