difference in my estimation. But why pay two to ten
dollars a pound more at the supermarket (depending on
the fanciness of the store) for no better? Sure, you
have to buy them in packs of 5 lb and up, but if your
freezer is effective, the last couple steaks, though
not so special as the first couple, are still as good
as you can get from the Outback. By the way, Lilli
sent me a note that the flower bloomed a couple days
later, thoughtfully on free day at the park.
Actually, if you use the vacuum sealer like Gail does, that last couple
of steaks will be as good as the first *years* later.
Your vacuum sealer is better than Lilli's,
either that or you are more expert at using
it. Swisher as well seems to rely on his for
longer storage.
Yesterday we got a flat of Costco sirloins, and
I thought that we might have to suckee bag one
or two, but I cooked two, and we ate most of both.
When Lilli gets to town in a half week or so, we
can do the other three, and I'm confident there
won't be all that much left over. I have coated
them in a rub of mostly pepper and garlic with a
bit of salt (mine has less) and will be storing them
in the fridge, well ventilated, until then.
Title: Steak & Guinness Pie
Beef and beer, great combination. There used to
be a place called Beef and Ale that rented next
to or perhaps in the parking lot of the hospital
that was my grad school job. Different ideas of
healthy eating in the '70s, I guess.
2 1/4 lb Round beef
A little humor there - normal people would
say beef round, but Kevin was always a little
backwards.
1 tb Dryfruit- raisins
Extraneous at best, distracting at worst,
I'd say ignore or if you want to irritate
your diners, chop them fine and see who's
the first to guess the secret ingredient.
10 fl Oz Guinness
The recipe fails to tell you to do the
obvious and drink down the other 1.3 oz
of beer.
From: Kevin Jcjd Symons Date: 01-23-01
Ah. I have been talking with Glen, who sends
greetings and the news that Kevin is gradually
losing body parts, most recently half a leg,
due to raging diabetes, but is still among the
living.
Chicken with asparagus
categories: main, mine, Chinese, poultry
servings: 2
6 to 8 oz chicken, assorted
1 oz sherry
1 Tb soy sauce
cornstarch
chicken fat and/or butter
1 garlic clove, mashed
1/3 lb asparagus
s, p, more sherry, more soy
Cut the chicken into bite-size pieces and
marinate overnight in sherry and soy. Drain,
reserving liquid, and dredge in cornstarch.
Saute in fat with the garlic clove until just
before done; remove all to a warm place.
Cut tips off asparagus and slice stems on
the diagonal.
Add a bit of fat to the pan and cook the
asparagus stems for a minute or so; then
add the reserved chicken and juices and
the asparagus tips. Heat through, correct
seasoning, and serve.
source: moi
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