Thing is the better steaks can't be had
from the supermarket even on special order.
What kind of steak might that be?
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.
Our dilemma for Christmas dinner (in Cambridge)
is that Harriet, a must-satisfy guest, doesn't
eat the time-honored lobster and must have beef,
but to get a steak worthy of the occasion we'd
have to pay $25 a pound or more, and still it
won't be as good as what Grill 23 offers.
I would choke at having to pay $25 per pound for beef steak, except
perhaps at a restaurant.
Depends, though my favored price point is 10.99
and USDA Choice with me picking the meat. Actually,
at Costco, it's other customers who do the picking,
because they tend to shun properly marbled meat.
I'm thinking of saying screw it all and getting
a 3-to-4-lb standing rib of the lower Choice
classification and roast it up and then cut out
the heart and serve it to her, making up in
quantity what quality may be slightly inadequate.
Just so happens that Safeway had a sale on rib roast this week. I got a
5 pound, 2 rib roast for $5 per pound. Can't say if it was lower choice
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.
or upper choice (nor would I know how to spot the difference). It was a
There's no official definition (of course), but as
a rule of thumb, the less red and more tending toward
pink the interior muscle the better.
good looking roast with not too much fat (yea -- I know that is a
detriment, not a plus for you). I did the cook at 450 for 15 minutes,
turn down to 350 and finish cooking until the meat thermometer reads
what you want. My choice was to stick it near the edge and cook to
110F. Our first meal was a moderate slice off of one edge plus one of
That's nice and rare, what I'd like for some cuts,
but for rib roast a tiny bit over for me (well,
actually, I've been known to be best pleased by
raw rib roast and filet). What I've exerimented
with for getting the exterior brown and the
inside properly done is cranking the oven as high
as it will go and throwing the roast in, turning
the oven off immediately, letting the meat sit
inside until the part near the surface is done
to the most barbarous palates at table (which for
me means people who like medium-rare to medium).
the rib bones for me. Next meal ditto with a slice off of the other
outside edge. Tonight, I did a slice off of the middle and will have
two more slices to go before the roast is finished. The middle is
probably just past your desired level or rare. There may well be a few leftover pieces which will become a black bean and beef stir fry. Not
bad, six meals for about $25.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Egyptian Lentils
1 c Lentils
1 1/2 c Regular rice
1 c Elbow macaroni
3 tb Oil
2 Fresh chili peppers
1 1/2 c Tomato sauce
2 tb Vinegar
1 lg Onion
From: Earl Shelsby
This is not an intrinsically horrible recipe,
but it's woefully underseasoned and simplistic.
+
How many points does one get for each
iteration of that procedure?
On the original WC, you got a random amount between 40 and 46. On WC2,
you get 25. OTOH, I seem to recall that the clues were more expensive
on WC (120?). On WC2 they are 50.
Okay, so no substantial differences. Perhaps
version 2 is meant for a younger audience?
Koshary
categories: Egyptian, vegam, main
servings: 4 to 6
h - Tomato and Garlic Sauce
1/2 Tb olive oil
1/2 Tb garlic, chopped
16 oz cn tomato sauce
1/2 c water
1/4 c vinegar
h - Koshary
1 lg onion, thinly sliced
6 oz dried brown lentils
8 oz elbow macaroni, or any other compact pasta
2 c long-grain rice
3 c water
2 sticks cinnamon
3 cardamom pods
1/2 ts whole cumin
1/2 ts whole coriander
4 1/2 Tb olive oil
Salt and pepper
Rice, Lentils, and Pasta with Tomato Garlic Sauce
For the sauce. Pour olive oil into a saucepan set
over medium heat. Add garlic and cook until
fragrant, about 30 sec. Add the tomato sauce.
Simmer this until slightly thickened, about 10 min.
Add the water and vinegar, and turn the heat to
high. When it starts to boil, immediately turn off
the heat. Transfer to a medium bowl, season with
salt, and set aside.
For the Koshary. Pour 1 Tb olive oil into a heavy-
bottomed 12-in stainless steel skillet set over
medium-high heat. When shimmering, add onion and
stir well. Once coated in the oil, reduce heat to
low and cook until heavily caramelized, about
45 to 60 min. Stir often.
Meanwhile, preheat the oven to 350F. Fill a pot
with water and bring to a boil over high heat.
Add the lentils and reduce heat to medium-low.
Simmer until just cooked, about 15 min. Drain
lentils and set aside to cool.
Fill a pot with water and bring to a boil over high
heat. Add pasta and cook al dente, drain, and dump
in a bowl. Add 1 Tb oil, and toss well.
Pour 2 Tb olive oil into a Dutch oven set over
medium heat. Add the cinnamon cook until fragrant.
Add the cardamom, cumin, and rice. Stir well, and
cook until the spices are aromatic, and about half
of the rice is opaque. Then pour in the water.
Bring it to a boil, stir well, and cover. Place in
the oven and cook for 13 min. If done, fluff with
a fork, and season with salt to taste.
Place another skillet over medium-high heat. Pour
in 1/2 Tb oil. When shimmering, add the pasta.
Let it cook undisturbed for 1 min or until it is
crusty on the bottom. Toss well, and cook until
it is toasty and slightly chewy. Transfer pasta
to a bowl. Add another 1/2 Tb oil to the pan.
When shimmering, add the lentils and cook them
until they are slightly toasted, about 30 sec.
Transfer them to another bowl.
Scoop out some rice onto a plate. Top with a scoop
of pasta, lentils, tomato sauce, and some of the
caramelized onions.
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