Text 36508, 128 rader
Skriven 2010-04-06 04:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: less lofty dining 020
=============================
 DD> The Porterhouse with which I am familiar are much more of a nearly
 DD> equilateral triangle shape than the T-Bone - which is usually more of
 DD> an isosceles triangle with a suggestion of a hooked tail hanging off
 DD> the end. There is a pretty good picture of what I am referencing at:
 DD> http://tinyurl.com/TEE-BONED 
 DD> and for Porterhouse: http://tinyurl.com/PORTERHAUS

That's your ideal T-bone and your ideal porterhouse, I suppose.
They both look like Porterhausen to me, just one of them has the
tail trimmed off.

 DD> Both of the pictured cuts of steak are worthy of consideration by any
 DD> right-thinking carnivore. Although I would prefer my Porterhouse with
 DD> a bit less severe trim of the external fat. I really enjoy beef (and
 DD> pork) fat. 

My appreciation for cuts of meat is pretty wide, as you know,
especially with proper (i.e., almost non-) cooking. 

 DD> Hannum was right, you know. There *IS* a sucker born every minute.
 ML> And it's distressing.
 DD> Naaaah, it's not. How else would politicians survive? If there were no
 DD> fresh supply of suckers they might have to seek honest employment.

As I said, it's distressing.

=

 ML> Went to a Ryan's once, because the sign claimed it was a
 ML> steakhouse. Wasn't thrilled.
 DD> You must have been to a Ryan's before they changed their emphasis to
 DD> buffet style grub (probably from buying out/merging with Old
 DD> Country/Home Town buffet). Back then one used to go through the
 DD> cafeteria-style line and order the steak one wanted from a limited
 DD> selection, tell the attendant  what sort of potato you wanted and pay
 DD> the cashier. You were given a  numbered sign and went to a table. When
 DD> your steak/whatever was ready a waitron would bring it to your table,
 DD> refill (if needed) your drinks, etc.  From there it was dine & dash.

It must have been during a transformative period, as the sign
claimed it was a steakhouse, but, what I neglected to say, it
failed miserably as such, not offering steaks (I recall that
the grill was offering something like ham at the time). But
neither was there much commonality with the OCB/HTB - most of
the food was at buffet stations, but it didn't compare in
quality or selection to OCB/HTB.

 ML> The price is right, go for it. When I've been cooking for
 ML> myself lately, that's what I have been tending to spend
 ML> per serving, but then I feed myself mostly protein.
 DD> That's mostly what I get at the buffets - possibly a small serve of
 DD> veggie - like butter beans or greens. But, I eschew the breads, taters
 DD> and other starches. Mostly meat - until I am sated. Then some
 DD> cantaloupe or chocolate chip cookies for dessert. 

Yep. Though I used to indulge in bread pudding or that
sticky sweet chocolate pudding cake.

 DD> I don't make a practice of getting roast beef from a carving station
 DD> if I am there in the evening - unless I can score the crusty end caps
 DD> or side pieces that the slicer dude/chick usually shove down the
 DD> discard hole. Or the fatty trimmings destined for the fate unless I
 DD> rescue them.   Bv)=
 ML> Those bits are the tastiest, but I now find them extra-salty,
 ML> so now as I am extra-salty as well as bordering on extra-sweet,
 ML> I don't go for them (not that I find buffets or carving
 ML> stations much these days).
 DD> I always found them extra-salty. But, added in bits to the otherwise
 DD> bland roast beast the would spark things right up. I am extra-sweet and
 DD> have been for yonks. But, it is well controlled and so long as I don't
 DD> go off the rails often I can abuse it from time to time.  Bv)= 

We do think the same way at times, though I am but semi-sweet.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chocolate Bread Pudding Classic
 Categories: Cyberealm, Desserts
      Yield: 8 servings

  1 1/2 c  Milk
  1 3/4 c  +2 T heavy cream
      6 tb Sugar
  1 1/2 c  Semisweet chocolate chips
    1/8 ts Salt
      3 lg Eggs, lightly beaten
      3 c  Cubed 1" challah, or 3
           -croissants cut into 1/2"
           -cubes (3 cups) or 1/3
           -French baguette, split
           -lengthwise and cut into 1/2
           -inch cubes (3 cups)

  1. Heat milk, cream, sugar, chocolate chips and salt in a medium
  sized saucepan over low heat, whisking occasionally until the
  chocolate is completely melted and all the chocolate specks are gone,
  3-4 min. Remove from the heat.

  2. Briskly whisk in the eggs.

  3. Place the cut-up bread in a large bowl and pour the chocolate mix-
  ture over the bread. Toss, then refrigerate the pudding for 2-3 hours,
  tossing the mixture occasionally with a large spoon to be sure all the
  bread is soaked. You can pull a few pieces apart with your fingers to
  check.

  4. Fifteen minutes before baking, preheat the oven to 350F. Generously
  grease a 6 or 8 cup souffle dish with butter.

  5. Scoop the pudding into the prepared dish. Bake on the center oven
  rack until the top is crisp, about 40 minutes. They lay a piece of
  aluminum foil loosely over the surface of the pudding and bake until
  the pudding is set and a tester inserted close to but not in the
  center comes out dry, 30 minutes or more. Cool slightly before
  serving.

  Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No Holds-
          Barred Baking Book, Author Judy Rosenberg

  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120 or 315-785-8098

MMMMM


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