Text 3326, 84 rader
Skriven 2008-03-03 16:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: garlic beef 937
=======================
 DS> It is fatty, but you're supposed to gently fry it and that gets rid
 DS> of some of the fat.  Anyway, it should only be an occasional treat,
 DS> not a daily meal. [g]
 ML> I disagree on both counts! You are supposed to warm it so gently
 ML> that the fat remains glistening and juicy in the slices, and what's
 ML> wrong with making it a part of daily life?
 DS> Notice I said "gently fry it."

My position is that the appropriate gentle cooking will be too gentle
to be called "frying" at all. Pastrami isn't bacon, after all.

 I like it sizzled so there is still
 DS> plenty of fat left on, but the pieces are edged with some crispy bits.
 DS> There's something to be said for your preference of just sweating the
 DS> meat a bit, though.  The microwave is good for that.

And crispy bits I find alien to the subject. Not that these would
be bad, not at all, but please tell me that you find something
wonderful to do with the oil in the skillet afterward.

=

 DS> Speaking of garlic, I found out that Sid (the flesh-eating parrot)
 DS> enjoys eating raw garlic cloves.  They make his breath stink.

Stink of anything other than garlic?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Caldereta
 Categories: Indian, Lamb, Beef, Goat
   Servings:  4

           Stephen Ceideburg
      2 lb Lamb, beef or goat, cut into
           -1 1/2-inch cubes
      3 tb Distilled white vinegar
  1 1/4 ts Salt
           Freshly ground black pepper
      4 tb Olive oil
      3    Whole dried hot red chiles
      5    Garlic cloves, peeled and
           -minced
      1 lg Onion, peeled and minced
      1 ts Whole black peppercorns
      1    Two-inch cinnamon stick
      2    Bay leaves
      4 ts Tomato paste
      2 md Potatoes
    1/2 lg Red bell pepper
      8    Whole stuffed green olives

  Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set
  aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it
  dry.

  In a large heavy saucepan, heat the oil over medium heat. When it is hot,
  add the chiles. Stir for a few seconds or until they swell and darken.
  Remove chiles with a slotted spoon and set aside. Put as many cubes of meat
  into the pan as will fit without crowding.

  Brown the meat on all sides and repeat until all of the meat is browned.
  Remove meat from pan.

  Put the onion and garlic into the pan and cook for 2 minutes, scraping up
  any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir
  and cook another minute. Return the meat to the pan with its accumulated
  juices, the chiles, the reserved marinade and the tomato paste. Stir and
  cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the
  heat to low and cook for 15 minutes.

  Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the
  meat has cooked for 15 minutes, add the potatoes. Cover and continue to
  cook for 45-60 minutes or until the meat is tender. Seed the bell pepper
  and cut it into 1/4-inch wide strips. When the meat is tender, put the
  peppers and olives into the stew. Stir and cook another 3-5 minutes.

  Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.

MMMMM

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