To all ye who loggeth in today: HAPPY FOURTH OF JULY27 responses total.
Did the BBQ thing today with a new grill - the old one was stolen (who steals used grills?). 20 pounds of beef chunks marianated in a sauce of soyu, sesame oil, red hungarian paprika, white chinese pepper, rice wine vinegar, sugar, and fresh chopped ginger root stuck on bamboo stick. 20 pounds of ground beef hamburgers with special spices - cellery salt for one. Brauts and beef franks (it was all kosher). Large gaggle, mostly chinese - free food I quess.
BBQ with the folks- hot dogs, baked beans, chips, spinach salad with mandarin oranges in a vinagrette dressing. Then we went to see their new house, well, how it's coming along, and then returned for some cake Julie baked. Watched fireworks on TV since our daughter wasn't up to it and I had a sinus headache.
Re #1: Roughly what proportions are you using in the marinade? I've never
used paprika in anything like that.
Looks like 4th of July was a wash-out on GREX. oh well.
re#3re#1: Uh, I'd be hard pressed to answer that precisely. Generally I figure out how much meat I am cooking and choose an appropriate sized bowl. THen I pour in soyu. Then I add sesame oil until the consistancy seems right when wisked. Then I shake the tin of red hungarian paprika (not the yellow) until there is a good coating on the surface and then I shake the tin of chinese white pepper similarly (much more paprika than pepper). THen I mix it up with the wisk again. Then add sugar - not too much as you are simply trying to cut the salty of the soyu -maybe a table spoon or two. Then add about a thumb of chopped fresh ginger and a little rice wine vinegar. You should have enough so that when you add the chunked meat there is some above the surface. Mix it and let it sit in the fridge overnight. In my opinion the critical ratio is that of paprika to ginger. It is too easy to add too much ginger. Also the cut of meat is somewhat important. The cubed stew beef will be fine but will be chewy but a heck of a lot easier to work with. Flanksteak will require more preparation - cut the meat into two by one inch strips and marinade them for at least two days - double them over when put on the skewers. "Breakfast steaks" cut into small strips and again doubled over are ok too. Generally I try to see what is on sale and buy accordingly. You don't need the best cut of meat but something that is lean is important as you have anough oil from the sesame, melting fat will flame up and you end up with charcoaled meat. Oh, you soak the meat, then you put it on the bamboo skewers right before cooking. I don't really know why this is important other than its much easier, and the bamboo skewers don't catch on fire if they aren't soaked in sesame oil making it a little easier to deal with.
Norwegian breakfast, coffee & juice and open-faced sandwiches. Lunch, I think a bag of bogus "goldfish" crackers (no cheese flavor, but actually pretty tasty) and some other snacky foods. Dinner was a marginal pepper beef dish at the local Chinese restaurant.
Nothing special here. Went out to din-din with me mum, which was an adventure: First we hit our fav eatery, Pete's, but it was closed. Then went to Long John Silver, but left because there wasn't a smoking section for my Ma (we found out /after/ ordering our food, of course). We finally ended up at Big Boy, which is the last place I'd eat at. Oh well.
My son and I went to Eaton Rapids and watched the fireworks with my parents. They have a really nice fireworks display in Eaton Rapids.
July 4th went by here in the Philippines pretty much unnoticed. I thought that at some point Filipinos "observed" July 4 as "Filipino-American Friendship Day", but there was nothing like that here in 2003. Visited Corregidor island yesterday, so I got my summer dose of American patriotism and appreciation from another nation.
My boy and I joined his friends at their cabin near Atlanta, MI. We decided to sleep in a tent. :) We did lots of stargazing and drank Woodchucks and Guinness around the bonfire. Saturday featured a trip to Gaylord (and showers at my parents' house!) and then fireworks. The weekend ended way too soon.
Tell me this is not Guinness from a bottle . . .
(You would prefer to hear "Guinnes from a can"?)
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In truth, yes. Guinness from a draugh can is much better than Guinness from a bottle - though I've not had the new draught bottle yet. Preferably, I'd like my Guinness from a tap that has been set by Guinness, poured by someone who actually knows how to pour it. Ideally, I'd like to be at St. James Gate having it . . .
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(I've pretty much stopped drinking Guiness, since the only version I can get realiably is "product of Canada." I'll find other stouts to drink.)
so you ran out of Guinness and switched to woodchucks? Woodchucks must have been real happy.
HUH??? How do you go from Irish Stout to cider? Jesus Todd - I am so jealous of you - I had no clue Seattle was hosting Manchester United and Glasgow Celtic United!!!!! That would be a game and a half!
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Hey now - don't diss Arsenal - Seaman has to play somewhere.
Edina - it was Guinness from a draught can poured into the proper glass. The Woodchucks were for people who didn't want Guinness. Although, we discovered that Black and Tans made from Guinness and Woodchucks are quite tasty. :)
I make my *own* stout - much much better than bogus Canadian "Guinness".
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Re #22 - send me some and prove it. :)
Sorry, I don't distribute outside of my region. ;) Todd, pick up some Arrogant Bastard on your way here and I'll fix you up.
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Haha! Good comeback.
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