Text 2933, 74 rader
Skriven 2006-07-06 10:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: unsavory things 931
===========================
 DS> Ooooh, that drives me NUTS.  Can't make a good chicken fried
 DS> steak with one of those "cubed steak" bastardizations.  It
 DS> doesn't come out right.  Doesn't anyone take the time to do it
 DS> properly and pound out a good slice of top round?

Or better, bottom round. One of two things going on here -
either the places can get cheaper CFSs out of the commissary,
made with chopped and formed whatever gucka, or else they
can't keep help that can be trusted to, whack, uh, pound out
a good slice of round enough so that the customers won't send
it back as tough.

 DS> The only thing worse is when the place serves breaded & fried
 DS> hamburger and calls it "chicken fried steak."

Haven't encountered that yet. Sounds potentially harmless
compared to some of what I've seen masquerading under the
name.

=

 DS> Every day, when the fishing boats came in, the fishermen would
 DS> unload their catch; if they had gotten cod that day, the livers,
 DS> removed from the fish at sea, would be tossed into the tank.  
 DS> Every morning, as the fishermen were arriving to board their boats,
 DS> they would stop at the tank and draw about half a cup of cod liver
 DS> oil and drink it down.
 
Mmm. I shouldn't fuss, as I eat fish livers and other similar
stuff with some semblance of pleasure, but somehow drinking
several ounces of cod liver oil right before going into the
somewhat confined quarters of a fishing boat doesn't seem that
savory, even factoring in the general level of fragrance of
the neighborhood.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Scallops Richarde
 Categories: Seafood, Signature
      Yield: 4 servings

      1 lb Sea scallops
      4    Cloves minced garlic
      4 T  Butter
      2 t  Italian seasoning
      4 T  White wine
      2 T  Parmesan cheese
      1 c  Plain SOFT bread crumbs
      3 T  Butter

  Prepare a shallow casserole or gratin dish by buttering (much
  preferred) or spraying with butter-flavored spray.  Alternatively, 4
  small casseroles or gratin dishes may be used for individual service.

  Place scallops (please, don't use bay scallops) in prepared dish(es).
  Large scallops may be halved horizontally.  Sprinkle evenly with
  butter dots, Italian seasoning, minced garlic, white wine, and
  Parmesan cheese.

  In a medium skillet or saucepan, sautee the bread brumbs with the 3
  TBS butter until light brown.  Sprinkle the crumbs over the scallops.

  Bake in a preheated 400 degree oven for 10 to 12 minutes, until the
  breadcrumbs are golden brown and the scallops are hot and bubbly.

  Serve immediately.

  Source unknown. Whose signature unknown. No reason not to use
  bay scallops if they're nice, just cut the cooking time down.

MMMMM
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