SAP - Ginger Beef and Gravy
Jim Johnston
and lumpy held reverently in front of him.
He approaches the bar and pops the lid off of the container, releasing a
fragrant steam into the air. Mike, who was watching with a slightly
raised eyebrow, leans forward and inhales deeply. When he looks up,
slightly dazed, SJ makes a conjurers pass with his hands and produces a
fork.
"Just to say thanks, Mike. Bon Apples!" He smiles and collects the
drink that was waiting for him immediately after entering. Mike spears
a lump and takes a tentative bite ... then, carefully setting the
container on the bar, quickly jogs into the back room.
SJ settles into his usual table and, looking at Mike rushing back with a
plate and several microwave warmed rolls, grins. "A combination of
Dian, Marie, and your humble sailor, produced this really remarkable
recipe, which I intend to share.
"You'll need a steak, a nice round is what we used, defrosted, trimmed,
and cut into half inch squares. Then take two cups of all purpose
flour, a quarter cup of freshly ground pepper, a tablespoon of salt, and
half of a .8 ounce container of McCormick Ground Ginger. Sift them
together and dredge the half inch squares in the mixture, leaving them
in long enough to get a really nice and dry layer.
"Heat a good sized skillet on high and add a half cup of extra virgin
olive oil when its hot. Wait until the oil ripples, then start tossing
in the cubes of dredged meat. Brown well, giving them a crispy
exterior, then remove the cubes.
"In the same skillet, without cleaning out any remaining oil or lowering
the heat, toss in the remaining flour mixture and brown it carefully.
You're looking for a coffee with cream golden brown, so tend it well and
keep stirring the flour. When it is browned, add six 8 ounce glasses of
warm water, one glass at a time, stirring carefully with a pan whip (a
sorta flattened whip ... be sure to use a plastic one if your skillet is
non-stick) to keep the texture smooth. Then add three heaping teaspoons
of a good chinese beef bouillon (you can use any powdered beef bouillon,
but I couldn't swear to how much you should use) and a cup of Kitchen
Bouquet Browning Sauce.
"Stir well, then add the browned cubes of beef. After five minutes, add
two more tablespoons of the ground ginger, two tablespoons of dry
chopped onion, and one teaspoon of ground thyme. Stir reverently and
let cook for an additional ten minutes or until the beef is cooked
throughout.
"Remove the skillet from the heat and transfer the meat and gravy into a
serving bowl, preferably stoneware, and let sit for a few minutes.
Ladle over rice, toast, biscuits, mashed potatoes, or whatever you
usually serve meat and gravy on. Take a bite ... try not to cry out as
the taste equivalent of an orgasm sweeps through your mouth. (Actually,
the hardest part of the recipe is keeping people from snacking on the
browned cubes of beef while starting the gravy ... it's that good!)
"Mine was the flour mixture and browning, Dian made the basic gravy,
Marie tinkered with the end product (adding the extra ginger, onion, and
- brilliantly thought of - thyme). After you taste the result, feel
free to add us all to your wills." Sailor Jim stands and collects a
scrupulously empty container from Mike, then heads for the door.
"Dinner is in twenty minutes. Dian is adding a nice salad and some
steamed cabbage on the side ... lovely what one can do with a microwave
and a single hot plate, huh?"
SJ
Jan
[snip luscious sounding recipe]
<<Take a bite ... try not to cry out as
the taste equivalent of an orgasm sweeps through your mouth. >>
That's what my then-husband and I called a food-gasm or mouth-gasm. Or we just
refered to something as being 'gasmic'.
Jan
who went to her favorite restaurant Sunday and had her favorite gasmic meal.
Dominic
"Jim Johnston" <sail...@jas.net> wrote in message
news:3E5C681F...@jas.net...
Sounds excellent. I have a highly carnivorous friend who will appreciate
this, and will be sure to make it next time he's in town. Thanks, SJ!
-Dominic
jacqui{JB}
news:3E5C681F...@jas.net...
<snippage occurreth>
> When it is browned, add six 8 ounce glasses of
> warm water, one glass at a time, stirring carefully
> with a pan whip (a sorta flattened whip ... be sure
> to use a plastic one if your skillet is non-stick) to
> keep the texture smooth. Then add three heaping
> teaspoons of a good chinese beef bouillon (you
> can use any powdered beef bouillon, but I couldn't
> swear to how much you should use) and a cup of
> Kitchen Bouquet Browning Sauce.
The ex-redhead (and extremely bitter about it today) blonde emerges
from the shadows where she's been taking copious notes with the ever
present pad and pen. "Check -- I'm with you right up to the Kitchen
Bouquet Browning Sauce. What is that? I don't remember ever seeing
something like that (which isn't saying much, since I try to make
stuff, rather than be prepared stuff [and I'm decidedly *not* casting
aspersions on those who buy prepared food {and the last of the
parentheticals}]). Care to give me a clue (gently applied, please) as
to what it is, what's in it (so that I can make an appropriate
substitution), that kind of thing? The overall recipe sounds way
tooooooo good not to try, although I have a feeling I'm going to be
substituting a homemade beef stock for the bouillon and *possibly* the
browning sauce."
She sighs. "Of course, this means that I'm going to have to traipse
across town to the organic butcher for beef bones to make stock, and
..." she continues mumbling to herself, starting yet another
shopping/to-do list, and slips back into the shadows.
-j
Pat Kight
> "Jim Johnston" <sail...@jas.net> wrote in message
> news:3E5C681F...@jas.net...
>
> <snippage occurreth>
>
>>When it is browned, add six 8 ounce glasses of
>>warm water, one glass at a time, stirring carefully
>>with a pan whip (a sorta flattened whip ... be sure
>>to use a plastic one if your skillet is non-stick) to
>>keep the texture smooth. Then add three heaping
>>teaspoons of a good chinese beef bouillon (you
>>can use any powdered beef bouillon, but I couldn't
>>swear to how much you should use) and a cup of
>>Kitchen Bouquet Browning Sauce.
>
>
> The ex-redhead (and extremely bitter about it today) blonde emerges
> from the shadows where she's been taking copious notes with the ever
> present pad and pen. "Check -- I'm with you right up to the Kitchen
> Bouquet Browning Sauce. What is that?
Jezebel pipes up:
"Kitchen Bouquet is commercial caramel coloring used to give sauces a
deep, brown color and slightly caramelized flavor. You can substitute a
mixture of 1/4 cup brown sugar and 2 cups water; put the brown sugar in
a pan on low heat and stir constantly until it melts and goes dark brown
(caramelizing); add the water and stir well to dissolve the caramlized
sugar. You can store this in the fridge and use a small amount at a time
in any sauce or soup that needs a richer flavor or color.
"While it's most often recommended for beef dishes, I find it especially
useful for enriching vegetable-based stocks and sauces, which otherwise
tend to be a little watery and pallid."
--Jezebel
kig...@peak.org
Lollee Roberts
"Check -- I'm with you right up to the Kitchen
> Bouquet Browning Sauce. What is that? I don't remember ever seeing
> something like that (which isn't saying much, since I try to make
> stuff, rather than be prepared stuff [and I'm decidedly *not* casting
> aspersions on those who buy prepared food {and the last of the
> parentheticals}]). Care to give me a clue (gently applied, please) as
> to what it is, what's in it (so that I can make an appropriate
> substitution), that kind of thing?
Kitchen Bouquet comes in a dark brown bottle with a bright yellow label.
It's a thick brown liquid, main ingredient is caramel color, from what I
remember. A cup sounds like a heckuva lot though. I remember adding a couple
of tablespoons to stews or roasts to give the gravy that nice brown beefy
color. (It's a vegetarian product, oddly enough.)
--
Lollee
"Do not meddle in the affairs of wizards for they are subtle and quick to
anger." Tolkien, "Fellowship of the Ring"
Crossfire
] Sailor Jim comes dancing in, a plastic container of something dark brown
Crossfire, who has been listening somewhat dubiously, blinks. "A CUP of
Kitchen Bouquet? Seriously? Around here, it's sold in tiny little jars...
a cup would require something on the order of two or three of them. Or
am I thinking of the wrong thing?"
] "Stir well, then add the browned cubes of beef. After five minutes, add
] two more tablespoons of the ground ginger, two tablespoons of dry
] chopped onion, and one teaspoon of ground thyme. Stir reverently and
] let cook for an additional ten minutes or until the beef is cooked
] throughout.
"Dry chopped onion...I assume you mean those dehydrated onion flakes?"
] "Remove the skillet from the heat and transfer the meat and gravy into a
] serving bowl, preferably stoneware, and let sit for a few minutes.
] Ladle over rice, toast, biscuits, mashed potatoes, or whatever you
] usually serve meat and gravy on. Take a bite ... try not to cry out as
] the taste equivalent of an orgasm sweeps through your mouth. (Actually,
] the hardest part of the recipe is keeping people from snacking on the
] browned cubes of beef while starting the gravy ... it's that good!)
]
] "Mine was the flour mixture and browning, Dian made the basic gravy,
] Marie tinkered with the end product (adding the extra ginger, onion, and
] - brilliantly thought of - thyme). After you taste the result, feel
] free to add us all to your wills." Sailor Jim stands and collects a
] scrupulously empty container from Mike, then heads for the door.
] "Dinner is in twenty minutes. Dian is adding a nice salad and some
] steamed cabbage on the side ... lovely what one can do with a microwave
] and a single hot plate, huh?"
"What?!?" Crossfire shouts in astonishment. "No GARLIC?!"
--
Jon "Crossfire" Reid | jon <at> apeiros <dot> com (DeSPAM the Reply-To)
| http://www.apeiros.com/~jon
"Our masters have not heard the people's voice for generations...and it
is much, much louder than they care to remember."
-- Alan Moore, "V for Vendetta"
Pat Kight
> "jacqui{JB}" wrote in message
> "Check -- I'm with you right up to the Kitchen
>
>>Bouquet Browning Sauce. What is that? I don't remember ever seeing
>>something like that (which isn't saying much, since I try to make
>>stuff, rather than be prepared stuff [and I'm decidedly *not* casting
>>aspersions on those who buy prepared food {and the last of the
>>parentheticals}]). Care to give me a clue (gently applied, please) as
>>to what it is, what's in it (so that I can make an appropriate
>>substitution), that kind of thing?
>
>
> Kitchen Bouquet comes in a dark brown bottle with a bright yellow label.
> It's a thick brown liquid, main ingredient is caramel color, from what I
> remember. A cup sounds like a heckuva lot though. I remember adding a couple
> of tablespoons to stews or roasts to give the gravy that nice brown beefy
> color. (It's a vegetarian product, oddly enough.)
"Well, since "caramel coloring" is nothing more than burnt sugar and
water, it would be."
--
Jezebel
who also thought a cup sounded like a lot, but hey, Maybe SailorJim has
a jones for caramel coloring ...
kig...@peak.org
Sylvia Wulf
news:b3ig4s$dus$1...@news.cybercity.dk...
> The ex-redhead (and extremely bitter about it today) blonde emerges
> from the shadows where she's been taking copious notes with the ever
> present pad and pen. "Check -- I'm with you right up to the Kitchen
> Bouquet Browning Sauce. What is that?
Maybe Gravy Master is available in your area? Basically the same thing if
you can find it and don't want to bother making it. I on the other hand
copied the alternatives! Never have too many altrnatives! ;-)
--
PhoenixWench
"The difference between fantasy and science fiction is that one has honest
politicians scrupulous lawyers, and altruistic doctors, while the other
only has beings from outer space."
-- William John Watkins
Beth Jackson
>><snip>
>>
>>Take a bite
>>... try not to cry out
>>as the taste equivalent
>>of an orgasm
>>sweeps through your mouth.
Jan:
>That's what
>my then-husband and I
>called a food-gasm or mouth-gasm.
>
>Or we just refered to something
>as being 'gasmic'.
>
>Jan
>who went
>to her favorite restaurant
>Sunday
>and had her favorite gasmic meal.
_That's_ the way I feel about "_real_" Tortellini In Brodo...
{{;-)'
(--It's a fairly delicate, not spicy, taste. But when (IMO;)
properly-made and seasoned...
oh, my...!!
{:->'
..Not to mention, when it's made with chicken broth, a _marvelous_
treat for a bad cold...)
~~~~~~~~~~~~~~~~~~~~~
"The Canvas Canary"
~~~~~~~~~~~~~~~~~~~~~
I love to paint,
I like to sing,
I have blonde hair, and
I am a little bit flighty:)
(Visit my website to see my art & me;)
Jette Goldie
"Sylvia Wulf" <sly...@optonline.net> wrote in message
news:W0d7a.589767$HG.106...@news4.srv.hcvlny.cv.net...
> "jacqui{JB}" <shining...@NOSPAMhotmail.com> wrote in message
> news:b3ig4s$dus$1...@news.cybercity.dk...
> > The ex-redhead (and extremely bitter about it today) blonde emerges
> > from the shadows where she's been taking copious notes with the ever
> > present pad and pen. "Check -- I'm with you right up to the Kitchen
> > Bouquet Browning Sauce. What is that?
> <snip>
> Maybe Gravy Master is available in your area? Basically the same thing if
> you can find it and don't want to bother making it. I on the other hand
> copied the alternatives! Never have too many altrnatives! ;-)
Aaaah! Bisto!
<g>
--
Jette
(aka Vinyaduriel)
"Work for Peace and remain fiercely loving" - Jim Byrnes
je...@blueyonder.co.uk
http://www.jette.pwp.blueyonder.co.uk/
http://bosslady.tripod.com/fanfic.html
Elana Who?
> and lumpy held reverently in front of him.
<insanely good-sounding recipe regretfully deleted>
Elana grins. "Ah yes... nothing like a recipe that sends your friends
in mouth-yummy orbit. I have a chocolate macadamia nut pie recipe
that way. Yet the REAL good recipe I came up with has to do with a
great thing ya do with nice, large portabella mushrooms! :)
Ingredients: 1 large-as-you-can-find-it portabella 'shroom, teriyaki
sauce, shredded sharp cheddar cheese, olive oil (plus optional onion
or garlic and/or your favorite meat-type whatever, such as shrimp)
Wipe round side of 'shroom with olive oil until it soaks in a little.
Heat skillet to low-medium with a little oil in it too. Plop in
'shroom, round side down. Soak the exposed underside of shroom (which
is now looking at the ceiling) in teriyaki sauce, letting a little of
the sauce spill into the pan.
Cover with lid, cook for ten minutes or until the center of the shroom
is just beginning to soften. Cover 'shroom with shredded sharp
cheddar cheese and your choice of optionals. Let melt under lid for a
few more minutes.
When done, cheese and 'shroom and optionals will be one big, wonderful
messy thing in the pan. Grab spatula and proceed to shovel the whole
wonderful mess onto a plate. Enjoy. :)
I did this one at a Callahanicon some years past... man... it was
GREAT watching some folks practically fall backwards after I offered
them a forkful! :) :) :)
-Elana
Denny Wheeler
wrote:
> I have a chocolate macadamia nut pie recipe
>that way.
Please???
--
-denny-
"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.
Denny Wheeler
wrote:
>"What?!?" Crossfire shouts in astonishment. "No GARLIC?!"
Obviously an oversight. But then, wasn't it SJ who had a rather
embarrassing problem after overindulging in roasted garlic?
<evil grin>
Werehatrack
watching, though, or there will be suggestions made about reducing the
amound of black pepper used. (Maybe I'll try ground white pepper
instead...)
Lee S. Billings
rau...@earthWEEDSlink.net says...
Would probably help some, but I'm not sure it would help enough. Isn't white
pepper related to black pepper?
Celine
--
Handmade jewelry at http://www.rubylane.com/shops/starcat
"Only the powers of evil claim that doing good is boring."
-- Diane Duane, _Nightfall at Algemron_
Indiana Joe
<stard...@mindspring.com> wrote:
> In article <o6h46v4ia3rsfm8ho...@4ax.com>,
> rau...@earthWEEDSlink.net says...
> >
> >Snagged, tagged and bagged. I'll have to make it when nobody's
> >watching, though, or there will be suggestions made about reducing the
> >amound of black pepper used. (Maybe I'll try ground white pepper
> >instead...)
>
> Would probably help some, but I'm not sure it would help enough. Isn't white
> pepper related to black pepper?
They are both from the same plant. White peppercorns are allowed to
ripen longer, and then the peppercorns are soaked in water to soften
the black outer shell which is then removed.
White pepercorns do have a different flavor than black. The flavor of
white pepper has a winey component to it.
--
Joe Claffey | "Make no small plans."
jr...@cox.net | -- Daniel Burnham
Werehatrack
said:
While I can tell that there's a difference, to me it's been more of a
sharp-vs-smooth type of thing. The white pepper just seems like it
has more flavor with less heat, although that could just as easily
have been driven by the difference in quality level of the products I
had instead of the difference in type. (The white pepper I used was
good stuff, while I generally buy the cheapest black pepper I can
find.)
Lee S. Billings
rau...@earthWEEDSlink.net says...
And I think it's silly to talk about "heat" WRT black pepper. It has a very
strong (and, to me, disagreeable in more than *very* small doses -- if I can
taste the pepper, it's too much) flavor, but no heat that I can detect.