Text 30838, 105 rader
Skriven 2009-11-08 16:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Checkers Burger
=======================
-=> Quoting Bob Gearhart to Dave Drum <=-

 DD> Who the hell eats fast-food French fries? 

 BG> I do.  

So do I. But I limit myself to once a week for the sake of my waist
line.

 DD> McDonald's has the only
 DD> decent fries in the fast food bidness

KFC (at least the one here) have OK fries too.

 BG> They keep the grease hot enough to properly cook them.  Greasy,
 BG> floppy half cooked sticks of potato suck.

Gotta be crisp!

Something a bit more exotic than spuds...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Deep-Fried Duck Tongue
 Categories: Chinese, Duck, Offal
      Yield: 4 servings

      1 lb Duck tongues, rinsed and
    Dried
      2 ts Soy sauce
      1 ts Rice wine, such as sake or
    Shaoxing
    1/2 ts White pepper
    Chili sauce or cayenne
    Pepper, to taste
    1/2    Egg white, beaten
      1 tb Cornstarch
      2 c  Oil, for frying

  Surrounded by a faint hint of meat and papery thin layers of
  cartilage, duck tongue is predominately a vehicle for juicy
  pockets of fat. At barely two inches in length, the tongue is
  small and flimsy, yet its taste is intensely ducklike. When
  freshly fried, duck tongues are positively addicting with a crisp
  surface and a creamy, slightly fatty interior that melts in your
  mouth. Like potato chips or pork cracklings, one tongue is never
  enough. Unlike that of mammals, the avian tongue possesses a bone
  that runs throughout the middle of the organ.

  The preparation is simple: a brief marinating period, followed by
  a quick frying in a shallow pool of oil. Best of all, you can
  adjust the seasonings in your duck tongue to suit your mood or
  menu. When served at a Cantonese restaurant, the typical
  seasonings used are soy sauce and rice wine, with just a touch of
  sugar and white pepper.

  Chinese seasonings are only a starting point. Duck tongues also
  take beautifully to hints of curry, like cumin or turmeric.
  Worcestershire would add a tangy kick to the mixture, as would
  chili sauce, oyster sauce or anything else savory that's sitting
  in the cupboard. A thin coating in egg whites and cornstarch is
  all that is needed prior to frying; the fat present in the tongues
  will render the surface perfectly crisp.

  If, instead of deep-frying, you'd rather stir-fry the tongues, do
  so in plenty of oil with aromatics that will not exude too much
  liquid, such as garlic, leeks, or green onion. The key here is to
  keep the tongues as crisp and dry as possible, giving the duck fat
  a chance to render.

  1. To prepare the marinade: Combine the soy sauce, rice wine,
  white pepper, and chili sauce in a bowl. Add the duck tongues and
  mix evenly. Leave them in the marinade for half an hour, turning
  occasionally.

  2. Remove the duck tongues from the mixture, but do not wipe dry.
  Add the egg white and the cornstarch to the duck tongues and mix
  evenly.

  3. Meanwhile, bring the oil to 350°F at the base of a wok. Gently
  slip the duck tongues into the oil, taking care not to splash the
  surface. Stir the tongues around slowly in the oil to prevent
  sticking.

  4. Deep-fry 1 to 2 minutes, until the tongues are golden-brown and
  crisp. Remove the tongues from the wok and let them blot briefly
  on a paper towel. (Depending on how much oil you want to use, cook
  the tongues in batches.) Serve while crisp and piping hot.

  Chichi Wang, My Chalkboard Fridge

  From: Serious Eats

MMMMM

Cheers

YK Jim


... Not everyone is cut out to be an Arby's fry cook

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