Text 21226, 69 rader
Skriven 2009-02-23 15:23:00 av Michael Loo (1:18/200.0)
  Kommentar till text 21136 av Jim Weller (1:123/140)
Ärende: fat things 261
======================
 JW> From http://thisiswhyyourefat.com
 ML> Funny thing. As you no doubt can guess, I have this site
 ML> bookmarked from a while back
 JW> I'm not surprised a bit. [g]

Why not, he said, with this totally bogus innocent look.

 JW> To me the wacky part was using good Waygu beef in a wiener.

Not all Wagyu is steaks and roasts. There's shin and heart and
Parts and stuff all just dying to become sausage.

 -=> Jim Weller said to Bill Swisher <=-
 JW> Title: Nick's Soy-Braised Pork Belly
 JW> Servings: 6
 JW> 1 lb boneless pork belly, cut in
 JW> three equal-sized pieces
 JW> From: Nick Kindelsperger, Serious Eats

Now that's serious eats; none of this mediocre burger stuff.
But why cut the meat into 3 pieces and serve it to 6? That's
3 servings.

Braised fat pork with vegetables
cat: fat, pork
yield: 2 lb

2 lb boneless pork shoulder or fresh bacon, in one piece
1 oz regular soy sauce
2 ts sugar
1 garlic, mashed
2 Tb cornstarch
6 c oil, optional
2 scallions, sliced
2 ginger slices
4 oz regular soy sauce (or more)
1 Tb sugar
1 garlic, whole (or more)
5 c water (or more)
2 Tb sherry or rice wine
8 oz white turnips or carrots, peeled and sliced
1 lb spinach or other green vegetable, washed

Marinate the pork in the next 4 ingredients for at least 1 hr.

Heat the oil to 360F in a deep heatproof pot. Deep-fry the pork for
2 min or until the outside is golden. This step is both risky and
optional.

Transfer the meat to a pot or pressure cooker and add all the rest
of the ingredients except the vegetables. Cook this for 90 min over
medium heat in a regular pot (you will need more soy and water) or
30 min in a pressure cooker. After 30 min (in a regular pot) or
after 10 min (in a pressure cooker) turn the meat a half turn and
add the root vegetables.

Stir-fry, steam, or otherwise wilt the greens and make a bed on
a platter.

Remove the meat from the liquid and slice it into serving pieces.
Lay the pieces over the greens and arrange the vegetables around
and pour some of the braising liquid over the whole.

adapted from Wei-Chuan

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)