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Entries from Talk tagged with 'beef'
My favorite brunch recipe!!! Minced Beef on Toast
It's the Navy version of Sh*t on Shingles, but I simply love this. You are supposed to put it on toast. But when I was working for the Navy SEALS, it was put on top of hash browns, with poached or baked eggs on top.
1 1/2 lbs ground beef
2 medium onions, chopped
cooking oil, if needed
salt and pepper
5 tablespoons flour, approximate
1 (16 ounce) can whole tomatoes, diced
5 1/2 ounces tomato juice
2 cups hot water, approximate
1/2 teaspoon ground nutmeg, to taste
1/2 teaspoon sugar, to taste
1. Crumble the ground beef into a skillet and brown with the onions.
2. If beef is very lean, add a tablespoon or two of cooking oil.
3. Salt and pepper to taste.
4. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
5. The flour must be cooked to preclude a starchy taste through out.
6. Add enough flour to absorb most of the oil.
7. Stir in the tomatoes and the tomato juice, followed by the water.
8. Allow to simmer on low heat to thicken.
9. Adjust consistency as necessary.
10. Add nutmeg and sugar and adjust to taste.
What's Your Best Boeuf Bourguignonne?
I'm making some for Sunday Supper... I love my own adaptation, but boeuf bourguignonne is one of those dishes that's so classic, and has been around so long, that there's really no "right" way of doing it. Some say to marinate the beef in wine first. Some just brown the meat and add the wine later. Some call for bacon or drippings. Some don't. Some call for lots of vegetables. Some call for virtually none aside from the aromatics. Some contain potatoes. Others just put it over mashed potatoes.
My own preferred method definitely relies on the overnight wine soak -- when I discovered this step, I was blown away. It evoked sexual comparisons in my mind. And I go with crazy lots of veggies -- leeks, turnips, carrots, etc. I do the potatoes either way depending on mood.
But I'm always looking to try new tricks. Got any favorites to share?
Is Kobe beef unethical?
I just read the article in Gourmet - it might make you rethink Kobe beef:
http://www.gourmet.com/magazine/2000s/2007/12/kobe_beef_estabrook?currentPage=all
Traditional Japanese producers, Blackmore said, raise their 1,600-pound cattle in highly confined areas. “From the time they are a week old until they are three and a half years old, these steers are commonly kept in a lean-to behind someone’s house,” said Blackmore, “where they get bored and go off their feed. Their gut stops working. The best way to start their gut working again is to give them a bottle of beer.
Does anyone know the real Kobe Wagyu story?
I walked by a restaurant in NY that says it has real Kobe. They are selling it for $26/oz. !!!!! I checked how much it costs elsewhere and found this to be much more than the norm. Then, I found this.
He says its illegal to import ANY beef from Japan. Is this still true?
