Text 26043, 106 rader
Skriven 2009-07-16 01:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: minority meats 843
==========================
 -=> Dave Sacerdote said to Dave Drum <=-

 DD> Tripe is just cow stomach. I've never had a problem with that. 
 DD> It's even pretty easy to clean. 
 DS> Agreed that tripe is easy to clean.  I expected to have to scrape
 DS> all kinds of nastiness from it when I bought it, but no, I didn't
 DS> even have to scrape it.  Just cut it so it's flat, and cut it up
 DS> into manageable pieces.

I've seen it only prewashed.

 DS> Stinks like a bastard when you cook it, though.  Phew.
 DS> http://bit.ly/HyuAu

Have you ever had tripe sausage out of a can? It's really
disgusting. And this from someone who likes andouillette.

 DD> And much simpler to process than, say, liver. 
 DS> I'm curious.  When I buy liver, I "process" it by pan-frying it
 DS> with bacon and some onions.  What do have to do to liver when
 DS> your buy it?

The old home ec books used to tell you to prepare it
for cooking (especially pork and beef liver) thus:

- remove membrane
- cut out blood vessels and any green part
- rinse or soak in milk or acidulated water.

For liver of gamy old animal this all might be a good idea.

 -=> Dave Sacerdote said to Glen Jamieson <=-

 GJ> What do they taste like?   Do you tan the skins?
 DS> The stock answer is, of course, "chicken," but the taste is gamier and
 DS> the texture is different. I would compare it more to rabbit - squirrel
 DS> has a flavor like hare, with the more tender texture of bunny.

I thought rather like dark meat chicken.

 DS> I won't bother to tan the hides. They're too small and I won't have a
 DS> large enough quantity to make it worth my while.

Conjures up a funny picture, though, with Lynnie and Maryanne
sitting around stitching together cloaks out of squirrelskins
that you've provided.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Korma
 Categories: Indian, Chicken
   Servings:  4

    1/2 c  Blanched almonds
    1/2 c  Poppy seeds
    1/2 c  Fresh coconut meat
      4 md Onions, roughly chopped
      1    Inch piece of fresh ginger,
           -peeled and roughly chopped
      2    Garlic cloves
      3 tb Butter, melted
  2 1/2 lb Chicken, skinned and cut
           -into 8 pieces
      4 tb Coarsely chopped coriander
           -leaves
      1 tb Chopped fresh mint leaves or
           -2 tsp dried mint
      2 tb Ground coriander
    1/2 ts Chili powder
      1 ts Salt
      3 tb Lemon juice
    1/2 c  Plain yogurt
      3 c  Water

  Dry-roast the almonds and the poppy seeds in a frying pan or under the
  broiler until the nuts are pale golden, then transfer to a food processor.

  Grate the coconut into the processor, then blend to a paste.  Remove and
  set aside.

  Place the onions, ginger and garlic in the processor and blend to a paste.
  Heat the butter in a large, heavy saucepan, add the onion paste and fry
  until golden, stirring frequently.  Add the chicken and fry to a golden
  color or until all the moisture in the pan has evaporated.

  Meanwhile, blend the coriander leaves and mint to a smooth paste.  Add all
  the spices, the salt and the lemon juice and blend together.  Add this
  mixture to the chicken in the pan and fry, stirring frequently, for about
  10 minutes so that the chicken is well coated with the spices.  Add the
  coconut mixture and stir in well.

  Add the yogurt a little at a time to the chicken, stirring continuously to
  blend it into the mixture.  Continue stirring for 3 - 5 minutes and fry
  until the butter begins to separate.

  Pour in just enough water to cover the chicken, cover the pan, reduce the
  heat and allow to cook for another 20 - 30 minutes or until the chicken is
  really tender.  Transfer to a warmed serving dish and serve hot.

  Posted by Linda Davis

MMMMM

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