Text 5704, 125 rader
Skriven 2011-01-11 14:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: music &c 936
====================
 RH> Yes, I can remember my one sister starting clarinet lessons and my
 RH> younger brother, trumpet lessons.  He always sounded like a sick
 RH> moose; she had more squeaks and skwalks (sp?) than a flock of sea
 RH> gulls.

It's a wonder that musicians happen at all. If you're born with
the ear, the shame of being the source of those horrid noises
should be enough to put one off ... as it almost did me.

 ML> of things is important, but there are a few baseball players
 ML> who - thinking themselves in the Babe Ruth category - flout
 ML> the rules and get away with it as long as the production is
 ML> there.
 RH> Or as long as they can get away with it.

The cases of athlete misbehavior and/or insubordination seem to
be becoming more frequent and serious.

 RH> How did the hummus compare with what we brought to xxCarol's picnic?

Less garlic in the Turkish version, and a touch of hot spice.
I really enjoyed a falafel-like patty with tomatoes in it.

==

 RH> I use some pre made stuff but have turned into a worse label reader
 RH> than Steve. (G) 99.99% of the time if it has HFCS in it, I'll put the
 RH> jar, bottle, box or whatever, right back on the shelf.

I'm not a great HFCS fan, but its presence isn't a dealbreaker
for me either.

 RH> Haven't tried
 RH> making liquid smoke; that's one thing too labor instensive for me but
 RH> we do have a smoker now for most smoke flavored things.

There's a brand, Wright's, that isn't bad (tastes more like
hickory and less like cigarette).
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kathy Pitts' Fajitas
 Categories: Mexican, Beef
      Yield: 4 servings
 
  1 1/2 lb Beef skirt steak*
      1 c  Beer
    1/2 ts Liquid smoke
      2    Lime's juice
      2 tb Worcestershire sauce
      1 tb Soy sauce (opt'l)
        pn Cumin
        pn Mexican oregano
           Pepper; black or lemon
           Garlic powder
 
  This Tex-Mex favorite was around LONG before the yuppiefood industry
  snagged it, and turned it into a cliche. This is our version of the
  dish, which is (I think) pretty close to the original. Our marinade
  for this changes from time to time, depending on the mood of the
  cook, the contents of the pantry, and perhaps the phases of the moon,
  so feel free to fuss with it.
  
  Skirt steak is the diaphragm of the beef, a long very stringy cut of
  meat that accounts for the name of the dish (trans. "sashes"). It
  used to be dirt cheap, and was poor folks fare until the food
  faddists discovered it.
  
  (Depending on where you live, this cut may either be easily found at
  your market, or require a special order with the butcher.  In a
  pinch, you could substitute flank steak, just don't tell me about it
  :-) ) To be tender, the meat demands VERY careful handling.  Arm
  yourself with a small, sharp knife, and obsessively trim off ALL the
  fat, and as much of the silvery membrane surrounding the exterior of
  the meat as you can manage. This can take a while, but be persistant.
  The more you trim, the better the finished product.
  
  Place the meat in a deep non-metallic pan, and cover with a mixture
  of the remaining ingredients.  Marinate the meat, turning
  occasionally for at least 2 hours (overnight is better). When the
  exterior of the meat is grey, it's ready to cook.
  
  The soy is NOT authentic, but since Ninfa's, the Tex-Mex restaurant
  chain that originally popularized the dish uses it in THEIR marinade,
  I sometimes do, too. It gives the finished dish a nice shiny glaze.
  
  To cook, fish the meat out of the marinade, and dry well.  Season the
  exterior with a liberal quantity of cracked black pepper (lemon
  pepper is good, too), and garlic powder (not salt).
  
  Grill over a medium-hot charcoal fire (best), or broil or grill
  indoors. Either way, be VERY careful not to overcook the meat.  If
  you cook skirt steak beyond medium rare, it will be the toughest cut
  of meat imaginable. Since the steak itself is quite thin, cooking
  time will be brief. To serve, cut into thin, slanting slices, carving
  against the grain of the meat.
  
  The Accompaniments
  
  Fajitas are generally accompanied by sauteed or grilled onions and
  sweet green peppers (you can saute the onions and peppers well in
  advance, and re-heat on the grill if you are doing the dish outdoors).
  
  Also served is Pico de Gallo, a fresh tomato based salsa.
  
  You will also need a stack of the best flour tortillas you can find.
  Some refried beans on the side would be nice, too.
  
  Other possible accompaniments include guacamole or sliced avocados,
  lime wedges to squeeze over everything, shredded cheddar cheese, sour
  cream.
  
  To eat, take a few slices of meat, and lay on a tortilla.  Top with
  the sauteed onions and peppers, pico de gallo, and whatever else
  suits you.
  
  Fold into a soft taco, and enjoy.
  
  Kathy in Bryan, TX
 
MMMMM
 
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