Text 14483, 99 rader
Skriven 2007-04-22 14:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: polar bear liver
========================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 
 CS> Curious, UI recall reading in the book 'Evolution' by Steve Baxter,
 CS> that an  overage of a vitimin in liver could be deadly (a child dies of
 CS> it but not the  adult hunters who also ate it and gave him a slice
 CS> meaning well).  I thought  that book said Vitamin D though.  Could have
 CS> been I recall it wrong?

The liver would be VERY rich in Vitamin D as well but it the Vitamin
A that is toxic. For Vitamin D content, think cod liver oil, then multiply.

 JW> Bears are the top of the food chain;
 JW> they eat the seals that eat the fish.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Okaribayaki (Pan-Broiled Duck And Vegs. with Dipping Sauce
 Categories: Japanese, Duck
      Yield: 4 Servings
 
      5 lb Duckling; quartered and with
           The breasts and legs boned
      4    Egg whites
      8 ts All purpose soy sauce
           MSG
      4    Shiitake (dried Japanese
           Mushrooms)
      1    Green pepper; seeded,
           Deribbed and cut into 1 inch
           Long strips
      1 md Sweet potato, peeled and cut
           Into 8 to 12 slices
           Vegetable oil
           DIPPING SAUCE:
      1 c  Grated daikon (Japanese
           White radish), or substitute
           1 cup peeled, grated icicle
           Radish or white turnip
      1    Egg yolk
    1/2 ts Salt
           MSG
 
  "Okaribayaki" is the Emperor's traditional in the field dish for
  hunting parties.  In Japan, it is made on a "Okaribayaki" set an
  iron skillet or tray set over a small charcoal fire.  This dish
  can, however, be made quite successfully in an electric skillet or
  in a skillet set over a table burner.
  
  PREPARE AHEAD:

  Cut the boned duck breasts into long strips 1/4 inch wide and set
  aside. Skin the legs and put the meat from the legs twice through
  the finest blade of a meat grinder, then beat together with the
  egg whites. When thoroughly combined, form the mixture into balls
  1 inch in diameter.
  
  In small bowl, combine 8 ts. of soy sauce with a few sprinkles of
  MSG and set aside.
  
  Soak the shiitake in cold water for 30 minutes, then drain.  Cut
  off and discard the hard stems, and cut each mushroom cap in half.
  
  Combine the ingredients for the dipping sauce--the grated daikon,
  egg yolk, salt and a few sprinkles of MSG--and pour this into
  individual sauce bowls.
  
  Arrange the duck strips, duck meat balls, mushrooms, peppers and
  sweet potatoes attractively on a large platter.
  
  TO COOK:

  With a pastry brush, thoroughly oil an electric skillet or iron
  skillet set over a table burner.  Preheat the electric skillet to
  a temperature of 425 degrees (F) or place the ordinary skillet
  over high heat for 5 minutes before using.  Set the bowl of soy
  sauce and the platter of duck strips, duck meat balls and
  vegetables next to the pan, and provide each guest with chopsticks
  or long handled forks with heatproof handles (such as fondue
  forks) and an individual bowl of the dipping sauce. each guest
  picks up a few pieces of food from the platter, groups them on his
  plate, then dips them into the soy sauce and cooks them for 2 to 3
  minutes,or to taste. the grilled food may be eaten with dipping
  sauce.
  
  From: Teri Chesser                    Date: 27 Aug 98
 
MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)