Text 12053, 85 rader
Skriven 2007-02-19 22:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Hello! 87
=================
 ml-> Title: On cream
 BF> Informative and potentially useful.   Saved.  Thanks.
 BF> Various creams and their uses were always confusing to me.

Face cream - use on the face
Ice cream - use on the ice
Shaving cream - use for shaving
Beauty cream - you don't need it.

=

 BF> Have you discussed this before, while I was not in situ?  I'm
 BF> interested in your reasons.  Can you give me the basics of CR being
 BF> "gamed"?  I don't mean in detail, maybe a citation of the Subject of
 BF> your Echo message would be the easiest for you. 

Yup. I don't know if it was discussed here. The big department
stores used to make extra-good versions of their store brands
and submit them to CU for testing. Then, miraculously, these
extra-good versions were replaced by new, improved, inferior
models. The salesman patter would then go something like, "Oh,
the WPPXK851Z? That's been discontinued. We now offer the
WPPXK852Z, which has 3 more horsepower and comes with safety
goggles, no extra charge." And of course WPPXK852Z would be a
piece of trash. Sears and Montgomery Ward were best known for this,
though I understand that other companies have performed this
subterfuge successfully at times.

=

 BF> I haven't put anything on a burger [or steak] in a number of years.  I
 BF> just don't like to change the taste of the meat. 

Steaks deserve being rubbed a bit of garlic once in a while,
either that or being topped with sauteed shallots (not my
preference, actually, but they're pretty good this way) and/or
plain old butter.

 BF> However, I confess to one shocking aberration:  When I have left over
 BF> meatloaf in a sandwich I dearly love to put mayo in it.

You're allowed. But, as the old joke goes, "That's one!"

 BF> When we have Veggieburgers at Tom Wahls I cover it with onions, hot
 BF> sauce, and mayo.   No meat taste to presrve there.   [g]

Never figured out the point of Veggieburgers.

Sirloin steak Jubilee
cat: beef
servings: 1 to 6

1 boneless sirloin steak, 3" thick, about 3 lb
grainy prepared mustard
Kosher salt

I always thought you had to go to a steakhouse to get a
decent steak. But I read a recipe for "Sirloin Steak Jubilee"
in a cookbook published by the Maryland Historical Society. I
have probably executed this recipe about 30 times over the past
ten years and it never fails to amaze.

Cover a 3" thick boneless tied room temperature sirloin with
grainy mustard and then cover that with kosher salt until you
cannot see the mustard. Using hardwood charcoal stacked as high
as the grill itself, create a 700 to 800 degree fire.

Grill, turning once, for a total of about 19 minutes for a 2-lb
steak or as much as 23 or 24 minutes for a 3 1/2 lb steak. This
will be cooked "well" up to about a quarter-inch on the margins
and will be beautifully rare throughout.

Your friends will be amazed.

Not recommended for apartment-dwellers! 

Remove, tent in foil for 10 minutes, slice into thin vertical
strips.
 
Douglas Z.W9739 on a zagat.com forum


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