Text 12765, 89 rader
Skriven 2007-03-08 09:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pastrami etc 174
========================
 ML> I don't mind spinach at all. Not even raw spinach. But somehow
 ML> pastrami strikes me as being something noble
 JW> It *is* a noble meat.
 JW> But a modest amount of hot mustard does enhance it.

I usually don't use mustard on my pastrami. I use mustard
on lamb chops and sometimes sausages. Pastrami should have
enough spice in the cure (coriander, pepper, bay, and maybe
mustard) not to require the extra. Of course, if you are a
silly person and slice off the outer fat layer before serving
the meat, a lot of the spice goes away. One should gently
brush the large tooth-cracking chunks of spice off and then
serve the brisket (there is no such thing as a pastrami round,
sorry) complete with its cap of glorious fat.

 JW> Title: Bob Engel's Korean Chap Jae
 ML> Why do the recipes for chap chae that I've seen use twice as
 ML> much sugar as it ought to have?
 JW> Check with Bob. A sugarless version follows. But it uses sweet
 JW> noodles. 

Carrots provide the sweetness in the second recipe; I think
that it's more like what I've had in Korean restaurants.
The sweet noodles aren't very sweet in themselves.

Bob Engel's has sugar, carrots, and onions, all of which
would combine to make what I imagine to be a substantial
sweetness.

=

 JW> 1) You make a cookie casing.  Fill it up with orange liqueur.  The
 JW> cookie casing acts as your insulator.

Looking at this recipe again, for one thing, as the point of the
exercise is to heat the interior, insulating is not an issue (as
it would be in baked Alaska). The cookie dough is relatively
nonreactive as it has a smaller proportion of water molecules than
the liquid filling to get excited by the micro-ondes. I wonder if
a multistep process might be the way to go.

I'd try making a cookie casing (most of a sphere, hollow, with a
pluggable hole) out of regular but rather hard dough and flash-baking
it for a very short time at a very high temperature, say a minute at
500F. Then chill or freeze.

Have a plug of dough made without or with less fat ready at room
temperature.

Pour or inject the liquid center (why booze? why not just
jam or something?) into the hollow of the cookie; plug with
the lowfat dough and fry just the spot where the hollow was
on a griddle until it's solid.

Then freeze again. And then microwave.

 -=> Jim Weller said to Glen Jamieson <=-

 JW> we have become infested with Australians [g]
 DS> I'm pretty sure there's a spray for that.
 GJ> There is.  It comes in a can, labelled, "Fosters".  It has a high
 GJ> "Knock down" rate.
 JW> Hah! It takes 24 cans to knock down just one.

I was always entertained by the multilayer absurdism of Monty
Python, who used to do the "why is drinking American beer like
making love in a canoe" joke followed by opening an Esky and
throwing cans of "real beer" out into the audience. The real, real
joke of it was that the "real beer" they used was Foster's.

Persimmon beer
cat: odd, beverage, alcoholic, 1800s
yield: 40 pints

1 ga ripe persimmons
1/2 c cornmeal
5 ga water
2 c sugar

Wash persimmons. Mash well and add cornmeal. Add water
and sugar. Let set until fruit rises to top (3 to 4 days).
Strain, bottle and seal.

Uncle Phaedrus, Finder of Lost Recipes


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