Text 32566, 76 rader
Skriven 2015-11-01 10:27:32 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: proteins 403
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>  ML> Ian and Jacquie and Swisher and me, I don't think we had
>  ML> another steak (I might have forgotten one, but I doubt).
> Does Lilli hold you at gunpoint and force you to eat all that beefy goodness?
> Are you not free to order other things from the menu?

When taking a meal in company, there are several factors
to take into consideration.

Other people's sensibilities are not irrelevant.

What would harmonize in a meal where sharing is
practiced is fairly important.

The choice of wine is most important in the circles
in which I travel. Which means that robust red friendly
fare is most frequently the focus where Lilli is present.

If Lilli were interested only in, say, zucchini instead 
of red meat, I'd likely not be so careful of her taste
choices, but on the other hand I'd likely not be
traveling with her, either.

>  ML> Swisher did go on another kick, though - veal.
> My problem with veal is that it's not beefy enough and needs LOTS of help 

Decent veal fulfills two almost-contradictory functions
- it has a distinct flavor, plus it enhances many more
imaginative treatments. One might liken it to be a
canvas on which a cook can work, but with a distinct
personality of its own. American veal by and large is
bland and uninteresting, I admit.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Keftedes Tiganites (Fried Greek "Meatballs")
 Categories: Greek, Meats
   Servings: 24

           Karen Mintzias
      1 lb Lean beef or veal, ground
      1 md Onion; grated
      1    Garlic clove; crushed
      2 sl Bread; crusts removed
      1    Egg; lightly beaten
      3 tb Parsley; (minced)
      2    Mint sprigs; chopped
    1/2 ts Ground allspice*
      1 tb Dry red wine
      2 tb Water (more if necessary)
           Salt & freshly ground pepper
           All-purpose flour
           Oil for frying

  *Note: Bread slices should be soaked in water, then squeezed dry. 
*Ground
  cinnamon or corriander may be substituted for allspice if desired. In a
  large bowl, combine the ground meat with the onion, garlic, bread, egg
  parsley, mint, spice, and wine and knead for 2 minutes.  The mixture
should
  be soft; add a few tablespoons of water if necessary.  Season with salt
and
  pepper to taste, then cover and refrigerate for at least 1 hour. Pinch
off
  small pieces the size of walnuts or smaller and roll into balls between
  your palms, then dredge lightly in flour.  Heat the oil in a frying pan
to
  the smoking point, slip in the keftedes, and fry until crisp, turning
  constantly with tongs.  Remove with slotted spoon and drain on absorbent
  paper. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.

  Typed for you by Karen Mintzias

MMMMM
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