Ask the A2K cooks!

One historic episode, Rocky?

OK, you can tell us your story, too!

We can call this thread Remorse Corner for today!

one Tequila episode, msO.

and no, I don't care to regale you with it, thank you.

not my favorite poison, that.

Ah, you learnt your lesson, Rocky!

Not bad at all. Just one episode did the trick!

I wonder if Tequila has any cooking purposes at all?

I cook with bourbon a lot.

(and there was a bigger learning curve as well)

but I gotta go work yet.

ta.

Ah, Bourbon, too! Hmmmm ....

I use dry sherry & Chinese cooking wine (very similar) quite a bit. Though I would dream of drinking either, particularly the Chinese cooking wine! Agh!

I was living in New Mexico usually riding my motorpsycho and I met this guy who was a lutheran preacher who had been a pro footballer (Greenbay Packers) and then a member of the Swingle Singers who also rode a motorpsycho and we took a long weekend down to a small village in Mexico and got a room above the cantina. we spent the evening in the cantina where he introduced me to shots of tequila with beer chasers. some fellas dragged me upstairs to our room during the night. When I woke the next morning I found my friend in the cafe eating a t-bone steak with eggs and fried potatos. I never drank tequila again.

Well, heck, dys, that would be enough to turn me off for life. too!

What a gruesome scene!

that was in 1972

I was 7...

Fibber!

I think he was...I wasn't too much younger than that.

just how old and ate up do you think me, msO?

Er ... 25?

liar.



but thank you...

My pleasure!

Just saying g'day, mismi. Somehow I completely missed your post as I was typing away a while back.

Now that you have verified Rocky's story, I totally believe it. You would never tell a fib! I trust you implicitly!

Something I didn't know before, but now do ...

I always thought wine (in a marinade) was for the sole purpose of adding flavour to a dish. But apparently it tenderizes the meat, too. In fact (according to my culinary expert friend) that's it's most important function.

Anyway, the red wine I purchased this morning was put to very good use ... Boeuf Bourguignon, a recipe from my Slow Food Bible. Had I known about the tenderizing process, I would have marinated the beef overnight, as recommended. But it was fine, anyway.

Yeh, that was in James Beards book . When we used to eat "London Broil" roasts, wed set it in a wine and lemon and tarragon and rosemary marinade and my wife would leave it in the marinade for 3 days many times. London broil is just a fancy name for a cheap cut that is usually less marbled and leass tender than primer cuts. SO, acidic marinades help it soften up.
My wife would prick the meat so that the marinades would soak in by porosity.

Ya still wouldnt grill a london broil. Even if it was well tenderized , a charcoal flame just turns ot back into leather.

Right. Got it.
Tougher cuts of meat + long acidic marinade = reasonably tender slow-cooked meat.
I must remember this!