Text 7044, 108 rader
Skriven 2006-10-28 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: sensible imbibing
=========================
 -=> Quoting Glen Jamieson to Ian Hoare <=-

 GJ> Likewise, I almost never drink except before, during and after meals.

"I drink champagne when I'm happy and I drink when I'm sad.
Sometimes I drink it when I'm alone. When I have company I consider it
obligatory. I trifle with it if I'm not hungry and drink it when I am.
Otherwise I never touch it unless I'm thirsty." - Madame Lille Bollinger

My Wild Foragers list is supposed to be about identifying, harvesting,
preparing and eating tasty wild food but it attracts a few unusual sorts.
Wacky survivalists, moon loony New Age Wiccans, raw food fruitarian
vegans and a few others who are totally beyond labels.

From this week's loony newby:

"I have always read that tannin is poisonous.  I have also read that
natural charcoal (not barbeque charcoal) will absorb toxins.  In fact,
I saw a show about monkeys stealing charcoal from humans just so they
can eat the leaves from a slightly poisonous tree. The question is:
could I eat raw acorns, or other toxic plants, with a bit of charcoal
and be OK?"

Yum!

(I'm a moderator; I have to decide whether to allow the post or not.)

This is the only way I deal with charcoal and that's grilling meat:

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

     Title: Vietnamese London Broil
Categories: Vietnamese, Fusion, Beef, Steak
  Servings: 9

      1 lg Top round steak
           MARINADE:
      1    stalk lemongrass (white
    part), finely minced
      1 TB sugar
      2 TB fish sauce
      1 ts fresh ground black pepper
    (Viet if you have it)
      3    cloves garlic, minced
      1 TB sesame oil
    juice of 1 lime
      2 TB canola/olive oil
      1    long Thai chile, chopped
    fine
      1 TB water

Tonight's dinner came out of nowhere, Surprise Cuisine...  as in, it
wasn't supposed to be my night to cook.  Nothing was defrosted, so I ran
to Pathmark, got a very large top round London broil on sale for
$1.79/lb, and prepared it in a way I never thought to use before. Served
with chopsticks, bowls of steamed rice, and dipping sauce that's simply
a little bowl of soy sauce with blistering hot chile pepper sliced in
it.

I cut the London broil into 3 smaller pieces, as just one piece is more
than enough for the 3 of us at dinner, and marinated the piece for
tonight as if I was making Bo Nuong Xa, grilled lemongrass beef.  I
don't think it's even possible to use London broil for that purpose,
it's ill suited, but it turns out that a marinade for Bo Nuong Xa works
quite well for a London broil.  Wish I'd thought of this before.  My
only complaints were that I forgot to get shallots and we had none, and
I wish the meat had been able to marinate longer, perhaps overnight.

I made the marinade (amounts are approximate, I wasn't measuring, and
don't think it can matter).

After marinating, I just cooked it on the charcoal grill, as usual.
After it was cooked and had sat for a while, I sliced it quite thin and
put it on a platter on top of some romaine sliced almost as if for a
slaw, next to slices of cucumbers and jersey tomatoes, and then dressed
the whole mess with chopped roasted peanuts, and some chopped Thai basil
and mint.

For veggie, I made a simple standby, Beans & Shrooms.  (Green beans were
only 49 cents a pound!)  Clean up and cut some green beans in half,
blanch in salted water and then drain/shock them to hold the color.  Get
the largest button mushrooms you can choose, slice them very thick, let
them really caramelize in a hot pan with some canola/olive oil, then
drop the green beans back into pan along with some finely sliced slivers
of garlic, an entire clove. If the beans have no water left on them, add
1-2 tablespoons of water to the hot pan to get it steaming up.  When
the beans are just about heated through, dress with lots of black
pepper, a splash of soy sauce. The caramelized mushrooms give the beans
a very nice flavor.

This was one of those nights were I thought at first I'd made too much
food...  then thought hey this is good, I'll bring this for lunch
tomorrow...  then by the end of dinner it was all gone.  -simon

From: Simon Bao To: Gastronomique@yahoo

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife



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