Text 12408, 104 rader
Skriven 2007-02-27 20:50:00 av JIM WELLER (1:123/140)
Ärende: resend 2
================
  From: Jim Weller                                   
    To: Joan Macdiarmid                              
  Subj: Vitamin A
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 -=> Quoting Joan Macdiarmid to Glen Jamieson <=-

 GJ> Some meats are not good mono-diets.  Early Antarctic explorers
 GJ> suffered debilitating liver damage from eating nothing but surplus
 GJ> sled dogs.

 JM> Vitamin A, a fat-soluble vitamin, which is good
 JM> for you in traces and poisonous in concentration.
 JM> There is lots of it in fish, and it gets
 JM> concentrated in the livers of the dogs fed on
 JM> fish. I believe later explorers found they could
 JM> eat the dogs just fine but must discard the livers.
 JM> I think polar bear livers are verboten for
 JM> similar reasons.

That's true of polar bear liver. Bears are the top of the food chain;
they eat the seals that eat the fish.

I didn't know dog liver could be poisonously high in vitamin A before.
But certainly frozen fish are the main diet of most huskies.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Shin Sul Ro - Korean Hot Pot
Categories: Korean, Beef, Offal
  Servings: 4

      8 oz Beef Or Calves Liver
      8 oz Prepared Tripe
      4 oz Lean Beef Rump Or Fillet
      4 oz Lean Ground Beef Or Pork
           Salt And Black Pepper
      1    Egg Light Soy Sauce
      1 sm Carrot
      6    Dried Chinese Black
           Mushrooms, Soaked
      8 c  Rich Beef Broth
      3 oz Can Bamboo Shoots, Drained
     18    Canned Gingko Nuts, Drained
      2 tb Pine Nuts, Optional
      1    Fresh Red Chili, Shredded
      3    Green Onions, Shredded
           VINEGAR SOY DIPPING SAUCE:
    3/4 c  Light Soy Sauce
    1/4 c  White Vinegar
    1/4 c  White Sesame Seeds, Toasted
           And Ground
      2 ts Finely Chopped Green Onions

This cook-at-the-table one-pot dish is served with a biting vinegar soy
sauce dip. The meat and vegetables are eaten first; then the stock, well
flavored by the ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions. Very thinly slice the liver,
sprinkle with salt and pepper and fry lightly in a little vegetable oil
with a few drops of sesame oil until colored and sealed on the surface.
Set aside.

Boil the tripe for 8 minutes in lightly salted water; drain and cut into
narrow strips.

Cut the beef into thin slices. Pound with a meat mallet or the side of a
cleaver and cut into small squares.

Mix the ground meat with the egg, adding salt, pepper and a few drops
each of sesame oil and soy sauce. Form small meatballs with wet hands.
Fry in a half-and-half mixture of sesame and vegetable oils until
lightly browned.

Peel and slice the carrot. Drain the mushrooms and remove the stems.
Bring the stock to the boil in a suitable vessel in the center of the
table. Add the meat, vegetables and nuts and simmer gently for about 15
minutes. Spoon straight from the pot into small bowls with the vinegar
soy dip.

When the meat and vegetables have been eaten, add the finely shredded
chili and green onions to the remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps for
several days in the refrigerator without the green onions, one day with
the green onions added.

From Asia The Beautiful Cookbook.
From: http://asiarecipe.com/kormain.html
Snagged by: Kevin JCJD Symons
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... One man's Hoison is another's poison...
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