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Discussion Groups / English Usage / November 2006Hester redux
Adventurous cooks may enjoy having a go the black forest gateau themselves... http://enjoyment.independent.co.uk/food_and_drink/features/article1982119.ece http://tinyurl.com/vqav6  SignatureLaura (emulate St. George for email) > Adventurous cooks may enjoy having a go the black forest gateau > themselves... > > http://enjoyment.independent.co.uk/food_and_drink/features/article1982119.ece > > http://tinyurl.com/vqav6 Don't scare people with your thread titles, please. Being that we are on usage.english it sounded like Hawthorne, the Sequel. > Adventurous cooks may enjoy having a go the black forest gateau > themselves... > > http://enjoyment.independent.co.uk/food_and_drink/features/article1982119.ece > > http://tinyurl.com/vqav6 Esther's doing steak at 8.00 tonight on BBC2: I look forward to seeing exactly how complicated that can be. Next week, cornflakes, perhaps? SignatureMike. > > Adventurous cooks may enjoy having a go the black forest gateau > > themselves... [quoted text clipped - 5 lines] > Esther's doing steak at 8.00 tonight on BBC2: I look forward to seeing > exactly how complicated that can be. Next week, cornflakes, perhaps? Well, he duly complicated the matter. I'd love to eat at his restaurant one day, but it seems you wouldn't get much change from four hundred quid for two, unless you go easy on the wine, so I think I'll pass unless Laura wins the lottery and arranges a celebratory Boink at her expense. It seems you can book two months in advance, but getting through is a lottery in itself because of the demand. Can't disagree with his choice of meat: English longhorn fore-rib, grown to maturity etc. I'm prepared to go along with letting butter absorb the smell of blue cheese to finish the steak, and all that. But Iceberg lettuce? He went on about the crispness, which isn't in dispute; but they don't taaaste of anything. I'm not too sure about thickening mushroom ketchup with cornflour, either. SignatureMike. >> Esther's doing steak at 8.00 tonight on BBC2: I look forward to seeing >> exactly how complicated that can be. Next week, cornflakes, perhaps? >Can't disagree with his choice of meat: English longhorn fore-rib, >grown to maturity etc. I'm prepared to go along with letting butter >absorb the smell of blue cheese to finish the steak, and all that. But >Iceberg lettuce? He went on about the crispness, which isn't in >dispute; but they don't taaaste of anything. I'm not too sure about >thickening mushroom ketchup with cornflour, either. Iceberg lettuce is Unfashionable for very good reasons, AFAIC. I didn't mind the cornflour, but I did wonder whether all that mushroom ketchup (didn't we do that only the other month? Hannah Glasse, I think), blue cheese butter, etc, wasn't to give the steak some (any) flavour which it didn't possess on its own. I was interested to note that the US beef-rearing practices produce naturally-marbled meat whereas the UK practice doesn't, and has to be compensated for in other ways. It explains why I've never met a steak here to equal some I've eaten Leftpondially. SignatureKaty Jennison spamtrap: remove the first two letters after the @ On 14 Nov 2006, Wood Avens wrote >>> Esther's doing steak at 8.00 tonight on BBC2: I look forward >>> to seeing exactly how complicated that can be. Next week, [quoted text clipped - 4 lines] >> too sure about thickening mushroom ketchup with cornflour, >> either. > Iceberg lettuce is Unfashionable for very good reasons, AFAIC. Yabbut...whilst it was definitely misused as a body-of-salad leaf, that doesn't mean it has no role at all to play. Not *all* ingredients have to have flavour: some are included entirely for texture, and it's excellent for that. SignatureCheers, Harvey Canadian and British English, indiscriminately mixed For e-mail, change harvey.news to harvey.van > I was interested to note that the US beef-rearing practices produce > naturally-marbled meat whereas the UK practice doesn't, and has to be > compensated for in other ways. It explains why I've never met a steak > here to equal some I've eaten Leftpondially. The prized Japanese Wagyu/Kobe beef is, according to the link below, even better when produced in the US: http://www.thewinenews.com/febmar04/cuisine.asp Kobe is the appellation for the beef that comes from a breed of cattle called Wagyu (in Japanese "wa" means Japanese-style and "gyu" cattle). ... Today there are about 45 American Wagyu ranchers... At The Federalist on Beacon Hill in Boston, executive chef David Daniels adds that "American Wagyu tastes incredible. These animals are treated humanely and given the best possible care and feeding, and the end product reflects that."... While prime is the highest USDA grade for beef, the quality of Wagyu beef is far higher, so a combination of Japanese and American grading systems is used. Kobe beef scores between 5 and 8 on the very stringent Japanese beef grading scale. In comparison, normal USDA Prime cuts range 3+ to 4.... More important, perhaps, is that while Wagyu beef is laced with fat, Washington State University researchers discovered that most of it is monounsaturated, not the saturated type linked to heart disease that is contained in most other beef. Slices of raw Wagyu beef can be eaten sashimi- style so the natural and delicate taste of the beef is preserved. But many Americans prefer it gently seared, like tuna or foie gras, so that the meat is crisp on the outside and rare on the inside. Because the finely marbled fat melts quickly and burns easily (it cooks 35 percent faster than choice or standard prime beef), special care is required when preparing it. Aloha ~~~ Ozzie Maland ~~~ San Diego > > I was interested to note that the US beef-rearing practices produce > > naturally-marbled meat whereas the UK practice doesn't, and has to be [quoted text clipped - 5 lines] > > http://www.thewinenews.com/febmar04/cuisine.asp [...] Note that it's from a specific breed: I don't think the marbling is entirely from the feeding, judging from Heston's examples. I wish I'd tried more breeds when I produced my own beef; as I remember it, Hereford was fatter than Angus, but I don't think I've ever knowingly seen his choice, an English longhorn, alive, let alone dressed. SignatureMike. On 14 Nov 2006, Mike Lyle wrote > I wish I'd tried more breeds when I produced my own beef; as I > remember it, Hereford was fatter than Angus, but I don't think > I've ever knowingly seen his choice, an English longhorn, alive, > let alone dressed. [Hmmm....there's gotta be a line in here somewhere about longhorns, alive, getting dressed....oh, there it is....] SignatureCheers, Harvey Canadian and British English, indiscriminately mixed For e-mail, change harvey.news to harvey.van > I was interested to note that the US beef-rearing practices produce > naturally-marbled meat whereas the UK practice doesn't, and has to be > compensated for in other ways. It explains why I've never met a steak > here to equal some I've eaten Leftpondially. On the other hand, much American beef contains hormones. I read a report about an American report that claims red meat causes breast cancer, but it seems it's another one of those "if a mouse eats 2 kg a day" things. My state apparently does produce marbled beef, but only for the Japanese market. SignatureRob Bannister Western Australia. > On the other hand, much American beef contains hormones. I read a report > about an American report that claims red meat causes breast cancer, but > it seems it's another one of those "if a mouse eats 2 kg a day" things. I don't find anything like the mouse-dose point you mention. No mice were even involved. Here's an article from a Sydney paper: http://www.smh.com.au/news/national/breast-cancer-link-to-diet-rich-in-m eat/2006/11/14/1163266550310.html As for hormones, it mentions them as being one of several possible culprits. SignatureBest -- Donna Richoux > > On the other hand, much American beef contains hormones. I read a report > > about an American report that claims red meat causes breast cancer, but > > it seems it's another one of those "if a mouse eats 2 kg a day" things. > I don't find anything like the mouse-dose point you mention. No mice > were even involved. Here's an article from a Sydney paper: > http://www.smh.com.au/news/national/breast-cancer-link-to-diet-rich-in-meat/2006 /11/14/1163266550310.html > As for hormones, it mentions them as being one of several possible > culprits. I wonder if there are any similar reports about a relation between red-meat consumption and prostate cancer. > > > > On the other hand, much American beef contains hormones. I read a report [quoted text clipped - 4 lines] > > were even involved. Here's an article from a Sydney paper: > http://www.smh.com.au/news/national/breast-cancer-link-to-diet-rich-in-m eat/2006/11/14/1163266550310.html > > > As for hormones, it mentions them as being one of several possible > > culprits. > > I wonder if there are any similar reports about a relation > between red-meat consumption and prostate cancer. Easy enough terms to search on. While I was looking for the breast cancer info, I noticed several studies mentioning bowel cancer. SignatureBest -- Donna Richoux > [discussing red meat and breast cancer] [...] > > I wonder if there are any similar reports about a relation > > between red-meat consumption and prostate cancer. > Easy enough terms to search on. Yeah, I know. Sometimes we get lonely and feel like saying something just to make conversation. > While I was looking for the breast cancer info, I noticed > several studies mentioning bowel cancer. And while I was searching on "prostate" and "red meat", I came across some articles on the merits of frequent masturbation to help forestall prostate cancer. A regrettable corollary is that one way to stimulate flagging libido, anyway so I've heard, is to eat red meat that's very red. So which is worse, prostate cancer or mad-cow disease? >>On the other hand, much American beef contains hormones. I read a report >>about an American report that claims red meat causes breast cancer, but [quoted text clipped - 8 lines] > As for hormones, it mentions them as being one of several possible > culprits. You are, as ever, correct (about the mice). It was done by questionnaire, and my newspaper report queried the accuracy of the responses. SignatureRob Bannister >On the other hand, much American beef contains hormones. All animal meat contains hormones of some variety. Many plants have them as well. You might as well say, "much American beef contains sodium ions" -- which would also be trivially true for nearly everything else humans are known to eat. -GAWollman SignatureGarrett A. Wollman | The real tragedy of human existence is not that we are wollman@csail.mit.edu| nasty by nature, but that a cruel structural asymmetry Opinions not those | grants to rare events of meanness such power to shape of MIT or CSAIL. | our history. - S.J. Gould, Ten Thousand Acts of Kindness > I was interested to note that the US beef-rearing practices produce > naturally-marbled meat whereas the UK practice doesn't, and has to be > compensated for in other ways. It explains why I've never met a steak > here to equal some I've eaten Leftpondially. I by "US beef-rearing practices", you mean grain-fed, I have to disagree. I much prefer grass-fed. Stupot >>>Adventurous cooks may enjoy having a go the black forest gateau >>>themselves... [quoted text clipped - 12 lines] > expense. It seems you can book two months in advance, but getting > through is a lottery in itself because of the demand. In that unlikely event we shall boink at either le Manoir or the Waterside - I've eaten at both and it's a toss-up as to which was better. I'd like to see round the Blumenthal lab, though. Who was the eccentric scientist who did mad things with food? Was it Kurti? > Can't disagree with his choice of meat: English longhorn fore-rib, > grown to maturity etc. I'm prepared to go along with letting butter > absorb the smell of blue cheese to finish the steak, and all that. But > Iceberg lettuce? He went on about the crispness, which isn't in > dispute; but they don't taaaste of anything. I'm not too sure about > thickening mushroom ketchup with cornflour, either. I agree about the cornflour - I was really disappointed, I thought he'd come up with some clever way of thickening the ketchup. I think I'm one of the few people who likes iceberg lettuce, though - and I *loathe* rocket, that etiolated watercress. It's the first time I've seen or heard the guy and he is the dead spit of one of my colleagues - looks and sounds like him. Weird. SignatureLaura (emulate St. George for email) > I think I'm one > of the few people who likes iceberg lettuce, though - and I *loathe* > rocket, that etiolated watercress. Amen! You are my long-lost sister, and I claim my £5. 'Course we don't call it "rocket" here in Nova Caesarea, but "a rugula by any other name...", and all. SignatureRoland Hutchinson Will play viola da gamba for food. NB mail to my.spamtrap [at] verizon.net is heavily filtered to remove spam. If your message looks like spam I may not see it. >> I think I'm one >> of the few people who likes iceberg lettuce, though - and I [quoted text clipped - 4 lines] > 'Course we don't call it "rocket" here in Nova Caesarea, but "a > rugula by any other name...", and all. Debellona Superba? > >> I think I'm one > >> of the few people who likes iceberg lettuce, though - and I [quoted text clipped - 6 lines] > > Debellona Superba? Certe non Subiectus Parsus. SignatureMike. >>>> I think I'm one >>>> of the few people who likes iceberg lettuce, though - and I [quoted text clipped - 8 lines] > > Certe non Subiectus Parsus. That's a rather tender subject. More "lamb", Omar? > >>>> I think I'm one > >>>> of the few people who likes iceberg lettuce, though - and I [quoted text clipped - 10 lines] > > That's a rather tender subject. More "lamb", Omar? Oh, well, somebody has to say it: one man's Mede is another man's Persian. SignatureMike. >>>>>> I think I'm one >>>>>> of the few people who likes iceberg lettuce, though - and I [quoted text clipped - 13 lines] > Oh, well, somebody has to say it: one man's Mede is another man's > Persian. OK, I fold. >> Can't disagree with his choice of meat: English longhorn fore-rib, >> grown to maturity etc. I'm prepared to go along with letting butter [quoted text clipped - 7 lines] >of the few people who likes iceberg lettuce, though - and I *loathe* >rocket, that etiolated watercress. Next time we eat together, we can swap salads. I can't stand iceberg, but love rocket. SignatureLinz Wet Yorks via Cambridge, York, London and Watford My accent may vary |
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