Text 25559, 104 rader
Skriven 2015-03-31 10:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: beefy 441
=================
 NB>> And save the leftovers, if any, for another meal or snack later... :)
 ML> H'm. Perhaps I'd better make that a 3-lb sirloin just in case.
 NB> Make sure you have leftovers...?

Yep.

 ML> I chose this doc because of his reputation for giving
 ML> patients a lot of leeway. I think on repeat inspection that
 ML> what he's actually good at is making patients think that
 ML> he's giving them a lot of leeway.
 NB> Indeed.  Not necessarily the best choice, then..  :)  Sometimes one
 NB> can still work with that, though..  Richard's cardiologist strikes me
 NB> as being similar... 

Clever, these physicians.

 ML> It wasn't a particularly bad result, and as the meal is
 ML> something any monkey can make, it wasn't a good reflection
 ML> of the kitchen's capabilities. I mean, you boil up a bunch
 ML> of food and make sure it doesn't dry out too much or go
 ML> bad. Not rocket science, as they say.
 NB> No, the rocket science is involved in the making it actually be a good
 NB> result, not just merely a not particularly bad result...  :)

More underwater time heals all boiled dinners. I suspect that the
problem with Timothy's was that there was too much out-of-water
time, which made texture suffer (and flavor a little). The
difference between mine and the restaurant version was pretty
much that between craft and commercial anything.

 ML> The brisket has two ends, a pointy one and a flat one.
 ML> The pointy one has a bunch of fat and is usually cheaper.
 ML> The one at Bob and Deb's was sort of in between, a
 ML> please all, please all situation.
 NB> Ah... I'll look closer at the packages sometime, then... :)   But I've
 NB> not seen any sold for cheaper... 

The flat cut comes in a flat package. I haven't seen any of
the points around lately, either.

 NB>> I bought the smallest round I could find, about 2 1/2 lbs, IIRC,
 NB>> and it had a nice fatty cap on it, maybe only a 1/2 lb worth...
 NB>> maybe a bit more... 
 ML> A nice fatty cap is good, but the meat itself is too
 ML> fine-grained and unmarbled for my preference.
 NB> Maybe I'll try the other next year... see if I can tell the
 NB> difference...  :)

I think you should be able to without difficulty.

 NB> Doesn't sound too likely that I'd get much of an opportunity then...
 ML> Unlike Five Guys, which when I first went to one was 3% as big
 ML> as In'n'Out and now is 300% as big.
 NB> That's pretty impressive stats...

I checked. As of around the turn of the century, the numbers
were Five Guys 5, In'n'Out 140; current status is 1000 to 300,
in round figures. I prefer Five Guys, but In'n'Out are fun, too.
Actually, I prefer real burgers.

   As long as one keeps up the
 NB> quality, growth isn't necessarily bad... but oversight does become more
 NB> of an issue... 
 
And the farther one goes from one's roots and inspiration, the
more difficult that oversight becomes.

Baked okra casserole 
cat: Armenian, vegetable
servings: 6

1 1/2 lb fresh okra or 2 pk frozen
5 Tb butter, melted
1 lb ground lean chuck beef
1/2 c onion, finely chopped
1 ts garlic, finely chopped
6 Tb canned tomato puree
2 c beef stock
1 ts salt pepper to taste
lemon wedges for garnish

MEESOV BAMIYA TAPSI

Melt 3 Tb butter in frying pan. Add okra and stir. Cook
5 min and set aside. Brown meat and onions. Add garlic.
tomato puree, 1 c broth, salt, and pepper. Cook uncovered
until liquid has evaporated and mixture is thick.

Preheat oven to 325F. Grease baking pan (8"x8") with
melted butter and line with half of meat mixture. Then
arrange okra mixture on top. Spread remaining meat mixture
over this. Add 1/2 c beef broth and bring mixture to boil on
top of stove. Then place in oven, covered, for 1 hr. Check
frequently, adding more beef stock if needed.

Garnish with lemon wedges.

by Odette Garibian
from Armeniapedia.org


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