Text 12283, 72 rader
Skriven 2007-02-24 09:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: beany question 111
==========================
 >Our kitchen version that is less bottom-of-the-barrel, more
 >like what you'd call treacle.
 IH> Okay, I'll remember to use black treacle next time.

I can hardly imagine the flavor imparted by mass quantities
of blackstrap. Musty, very brown, almost metallic. Not fun.

 IH> There's very little, and with the sweet fruitiness of the date, the
 IH> hotness of the sauce is almost eclipsed. I'd have made it stronger if I

Perhaps a less sweet hot vehicle, a chile-infused oil or one
of the salty Chinese hot pastes, would be an interesting change.

 IH> could - not necessarily hotter, but more "present". As it happens, with
 IH> "lesser" dates, which are not quite so sweet and sticky, the sauce
 IH> comes forward in the overall profile. 

What means "lesser"? Is it that we've been conditioned so that
our idea of dates is defined by the big sticky Medjools (and
of figs by the Smyrnas)? The best dates I had, other than ones
with Carol of course, were fresh small ones of unknown varieties:
once with my friend Arnold (of the cellar and bankruptcies), who
paid dozens of dollars a kilo for this novelty item, and once at
the funeral of my friend Ella Lou's mother, where on or near the
campus of the University of Southern California I found some
windfall of ornamental date palms that were fabulous in flavor
though too small for commercial purposes.

 >      Title: Salade Correzienne

 IH> So I looked at my old Mealmaster database, and lo-and-behold, it IS my
 IH> recipe. I think I put those e' etc diacriticals like that because at
 IH> the time proper diacriticals were not allowed.

And even now I tend to avoid them - not least because it's a pain
to put them in using the US keyboard.

 IH> and yes, the spelling mistakes are entirely authentically mine!

What's the old joke, I never make misteaks?

Abalone steaks
cat: main, shellfish
serves: 2 to 4

12 Tb unsalted butter, clarified
- to make about 10 T clarified butter
1/2 c flour
1 c soft white breadcrumbs made from day-old bread
2 eggs, beaten
4 abalone steaks, 4 oz ea
1 ts salt
1/4 ts ground white pepper

Pound steaks with the flat of a cleaver or the smooth side of a
kitchen mallet (or other such heavy object) until they are about 1/3"
thick. Bread in flour, eggs, and breadcrumbs in that order. Season
with salt and pepper. Let stand to firm coating.

Heat half the clarified butter (this is melted butter with the foam
skimmed off the top and decanted to remove the solids at the bottom;
it's a yellow, clearish liquid of pretty uniform appearance) until
it is very hot. Add two of the steaks and fry over high heat for
2 - 3 min on a side or until brown on both sides. Remove them to a
warm place, add the rest of the butter and the other two steaks,
and cook similarly. Serve with lemon wedges on the side.

Time-Life Great West

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