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I was screwed by those too. I made an "improvement" to a Twitter user control that would abort a thread if Twitter was taking too long to return a result (as it often does). When Twitter was having issues, a bunch of threads got aborted. By default, IIS restarts when there are too many unhandled exceptions (including thread abort exceptions) in a certain time period. One innocent little Twitter user control on one page of the website kept taking down the entire website (actually, several websites). What a PITA.
Make sure your button event handlers are handling the click from the appropriate button.
".45 ACP - because shooting twice is just silly" - JSOP, 2010 ----- You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010 ----- "Why don't you tie a kerosene-soaked rag around your ankles so the ants won't climb up and eat your candy ass." - Dale Earnhardt, 1997
So I was sreading up about the tenderising effect of kiwi. Like papaya and pineapple it contains an enzyme that tenderises meat. Unlike the other two it does not leave a strong taste behind.
So, and along with KITCHEN GADGET OF THE YEAR! A meat thermometer, that you stick in the meat while it is in the oven, it has a wire that goes to an LCD display outside the oven and gives a continuous reading of the core temperature, I made the nicest beef tonight wellington I have ever had:
1) Liquidise 3 kiwis and stick in a plastic bag with the meat (I got a cheap roasting joint from a supermarket) and chuck it in the fridge for 3 hours. Longer might make it even more tender.
2) Make a Duxelles paste (onions, mushroom, garlic, butter, fried and mashed to a pure) and spread it over the meat.
3) Fry the meat off so it is nice and deep brown all over.
4) Chuck the meat in a dish (on an oven tray), spread with the Duxelle pure, and cover with puff pastry and cook. (You can completely wrap the beef in pastry but the pastry underneath the meat never cooks. OK the beef loses some juice, but just add it to the gravy you made earlier (recipe not included. ))
5) Roast till it reaches 60 C inside. You can do 55 C if you want real rare, 60 is good for a nice bloody pink though, and the kids prefer it.)
6) Serve it up! (I always have horse radish with beef. Found a really nice Polish version recently, not so hot, but a lovelly flavour.)
Man, it is as tender as fillet, a third of the price, and has more flavour (fillet is always a bit bland).
Thank god for Kiwi fruit, and meat thermometers!
Wash the kiwi juice off the meat before you brown it.
I have one of those, except there is no big dial.
There's a big scale, that's worn away. So the tiny, hardly visible alcohol thermometer isn't readable in any case.
And the face of the scale is so big that It hardly fits in the pot together with the meat or can't be turned over.
I think I will go digital.
People say nothing is impossible, but I do nothing every day.
I've managed to convert everything else that was analogue in the house to digital (except the wife) so I probably will have to replace it one day. Just not yet - it works, so I'm loathe to change it. Same with the wife...
If you get an email telling you that you can catch Swine Flu from tinned pork then just delete it. It's Spam.
They really are the dogs bollocks. Forget weighing the meat, adjusting the cooking time for the type of oven, is it in foil or not, in a deep dish or not, just cook it to absoloute perfection. And they only cost 15 euros. Best thing I ever bought for the kitchen by a long way.
Nothing to say.
Last Visit: 31-Dec-99 19:00 Last Update: 16-Jan-18 22:23