Text 7952, 98 rader
Skriven 2013-12-17 17:48:12 av Dave Drum (1:18/200.0)
   Kommentar till text 7923 av Nancy Backus (1:261/1381.0)
Ärende: Re: Aged 583
====================
Nancy Backus Said to MICHAEL LOO about Re: Aged 583

NB>  ML>> Beyond a month, you get a taste that I don't like - many
NB>  ML>> refer to it as being like blue cheese, no surprise as at
NB>  ML>> this point fungal growth becomes a major factor. I believe
NB>  ML>> I have never had the superfancy connoisseur cuts that have
NB>  ML>> been aged 60-120 days, but I bet they'll be gross.
NB>  DS>> I like bleu cheese -- as a cheese and in blue cheese dressing
NB>  DS>> for a salad.  I once had blue cheese on a hamburger and
NB>  DS>> thought it was awful. 

NB>  ML> I got the impression that adding blue (bleu) cheese to beef
NB>  ML> is an attempt to simulate the flavor imparted by aging.

NB> And here I thought they were just trying to cash in on trends... :) 
NB> Having said that, though, I've had bacon blue cheese hamburgers that
NB> I thought tasted fairly decent... maybe it was the bacon that made
NB> the difference...  ;)   Wegmans sells a pre-made gourmet hamburger
NB> patty with blue cheese mixed in... we thought it tasted rather bland
NB> on its own, but the next time, we added bacon strips to the top, and
NB> it made it a lot tastier...  :)  Never thought of it as being a
NB> substitute for dry-aged beef... but then have never had the real
NB> thing anyway....  :)

It helps if you like the blue veined cheeses. Me, any rotten cheese is 
OK with me. Bleu, Roquefort, Stilton, Gorgonzola, etc. Thursday my 
chilli lunch group is going to be at Dublin Pub where I will present my 
holiday cookies (recipe in this group to Stephen Haffly) and have a 1/2 
lb "Black & Blue Burger" which is a 1/2 lb good grade beef (they claim 
Angus) that I can get medium rare, topped with bleu cheese and thick-cut 
bacon. And a bottle of Smithwick's Ale since I am done with driving for 
the day.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horsemeat Roast w/Bleu Cheese-Horseradish Sauce
 Categories: Game, Cheese, Herbs, Dairy
      Yield: 4 Servings
 
      2 tb (30mL) ex virgin olive oil
  2 1/4 lb (1 kg) horsemeat roast
           Dijon mustard; as needed
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      3 tb (45mL) bleu cheese; crumbled
      3 tb (45mL) sour cream
      5 ts (25mL) minced chives
      5 ts (25mL) prepared horseradish
           +=OR=+
      5 ts (25mL) wasabi (Japanese
           - horseradish) powder
      5 ts (25mL) mayonnaise
           Fresh ground peppercorns
 
  Preheat oven to 425oF/220oC.
  
  Heat oil in a skillet over medium-high heat.
  
  Sear roast all sides.
  
  Rub with mustard and season.
  
  Roast 10 minutes.
  
  Reduce temperature to 350oF/175oC and continue to cook to
  desired degree of doneness.
  
  Take meat out, cover loosely with foil and let stand.
  
  In a bowl, mix sauce ingredients together.
  
  In a skillet, bring sauce to a boil.
  
  Lay sliced meat on a bed of sauce.
  
  Cooking time: the best way to check doneness is with a
  meat thermometer, which shows the meat's internal
  temperature.
  
  Rare -- 125oF/55oC.
  Medium -- 150oF/65oC.
  Well-done -- 170oF/77oC.
  
  It is important to take the roast out of the oven 5 to 10
  minutes before it's done as its internal temperature will
  continue to rise a little.
  
  From: www.metro.ca/recette
  
  MM Format by Dave Drum - 22 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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