Text 21805, 90 rader
Skriven 2009-03-11 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BUSES  90308
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> train passengers don't tend to be madmen who randomly behead
 JW> their fellow passengers like Greyhound customers are wont to do.

 GJ> I wonder how the other passengers reacted?   I suppose I will
 GJ> have to do that Internet and Google thing to find out...
                                           
Or you could just take a wild assed guess and assume they were
repulsed, horrified, frightened and panicked.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Goat Chops With Galangal And Lemongrass De Nuong
 Categories: Vietnamese, Lamb
      Yield: 3 servings
 
      1    Rack of goat, 1 3/4 lb
           SEASONING PASTE:
      1 tb Toasted white (hulled)
           Sesame seeds
      1 ts Light brown sugar
    1/8 ts Salt
      2 tb Chopped lemongrass
      2 lg Cloves garlic, chopped
      1 sm Shallot, chopped
      1 tb Galangal juice
    1/3 ts dried red chile flakes
      1 tb Fish sauce
      2 tb Oil
           Salt, Pepper, Lime Dipping
           Sauce
 
  In the Vietnamese culinary repertoire, goat is a special occasion
  meat. However, if you were Hindu in Vietnam, you'd eat goat a lot.
  
  The main seasonings below are pretty typical for many Vietnamese
  goat preparations; galangal (or ginger), lemongrass, and garlic.
  Galangal is available at many Southeast Asian markets and health
  food stores too. Buy it fresh, cut it into chunks and freeze what
  you don't need.
  
  To render galangal juice, grate about 1 1/2 inches unpeeled
  galangal on the finest holes of a box grater. Transfer to a fine
  mesh strainer and press to extract the juice. If you don't have
  galangal, substitute ginger. Feel free to use a rack of lamb or
  lamb chops instead of goat.
  
  Serves 2 generously or 3 moderately as a main course
  
  1. Cut the rack into individual chops. Aim for the space between
  the rib bones. Set aside.
  
  2. Put the sesame seeds, brown sugar, and salt into an electric
  mini chopper. Process into a fine, sandy texture. Add the
  lemongrass and process until finely textured; it will look like a
  blizzard as the machine works. Add the garlic, shallot, galangal
  juice, dried red chile flakes, fish sauce and oil. Run the
  machine, pausing to scrape down the sides as necessary, to create
  a creamy, aromatic paste.
  
  3. Transfer to a bowl. Taste and adjust the seasoning to create a
  flavor that's slightly saltier than you're comfortable with. The
  end result will be less intense as you lose some of the flavor
  during grilling. Add the chops and combine to coat each one well.
  Cover with plastic wrap and set aside for 1 to 2 hours.
  
  4. Preheat the grill to high and then grill the chops for about 6
  to 8 minutes, moving them around the grill often to prevent over
  charring. I usually aim for medium rare. Knick the flesh to test,
  if you're not sure. Serve immediately with the dipping sauce.
  
  Notes: The fat was fragrant and the skin cooked up rather crispy
  chewy. It was finger-licking good, either alone or dipped in a
  tart-savory dipping sauce of salt, pepper, and lime juice.

  From: Andrea Nguyen's Viet World Kitchen
 
MMMMM

Cheers

YK Jim


... Wine and tarragon make it French.

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