Text 17170, 97 rader
Skriven 2011-10-28 14:11:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HMOG, MISSED AGAIN 11028
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> As I could not work out that reference to your association with
 GJ> British royalty
 ML> Not my association with British royalty, which is
 ML> somewhat closer.

William and Mary were good to you, in advance.  The (Boston) Tea Party
was somewhat less amicable.
 
 GJ> I would find difficulty in deciding on my best life meal, ever, but
 GJ> there are a few milestone meals.
 ML> I must have had some: I do remember the first time I had
 ML> had various things, but the few that stick in my mind are
 ML> from around 1960:

 ML> I had my first pizza at a birthday party at the apparently
 ML> now-gone Pizzateria in Wheaton, Md.

 ML> My first raw oysters and fried clams were at Crisfield (still
 ML> operating) in Silver Spring, Md.

I don't remember my first experience of those, but I do my first
sauerbraten, at a German school-friend's house, and my first Chinese
fried rice, at one of the first Chinese restaurants to open in
Adelaide, about 1948.  Both dishes were significant in showing me
previously unknown cuisines.  At the latter place there was a clear,
non-caramel soy sauce available for annointing the rice.  I have not
seen such a thing since.

 ML> Steak? no
 ML> Caviar? no
 ML> Rack o' ribs? no

 ML> The first was a simple, good steak,
 GJ> fried rare in butter that had been first used to sizzle garlic.

 ML> A worthy combination, bettered only by the meat being
 ML> rubbed with a cut clove of garlic before cooking in
 ML> OLIVE OIL.

I learnt about that, later.

I also remember my first durian.  But of course _everyone_ remembers
their first durian!  My first smell of it was 1972 in Java, but it was
not until 1975 in PNG that I actually ate one, and found it delicious.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sauerbraten mit Ingwer kuchen sosse
 Categories: German, Beef, Marinades
      Yield: 10 Servings
 
      4 lb Rump roast; beef, boneless
      8    Peppercorns
      1    Bay leaf
      1 c  Water
    1/4 c  Vegetable oil
      2 c  Water; boiling
    1/2 c  Sour cream
      2    Onions; thinly sliced
      4    Cloves; whole
      1 c  White vinegar; mild
    1/2 c  Cider vinegar
    1/2 ts Salt
     10    Gingersnaps
      1 tb Unbleached flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider
  vinegar over the meat; chill, covered, for 4 days.  Turn meat twice
  each day. Remove the meat from the marinade, dry it well with paper
  towels, and strain the marinade into a bowl.  Reserve onions and 1
  cup marinade. In a Dutch oven brown the meat on all sides in hot
  vegetable oil. Sprinkle meat with salt.  Pour boiling water around
  the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
  1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2
  hours or more, until tender. Remove the meat and keep it warm. Strain
  the cooking juices into a large saucepan. In a small bowl mix sour
  cream with flour. Stir it into the cooking juices and cook, stirring,
  until sauce is thickened and smooth. Slice meat in 1/4 inch slices;
  add to hot gravy. Arrange meat on a heated platter and pour extra
  sauce over it.
  
  Collected by Jim Weller
  
  From: Michael Loo                     Date: 09-20-08
 
MMMMM
 


... Durian: like eating vanilla custard in the head of a garlic freighter.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)