Text 14466, 73 rader
Skriven 2007-04-22 22:28:09 av Carol Shenkenberger (6:757/1)
  Kommentar till text 12849 av JIM WELLER (1:123/140)
Ärende: Re: Mustard
===================
*** Quoting JIM WELLER from a message to DAVE SACERDOTE ***

JW> I like mustard a lot and always have several varieties on hand:
JW> French's, a Champagne Dijon (hoity-toity French one), a mild German on
JW> with whole and cracked brown seeds in it, Keen's (English) hot mustard

I have a hot asian one that is perfect to mix with a little oil to make a thin
paste.  It's dried out so I have to add a little oil now.  I cook with it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Klingon pot beast
 Categories: Xxcarol, Pot roast, Beef
      Yield: 10 Servings
 
      3 lb Pot roast meat, well marbled
      4 oz Jufran banana sauce (hot)
      5 oz Korean hot sauce
      3 tb Datu Puti 'spiced vinigar'
      6 ea Cloves peeled garlic
  1 1/2 c  Sliced daikon
      1 c  Carrots
    1/4 c  Raw rice
    1/2 c  Potato, white, chopped big
 
  It's a cooking day and I'm having fun! I've had too much of the
  wonderful but not-hot food of Japan recently and needed some heat in
  my life.  Ok, so Japan isnt 'bland' but it's not 'hot' either very
  often. Just getting back after a week in Okinawa, I've eaten only
  seafood for the past 6 days and wanted a change.
  
  Take a well marbled roast and toss it in a crockpot where it can lay
  flat. Some like to pre-brown it at this stage but I never bother.
  Add the vinigar (I use a brand that has spices and chiles in the
  bottle) and then the Bannana sauce (a hot sweet thick thing,
  consistancy like a really good USA type ketchup but this has no
  tomato taste nor does it taste like a bannana) and Korean sauce.  The
  Korean sauce is hot and thick and looks like a babarcue sauce.  The
  red color is from dried chilies and pretty sure there is no tomato in
  there but then again, I cant read Korean <g>.
  
  Let this go on 'low' for 5 hours.  At about that time, you'll note you
  have a bit too much liquid.  Add the vegetables and uncooked rice
  grains to soak that down a bit.  Depending on the marbling, you may
  need to add more uncooked rice. If you do not have daikon, a bit of
  horseradish can be substituted but probably best to leave it in
  biggish slices and not too much (1/4 cup total?).  If in doubt of the
  amount and not wanting the dish to be too hot to eat, omit the
  horseradish.
  
  This is then left on low overnight and is perfect by morning.  The
  vegetables are more for flavoring so toss them out if they do not suit
  your taste.  Total cooking time is 18 hours but will hold well for
  another 12 hours on 'low'.
  
  Optional additions: Korean ground red chile powder-flakes, 1 TS at a
  time.
  
  Serving suggestions:  With a bowl of the vegetables and broth at the
  side or over white sticky rice.  Place meat to the side with warmed
  buttered french bread slices.  Crisp, not overly fruity white wine
  (Italian table wine would be right).  For kids or adults who are not
  fond of alcohol, apple juice mixed with 7UP or Sprite.  Sliced asian
  pear for dessert.
  
  From the Sasebo Japan kitchen of:  xxcarol 18DEC2006
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)