Text 9953, 64 rader
Skriven 2007-01-04 17:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TRAVELS 816
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 ML> Aryanoid types, whose cooking is heavy and mediocre and
 ML> altogether overrated. Truth be told, I don't even care for
 ML> their beer or their chocolate.
 GJ> Or even their mussels?

Their mussels are no better than anyone else's mussels.
I think that their tourist bureaux are paid to gloss over
the fact that any ten-year-old can make as good moules
marinieres as you can get anywhere in Bruxelles.

 GJ> I learnt long ago to have some ready cash of the country in hand,
 GJ> wherever possible.
 ML> Nowadays the existence of bancomats (ATMs) smooths out
 ML> the course of travel quite a bit.
 GJ> For those airports which have them where you need them.  Many still
 GJ> don't.

Of course if you're in Dili or Port Moresby you might not
want to have a bancomat handy.

 GJ> Title: STRAWBERRY BREAKFAST TRIFLE
 ML> Might I respectfully submit that that looks absolutely nasty.
 GJ> Not something that I would fancy, particularly at that time of day.  I
 GJ> have forgotten why I posted it.

To get a reaction, I figure.

--mm
Steak after the Fashion of the Brewer of Grimbergen Bruin
cat: Belgian, beef, main
Serves: 4

8 oz mushrooms, cleaned, trimmed
4 thick sl smoked bacon, halved
4 oz pearl onions, peeled
4 boneless steaks, 6 to 7 oz each
Unsalted butter, as needed
Salt and pepper, to taste
6 fl Grimbergen Bruin
2 c brown veal stock

Blanch the mushrooms, bacon, and onions. Drain and
keep warm. Sear the steaks in butter over high heat.
Transfer  to a roasting pan and roast in a 350F oven
to desired degree of doneness. Meanwhile, deglaze the
pan with beer and brown stock. Strain and reduce to
desired consistency. Add the mushrooms, bacon, and
onions and cook gently to heat and flavor.

To serve: Plate the steaks and pour the sauce over,
dividing mushrooms, bacon, and onions evenly. Serve
with a green salad and French fries. Typically Belgian.

Note: Chef Couttenye describes the brown beer he uses
in this dish: "Grimbergen Bruin is a somewhat sweet
beer. If you taste it carefully, you can even detect
a whiff of sugar candy."

Stefaan Couttenye, Cooking with beer at 't Hommelhof

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