Subj: 900 steak
Hmm, what is your opinion of tenderizer on steak?
Chuck steaks can be tough, especially when treated like a real
steak. Tenderizer, either by papain or stabbing, can turn a
resilient but tasty piece of meat more suitable for broiling or
grilling.
I like steaks a lot as opposed to stews and braises so I make steak
out of some pretty marginal cuts. Acid based marinades and pounding
are also effective.
It would depend on the precise cut you're dealing with; chuck
is a catchall term ; if you separate out the tenderer muscles,
the steaks can be almost as tender as a strip and even more
flavorsome
I often buy (cross cut) blade steak and cut out the seam of
connective tissue myself. I never see the long cut flatiron steak
here. I guess it's an American cut that just never caught on
here, much like tri-tip.
Subj: 901 bad fish
These were indeed Chinese Calicos, and undoubtedly farmed.
One can sometimes palatablize them by vast infusions of sherry
(perhaps even cream) and butter.
They were fairly decent in a bacon, blue cod and scallop enriched
cream of leek and potato soup with a splash of vermouth.
Real wild caught Nova Scotia sea scallops are $28 per pound
That's a wow, but possibly a worthwhile one.
Definitely worthwhile. They are large, succulent, juicy drys.
Bacon wrapped ones are $29; that's expensive bacon!
You pay for all that skilled labor.
[snork]
Subj: 902 Nicholas
No. 9 Park
I googled it; what a remarkable restaurant
And a remarkable woman chef
That too.
Title: Devilled Kidneys 1
Categories: British
English, not just Brit.
My Cornish grandfather used to say loudly and often, "I am proudly
British but I'm not a damned Englishman."
Strozzapreti
That's a new shape to me.
Recent tastes here:
Radish leaves: Roslind has started more garden pots than ever before
this year. We have tomatoes, celery, kohlrabi, radishes, green
onions and a number of herbs on the go. Roslind loved kohlrabi as a
kid but always complained that supermarket ones are too large, too
old and therefore woody. She plans to pull them when they have just
one inch bulbs, in about 45-50 days, and use the leaves and stems
too.
The first and so far only thing ready for the table has been tender
young radish leaves which we started cutting in early June. By
harvesting just two leaves per plant they keep on growing and will
soon have good sized bulbs. The very first leaves were very mild and
nice raw in salads and as garnishes. As they grew older and larger
they became a bit bitter but very nice minced and cooked in
meatloaf, soups, and red sauce for pasta.
Orange & peach Snowballs: There is half a bottle of Advocaat
lingering in the fridge (Roslind isn't drinking these days as she's
taking a sleep medication that prohibits it) that I decided wasn't
going to age well. The standard Snowball is 2 oz Advocaat, 1 tsp
lemon juice and 6-8 oz sparkling lemonade, 7-UP or Sprite. My
version is 1 oz each Advocaat and vodka, 1 tsp lemon juice, 2 oz
each orange juice and peach (or apricot) nectar (I'm actually using
the 20% syrup from canned fruit) and 4 oz of 7-UP to make 8 oz. of
mix and keeping with the classic highball ratio of 4:1 mix to
spirits. I actually prefer my version to the original. Roslind had a
tiny sip and agreed. She is looking forward to being able to partake
again soon.
Cheers
Jim
... No one in Cornwall knows what the hell a Cornish Game Hen is.
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