Text 27776, 87 rader
Skriven 2009-08-22 21:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: nasty food 56
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> This is plausible, as any treatment that renders an oat
 ML> unrecognizable will improve it drastically.

 JW> I have seen Scottish recipes calling for that but I gotta tell you
 JW> the very idea of oat flake covered kippers makes me queasy.

 ML> And non-oat-coated kippers?
 
Very nice warmed in bacon fat and garnished with the bacon for an
English breakfast.

 ML> I have but two words for you: Blind Robins.

That brand isn't available in Canada. It gets terrible web reviews;
it was voted worst bar food ever on one site. The name sounds
familiar; did you or Dave S once review them here?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Masquf - Iraqi Flame Roasted Carp 
Categories: Iraqi, Fish, Grill
  Servings: 4

           carp or catfish
           apple, orange or pomegranate
           wood
           salt

An old and simple method of roasting fish on an open fire. Varieties
of barbel known as bunni, shabbut and gattan are prized as the
superior fish for masquf. But almost no one fishes the Tigris in
Baghdad today for the native species: almost all the fish roasted on
Abu Nuwas now, mostly common carp and its varietal cousins, are all
raised on farms scattered along the Euphrates River south of
Baghdad.

Stun with a blow to the head and then clean by plunging the knife
through its gills and then along its spine, not through the gut.

It should be as fresh as possible and, even while still twitching,
roasted over an open fire. Once gutted, the fish is flattened into
an oval and impaled on two wooden sticks that are then driven into
the dirt at the edge of a round fire pit so that its flesh faces a
roaring fire fueled by the wood of fruit trees: apple, orange or
pomegranate, depending, it seems, on availability and taste, the
flayed fish forming a cover over the flames.

I've read that Iraqis flavor the fish with spices, but the only
ingredient I've ever seen used is salt. The skill is entirely in the
roasting.

The fish is suspended in a broad circle far enough from the fire to
avoid scorching and roasted very, very slowly until the flesh is
crispy brown on the outside and still white and juicy inside. It is
then lifted off the stakes and laid directly on coals to char the
skin. The process takes as long as an hour. 

The fish, as wide as a serving platter, is typically served covered
by flatbread and accompanied by salads, yogurt with cucumber, and
pickled fruits and vegetables in a mustard sauce. It is never served
with utensils. You do your best with the bread and your fingers.

It is said to have medicinal qualities, and even aphrodisiacal
powers, especially the guts, which can be roasted in a cast-iron pan
upon request. 

Joseph Sywenkyj for The New York Times


  From: Slashfood                       
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... In Milwaukee "fancy" means "Friday fish fry with FREE COLESLAW."

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