Subject: Rosemary Steak
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 25 2001 - 06:04:33 EST
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F O O D F U N N Y
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Thanks to Wayne Nelson of Fremont, California, who tells me he got
this food funny from the "San Jose Mercury News":
Ed Garcia says he saw two soft-hearted Santa Clara police officers at
a McDonald's, buying a homeless man a hamburger. "Want cheese on
that?" the clerk asked.
"No," one officer quipped. "Beggars can't be cheesers."
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T O D A Y ' S R E C I P E
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I have been cooking steaks according to the following method for over
25 years, and everyone I have ever served them to remarks how
wonderful it tastes. Mr. Beard recommends brushing off the charred
herbs before serving, but I leave them on, adding a texture note in
addition to the flavor. I haven't given quantities because it's really
more of a technique than a recipe.
All recipes this week are adapted from "James Beard's American
Cookery," James Beard, Budget Book Service, Inc., New York, 1972.
It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0883659581/worlwiderecipes
Rosemary Steak
Press a coating of fresh or dried rosemary leaves into both sides of
your favorite cut of beef steak. Season with salt and freshly ground
pepper. Heat a little olive oil in a large heavy skillet over high
heat and saute the steak until done to the degree you prefer.
Alternately, the steak may be grilled over hot coals.
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