Text 523, 62 rader
Skriven 2008-01-10 09:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Fogo de chao 657
========================
 ML> That's a bit high  ...
 DS> Agreed -- high enough that we would be relucant to try it.

Google Green Field Rockville (don't even try to spell
churrascarria (one of several spellings)) and check
out its prices, which though high are manageable,
especially at lunch.

    We do
 DS> not eat enough these days to justify that sort of price.   I think
 DS> that I'd be full to the brim after at most 3-4 portions from their
 DS> selection of 14.  Then I'd feel cheated because I did not have them
 DS> all:-}}

Eating at these temples of excess has been taken to a science
by our Manny, who accompanied me once to the Green Field in
California - I learned a bit watching him; you have to be very
patient as the overcooked less good cuts of meat come out in a
parade; only much later (when the diners have achieved protein
overload) does the good rare stuff come out. But at that point
the food gets much better.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Grilled Skirt Steak
 Categories: Meat, Beef, Barbecue, Main dish
      Yield: 4 servings

      1 ts Dry Mustard
      1 ts Ground Cumin
      1    Bay Leaf; Crumbled With The
           Main Rib Removed
      1 lg Clove Garlic; Minced
      1 c  Well Seasoned Beef Broth;
           Heated To Boiling
    1/4 c  Worcestershire Sauce
      1 tb Cider Vinegar
      1 tb Vegetable Oil
      1 ts Hot Pepper Sauce
      2    Skirt Steaks; About 12 Oz Ea

  In a small bowl or 2-cup measure, blend the mustard, cumin, bay leaf,
  and garlic.  Add the boiling broth and blend well, mashing any lumps
  of mustard against the sides of the bowl or cup.  Stir in the
  Worcestershire sauce, vinegar, oil and pepper sauce.  Cover and let
  cool.  Place the steaks in a plastic bag or shallow dish, add the
  marinade, turn and let marinate 2 to 3 hours at room temperature,
  turning 2 or 3 times.  Remove the meat from the marinade and grill 4
  to 5-inches above hot coals until well browned, 6 to 8 minutes; turn
  and brown the other side for 6 to 8 minutes. Brush with the marinade
  and serve at once.

  NOTE:

  Any leftover marinade can be frozen and re-used.
  From: Rich Harper

MMMMM

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