Text 33318, 76 rader
Skriven 2013-02-03 13:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ungenerosity 104
========================
 DD> I didn't even know what piccata was until I described a dish I had
 DD> eaten, enjoyed highly and reverse engineered. I was informed on this
 DD> very echo that it was "piccata"

Not by me, though, I'm sure, and not by anyone with any
sense of history, unless they mentioned the lack of capers.
By the way, we discussed this very issue a decade ago.
Not necessarily with you, I think Weller might have been
the other culprit. At the time I believe I advocated a
small dose of anchovy paste in addition to the capers,
of which I like a very scanty amount.

 . My description (and the dish)
 DD> contained no capers. Which is good, as I do not care for those little
 DD> salt bombs in most things - as I do not care for an overload of salt
 DD> cured anchovies. 

I find this a slightly peculiar thing to be championing,
as I prefer neither lemon nor capers with my white meat,
rather a sweetish sauce with shallots or onions, such as
with Marsala or Madeira. But there is substantial value
to explicitness of language, and if I see a fancy code
word (piccata, Marsala, fiorentina) describing a dish,
I should be able to expect a certain set of ingredients.

 DD> One of my go-to places locally (Star 66 Cafe) does au jus on damned
 DD> near everything that is not breaded. So, I remember to specify "no au
 DD> jus" when I order pork chops, liver and onions, chopped sirloin, etc.

My point being that "au jus" is a barbarism often found
on restaurant menus, not unlike piccata without capers,
though less misleading. Au jus is an adjective of which
jus is the noun form. Au jus sauce just boggles the mind
as well as destroying the heart.

 ML> some low-salt monstrosity cobbled together by a few thousand
 ML> morons on the Internet.
 DD> Who outnumber you by a few thousand to you.

Perhaps true, but I console myself with the fact that they're
the morons, not I. Somebody has to take a stand against
stupidity, and I'm rather sad that you're not helping do so.

---------- Recipe via Meal-Master (tm) v7.04

      Title: MEAN AND LEAN BEEF STROGANOFF
 Categories: Beef, more mean than anything else
   Servings:  4

    3/4 lb Beef round steak, cut 1/2"          1    8 ounce carton plain low
           Thick and trimmed of fat                 Fat yogurt
      1 tb Cooking oil                         1 tb All purpose flour
      2 c  Sliced fresh mushrooms              1 ts Sugar
    1/2 c  Dry sherry                        1/2 ts Salt
    1/2 c  Water                                    Dash pepper
    1/2 ts Instant beef bouillon               2 c  Hot cooked rice
           Granules                                 Snipped parsley (opt)

   Partially freeze the steak.Thinly slice across the grain into bite-size
  strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
  minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
  for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
  bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
  heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
  yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture
  into the liquid in the skillet;stir in meat and mushrooms.Cook and stir
  over low heat until the mixture is thickened and heated through;DO NOT
  BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with
  snipped parsley,if desired. Source unknown. Dish would be much better
  with real sour cream and no sugar.

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