I strongly prefer USDA Prime or the equivalent,
probably wet-aged, though in many beef-producing
places they prefer not aged at all. My preference
is sirloin strip first, probably chuck tender
second, because ribeye can be too flabby.
I am not aware of any place where we can buy wet aged beef. Wegmans had
It's hard to find any place where you can buy
anything else. In the last few decades advances
in plastics technology mean that meat is
shipped in subprimals that wet age as they
travel. What you get in the supermarkets and
big-box stores are wet aged, though not
necessarily long enough to make much of a
difference.
dry aged beef at horrendous prices, especially for meat that does not
look appetizing at all. Our beef purchases are the BJs porterhouse
Appearances can be deceiving. I was never rich
enough to eat enough dry-aged beef to acquire
the taste. If you like medium or above beef,
dry aging might richen the flavor and do some
tenderizing, but otherwise I don't see the point.
(choice) when it looks very good and Costco's prime sirloin. Prices are usually about $8 and $9 respectively. We use the sirloin for cooking
inside during winter, and the porterhouse on the grill outside.
I generally prefer pan-broiling, and Lilli
prefers the outside grill, but as there's a
ban on open fires, the point is mooted.
That's more or less what I was thinking of, but
maybe 6.99/lb "semi-boneless" (evil and misleading
name) - you don't get a break for taking the section
of backbone, which is useful to me but not as much
as meat.
This roast had the chine(?) bone off and just two beef rib bones on.
The chine bone is the backbone. I don't know
why the additional terminology for butchering.
This is not an intrinsically horrible recipe,
but it's woefully underseasoned and simplistic.
Many of the lentil recipes in this month's selection would fit that
bill. I am thinking of what to select for next month -- any hints or requests?
I'll leave that to those who need or collect recipes.
<<Talking about word connect game>>
Okay, so no substantial differences. Perhaps
version 2 is meant for a younger audience?
I don't see that. Our only reason for switching was that the higher
levels got a bit too tedious without spending lots of points. Not as
much fun.
If you have the points, that's not too
onerous. I got tired easily, because it
took on the aspect of a vocabulary
builder such as you might get in high
school. I usually play a chapter the
first day of a stay at Lilli's and then
only when help is required.
I don't think that this one is either simplistic or underseasoned -- but
then you might up some of the seasonings.
Title: Lemon Lentils with Curried Shrimp
It seems to err in the other direction,
but I am less inclined to criticize for
that. I would omit the lemon altogether,
most likely.
One observation though -- why use the peel of a lemon instead of the
zest. Seems to me that would add the bitter pith.
It would. Some people like that, though.
People who like IPAs might, for example.
In the recipe you posted, I'd guess that
it could also have been the author using
imprecise language. A large lemon would
probably zest out 2 ts; with the pith,
I'd expect more volume, maybe twice.
---------- Recipe via Meal-Master (tm) v7.03
Title: Fakes Xithati ( Sour Lentil Soup)
Categories: Greek, Soups
Servings: 6
1/2 l Brown lentils
2 l Water
1/4 l Finely chopped spring onions
1 Garlic clove (opt.); crushed
1/2 dl Finely chopped coriander *
3/4 dl Olive oil
1/2 dl Cold water
1 tb Flour
1/2 dl Vinegar (or to taste)
Salt
Freshly ground black pepper
*Note: Finely chopped parsley may be substituted for coriander leaves.
Wash lentils in several changes of cold water, or place in a sieve and
run
water through them. Drain.
Put lentils in a large pot with 8 cups water, spring onion, garlic if
used,
oil and coriander or parsley (or a combination of the two if preferred).
Bring to the boil, cover pan and simmer on low heat for 1 hour or until
lentils are soft.
Put water and flour in a screw top jar, seal and shake until thoroughly
combined. This prevents lumps forming. Pour this gradually into boiling
soup, stirring constantly, until thickened slightly. Add vinegar and
salt
and pepper to taste. Return to the boil, boil gently for 5 minutes, then
serve hot.
From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)