Text 36188, 132 rader
Skriven 2010-03-27 06:24:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Life and Food
=====================
-=> Michael Loo wrote to Dave Drum <=-

 ML> If it lacks tenderloin, it should not be called a porterhouse!
 ML> And one can usually request them to special cut a thick steak -
 ML> it gives the butcher a respite from the boredom of the day.

 DD> If it lacks a tenderloin I question if it even deserves to be called a
 DD> "T Bone" steak as opposed to a bone-in/on sirloin. No matter that the
 DD> bone sort of forms a "T".

 ML> I might agree with you in principle; but that's not the way life
 ML> is. A t-bone has a t-bone, same way that a 7-bone has a 7-bone;
 ML> it's not called, nor is it necessarily, "steak with a bit of filet."

Life is only that way if we accept the status quo. I usually step to my own
rhythm section with a FTW if they don't like it attitude. 
 
 DS> I agree about the prepared stuff (e.g. chicken kiev).  Many of them
 DS> are not bad tasting, but pretty loaded with sodium and fat grams.  They
 DS> are nice if you are a working mother who doesn't have time to prepare
 DS> them. We tried some of them, but mostly stick to our own dishes.

 ML> Working mother who wants to be absolved of her duties for the
 ML> rest of eternity? I'm not a friend of government, but there are
 ML> areas where it is difficult or impossible to become a properly
 ML> informed customer, and I think that the sodium (especially) and
 ML> fat content should be monitored and perhaps regulated by the FDA.

 DD> C'mon, chicken Kiev ain't that hard to make. Nor is chicken Cordon
 DD> Bleu.

 ML> Earth to Dave! We're living in the land of the microwave-ready
 ML> bakeable potato, remember that.

Ain't that a shame. But, just because the rest of the lemmings take the plunge
off the cliff doesn't mean that I am going to follow blindly along. BTW - any
spud, after washing off the dirt and piercing a couple times with a fork is
microwave-ready. I do it that way once in a while.
 
 ML> Edited to add: chicken Kiev and (especially) chicken cordon bleu
 ML> are intrinsically fat and salt bombs.

Well, yeah! Why do you think they taste so good? 
 
 -=> Dave Drum said to Dale Shipp <=-
 DS> "Stuffed" fish is perhaps a misnomer.  It usually refers to a crab
 DS> mixture placed on top of the filet and cooked with it.  Not at all like
 DS> the stuffing one might put into a bird.

 DD> Beg to differ - see either of the stuffed flounder recipes I have
 DD> posted here. Both involve placing the stuffing into the flesh/cavity of
 DD> the fish. I've seen it done the way you say - but, always gave it a
 DD> miss after the first time.

 ML> Hence my wonder about what passes for flounder out in the
 ML> heartland. I didn't catch your stuffed flounder recipes, as
 ML> they're a subject I have not an iota of interest in, but
 ML> if you've seen a proper flounder lately, you'll note that
 ML> stuffing it would be a fiddly and pointless exercise.

Where I buy my fish flounder/fluke is flounder/fluke - sole is sole and prices
are cash at the stairs. I have seen whole flounder/fluke in my fishmonger's
cases - so, I am familiar with how weird they look. Tasty, though, if treated
properly. 
 
For others reading this thread who are not familiar with the fish being
discussed, see:

http://www.cptdave.com/summer-flounder.html

 ML> Every stuffed flounder I've encountered has been treated
 ML> either as Dale describes or as a rollup, which technique
 ML> encourages overcooking, as exposure to heat sufficient to heat
 ML> the stuffing through will be too much for the fish itself.

I've never seen it done as a roll-up. I wonder if one could pre-cook the
stuffing ... not a difficult thing especially if the commonly used breadcrumb
based stuffing is employed ... and place a thinnish layer of stuffing onto the
filet before rolling. Then when the fish is done, the dish is done.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New England Stuffed Flounder
 Categories: Seafood, Cheese, Stuffing, Citrus
      Yield: 4 servings

    1/2 c  Butter; divided (115 g)
      1 md Tomato; chopped (123 g)
    1/2 c  Fine chopped celery (60 g)
    1/4 c  Minced fresh parsley (15 g)
  2 1/2 c  Soft bread crumbs (110 g)
      2 oz Crumbled blue cheese (55 g)
      1 lg Egg; lightly beaten
    1/2 ts Salt (3 g)
      6    (4 oz) flounder or sole
           - filets (672 g total)
      1 tb Lemon juice (15 ml)

  In a skillet, melt 1/4 cup of butter; add tomato, celery
  and parsley. Cook over low heat until vegetables are tender
  and juices evaporate, about 10 minutes. 

  Remove from the heat; stir in the bread crumbs, blue cheese,
  egg and salt. 

  Spread over filets; roll up and secure with toothpicks.
  Place in a greased 11" X 1" x 2" baking dish. 

  Melt remaining butter; add lemon juice. Pour over filets.
  Cover and bake at 350øF/175øC for 25-30 minutes or until
  fish flakes easily with a fork. 

  Remove toothpicks before serving.

  Serves 4

  From: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Everybody lies, but it doesn't matter because nobody listens - Nick Diamos
--- MultiMail/Win32 v0.49
 * Origin: ::The Holodeck BBS:: telnet//:holodeckbbs.homeip.net (1:261/1381)