Text 32220, 72 rader
Skriven 2015-10-21 08:37:58 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: proteins 363
====================
> The settling Puritans were an extremist cult who left England because they
were
> not allowed to be a severe as they wished. I remain extremely sceptical of
all
> extremism.

And thus endeth the history lesson for today.

>  ML> categories: stew, main, French, Tex-Mex, Chinese
> This doan look bad. A bit complex but, not bad.

'twasn't bad. All the complexity worked okay, as it was
designed to impress a French audience, not a state fair one.

> Why didn't you just say shoulder/arm/chuck instead of sending me scurrying to
> the search engine?

Two reasons. First, I believe this has been discussed here
recently enough; second, it's not quite the chuck you know,
because the French separate by muscle, and paleron is not
quite what we know as any of the above. I'd have been more
comfortable with a chuck arm roast, which I'd separate out
on my own, but this is what the butcher offered.

Interestingly, paleron has a completely different and
contradictory meaning in other parts of France. When Ian
first mentioned the cut (bought for a bourguignonne), I 
nodded sagely and said, ah, rump, the second best cut for
this dish. He immediately took umbrage and said that it
was part of the shoulder and in fact the first best cut -
but then he admitted that he'd ordered a paleron at a 
butcher's in I believe the north and received a piece
of rump, leaner, less gristly, and bigger than what he
had expected. Apparently he accepted the delivery, and
it worked okay.

Three. Now you know another word.

>  ML> gristle, dicing it separately very fine. I browned the
>  ML> gristly bits well, seasoned them, and set them aside.
> Chef's treat?

Nah, it went in eventually, and being cooked to death the way it 
was, yielded its goodness to the liquid, which ended up being
not very liquid at all unless close to boiling. Additional 
thickening was unnecessary.

---------- Recipe via Meal-Master (tm) v8.00

      Title: DINER GOULASH
 Categories: Soups
      Yield: 8 servings

      2 lb Chuck or round steak, cut           2 ts Paprika
           In cubes                                 Pepper to taste
    1/4 c  Shortening                        1/2 ts Dry mustard
      1 c  Onion                               2 tb Worcestershire sauce
      1 sm Garlic,minced                   1 1/2 c  Water
    3/4 c  Ketchup                             2 tb Flour
      1 tb Brown sugar                       1/4 c  Cold water
      2 ts Salt                                1 pk (8 oz) noodles

  Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
  paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 
  1 1/2 cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is 
  tender,mix   flour and 1/4 cup cold water.Stir into meat mixture.
  Heat to boiling,stirring constantly.Boil 1 minute.Pour over hot 
  cooked noodles.Serves 6 to 8. Source unknown

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