Usually I frown on dissemination of falsehoods
on this echo, but this one was too good to pass
on (or not to pass on, as the case may be).
Swan would probably taste like fish - and nasty fish at that.
Swan is said to taste fine - no yuckier than
pork, which is often raised on dubious things,
fish meal and the like.
Au contraire, canned bean sprouts are one of
the most wwtt foods, almost deserving a spot
on Clean Dave's list along with the Blind Robins
and canned pork brains.
I'm not sure I'd want to eat those.
The Blind Robins were as bad as you'd
expect, but pork brains (un milk gravy
no less) were far from horrible though
among the most unhealthful of all
possible foods.
The cats here are 15 and go to bed promptly when
the TV goes off (around 10 or 11). If you'd attended
the last Salem picnic, you'd have met them.
If I could have, and these days it's even less likely. I have a hard
enough time sleeping in my own bed never mind in a strange one.
Sad thing about the dinner party I attended the
other day - it descended into a show-and-tell
of remedies non-pharmaceutical, OTC, and
prescription for sleeplessness. That after a
gummy pasta sauced with overcooked clams in
undercooked wine followed by a monster porterhouse
roast cooked to well-done.
Beef chuck eye roast with paprika-herb rub
categories: main, beef
servings: 8
1 Tb ground bay leaves
1 Tb freshly ground pepper
1 Tb chopped thyme leaves
2 ts sweet paprika
1/2 ts ground cumin
3 lb chuck eye roast
extra-virgin olive oil, for drizzling
salt
4 garlic cloves, minced
3 Tb vegetable oil
Preheat the oven to 375F. In a bowl, mix the
bay leaves, pepper, thyme, paprika and cumin.
Drizzle the roast generously with olive oil
and season with salt. Rub the garlic and spice
mixture over the roast and let stand 10 min.
Using butcherÿs twine, tie the roast to give
it a uniform shape. In an ovenproof skillet,
heat the vegetable oil. Add the roast and
sear over moderate heat until lightly browned
all over.
Transfer the skillet to the upper third of the
oven and roast the meat for 1 hr, until an
instant-read thermometer inserted in the center
registers 130F. Transfer the roast to a carving
board and let rest for 10 min. Discard the twine.
Using a thin, sharp knife, thinly slice the beef
across the grain and serve.
M's note: that's way overdone.
Food & Wine, 10/2012
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