Text 25730, 84 rader
Skriven 2009-07-07 09:35:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SWAI  90707
===================
 -=> Quoting Jim Weller to Dale Shipp <=-

 DS> I am leary these days of Asian farmed seafood -- based on several
 DS> articles that have been published about the practices by some.

 JW> I avoid all Chinese and Vietnamese foodstuffs. I have no qualms
 JW> about the other countries in southeast Asia though.

Why?  Chinese peanuts, pine nuts and quite a few other foods are
perfectly OK, and Vietnamese nam pla and other sauces are very good.

 JW> But farmed fish from anywhere is inferior to wild caught. It's
 JW> mushy.

It is likely that the reason for the mushiness is lack of exercise, so
some fish farmers here are experimenting with raising the fish in
ponds with a strong, pump-driven current flowing through all the time.

Yesterday I tried the rest of my camel fillet as a stroganof, cooked
mainly for my visiting sister and myself.  Sliced very finely, and
given no more than 20 seconds total time for stir-frying the meat
component in a very hot pan, the result was excellent.  The meat
carried the flavours well, and was tender enough to melt in the mouth.
The downside was that Helen and I enjoyed our meal, then son Jason
came in a bit later, and in spite of me telling him it was a camel
meat experiment, he insisted on trying it.  That was fatal!  Minutes
later he came back and ate all the rest.

As I cooked it, the strog was broadly based on this recipe, but with
less meat frying time, and no draining of veggies, as that was quite
unnecessary.  I also added some lemon juice to the mustard/sour cream
sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bef Stroganov (Authentic Stroganoff)
 Categories: Main dish, Russian, Beef
      Yield: 8 Servings
 
      1 tb Mustard powder
      1 tb Sugar
      2 ts Salt
      5 tb Oil
      4 c  Onion; thinly sliced rings
      1 lb Mushrooms; thinly sliced
      2 lb Beef fillet
      1 ts Pepper
      1 pt Sour cream
 
  In a small bowl, combine mustard with half the sugar a pinch of the
  salt, and add enough hot water to make a paste. Set aside 15 minutes.
    Cut fillet into sliced about 1/4" thick _against the grain_, then
  again into 1/4" thick strips with the grain. Slice onions and
  separate into rings. Slice mushrooms lengthwise (=, Measure cream,
  and stir in 1 tb flour if it's thin.
  :    Heat half the oil in a heavy frying pan. When very hot, add
  mushrooms and onions and stir in, reducing heat. Cover and simmer,
  stirring from time to time for 20-30 minutes until vegetables are
  tender. Drain, discarding liquid (Odd, I'd have reduced to a glaze
  here IMH). Return to pan.
    In another pan, heat the remaining oil. When _very_ hot, stir fry
  half the beef until browned outside but still rosy within. (1-3mins).
  Remove beef from pan, adding it to the vegetables. Repeat, adding
  further oil if needed.
  :    Return frying pan to heat, stir in remaining seasonings,
  together with the mustard paste. Stir in sour cream, 1-2 tbs at a
  time, then add the other half of the sugar and reduce heat to low.
  Cover pan, and simmer 2-3 minutes or until sauce is heated through.
  Correct seasoning. Transfer bef strogonov to heated serving platter,
  and if liked, scatter straw potatoes on top. Serve immediately. This
  dish does NOT keep at all.
  
  MMed IMH Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 04-14-96 Cooking
 
MMMMM
 
As Ian said, it certainly didn't keep at all!   Not after Jason
appeared.
___ Blue Wave/DOS v2.30 [NR]

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