--- In FairfieldLife@yahoogroups.com, "shempmcgurk" <shempmcg...@...> wrote: > > --- In FairfieldLife@yahoogroups.com, Vaj <vajradhatu@> wrote: > > > > > > On Feb 9, 2009, at 1:06 PM, shempmcgurk wrote: > > > > > --- In FairfieldLife@yahoogroups.com, Vaj <vajradhatu@> wrote: > > >> > > >> > > >> On Feb 9, 2009, at 10:13 AM, shempmcgurk wrote: > > >> > > >>> I was > > >>> exposed to it while in northern India, in Kashmir while on a > one- > > >>> month TM course there in '81. > > >> > > >> > > >> Did you get to meet Lakshman Joo? Impressions? > > >> > > >> > > >> I like gulab-jamins. Donut-balls in cardamom syrup. > > > > > > > > > Love 'em. > > > > > > I too appreciate your desire to replicate various favorite > > delicacies, as I am a forensic chef: I find meals I love and then > > work painstakingly to reproduce them to share that same Zen moment > > with friends and family. My area of expertise is Indian food, Thai > > food and Chinese, although I do make some French and Italian > dishes. > > Soups are my winter fad, with chicken corn soup (very easy to > make) > > being the new item this last weekend. > > > > > ...love that term "forensic chef"! Never heard it before. > > But I understand what it means. And I wish I could put your skills > to work here in the Phoenix area. > > I'm not a big red meat eater but about 2 or 3 times a year when I > have the urge, I indulge. My desire is to be vegetarian, which I am > for the most part, but I also believe that if I have the overbearing > urge for meat that it's healthier to indulge rather than to deny. > > Anyway, a few times a year I'll go and have a slow-roasted "beef > short ribs" dish at a restaurant in Scottsdale. $31.00 a plate...and > worth every cent. I've pretty much got down how to cook the ribs but > its the brandy/cherry reduction sauce that's got me baffled...and > that's at least half the wonderfulness of the dish. I can't tell you > have many times and how much money I've spent experimenting trying to > recreate the sauce. > > I should hire you out to come here and replicate the recipe! > I can relate to this Shemp. Most of the time I have no desire at all for red meat, preferring large salads that I throw anything that looks good into. Lately I've been on a soup binge making various concoctions with no rhyme of reason other than that they taste good to me and my wife.
However, several times during the course of a year, I'll have the real urge to have anything from a Kobe beef cheeseburger (Lucky Devils in LA is the best place for that!) to your short ribs to a nice rib eye steak. When I feel the urge, I want to satisfy it with something worthy! The urge for a good Belgium Trappist ale like Chimay or Westmalle seems to be there throughout the year.
