Text 9130, 95 rader
Skriven 2006-12-21 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: steaks
==============
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Last week I found big T-bones (21 oz
 JW> each on average) on special and bought four. Each one made three decent
 JW> portions: the tenderloin and two strip loin pieces. 

 DS> Quite a shame, parting out a good steak like that.  21 oz is just
 DS> right for supper.

 DS> Go ahead, ask Michael, you'll see.

Oh, I already know what his response would be.

When I was young and skinny I would delight in tearing into a 21 oz
T-Bone. Today though I settle for the 14 oz or so NY strip portion and
give Roslind the 7 oz tenderloin portion. Neekha was over for one of our
steak nights and a 7 oz portion is plenty for her. And even little Alex
can work her way through a 7 oz steak. Which meant cooking 2 steaks
and having 1/3 left over. I had a tenderloin fajita with a homemade
tortilla the next day! And like I said the steak bone soup was great too.

 CATFM> Title: CATFM Bloody Mary London Broil

 DS> There's no vodka or celery leaves in the marinade, and
 DS> Bloody Marys don't have marjoram or basil (nitpick, but
 DS> the title of a recipe should reflect the results.)

Good point. I like most of their recipes but there are a few faults.

 CATFM> Turn over every 15 mins. Remove the steak and
 CATFM> degrees. Cook 8 mins a side. Let the steak rest 
 CATFM> about 10 mins under a foil tent.

 DS> But what's the 10 minutes under a foil tent
 DS> for?  To let the juices set or something?  Seems superfluous.

I presume so. I never bother to tent meat, but do like to rest it in a
pan in a 175 F oven for a bit, uncovered. That's easier and less fiddly.

 CATFM> Notes: Slice meat thinly on the diagonal.

 DS> No.  Slice thinly "on the bias," not "on the diagonal."
 DS> It's not the same thing.

I hadn't noticed that (as I knew what he meant) but technically you're
right. Are you going after Greg's pedant crown? [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Bandito Wings
Categories: chicken, wings
  Servings: 3

     12    chicken wings
    1/2 ts salt
    1/8 ts pepper
      8 TB butter
      2 TB vegetable oil
    1/2 c  taco sauce
    1/4 c  barbecue sauce
    1/4 c  French dressing
    1/8 ts red pepper sauce
    1/8 ts Worcestershire sauce

Heat oven to 300 degrees. Cut off and discard tips of each wing at
first joint; cut apart the two remaining parts at the joint, sprinkle
with salt and pepper. Heat 2 tablespoons butter and the oil in large
skillet over medium heat. Cook half the wings in the butter mixture
until golden, 8 to 10 minutes of each side. Remove from pan and reserve.
Prepare the other wings in the same manner. Melt remaining 6 tablespoons
butter in 1 quart saucepan; blend in remaining ingredients. Arrange
wings in shallow baking dish. Brush sauce over wings to coat evenly.
Bake until hot 5 to 8 minutes. Pour remaining sauce in bowl; serve as
dip for wings.

Notes: (or pre-cook in the Big Green Egg then pour over wing sauce in
bowl of wings and toss)

From: Www.Chefandthefatman.Com
 
MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... The English had to have beer to drown the boredom of being English
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