[Sca-cooks] risotto...Sca-cooks Digest, Vol 64, Issue 11

Sun Aug 7 21:38:36 PDT 2011

yes, Ramsay is a hack and a people abuser, IMHO.  have you ever had the good luck to watch Lidia Bastianach's shows on Italian...one of her very first shows on PBS did have a correct risotto recipe on it.  she still is on some PBS stations...but i miss Julia the most.

I've eaten at her restauraunts in Pittsburgh and Kansas City, and used to go to KC a lot as a special treat after work.  always consistently good, and sometimes excellent!  Celina Tio got robbed on Iron Chef, and she made the best haute cuisine in KC for several years.

all my opinion, but i like good food.

HL Iohannes, Pentamere

Do all the good you can, 
  By all the means you can,
  In all the ways you can, 
  In all the places you can, 
  At all the times you can, 
  To all the people you can, 
  As long as you ever can.
--attributed to Joseph (John) Wesley 1735

--- On Sun, 8/7/11, sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org> wrote:

From: sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org>
Subject: Sca-cooks Digest, Vol 64, Issue 11
To: sca-cooks at lists.ansteorra.org
Date: Sunday, August 7, 2011, 2:11 PM

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Today's Topics:

   1. Re: Steak au Poive cut (Phil Troy / G. Tacitus Adamantius)
   2. Re: Steak au Poive cut (Holly Stockley)
   3. Re: Steak au Poive cut (Michael Gunter)
   4. Re: OT,    OOP Since it is Pennsic I have a totally off-topic
      rant (otsisto)
   5. Re: OT,    OOP Since it is Pennsic I have a totally off-topic
      rant (otsisto)
   6. Re: OT, OOP Since it is Pennsic I have a totally off-topic
      rant (Johnna Holloway)

----------------------------------------------------------------------

Message: 1
Date: Sat, 06 Aug 2011 19:56:36 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Cc: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Steak au Poive cut
Message-ID: <FD407925-D313-489F-96B3-32D5CEA42764 at verizon.net>
Content-Type: text/plain; charset=us-ascii

I'd agree on the cut, but wouldn't quibble over a nice short loin strip done that way; I think the important thing is to find a cut that can be perfectly cooked without the pepper burning, so it should be something pretty tender. As far as I know, black pepper can be, and often is, used for biftec au poivre. The green peppercorn and cream version would be specified as poivre vert, generally, at least within my experience...

Adamantius

Sent from my iPad

On Aug 6, 2011, at 4:46 PM, Michael Gunter <dookgunthar at hotmail.com> wrote:

> 
> Oh, and before Adamantius corrects me, steak au poivre is properly made from the
> filet de romstek, the pave', or in America from the top butt. 
> 
> But hanger steak is also often used.
> 
> Gunthar
>                           
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

------------------------------

Message: 2
Date: Sun, 7 Aug 2011 01:56:00 +0000
From: Holly Stockley <hollyvandenberg at hotmail.com>
To: <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Steak au Poive cut
Message-ID: <BLU167-w142C6F61C2E13312D8EAC5B53E0 at phx.gbl>
Content-Type: text/plain; charset="iso-8859-1"

Often?  I'm missing out.  I have to threaten to roast my butcher over coals, slowly, to extract the hanger steak.  Most Americans don't know about it, so it seems to have a habit of becoming one of the bits they like to keep for themselves.   Even when it's my moo-cow.
Femke
> 
> > 
> > Oh, and before Adamantius corrects me, steak au poivre is properly made from the
> > filet de romstek, the pave', or in America from the top butt. 
> > 
> > But hanger steak is also often used.
> > 
> > Gunthar
> >                           
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
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> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

------------------------------

Message: 3
Date: Sat, 6 Aug 2011 21:41:07 -0500
From: Michael Gunter <dookgunthar at hotmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Steak au Poive cut
Message-ID: <SNT108-W42B6C281B3ADFF8F30C2A1B33E0 at phx.gbl>
Content-Type: text/plain; charset="iso-8859-1"

> Often? I'm missing out. I have to threaten to roast my butcher over coals, slowly, to extract the hanger steak. Most Americans don't know about it, so it seems to have a habit of becoming one of the bits they like to keep for themselves. Even when it's my moo-cow.
> Femke

Hanger steak is starting to become very popular. But you can call it by its current incarnation
of "Flatiron Steak" and and should have no problem.

Gunthar                           

------------------------------

Message: 4
Date: Sun, 7 Aug 2011 01:00:43 -0500
From: "otsisto" <otsisto at socket.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] OT,    OOP Since it is Pennsic I have a totally
    off-topic rant
Message-ID: <IDEHICPIJOEBPADHEOGPOEGBOLAA.otsisto at socket.net>
Content-Type: text/plain;    charset="us-ascii"

-----Original Message-----
(snip) I've always heard that if the description of the risotto doesn't
mention it takes 20 minutes then you shouldn't order it.
(The best I've had while dining out of late was a restaurant on the
Upper East Side in NYC. Risotto one night and polenta the next. That's
the other dish that gets messed up.)
http://cooking.stackexchange.com/questions/2440/how-do-cooks-prepare-risotto
-in-a-restaurant
   discusses how it can be held in a restaurant.

I think the risotto scam is in part the fault of Gordon Ramsay and his
menu on Hell's Kitchen. What are those would be chefs making every
single week? They are in there stirring up risotto and being screamed
at. One doesn't even need to subscribe to cable to see Ramsay. He's on
Fox.

Johnnae

My SO watches Hell's Kitchen and I tend to watch it from time to time. I
have never had risotto and have always wondered what the big deal is and why
as an appetizer. It looks like green cream of rice soup on the show. So what
is so special about risotto compared to other rice dishes?
Also, I have noticed on Chef Ramsey's other show with the restaurant
makeovers that the new menu is not much different from Hell's kitchen menu.
Nine times out of ten he has the risotto.

De

------------------------------

Message: 5
Date: Sun, 7 Aug 2011 01:02:56 -0500
From: "otsisto" <otsisto at socket.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] OT,    OOP Since it is Pennsic I have a totally
    off-topic rant
Message-ID: <IDEHICPIJOEBPADHEOGPGEGCOLAA.otsisto at socket.net>
Content-Type: text/plain;    charset="us-ascii"

-----Original Message-----
In the risotto incident I did state to the waiter they shouldn't advertise
saffron rice as risotto but I don't think he cared overmuch.

De: That is because he is the waiter and has no control and doesn't care to
have control over the issue.
If you wish to have an impact you go to the one the has the power. If that
doesn't work, you can always try telling the local newspaper if they do
reviews and online reviews. There are folks that read the online reviews.

------------------------------

Message: 6
Date: Sun, 07 Aug 2011 14:24:29 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] OT, OOP Since it is Pennsic I have a totally
    off-topic rant
Message-ID: <BA8CC3DC-0267-4447-A953-32F6FF3D8A1F at mac.com>
Content-Type: text/plain; CHARSET=US-ASCII; format=flowed; delsp=yes

It's a combination of hot, rich, creamy, with lots of butter and cheese.
Rather indescribable if done right.

Johnnae

On Aug 7, 2011, at 2:00 AM, otsisto wrote:
>  I
> have never had risotto and have always wondered what the big deal is  
> and why
> as an appetizer. snipped
> De

------------------------------

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End of Sca-cooks Digest, Vol 64, Issue 11
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