Text 6542, 115 rader
Skriven 2013-11-06 14:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bovine 434
==================
 RH> I'm trying to stay caught up but the mind is more focused on other
 RH> issues now.

Of course.

 ML> There are luxurious meals, and once in a while why not. I've
 ML> determined that the 6 oz portion is not quite enough (but on
 ML> the early bird special it will have to do); 8 oz satisfies (and
 ML> every few months a coupon comes around that allows one to get
 ML> 8 oz plus a free appetizer for the price of the 6 oz); 12 oz is
 ML> luxurious. The bigger ones, I could eat them, but I'm saving for
 ML> frequency rather than quantity.

Back in the olden days I could eat 24 without breathing hard -
and almost could afford it, as well.

 RH> I usually go for the 6-8 oz portions but splurged and got a bigger one
 RH> (forget how big), intending to make it go for 2 meals.

12 or 16 can do two easily.

 Knowing that I
 RH> was going to get a good sized baked potato (Doesn't anybody do small
 RH> baked potatoes at a steakhouse?)

They have no incentive to do so. A big one doesn't cost much
different from a small one, and if the size is uniform, nobody
has to think about cooking time. Plus your average diner's little
heart is made happy by lots of extra food on the plate, even if
it's just lots of starch.

 ML> I think veal is a profit item now; back in the olden days it
 ML> was more making do.
 RH> They don't make any profit off of me. My parents used to buy the pre
 RH> breaded veal cutlets from time to time; I think I did once when Steve
 RH> and I were first married. After that, he told me not to spend the
 RH> money on them any more.

Breaded, prechewed veal cutlets are an unfair representation
of the meat, though.

 ML> saw a dish made of shrimp cutlets, where the little critters
 ML> were whole, glued together with something or another.
 RH> Now that takes some time and effort!
 ML> Not if you use that meat glue stuff. You have the raw material,
 ML> slap it into a form (or forme) with some meat glue, voila.
 RH> Does the glue affect the flavor?

The beauty of the glue is that it isn't supposed to taste;
in my experience that's true, though I have not encountered
a high-quality product made with the stuff.

 Still, gluing them together takes
 RH> time because the shrimp all have to be shelled and de-veined before
 RH> being formed into a cutlet.

You wish. Shelling and (imperfect) deveining has been
mechanized somewhat successfully.

 RH> Lots of work for something that tastes better in other forms.

Again, it's a show thing, I think.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spicy Marinated Shrimp
 Categories: Appetizer, Seafood, Salads
      Yield: 4 Servings

      1 lb Shrimp, medium or large
      1 c  Water
      1 c  Dry white wine
      1    Bay leaf
      1    Medium red bell pepper,
           -seeded, cored, sliced thin
      1    Small red onion, sliced thin
      4 oz Pitted black olives, halved
      1    Large lemon, peeled and
           -sliced thin

MMMMM-------------------------MARINADE:------------------------------
    1/2 c  Lemon juice
    1/2 c  Olive oil
      1 T  Red wine vinegar
      1 cl Garlic, minced
      1 T  Dry mustard
    1/4 t  Cayenne, or to taste
    1/2 t  Salt
    1/8 t  Freshly ground pepper,coarse
      1 T  Finely chopped parsley
           Lemon for garnish, half-
           -slices

    Leaving tails on shrimp intact, shell and devein shrimp. In heavy
  saucepan, bring water, wine and bay leaf to boil; add shrimp. Reduce
  heat and cook until shrimp are just pink and just cooked through the
  center, about 3 or 4 min. Remove shrimp with a slotted spoon.
    Add red pepper to cooking liquid; simmer for 1 or 2 min. Remove
  pepper; drain. Add pepper to shrimp. Add onion, olives and peeled
  lemon to shrimp.
    In food processor with steel blade, whir marinade ingredients for 15
  seconds; pour over shrimp mixture. Chill at least 4 hours or
  overnight.
    Drain marinade; arrange marinated ingredients in decorative dish.
  Pour some marinade over the mixture. Garnish with lemon slices.
  Serves 6 to 8 as an appetizer or 3 to 4 as a luncheon dish.

  From article in the Buffalo News, recipe originator Barbara Gulino.
  Typed for you by Joan MacDiarmid.

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)