Text 25842, 136 rader
Skriven 2015-04-10 10:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: beefy wanderings 488
============================
 ML> lot in Trip Advisor and Yelp and suchlike). And instead of
 ML> saying that's what you ordered, you ignorant butthole, the
 ML> people behind the counter cut them another order saying,
 ML> sorry, our mistake. So the language evolves, sort of, so
 ML> moist brisket from a tourister-looking person may mean
 ML> something else than the same order from a drawly big white
 ML> guy with a ten-gallon hat.
 NB> I'm sorry, but I'd think that the "that IS what you ordered, sir"
 NB> approach would have been more appropriate, Yelp and Trip Advisor

I prefer "ignorant butthole" to "sir" in such situations. But
then I've been burned mightily by these changes in language
and resent pretty much everything about nouveaux "foodies."

 NB> notwithstanding... :)  And then perhaps the tourist might learn that
 NB> dry brisket was what he really wanted... or maybe discover the blisses
 NB> of moist after all...  ;)  And one wouldn't have to be a big drawly
 NB> white guy with a ten-gallon hat to get the proper order...  :)

- Ugh, what will my cardiologist think?
- Well, get a new cardiologist.

 ML> do. Of course, take animals with any Japanese bloodlines,
 ML> raise them normally, and then call them Kobe and sell the
 ML> meat at grossly inflated prices. The evolution goes, as I
 ML> see it, that clever whistleblowers got hold of the scandal
 ML> (why didn't they do this with fake crab, I wonder), so the
 ML> growers started using terms such as Kobe-style and Wagyu.
 NB> No lack of cleverness here... sense, maybe... ethics, probably... ;0

Marketers aren't stupid, they just think WE are.

 ML> And on and on, and you can now get Wagyu so-called burgers
 ML> at thousands of places, despite the fact that a burger
 ML> actually worthy of the name would put off any red-blooded
 ML> American eater. 
 NB> I'm guessing that if one sees a Wagyu burger being touted, chances are
 NB> that it isn't properly so named....?  

I doubt it. I went with Lilli once to a very reputable restaurant
in Chicago where we got one regular burger and one Wagyu one, and
they tasted about the same, except the latter seemed to have some
butter or other fat incorporated into the patty. It was only a
couple bucks difference, so the experiment was worth it. What's
the point of having a half pound of suet on a bun, anyway? Okay,
I might like that, but normal folks, not so much.

 ML> an ounce each of chuck tender and tri-tip. I would estimate
 ML> these as 60, 50, and 40 percent fat respectively. They were
 ML> all incredibly beefy and luscious, with the tri-tip actually
 ML> the tenderest and the chuck tender a bit chewy. 
 NB> Sounds like you got yourself quite the treat...  :)   Were they raw,
 NB> rare, or elsewise cooked...?   :)

They were cooked rare-ish, though I had the (what I attributed
to the belly) brisket put back and done medium-well.
 
 ML>> The second order was perfect. It also prevented us from even
 ML>> thinking about going to Kreuz or Chisholm or Smitty's.
 NB>> And a perfectly satisfying meal, as well...  :)
 ML> Aside from a small residual knot in my stomach, all was well. 
 NB> I can relate... ;)

I don't like confrontation but will deal with it if I have to.

=
 ML>> H'm. Perhaps I'd better make that a 3-lb sirloin just in case.
 NB>> Make sure you have leftovers...?
 ML> Yep.
 NB> Try it yet...?  ;)

Nah, this is something I'll wait to do in the privacy of my own
home, only there's no home to speak of.

 NB>> Indeed.  Not necessarily the best choice, then..  :)  Sometimes one
 NB>> can still work with that, though..  Richard's cardiologist strikes
 NB>> me as being similar... 
 ML> Clever, these physicians.
 NB> I suppose a specialist might have some cause to be only considered to
 NB> be giving leeway... but at minimum, had better be willing to work with
 NB> the patient, or I wouldn't stay with...  

I was lucky to draw a cardiologist who consulted to the Texas
Beef Council. Couldn't have been a better match.

 NB>> Ah... I'll look closer at the packages sometime, then... :)   But
 NB>> I've not seen any sold for cheaper... 
 ML> The flat cut comes in a flat package. I haven't seen any of
 ML> the points around lately, either.
 NB> Maybe they are being used for something else, and not brought out for
 NB> consumers... 

But what?

 ML> Actually, I prefer real burgers.
 NB> Ones that one can get properly rare, perhaps....?  ;)

Exactamente.


Potted Shrimp
categories: starter, English, shellfish
servings: 2

120 g unsalted butter
1 pn ground mace
1 pn cayenne pepper
1 bay leaf
200 g peeled, cooked brown shrimps, shrimps or rock pool prawns
A squeeze of lemon juice
Fine sea salt and freshly ground white pepper
Hot brown toast to serve

Gently melt the butter in a small saucepan. Carefully pour
the clear butter into another saucepan, leaving behind the
milky solids. Pour 2 to 3 Tb of the clarified butter into
a warmed, small jug and set aside.

To the rest of the clarified butter in the pan, add the
mace, cayenne, and bay leaf. Simmer very gently for 2 min.
Discard the bay leaf, then add the cooked, peeled shrimps
and a squeeze of lemon juice. Stir for a couple of min,
season with a little salt and white pepper, and remove
from the heat.

Spoon the shrimps and butter into two ramekins or small
jars, pour on the reserved clarified butter to cover in
a thin layer and put into the fridge to set.

Remove the potted shrimp from the fridge 20 min or so
before you want to serve them. Spread on hot toast.

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