Text 25228, 117 rader
Skriven 2015-03-22 06:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: beefy was fishy 401
===========================
 ML> Someday perhaps soon I will do the obvious and get
 ML> a 2-lb sirloin and see how much of it I can eat at
 ML> a sitting.
 NB> And save the leftovers, if any, for another meal or snack later... :)

H'm. Perhaps I'd better make that a 3-lb sirloin just in case.

 ML> Well, the doc thought it ominous enough to give me
 ML> a prescription for glyburide or glipizide or something
 ML> and doubling the metformin.
 NB> Docs find it their business to be overly cautious, sometimes with good
 NB> reason... but sometimes not... 

I chose this doc because of his reputation for giving
patients a lot of leeway. I think on repeat inspection that
what he's actually good at is making patients think that
he's giving them a lot of leeway.

 ML> I had the notion once that my life would follow more or
 ML> less a bell curve; if what you're suggesting fit into that
 ML> scheme of things, that too would be ominous enough, and I
 ML> ought to do more in the way of protein-loading before it's
 ML> too late.
 NB> I was thinking more of your recent GI issues having cleared out the
 NB> system to the extent that they did...  I suppose the bell curve theory
 NB> might have a different bearing on things, too...  I'd tend toward the
 NB> protein-loading approach myself, either way... :)

Who knows. I'm afraid it's time for another system failure.
Maybe the old brain for its second round?

 ML>> We'll probably be going back St. Paddy's day just for an
 ML>> experiment. 
 NB>> And did you...?
 ML> To be sure, to be sure.
 NB> And I note it was not a particularly good result...  Maybe it had more
 NB> to do with the nature of the holiday...
 
It wasn't a particularly bad result, and as the meal is
something any monkey can make, it wasn't a good reflection
of the kitchen's capabilities. I mean, you boil up a bunch
of food and make sure it doesn't dry out too much or go
bad. Not rocket science, as they say.

 NB> What I've seen at Weggie's are flat briskets (marked brisket) and what
 NB> is marked as round.  What is the point cut...?

The brisket has two ends, a pointy one and a flat one.
The pointy one has a bunch of fat and is usually cheaper.
The one at Bob and Deb's was sort of in between, a
please all, please all situation.

 NB> I bought the smallest round I could find, about 2 1/2 lbs, IIRC, and
 NB> it had a nice fatty cap on it, maybe only a 1/2 lb worth... maybe a bit
 NB> more... 

A nice fatty cap is good, but the meat itself is too
fine-grained and unmarbled for my preference.

==
 NB>> I might like the "animal style protein style"... if I was ever at
 NB>> an In'n'Out... don't think there are any of them around here... :)
 ML> You might; I think there's too much mustard in the
 ML> goo they put on, though.
 NB> Probably worth a try once, anyway... if the opportunity presents... :)

There aren't any east of Texas, and the company has (wisely,
I think), limited the pace of its growth. Unlike Five Guys,
which when I first went to one was 3% as big as In'n'Out and
now is 300% as big.
 
 ML> The stir-fry would be on demand.
 NB> Oh, ok...  :)  Otherwise the rest of the meat could just be snacks, I
 NB> suppose... ;)

If you recall, the whole point of a picnic is snackage.

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

      Title: Stir Fried Beef And Broccoli In Oyster Sauce
 Categories: Main dish, Meats, Oriental, Stir fry
      Yield: 4 servings

    3/4 lb Flank steak
      1 tb Soy sauce
      1 tb Rice wine
      2 tb Water
      1 tb Cornstarch
    1/8 c  Vegetable oil
      3    Cloves garlic, minced
      1 ts Chopped fresh ginger root
      6    Green onions, chopped
    1/3 c  Water
      1 lb Broccoli cut into florets
                      -----------sauce------------
      2 tb Oyster sauce
      1 tb Soy sauce
      1 tb Rice wine
      1 tb Cornstarch

  Cut meat across the grain into very thin slices.  Place in a bowl and
  combine with soy sauce, rice wine, water and cornstarch.  Allow to marinate
  at least 10 minutes.  Meanwhile prepare remaining ingredients and stir
  together sauce mixture.  Heat oil in a wok or large skillet. Add meat and
  cook,  stirring constantly, until meat is about 75 per cent cooked. Remove
  and reserve.  Scrape out pan if necessary and return to heat. Add another 2
  tablespoons oil if needed and heat. Add garlic, ginger and green onions and
  cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add
  water.  Cover and cook 3 minutes. Re-add beef to pan and combine well. Add
  sauce to mixture and bring to boil. Cook until thickened and beef and
  broccoli are cooked through. Serve with steamed rice. Source unknown 

-----

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