And as you know, I usually knaw on the porterhouse steak bones -- except when we have company.
And one of the guests is inclined to steal the bone
from you.
BUT -- (a) you are never company and (b) when we served porterhouse
Yeah ... roles sometimes don't fall easily into categories,
Bonnie's son came over for his birthday. He's been having troubles
in his love life, and Bonnie tried to be sensible and work things
out logically, so he accused her of acting like a social worker,
not a mom. I consoled her with the idea that a mom is often a
social worker as well. Luckily I was far away at the time.
steak to you, you got your own steak to knaw on however you wished.
Someday I'll just dispense with cutlery altogether.
Ian and Jacquie served us lamb chops, which provided
maximum gnawing entertainment. I was most grateful.
rage, but never tried that. We watched a BBQ contest tonight where one
of the contestants served BBQ tacos.
You can put pretty much anything into tacos. My
favorites are tacos de lengua (tongue) and de cabeza
(calf's head).
So I understand -- just never cooked them, nor had them out.
And real tacos are made with soft shells, not the fried
ones that are common in the US. I admit that I rather
like the fried shells when the filling is the spiced
ground meat, which would tend to fall out the end in a
soft taco, which is a messy proposition to begin with.
Again, I'd reverse the ratio of cumin to coriander,
Of course you would, if you followed a recipe at all:-}}
There is that. Ian started complaining about his recipe
database and the eccentricities of MM, NYC, and some French
one that he uses, and he asked what my thoughts were, based
on the information from this echo. I just sort of laughed.
This seems to be a child's introduction - it would be a
bunch better if the spices were heated separately maybe
with a bit of salt, and the lentils stirred in and warmed
when the spices ere toasted.
I agree. Not to say that I always do that though.
It really doesn't take much extra time.
And of course a bit of fat would help as well.
Define what you mean by a "bit". Is that your and Nancy's bit or mine
or Gail's (listed in decreasing order of fat content).
The bigger the bit, the better. I made Swisher an omelet,
and he thought it extra good. I don't know if he noticed
the size of the knob of butter that I used.
Speaking of Nancy, she and you could share this one.
Title: Grilled Pear Cheese Sandwiches*
Yeah, I'd take some ham and leave the rest to her.
---------- Recipe via Meal-Master (tm) v8.01
Title: Electronic Gourmet's Marinated Steak
Categories: Meats
Yield: 1 servings
2 c Red Wine 1 tb Butter
1 x Onion, minced 1 x 8-12 oz Sirloin or
1 cl Garlic, crushed Porterhouse Steak
1/2 ts Black Pepper
1) Combine red wine, onion, garlic and black pepper. Marinate steak in
this mixture for at least 2 hours turning occasionally. Overnight in
fridge is best.
2) Remove the steak, reserving the marinade and pat it dry. Rub the steak
with butter.
3) Broil the steak over hot coals, or under broiler until medium rare (or
to your liking).
4) Boil the marinade until reduced by two thirds. Discard the garlic
clove
and pour the sauce over the steak.
Goes great with a bottle of dry red table wine from either California or
the Rhone region of France.
Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120
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