SC - Re: Roast beef explanation

[BalthazarBlack at aol.com]

In a message dated 7/8/00 4:29:06 AM Pacific Daylight Time, ChannonM at aol.com 
writes:

> Actually, I start on one side and continue to cut  on that same side so 
that 
>  I can have a "carpet" of meatII'm thinking carpet roll). 

Stefan,

Let me see if this helps:  Take a look at the ampersand on your keyboard (@). 
 This is kind of what you are doing.  With the knife parallel to the 
tabletop, make a fairly deep cut into the roast about an inch or so from the 
table.  Now, instead of taking the knife out, push the roast "above" the 
knife to the left (reverse this if you are a southpaw), and, continue to cut 
and unroll until the roast is completely "unrolled", maintaining that one 
inch depth (or less, depending on what you are trying to do)  Try reverse 
engineering a jelly roll if this doesn't help.  You'll notice that it is done 
pretty much the same way.  Imagine the jelly roll as a roast.  Take your 
knife and follow the spiral pattern, starting at the base, and unroll it as 
you cut.  This is what you are doing with the meat.  Once it is unrolled, you 
can fill it with all kinds of good things.

By the way, for those of you who enjoy Pork, if you then stuff the pork roast 
with dried apricots, dates, raisins, honey and pistachios, and then roll it 
back up and roast it, you will soon find yourself in Heaven.  Be careful, 
though... once you have made this for friends, they will never leave you 
alone ("Balthazar, can you make that pork roast for GWW this year??  
Please??")

Off topic:  My very good lady friend recently ate at the El Morroco 
restaurant in San Ramon, and had a dish of lamb chops in a honey, date and 
almond sauce.  She raves about it, and I would like to reproduce this for 
her.  If anyone has eaten there, or has a recipe similar to the one prepared 
at the restaurant, please get in touch with me.

Balthazar of Blackmoor