Text 9242, 86 rader
Skriven 2006-12-24 16:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pit beef 756
====================
 ML> I may have some sho chiku bai sticky rice as well. If
 ML> everyone brought one oddity, that might be plenty.
 DS> That is consistent with my thoughts.   If people brought a cup or
 DS> two from their larder, it would be something that they were familiar
 DS> with and were willing to share.

Still we ought to do a signup sheet so we don't get
17 cups of forbidden rice!

 ML> Hey, I got 5 personals ... all of them from the usually
 ML> fairly quiet Dale Shipp. What's that about? Anyhow, I
 DS> Well, I think that I have been posting more this month than I was
 DS> during the summer remodel days -- plus, my other job is in a limbo
 DS> stage and I have no consulting contracts to work on at the
 DS> moment:-}} 

Ah, yes. I just finished my last concert (didn't go looking
for NYE gigs, which pay an enormous amount but which are
very taxing and annoying, plus the performers get out after
public transportation is finished - plus spending NYE with
one's sweetie is worth a lot, too) and my last book ms. until
the 4th, so I'll be decompressing. Thought of taking a late
trip someplace, but I've made my target status on United
(very high) and US Air (lowest elite). I promised my friend
East Bay Fisher (as opposed to Peninsula Fisher or Virginia
Fisher) I'd see him, but maybe I won't until next year. So
the echo may be getting a veritable mountain of late-year
posts from me.

 -=> Dale Shipp said to Jim Weller <=-

 DS> That does sound good.   The Maryland pit beef is not done that way.
 DS> What I tend to see is a fire (may be gas, may be wood coals) and a
 DS> heavy grill above the fire.  Hunks of beef (your 15 pound hunks
 DS> sound about right) are slow cooked above the fire.

I don't think the pit beef in Odenton bothers with a real fire.
The meat just isn't good enough.

   I don't know how
 DS> long. At the places I have been to, there are sometimes 5-10 hunks
 DS> going at one time.   When you ask for a pit beef sandwich, they take
 DS> a hunk off the grill (perhaps it was in a holding area over a low
 DS> flame or a few coals).  They slice the meat (almost always with a
 DS> heavy duty meat slicer like you might see at a deli).  They weigh it
 DS> and serve on a good bun (e.g. kaiser).   You can dress it however you
 DS> like (or not). I prefer a small amount of BBQ sauce and some "horsey
 DS> sauce" which is horse radish mixed with mayo.

I once had a half duck done just that way at the Taste of Chicago,
only they refused to sell me a rare one. Annoyance. The one I got
was well-done but still not crisp but tasted pretty decent, and
I couldn't complain about the price, which was $5 or 6.

 DS> The place we took Michael to one time also had a menu item that they
 DS> called ends and pieces or something like that.   We both thought
 DS> (and hoped) that it would be similar to what Mother's in New Orleans
 DS> calls "Debris" which is the burnt crispy outside part, soaked in
 DS> juices.  We were both very disappointed in what we got.

Warning: as of last testing a few years ago, Mother's debris
wasn't like that any more and in fact was rather like what the
Canopy was serving.

 DS> I suspect Michael is of similar
 DS> opinion. 

Correct.

Hot Chocolate
cat: booze
servings: 1

6 oz milk
Hershey syrup
1 oz rum

[missing in original: heat all together until steaming.]
Serve in coffee mug

http://viminal.me.psu.edu/~nari/html/ctailszero.html


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