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Carpetbag Steak
Posted: 02 Aug 2006, 03:48
by Busta
Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney, around 1950.
It consists of an end cut of scotch fillet steak, served standing up like a miniature mountain. Pockets in the meat are made by small cuts, into which an exceptionally rich and creamy species of Sydney rock oysters are stuffed and sutured with toothpicks. As the dish is broiled, the flavour of the fresh oysters permeates and delectably blends with the juice of the tender meat. A strip of bacon may be wrapped around the serving and surrounded by peeled and browned baby potato halves.
Has anybody tried this?
Posted: 02 Aug 2006, 08:58
by Hitman
Yes...
Posted: 02 Aug 2006, 09:05
by Jeff
No, but I'd jump at the chance to do so.
Posted: 02 Aug 2006, 20:20
by Busta
I'm VERY curious about it..
I have to be in a mood to eat an Oyster anyways...
Posted: 02 Aug 2006, 20:42
by Roark
Sounds absolutely revolting and in contravention of God's law.
I don't mix four-legs and two-legs, let alone four-legs and no-legs.
Posted: 02 Aug 2006, 20:48
by Hitman
Friendly Understanding";p="778116 wrote:I'm VERY curious about it..
Very curious?
Posted: 06 Aug 2006, 23:36
by Busta
I just can't imagine how it'd taste....
Posted: 06 Aug 2006, 23:51
by Roark
Kinda like an abomination, except with more yuck.
Posted: 07 Aug 2006, 00:01
by Jeff
Black Pearl Oyster Stout
(5 gallons/19 L, all-grain with bivalve mollusks)
OG = 1.052 FG = 1.013 IBU = 37 SRM = 60 ABV = 5.0%
Despite names like Fat Spider Ale, Turkey Stout and Black Kitty Brown, only one BYO recipe has ever featured animals as an ingredient — Black Pearl Oyster Stout. We’ve been lucky enough to taste this beer, brewed by Joe Walton and Jim Michalk, and it’s delicious. The beer has a complex dark grain character and a slightly silky mouthfeel. There’s no strong oyster flavor, but you may detect a slight salty/briney character. For best results, use hard water with a moderate to high level of carbonates.
Ingredients
9.0 lbs. (4.1 kg) 2-row pale malt
0.5 lb. (0.22 kg) flaked oats
1.0 lb. (0.45 kg) roasted barley
0.5 lb. (0.22 kg) chocolate malt
0.25 lb. (0.11 kg) black patent malt
10 oz. can raw oysters (and brine)
1 tsp. Irish moss
8.6 AAU Fuggles hops (60 mins)
(1.5 oz./43 g of 5.7% alpha acids)
4.3 AAU Fuggles hops (20 mins)
(0.75 oz./21 g of 5.7% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs
WLP004 (Irish Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash grains for 45 minutes at
152 °F (67 °C). Boil wort for 120 minutes. Add hops at times indicated. Add oysters and Irish moss with 15 minutes left. Cool wort. Transfer to fermenter, leaving oyster bits behind. (Don’t eat the oysters, Joe and Jim say they taste terrible.) Aerate, pitch yeast and ferment at 68 °F (20 °C).
Posted: 07 Aug 2006, 02:43
by Mobiesque
I'll substitute the oysters for liquorice extract, thanks.
