Text 29035, 94 rader
Skriven 2015-07-15 06:32:24 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Re: gelid foods
=======================
-=> Michael Loo wrote to Dave Drum <=-

 DD> Actually the mechanical refrigerators keep the food compartment in the
 DD> 39 to  41oF range (ideally). My grandparents had (in the Sears house in
 DD> town) a  General Electric 1930s style reefer with the compressor and
 DD> such on top like a  hat box. In the early 1950s they got a Crosley
 DD> Shelvador that was the first  commonly available ice box to have food
 DD> storage in specially designed  compartments/shelves in the door.

 ML> We're dealing with a lab here: Rosemary's fridge used to
 ML> cool to 33-34 with the freezing compartment down in the
 ML> single digits (the discussion here previously focusing on
 ML> preservation of goose fat, for which I've expressed the
 ML> concern that ordinary fridge temperature would not forestall
 ML> oxidation for very long). At the moment, the freezer is
 ML> keeping things at approximately where the freezer used to,
 ML> and the fridge is hardly working. We cleaned the coils and
 ML> did whatever DIY maintenance that is generally recommended,
 ML> but to no avail. My guess is a refrigerant leak, and the
 ML> dreaded appliance tech is scheduled in this afternoon.

If you are keeping the freezer compartment at or near where it belongs then 
you DO NOT have a coolant leak or compressor fault. Something is keeping the 
cold from sinking to the refrigerator compartment. Either a bad fan or a frost 
build-up from a dead defroster or a bad defrost timer. If the appliance guy is 
reasonably honest repairs will be fairly inexpensive or the box will be 
condemned.

 ML> This morning the task is to take lots of the stuff in the
 ML> freezer and make a proper Italian-grandma-style grav' out
 ML> of it, which will be complicated by the cleaning people
 ML> coming and disrupting things.

 DD> I suppose the old paintings of feasts and feasting might have
 DD> something to do  with the ceremonial aspects. But, I prefer mental
 DD> picture of a remembered  painting of the kitchen serfs parading a huge
 DD> leg of cow into the feasting  hall.

 ML> A relatively rare phenomenon, if you will, poultry
 ML> and swine being easier to raise and not requiring as
 ML> much capital investment.

Perhaps that's where the "Baron of Beef" came from. (Although IIRC Baron is 
aka top round)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baron of Roast Beef
 Categories: Beef, Sauces, Wine, Herbs
      Yield: 8 Servings
 
    1/4 c  Flour
      2 tb Dry mustard
      1 ts Basil
    1/2 ts (ea) thyme leaves, chervil,
           - salt
      5 lb Baron of beef
      2 tb Worcestershire sauce
      1 lg Chopped onion
      2 lg Chopped carrots
      2    Chopped celery ribs;w/leaves
      1    Bay leaf
      1 c  Red wine
      1 c  Beef broth
 
  Try to get a roast that is at least "aged" for 21-28 days,
  Never buy any red meat from a local supermarket chain. they
  simply do not age it long enough. You may begin your roast
  in the high oven for 10 minutes which sears the meat and
  locks in the juices, then turn the oven down and continue to
  cook as per instructions.
  
  Preheat the oven to 325oF/160oC. Mix the flour, mustard and
  seasonings together. Rub into the roast. Place roast into a
  roasting pan. Pour Worcestershire over. Surround roast with
  the vegetables and bay leaf. Pour in the red wine and water.
  Bake to desired doneness see chart below, basting often. Use
  the pan juices to make gravy.
  
  Serves 8
  
  ROASTING CHART:
  
  Rare-medium-well done at 27-34-44 minutes per lb (454 gr)
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The three food groups: Frozen, instant, take-out.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)