Text 31884, 109 rader
Skriven 2009-12-06 21:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: from the sky 1
======================
-=> Quoting Michael Loo to Jim Weller <=-

 
 JW> Title: Omurice

 ML> Proof that Japanese is not one of the great cuisines.

But they do have some great dishes. Tempura, sukiyaki and yakitori
come to mind. And sushi was a great invention.

 JW> Title: Toro's Burger
 JW> 5 oz ground short rib (40% fat)

 ML> Proof that Bostonese is.

All the Boston burgers in the series sounded quite wonderful.

 ML> Thanks for this. I've gone past
 ML> the place several times and have been tempted to go in
 ML> but never have. Correction: the one time I was with a bunch
 ML> of people who wanted to go, we showed up and they said there
 ML> would be a 1.5-2 hr wait, so we didn't stay.

But not worth a two hour wait.

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

     Title: Confit Of Pork Tongue Part 1
Categories: Pork, Offal, French
  Servings: 4

      2    pig's tongues, about 8
        oz each
      1 TB coarse kosher salt or
      2 ts per pound of meat
      1    onion, cut into 1-inch dice
    1/4 ts dried thyme
    1/2    head of garlic, cut
           crosswise and studded with
           one clove
      4 c  rendered fat (duck fat or
           lard, or a combination)
           Salt for sprinkling

Confiting the tongues confirmed my unalterable faith in the power of
fat. Is there anything that can't be improved with a good stewing in

fat? The procedure for confiting the pork tongues was no different
than that of duck or goose: an initial salting, following by stewing
and storage in fat or lard. Like duck and goose, pork tongue takes
on a silky texture when treated with fat; unlike poultry, the entire
organ is pure meat without any of those fussy bones to eat around.

Even after its confit treatment, tongue maintains a firmer bite than
duck and goose meat. Denser than either bird, pork tongue is best
served thinly sliced so as to cut through the sinuous muscle groups
that run the length of the organ. It can be eaten cold, but I like
the confited tongue best with a quick sear in the cast iron skillet
to brown its surface. Whenever I prepare confit of pork shoulder or
butt, I like to toss in a tongue or two for good measure.

Stored in a wide terrine, tongues make a handy last-minute entree
for unexpected guests or late-night hankerings for tongue. That's
the beauty of confit - get a couple of tongues and some gizzards
tucked away in a jar, and you'll never have to worry about
last-minute meals again. In a flash, I can serve the tongues with a
sharp-tasting salad that counters the fattiness of the organ.

My favorite accompaniment for tongue is a warm salad of lentils, a
classic pairing for duck confit. Coated in an acidic dressing, a bed
of lentils makes for an equally good accompaniment to tongue.
Beautiful lentilles de Puy, a type of French lentil, appear in tones
of green, blue, and brown. The lentils are distinctive for their
texture: a firm yet tender bite that won't grow pulpy when stewed.

I like the earthy-toned lentils of Umbria just as much. Pink and
brown like tiny moonstones, Umbrian lentils hold their shape as well
as the French variety. The cooked lentils are dressed in shallots,
Dijon mustard and walnut oil before being added to the pan of
sauteed tongue. Upon contact with the cast iron, the lentils deglaze
the surface, picking up just the slightest bit of browned pork and
duck fat in the process.

Finally, if you're hesitant to pay the steeper prices for duck fat,
consider rendering your own lard from fatty strips of pork (above).
The fat, which is generally taken from upper side of the pig, can be
bought for next to nothing behind the butcher's counter. The
conventional method for rendering lard calls for a slow simmering
over the stovetop. I like to render my lard in one of my cast iron
skillets, so that the fat can continually season the pan as it
renders out. Alternatively, the strips of fat can be rendered in a
glass bowl set in the microwave for fifteen minutes or so.

:adapted from The Cooking of Southwest France by Paula Wolfert

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... But I would not get up at 3:30 a.m. to wait in line at a shopping mall

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