Text 18823, 61 rader
Skriven 2008-12-31 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: soup 449
====================
-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> our giant rib roast, my friend told one of the guests,
 ML> cost over 100 bucks. I'd have just as soon made a steamship
 ML> round, slightly less festive but very good tasting, and a
 ML> quarter as much.

I do like standing rib roasts and will happily pay up to double for
one but everyone wants one for Christmas or New Years so there's no
hope of a fair price this time of year. I did score a seven pounder for
$49 last spring during the annual Co-Op beef sale and now I wish I
had bought 2 or 3.

 ML> why are the beauteous genes the dominant ones and the ugly ones
 ML> the recessive ones?

Cause hawt girls get more action. Darwin's theory of the survival of
the fairest.
             
Turr update: I soaked them in three changes of water over three
hours to get rid of the excess blood and then dunked them in salted
water for 24 hours. They still smelled bad. I roasted them at 500
for 20 minutes and then 40 minutes more at 300. The stench was
horrific and lingered in the kitchen for hours. The skin remained
leathery, fatty and limp. As the fat carries the bulk of the flavour
in any meat I peeled of the skin and discarded it along with the
rendered fat floating on the pan drippings.

Kevin and Lori, the dog mushing winos, dropped by. I carved up a
warm single boneless, skinless half breast into tiny slivers and we
salted, peppered and tasted. By this time the meat had improved 95%
but still had lingering fishy smell and taste. The meat was
extremely dark (darker than wild goose or duck) and still gamy. The
smell is worse than the taste. We likened it to eating wild goose
that had marinated in salmon broth. I made up a batch of gingered
ponzu dipping sauce (1 part ginger vinegar, 1 part lemon juice and 4
parts soy sauce). That dip really killed the last of the gamy taste
and the meat was almost tasty. (Newfoundlanders don't bother with
such niceties.)

The meat was quite dry so the rest of the birds went into a soup. I
started with the usual celery, onion, carrot and garlic sweated in
bacon fat. Added the birds, de-fatted pan juices, turkey broth,
water and the last of the dipping sauce as lemon and ginger seem to
improve things nicely.

This will be a challenge as the drumsticks and thighs are probably
more strongly flavoured than the breasts. It is simmering now with
some German bread dumplings. I'll let you know tomorrow how it
works.

I still have two livers in the fridge; they are even scarier
smelling and will probably go to the back yard for the ravens.

Cheers

YK Jim
       
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