Text 31473, 81 rader
Skriven 2015-09-30 17:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: SOS
===========
-=> Quoting Sean Dennis to Mark Lewis <=-

 ml> ... Dried chipped beef can be used as a tire patch.

 SD> The SOS I used to have in the Army from my battalion's mess hall was
 SD> actually pretty good.  I hate to admit this publicly but I kinda miss
 SD> it from time to time

The semi-dried chipped beef sold in glass jars (the real thing, not
that crappy pressed and formed meat product) is very tasty and quite
expensive. My Dad (a WWII vet) liked to make it for breakfast about
every second Sunday. On alternate Sundays he did sausage and
pancakes and that was his sole contribution to the weekly meal plan.

I bought a plastic pouch of so-called chipped beef last year and was
really disappointed. It was pressed and formed meat scraps not
shaved beef, very salty and quite wet. Nasty!

Ever have Italian Bresaola? It is made from thinly sliced round
steak dry cured with juniper berries, other spices and salt, then
air dried but not smoked or cooked. It is absolutely wonderful and
even nicer than the best chipped beef. Often served with:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raclette
 Categories: Swiss, Cheese, Potatoes, Pickles
      Yield: 4 Servings
 
     12 sm New potatoes
    1/2 lb Swiss raclette cheese
           - sliced, divided
      2 c  Fine chopped onion
      4 tb vinegar
           Salt
      8 sm Sour gherkins
 
  Fondue isn't the only communal Swiss cheese dish - there is also
  raclette (from the French "to scrape"). It is traditionally made
  by placing a half a wheel or large chunk of raclette or
  Appenzeller cheese in front of or near a wood fire and letting the
  cheese soften and slightly melt. It's then scraped off the wheel
  and put on a hot plate, and served with boiled new potatoes in
  their skins, chopped onions macerated in white vinegar and sour
  gherkins.
  
  Preheat the oven to 350 F.
  
  Twenty minutes before sitting down to eat, bring a pot of salted
  water to boil. Add the new potatoes and cook until tender, about
  10 to 12 minutes (depends on size). When the potatoes are cooked,
  drain and put them in a bowl in the oven to keep warm.
  
  Put one portion of cheese on each serving plate (be sure to use
  ovenproof or heat resistant plates) and put into the oven for
  about 5 minutes

  Mix the chopped onions with the vinegar and salt to taste. Put 1/2
  cup of pickled onion and 2 sour gherkins on each plate before
  serving.

  Based on a recipe from Marion Cunningham, San Francisco Chronicle

  Also good with crusty white bread instead of potatoes. The onions
  are optional. Raclette goes well with bresaola. - As presented by
  Chef Pierre Lepage, Aurora Village, Cassidy Point, near
  Yellowknife.


MMMMM



YK Jim


... Corned beef Pho...  there's a reason it's not on more menus.

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