Text 4741, 101 rader
Skriven 2013-09-16 11:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: noncreativity 169
=========================
 ML> I'm off rosemary. It's become too popular (discovered, as it were),
 RH> We've got the overabundance of it growing outside our kitchen door. If
 RH> it weren't there, I wouldn't be using it as much as I do (and could
 RH> use it a lot more than I do). Since it's there, I'm using it, the thyme
 RH> that was there before we moved in and the oregano we planted.
 
I never ODed on thyme or oregano, though I use them more than
rosemary. It seems that the singular reliance on rosemary in the
restaurants has reached a peak (I hope it's not a high plateau),
and I'm tired of it.

 RH> I know, it's a very strong herb and tends to overpower all around it.
 RH> I used to use the dried--our girls called it "pine needles"--but would
 RH> rather use the fresh now.

Fresh has a more pinelike scent, and I don't object if it's
used in tiny moderation.

 ML> "bib gourmand" place (with the Michelin balloon man endorsement),
 RH> Balloon man?

Yeah, the Michelin trademark ... used to look more like a bunch
of balloons (supposed to be tires, I think), but the newer
incarnations look rather like Teenage Mutant Ninja Turtles.

Anyhow, the bib gourmand features this guy licking his chops
in a slightly creepy way.
 
 RH> She could do basics, competently
 ML> That's essentially all one expects.
 RH> Competent is good, yes, but with her lack of seasoning and all, it was
 RH> boring. I described her cooking as competent but I'd have to say it
 RH> was on the lower end of competent. We were fed, and with 5 kids, that
 RH> was a challenge at times.

I could live on two burgers a day every day and actually did
spend an extended time as a beefatarian, weeks or perhaps a
month, I forget, but it was reported on in one of the cooking
echoes. A burger or a slab of beef for every meal; I allowed
myself onions, garlic, salt, pepper, and maybe soy sauce and
sherry. I recall it as a relatively glorious time. And I
didn't find it boring, but what's that saying about me.

Brisket: the next generation
cat: beef, main, revisionist
servings: 12

4 lb beef brisket
4 Tb paprika
Kosher salt and black pepper, to taste
2 Tb olive oil
4 cloves garlic, chopped (or more)
1/2 c dry red wine or beef broth
4 sprigs fresh thyme
1 lb new potatoes
1 lb portobello mushrooms (or any mix of mushrooms)

1. Set the oven at 325F.

2. Rub the brisket on both sides with paprika, then sprinkle
with salt and pepper.

3. In Dutch oven (or another heavy-bottomed pan with a tight
lid), heat 1 Tb of the oil and cook the garlic, stirring
constantly, for 1 minute.

4. Turn up the heat and brown the meat in the garlic,
turning it, until it is golden on both sides.

5. Pour the wine or broth into the pan. Add the thyme and
bring the liquid to a boil. Cover the pan.

6. Transfer the meat to the oven and cook it for 3 hours or
until it so tender that the meat falls off a fork when you
try to pick it up.

7. Remove the pan from oven and let the meat cool.

8. Meanwhile, bring a saucepan of water to the boil. Add
the potatoes. Cook them for 10 minutes and drain them into
a colander.

9. Slice the meat and return it to the cooking pot. Place
potatoes on top, cover the pan, and refrigerate overnight.

10. About 1 hour before serving, set the oven at 325F. Skim
the fat from the top of the meat and vegetables.

11. In a large skillet, heat the remaining 1 Tb oil and
cook the mushrooms with salt and pepper to taste, stirring,
for 5 minutes.

12. Add the mushrooms to the meat and potatoes, cover with
the lid, and cook the meat for 35 to 40 minutes or until it
is hot. Spoon the cooking juices in the pan over the
mushrooms and potatoes several times during reheating.
Serve at once.

Boston Globe 3/20/2002
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)