Text 32241, 112 rader
Skriven 2015-10-22 07:00:00 av Dave Drum (90411.cooks)
  Kommentar till text 32220 av MICHAEL LOO (1:123/140)
Ärende: Re: proteins 363
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > 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.

 ML> And thus endeth the history lesson for today.

All non-sequiturs intentional, BTW.

 >  ML> categories: stew, main, French, Tex-Mex, Chinese

 > This doan look bad. A bit complex but, not bad.

 ML> 'twasn't bad. All the complexity worked okay, as it was
 ML> 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
o
 > the search engine?

 ML> Two reasons. First, I believe this has been discussed here

I must have missed that part. Or glossed over it.

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

Fair enough. When in Frogland eat froggish stuff.

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

 ML> Three. Now you know another word.

For now. It may remain in my directory of useless trivia. Or not.

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

 > Chef's treat?

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

Given your stated enjoyment of such .........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gulyasleves (June Meyer's Authentic Hungarian Goulash)
 Categories: Beef, Vegetables, Herbs, Potatoes
      Yield: 6 Servings
 
      2 lb (1 kg) beef chuck
      1 ts Salt
      2 lg Onions; white or yellow
      2 tb (60 g) lard
      2 tb Hungarian paprika
      2    Turkish bay leaves
      1 l  (33 fl oz) water
      4 lg Peeled, diced potatoes
    1/4 ts Black pepper

MMMMM-------------------------DUMPLINGS------------------------------
      1 lg Egg
      6 tb Flour
    1/8 ts Salt
 
  MAKE THE GOULASH: Cut beef into 1" (2.54 cm) squares, add
  1/2 tsp. salt. Chop onions and brown in shortening, add
  beef and paprika. Let beef simmer in its own juice along
  with salt and paprika for 1 hr. on low heat. Add water,
  diced potatoes and remaining salt. Cover and simmer until
  potatoes are done and meat is tender.
  
  PREPARE EGG DUMPLING BATTER: Add flour to unbeaten egg and
  salt. Mix well. Let stand for 1/2 hour to allow flour to
  mellow. Drop by teaspoonful into Goulash. Cover and simmer
  5 minutes after dumplings rise to surface.
  
  Serve hot with dollops of sour cream.
  
  Serves 6
  
  Slow cooking is the secret and you can never use too much
  paprika. I like to use 3 tablespoons. Hope you enjoy this
  dish, I have been raised on it. Regards, June Meyer.
  
  Recipe from: http://www.junemeyer.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Eat salmon -- the OTHER pink meat. -- Bob Zany
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