Text 23143, 73 rader
Skriven 2007-11-20 17:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: oddities 449
====================
 CS> Can you describe the flavor?  It's a sealed jar so I do not know what
 CS> annatto smells like or tastes like.  As far as i know, I have never had
 CS> it. 

Slightly spicy, almost peppery; slightly citrusy, almost lemony.
Also earthy. Very subtle.

 CS> Oh, unrelated question.  I saw a cooking show where they made
 CS> artichokes and iy seems there a purple pretty center but they removed
 CS> it.  Does it taste bad  or is it poisonous?  Don was thinking it might
 CS> not be good for you to eat but  wasnt sure.

It has thorns and is bitter. Otherwise it's fine, and if it's
cooked a long time, the thorns go soft and the bitterness is
diluted.

 CS> Charlotte actually got a little interested in 'orchestra' a bit but
 CS> she had a bad experience with it in Sasebo.

A bad teacher can be hell. The problem is a good teacher might
make people want to go into the field, which is like consigning
them to another kind of hell (him speaking who has just inked a
contract for $500 a concert plus mileage).

 CS> Like me, her voice is hard to classify,
 CS> being a between set like me.  I forget if the name is 'bassalto' or
 CS> 'contralto'.

Contralto, which is mostly alto. In Italian of the period when
the terminology evolved "contra" meant "extra" so countertenor
meant an extra high tenor, contralto meant an extra low alto, and
contrabbasso meant an extra low bass. There is no contrasoprano
as that would mean someone whose voice was so high that only
mice and bats could hear it.

Oven-Braised Brisket
cat: main
servings: 8 to 10

4 1/2 lb to 5 lb first (or flat) cut brisket
Salt and freshly ground black pepper
1 1/2 Tb vegetable oil
2 1/2 lb onions, thinly sliced

Preheat the oven to 325F. Season the brisket. In a large saute
pan over med-high heat, heat the oil. Add the brisket and cook,
turning once, until browned on both sides.

While the brisket is browning, place a very large piece of
heavy-duty aluminum foil on a flat work surface. Spread 1/2 of
the onions in the shape of the brisket. Place the browned
brisket, fat side up, on top and cover with the remaining
onions. Fold the sides of the foil up around the brisket.
Use another piece of foil for the top, then fold the edges of
the foil together and crimp to form a seal. Carefully transfer
the packet to a large roasting pan or a rimmed cooking sheet.
Roast until the brisket is tender and the tines of a fork
easily pierce the meat with no resistance, about 3 hr.

With the brisket still in the roasting pan, carefully remove
the top foil. Carefully collect and reserve the braising
liquid. Remove the fat that rises to the surface. Transfer
the brisket to a cutting board.

To serve, thinly slice the brisket against the grain, transfer
to a platter and spoon some of the reserved liquid over the
slices. If desired, spoon some of the onions over the center
of the brisket.

Washington Post, 20 March 2002
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)