Text 1992, 88 rader
Skriven 2006-06-08 10:00:50 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: LAVER/NORI  60608
=========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> GJ> My first experience of that was around 1986, in Kobe, eating the local
 GJ> GJ> beef.  The chef was very serious, but did the knife-tossing thing.
 GJ> JW> It became a popular fad in North America in the 70's and made it
 GJ> JW> possible for authentic Japanese restaurants to follow.
 GJ>I got the impression that the beef restaurants in Kobe had been doing
 GJ>that sort of thing for quite a while, and they neither knew nor cared
 GJ>what was done in the outside world.

 CS> I probably havent eaten at the right places, that or it isnt a Kyushu
 CS> island Japan thjing to do?  Havent seen this at all in Sasebo though I
 CS> guess I had expected to see it.  This many be more that Sasebo is a
 CS> small town with small town atmosphere feeling and that type of cookery
 CS> is more the 'big fancy city' stuff?

As far as I know, until it spread to other parts of the world, the
more or less ceremonial eating of the Kobe beef was only done in Kobe.
This is the place where the cattle are fed beer and massaged every day
to produce what is reputed to be the best flavoured and tenderest beef
anywhere in the world.

In my somewhat restricted travels around the manufacturing and
administative areas of Japan I did not even hear of that form of
cooking the beef in front of the customers anywhere else but Kobe, and
I got the impression that you had to go to Kobe to experience that.
There was no suggestion that one could experience that super-prime
beef or see its chefs in action anywhere else but Kobe; certainly not
in barbarian countries like America, or places like (sniff!) New York.

Now Australia is exporting "Kobe beef" to Japan.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Water Buffalo With Pumpkin Mash And Braised Witlof
 Categories: Australian, Game, Buffalo
      Yield: 4 servings
 
      4    150g fillets water buffalo
      2 tb Olive oil
           Salt and pepper
      1 md Onion, sliced
     45 ml Port
    1/3 c  Beef stock
     50 ml Fresh pouring cream
      2 tb Chopped parsley
      1 ts Picked thyme leaves
      4    Head witlof
      2 tb Caster sugar
     40 g  Butter
      5    Baby zucchini
     80 ml White wine
     40 ml White wine vinegar
           Pumpkin mash to serve
           Parsley sprigs, extra, to
           Garnish
 
  Season buffalo fillets and rub with olive oil. Heat a large pan, cook
  buffalo to your liking, as you would with a fillet of beef (4-5
  minutes each side) for medium/medium-rare. Remove, cover with foil
  and rest.
  
  Meanwhile return pan to heat. Add a little extra olive oil, if
  necessary, cook onion until soft. Add port, beef stock and cream,
  cook, simmering reduce by a 1/3 or cook until sauce thickens. Stir in
  fresh herbs and remove from heat.
  
  Meanwhile cut witlof in half and rub cut side in sugar. Heat a medium
  pan, place witlof sugar side down and cook a few minutes to
  caramelise. Reduce heat, turn witlof. Add butter and zucchini and
  cook covered until vegetables soften. Add white wine and vinegar,
  simmer until wine and juices reduce by half.
  
  Serve Buffalo Fillets with port sauce, pumpkin mash and caramelised
  witlof.
  
  Garnish with a little extra parsley if desired.
  
  From: Australian Women's Weekly
 
MMMMM
 
... Boozing with the barras

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)