Text 29200, 144 rader
Skriven 2015-07-20 10:45:00 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: gelid foods 983
=======================
 DD> Did the mugg at least recharge the freon? Sure, there's a leak - but,
 DD> it  sounds like a slow one. And a recharge might just get the thing
 DD> through until  the desired replacement is available.

No, he apparently did not, and that's why I advocated she
look up a freelancer rather than go to a dealer. Doesn't
matter, she had her heart set on that LG (and in white,
something that I've never seen and thus requires more time
for delivery, rather like a purple car) - luckily, she
found that at Best Buy she can get the desired LG plus a
stopgap 3 cf dorm one (which along with her old freezer used
as a fridge plus her daughter-in-law's extra freezer space
is plenty of capacity) for less cost than the dealer who
owns the repairman would charge for the LG alone.

 ML> So the bad fan possibility (sounded plausible) was not explored.
 ML> There was in fact no frost buildup at all. As of now, the frozen
 ML> compartment is cooling to just about normal fridge temperature
 ML> and the fridge compartment to maybe in the 40s - good enough for
 ML> beer. Rosemary now has her heart set on a bottom-freezer LG such
 DD> OK. If it was still keeping single digits (F) then it's likely low on
 DD> gas.  Which to single digits (C) indicate.

Freezer was keeping single digits C; main compartments,
probably upper single digits C. By the time I return, things
presumably will have shaken out, so I'm trying to put this
out of my mind.

 ML> I've been served steamship round as "baron" of beef - anyhow,
 ML> it should be a big cut, at least 50 to 100 servings.
 DD> Isn't pretty much anything from the hip to the knee of a beef known as
 DD> "round"  something?

By somebody, though I've seen some suspiciously round-appearing
cuts labeled sirloin (sometimes without other description).

==
 ML> last on my list of starches. Pasta, rice, taro, I find all
 ML> preferable as substrates for deliciousness. Okay, I'm also not
 ML> so keen on quinoa ... and do okay with mashed with gravy if
 ML> the latter is well flavored and exceeds the former in volume.
 DD> I can't recall ever having had quinoa. And I have distinctly
 DD> underwhelmed by  taro the few times it has been inflicted on me.

Mashed is pretty nasty; fried or braised in a flavorful
liquid to my taste it consistently trumps potatoes.

 DD> Fortunately I do like spuds  .... if they are fried I want them crisp.

I believe myself to have not a strand of German or Irish DNA
and don't like them much, though I do agree about the preferability
of crispness in fried potatoes.

 DD> Mashed should have some body - so as  not to become soupy when the
 DD> gravy is ladled on. Baked, boiled, steamed are  all good, too. I really

I prefer gravy to potatoes to the degree that soupy is a given
when I prepare or serve myself that dish.

 DD> As I pointed out - Hardee's (in my area anyway). Although, since they
 DD> have  begun preparing their burgers to order they have begun
 DD> gravitating from fats  food to "quick serve".
 DD> Here's a short course in "standard" terminology:

A lot of this, not all, smacks of the dreaded Wiki.

I do note that what the author uses as a distinction between
those two categories would not have been instructive back
when my attitudes on fast food were formed - used to be that
most foods at no matter what type of eatery were cooked on
site, and many were prepared on site. Today, at In'n'Out,
which I'd put squarely in the fast food stable, all the stuff
is prepared on site from the basic ingredients.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: About Barbequing Roasts
 Categories: Info, Bbq, Beef
      Yield: 1 text file

  Subject: WHAT DID I DO WRONG?

  JC> This past Friday I made my first attempt in many years to
  barbecue JC> a rump roast. JC> I placed it on the spit over medium
  coals, using a meat JC> thermometer.  It roasted for about 2 hours
  before reaching the JC> medium setting, at which time I removed it
  from the grill ... JC> When the meat was sliced the center was a nice
  medium pink. JC> The meat was tough as a piece of shoe leather.  What
  could I have JC> done wrong, or was it just a case of a bad piece of
  meat to begin JC> with?

  From:    Kathy Pitts

  Tough to tell long-distance, Jean, but I'd say the problem was too
  hot a fire.  Rump isn't the tenderest meat in the world to begin
  with, and if you subject it to too much heat too fast, the connective
  tissues are going to tighten up, forcing the moisture out, and
  resulting in a dry, tough hunk of cow.

  Next time, try roasting the meat in an pan, rather than the
  rotisserie, building your fire by making SMALL mounds of coals on
  either side of the roast (no heat directly below).  If you like, you
  can place the roast directly on the grids of your grill, placing the
  pan in the center of the firebox to act as a buffer for the coals.

  Place a cover over the roast (if your grill doesn't have a cover, you
  can improvise one with some heavy wire and heavy-duty aluminum foil.)
  The heat from the coals should only result in an interior cooking
  temperature of 250-300 degrees.  If it goes down further, don't
  panic. Anything above 200 will cook the meat eventually, and the
  slower the better in this case.

  You also might try using a more acid marinade (wine, beer, lemon or
  lime juice in the marinade).  The acid will tenderize the meat
  somewhat (don't expect miracles, though).

  Good luck, and let us all know how the next one turns out.

  Kathy in Bryan, TX

  From:    Dave Sacerdote

  I've found the most common cause of a tough roast isn't the cut of
  meat or how you cook it, it's how you SLICE it.

  When you carve, make sure you're cutting across the grain of the
  meat. With a tied roast, this usually means that you have to change
  the angle of your cuts as you go along.

  As for the dryness:  I like to slightly undercook a roast when I do
  it on the grill's rotisserie.  The meat continues to cook for a few
  minutes after coming off the heat, as you know.  Letting the roast
  rest for that time, like you did, usually gives it enough time to
  "finish off" without drying too much.  Remember that when you're
  rotisserie cooking, the fat side of the roast doesn't baste the meat
  nearly as much as a standing roast where the fat side stays on top
  throughout the whole time.

MMMMM


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