Mostrando postagens com marcador Culinary. Mostrar todas as postagens
Mostrando postagens com marcador Culinary. Mostrar todas as postagens

3 de fevereiro de 2009

Receita para uma excelente festa de despedida (Recipe to a great goodbye party)

Ingredientes:

- arroz (um monte de arroz)
- nuggets
- sorvete, calda de chocolate, leite e Nescafé
- coisas para fazer bolo (esqueca o açúcar, tá?)
- amigos
- máquina fotográfica
- papéis e pastel seco

Ingredients:
- Rice (a whole bunch of rice)
- Nuggets
- Ice Cream, chocolate syrup, milk, Nescafe
- Stuff to make a cake (forget about sugar, ok?)
- Friends
- A camera
- Some paper and crayons





Modo de Preparo:


Comece fazendo o arroz.
Primeiro um montão de arroz branco.
Depois arroz à piamontese (Descubra que em inglês é risotto).

Espere seu amigo que estuda culinária em NY chegar.
Faça arroz com sazón pra ele experimentar.

Peça para sua roomate colocar os nuggets nos tabuleiros e morra de rir dela colocando hair spray no lugar de oil spray.
Lembre-se de que você não tem açúcar, só coisas que parecem açúcar e faça o bolo.
Vá para o apartamento do vizinho.
Leve toda a comida pra casa do vizinho.
Coma e beba champagne que seu amigo trouxe.
Faça Frappuccinos para todos (duas colheres de Nescafé, um pouco de calda de chocolate, umas duas colheres de sorvete e um pouco de leite).
Tire fotos.
Desenhe com pessoas queridas e guarde os desenhos pra lembrar de tudo depois.

Directions:
Begin cooking the rice.
First a lot of white rice.
After that, Risotto (Find out 'à parmegiana' is in fact Risotto).
Wait for your friend who study culinary in NY to arrive.
Cook rice with sazón so he can try it.
Ask your roommate to put the nuggets in the tray and laugh to death as you watch her mistake oil spray for hair spray.
Remember you don't have sugar, only stuff that reminds you of sugar and make the cake.
Go to your neighbour's apartment.
Take the food to your neighbour's.
Eat and drink champagne your friend brought.
Make Frappuccinos to everybody (2 teaspoons of Nescafe, a little bit of syrup, around 2 scoops of ice cream and some milk).
Take Pictures.
Draw with people you care about and keep the drawings so you can remember everything afterwards.

31 de janeiro de 2009

Beer Tasting

Hennepin Farmhouse Ale

Belgian Saison Style Ale, 7.7%, Brewey Ommegang, Cooperstown, NY.

smells slightly sweet
very light
refreshing
little pepper


Houblon Chouffe

Belgian Dobbelen IPA Tripel, 9.0%, Brasserie d'Achouffe, Belgium.

very particular taste
orange, pepper
bitter


Double Simcoe

Full Flavor Double IPA, 9.0%, Weyerbacher Brewing, Easton, Pennsylvania.

Very bitter
darker
matches with cheese, spicy food, curry sauce


Ellie's Brown Ale

American Brown Ale, 5.5%, avery Brewing, Boulder, Colorado.

smells very sweet
coffe, brown sugar, chocolate
light


Stone Smoked Porter

Traditional Malty, Robust Porter, 5.9%, Stone Brewing Company, Escondito, California.

smells like brown sugar
reminds me of scotch
light
matches with french bread and peanut butter


Yeti Imperial Stout

Traditional Style Stout, 9.5%, Great Divide Brewing Company, Denver, Colorado.

strong
consistent
dark chocolate
coffe


Three Philosophers

Belgian Kriek Style Quadrupel Ale, 9.8%, Brewery Ommegang, Cooperstown, NY.

light
sparkling
my favorite



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more body
more sugar
more alcohool

30 de janeiro de 2009

Beef Cuts

http://www.angus.org/pubs/beefchart.pdf

Softer parts:

Rib (9.5%)

- Rib Roast, Large End
- Rib roast, Small End
- Rib Steak, Small End
- Ribeye Roast (Boneless)
- Ribeye Steak (Boneless)*
- Back Ribs

Short Loin (8%)

- Top Loin Steak (Boneless)
- T-Bone Steak*
- Tenderloin Roast (Filet Mignon)*
- Porterhouse Steak
- Tenderloin Steak (Filet Mignon)*

Sir Loin (9%)

- Sirloin Steak, Flat Bone
- Sirloin Steak, Round Bone
- Top Sirloin Steak (Boneless)
- Tri-Tip Roast
- Tri-Tip Steak

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Chuck (26%)

- 7 Bone Pot Roast
- Arm Pot Roast
- Blade Roast
- Under Blade Pot Roast
- Chuck Pot Roast
- Chuck Eye Roast
- Short Ribs
- Flanken Style Ribs
- Mock Tender roast
- Chuck Top Blade Steak
- Shoulder Top Blade Steak (Flat Iron)
- Shoulder Petite Tender *
- Shoulder Petite Tender Medallions

Brisket & Foreshank (6% & 4%)

- Brisket, Whole
- Brisket, Flat Half
- Brisket, Point Half
- Shank Cross Cut

Short Plate & Flank (5.5%)

- Skirt Steak
- Flank Steak

Round (27%)

- Round Steak
- Bottom Round Steak
- Bottom Round Roast
- Eye Round Roast
- Eye Round Steak
- Top Round Steak
- Boneless Rump Roast
- Tip Roast, Cap Off
- Tip Steak

Other Cuts

- Beef for Stew
- Cubed Steak
- Ground Beef
- Beef for Kabobs

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"A 1250 pound steer meeting Certified Angus Beef brand;s 10 quality and uniformity specifications can expect to yield 520 pounds of retail cuts from an 800 pound carcass."

"Of the retail cuts, on a carcass weight basis:
31% are steaks
31% are roasts
38% is ground beef and stew meat"

* are the cuts we'll use in the OR PRIME.



ps. filet mignon.