Text 24767, 86 rader
Skriven 2015-03-11 07:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bevo 342
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 ML>> Just so there's not too much bun. I hate too much bun,
 ML>> especially when it's the sweet squooshy kind, which it is.
 NB>> The time I went with my friend Linda, she got hers without the bun...
 NB>> it was served in a foil pan...  :)  Of course, then one has to eat it
 NB>> with a knife and fork...  :)
 ML> I'd just use my fingers as usual! 
 NB> Now, that would work... they do supply plenty of napkins...  :)

The Five Guys burgers are a bit greasy but not as much as
the Internet whines. I might have to lick a finger or two
after using my usual one napkin.

 ML> The singular advantage of
 ML> In'n'Out is that you can get your burger "protein style,"
 ML> which means wrapped in a large lettuce leaf in place of bun.
 NB> Hmmm.... as long as the heat from the burger cooked the lettuce
 NB> somewhat, I might be able to handle that...

From what I recall, if you get "animal style protein style"
the lettuce softens nicely - animal style involves grilled
onions and a dollop of warm mustard sauce. I myself do not
care for animal style, preferring pure burgerness (even
though the meat cannot be done less than medium).

 ML>> the interior still rare. I suppose a 2 lb trimmed rib roast
 ML>> might look like a funny little roast rather than a steak,
 ML>> but I'd still treat it like a steak, only I'd brown it on
 ML>> six sides rather than two.
 NB>> Ok.  And so it isn't likely to be conducive to doing the slow very
 NB>> well done roasting process to get the wonderful doneness to happen...

Thinking about this again, I would take a 2 lb rib roast
and break it down - depending on where on the beast the meat
came from, the cap would be 1/3 to 2/3 lb and could be cooked
differently from the remaining meat. Having had a vegan lunch
and a relatively nonmeaty Bolognese for dinner last night, I
can work the process in my head with substantial vividness.
I have the roast/steak before me. The knife goes vertically
in between the gristly separation of the muscles. I separate 
the cap and think about whether I want to sear it rapidly and
serve it rare or cook it low and slow for along time (facsimile
of the low and slow whole roast). In the former case, the fat
globs get sliced off, not completely carefully, as this way
I get little bits of red meat that I can cut off and eat raw.
In the latter, I sacrifice some of this pleasure. Heck, forget
the second option. I now deal with a large muscle with a fatty
tail, not so wondrous as sirloin or porterhouse tail, but still
fine for unhealthy eating, and a gristly top with a prism of
fat at the top. The tail gets sliced thin, any extra fat globs
get chopped: these are rendered together over medium-low heat
until the solids are quite brown and crispy. They get salted
and eaten. The fat is reserved for stir-fry. The gristle is
carefully separated from the big muscle and is slowly fried
in the fat remaining in the pan after most has been decanted.
A spatula has to be laid on top to increase the heat and minimize
curling. This is done when translucent - it gets sliced into
strips and sauced with a couple drops of soy sauce and a bit
of chopped scallion. I offer this around but almost nobody tries
it, good, more for me. I take a poll - who wants the big muscle
made into a steak, and who wants it to become stir-fry? Yay!
Everyone wants stir-fry. So I slice the meat into a giant mound
of stir-fry meat (offering bits of raw center cut for those who
wish some) that gets a light marinade of soy, sherry, and garlic.
Into the fridge. The bystanders are encouraged to cut up whatever
veggies they want in their Chinese food - mushrooms, onions,
green peppers optional, a couple scallions; one gets the rice
cooker going.

The not quite forgotten flap is lightly salted and peppered and
goes into the same pan preheated to almost smoking. The bottom
gets nicely browned, up to 3 minutes, then the flip is done, and
a minute or two more. Any sides that remain red or even grayish
get their turn at the heat (tongs help). I ask someone to slice
the finished meat while I throw a mashed garlic and a splash of
red wine in the still-hot skillet. A glug of brandy (it flames
up immediately, almost singeing my hair) and a knob of butter,
pepper to taste, and the sauce is ready and goes on the sliced
meat. I claim to have discarded the garlic, but I eat it when
nobody is looking.

We're too full to think about the stir-fry, so instead we nosh
on chocolate, leftover pastrami from yesterday, Jewett's cheese,
things that provide much flavor appeal without requiring too much
stomach space. Excerpted from a future picnic report.
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