Text 28787, 122 rader
Skriven 2015-07-03 18:10:29 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Pre-pared foods
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Ollieburgers are pretty good .... but not *THAT* good. Still, if
 DD> you're in  reasonable range and feeling peckish ..........

 ML> Heck, that's sort of typical of the effort I go to
 ML> for most decent meals (other than those that I cook,
 ML> but I won't cook in that kitchen (or even eat there)
 ML> unless the kid cleans up. I nuked some restaurant
 ML> leftovers the other day, and the Jonathan came out
 ML> expecting to eat with me, and I looked at the table,
 ML> littered as it was with old food-encrusted plates,
 ML> dirty tableware, and assorted junk, and I told him
 ML> no way would I ever eat there with or without him
 ML> unless he cleaned up his mess. He took a powder and
 ML> went back into his room for a nap that lasted until
 ML> dinnertime. It would have taken him 15 minutes to
 ML> clean off the mess - I bet it won't be done when I
 ML> get back in 3 weeks.

No bet there. I am familiar with the type. Captain Planet was that way. He'd 
leave stuff in the sink until it looked like a science experiment. OTOH, 
Diamond Don was an almost perfect culinary housemate. He couldn't/wouldn't 
cook for sour beans. But, if I cooked he cleaned up the mess(es).

 ML> Goose fat potatoes

 DD> I am more likely to have schmaltz at hand.

 ML> There's all kinds of schmaltz, and goose is merely the most
 ML> eminent of them, more from reputation than taste. Chicken fat
 ML> is perfectly fine and easy to come by. So are the other kinds
 ML> of animal fat. Even lard (Schmaltz capitalized is the German
 ML> word for cooking fat as well as the Yiddish).

My mom and her mom used to keep goose grease in the ice box. They were big on 
Christmas Goose. And while I like dark meat -- I never saw the point or got 
excited over goose for dinner. I've got some schmaltz in the freezer for those 
occasions when I need/want it.

 ML> ==

 DD> Yes they do have a wholesale arm - which has supplied local,
 DD> discerning,  restaurants with meat (except chicken) for decades

 ML> My speculation was that that big pack of gyro meat was an
 ML> offshoot somehow of the wholesale operation.

When I worked at "The Broiler" (a burger snatcher which used the same 
"broiler" as Burger Whop - well before BK came to town (by several years)) we 
bought our beef patties from Humphrey's. And one fine day Elzie Humphrey 
brought us all 1# dry-aged rib eyes. I cooked mine by slowing the conveyor 
over the flame to take a full minute over the fire. Then flipped it over and 
repeated. Nice rare, tender beef. Not quite blue rare - but plenty bloody and 
beefy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Flank Steak w/Ponzu & Miso Butter
 Categories: Beef, Wine, Sauces, Chilies
      Yield: 2 servings

      2 lb Dry-aged flank steak; in 2
           - pieces

MMMMM----------------PONZU & MISO BUTTER GLAZE----------------------
      1 tb Ponzu
      2 tb Mirin Seasoning
      3 tb Shiro miso (white miso)
      4 tb Butter; melted
      2 tb Japanese cooking sake
      2 ts Sugar
    1/4 ts Cayenne pepper
      3 ds black pepper

MMMMM---------------------------SALAD-------------------------------
           Fresh herb salad
      3 tb Ponzu

  Mix all the ingredients for the Ponzu and Miso Butter
  Glaze in a sauce pan. Bring it to boil and remove from the
  heat immediately. Let cool. In a plastic bag, marinate the
  steak for 1 hour with half of the glaze. Fire up the
  grill, scrape off the excess glaze and then grill. If the
  grill flares up, move the steak to the cooler spot to
  prevent burning. Return the steak to the heat when the
  flame dies down.

  Yields 3/4 cup

  Grill each side for about 3-4 minutes, then gently pick it
  up with a pair of tongs and grill the other side for
  another 3-4 minutes, or until the surface becomes nicely
  charred or to your desired doneness. Brush some glaze on
  the surface of the meat and let set on the grill for
  another 1 minute on each side.

  Remove the steak from the grill and let rest for 10
  minutes. This will allow the juice inside the steak to
  redistribute so it will not leak out when you slice it. (A
  tip from Harry Soo, BBQ expert)

  While the steak is resting, toss the fresh herb salad with
  Ponzu.

  On a serving plate, place about 1 tablespoon of the Ponzu
  and Miso Butter glaze on the plate. Place the steak on top
  of the glaze. Drizzle a little more glaze on top, and
  serve with some fresh herb salad.

  COOK'S NOTE: This Ponzu and Miso Butter glaze tastes great
  with salmon, black cod, sea bass, and lobster.

  Recipe from: http://www.drybagsteak.com

  Uncle Dirty Dave's Archives

MMMMM

... Not for troglodytes to whom a mall pretzel with mustard is radical.
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)