Text 33617, 90 rader
Skriven 2010-01-17 17:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Grinding Sesame
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 SH> Do you just use a blender

 JW> I'm not sure if the blender, a small
 JW> coffee grinder dedicated to spices or a heavy mortar and pestle will
 JW> work best.

 DD> At first blush I'd guess that an R2-D2 style coffee grinder like the
 DD> one I use to grind chilies, etc. would do the trick.

It works a charm if you only want 2 tb or a 1/4 cup batch!

 DD> grinding chilies you can keep the chilies from tainting the
 DD> ground sesame (should you want to) by using some fresh bread to
 DD> make a small batch of bread crumbs

I didn't bother cleaning the chile dust in the R2-D2 as I was adding
paprika to the finished hummus anyway. I used the bread crumbs
afterwards though to get the sesame oil residue out of it before
putting it away. And I used MY spice grinder not Roslind's coffee
mill as god help me if I contaminate her coffee with even one
molecule of anything extraneous.
 
My next project is processing miscellaneous moose bits. On Friday
Ray and a friend bagged a bison calf, a moose calf and a cow moose
about 150 miles west of here (100 miles by road and 50 more by
snowmobile). The young male bison was close to 500 pounds, the
female moose calf around 300 and the large old cow maybe 13-1400.

They dress out about the same as a steer. The dressed out carcasses
run close to 2/3 of the on the hoof weight and the butchered,
trimmed meat about half. We get a much better yield than that as we
use all the variety meats, the head and the fat, bone and trim.
                                 
Between Ray's and the other guy's extended families that hunt will
feed about 60 people altogether for the rest of the winter. Roslind
spent a lot of time at Ray's place yesterday helping with the
cutting, wrapping and freezing. Today I was over with a bone saw
salvaging soup bones. The weather is perfect: it's -10 C out and meat
freezes nicely in the unheated garage and his unheated but insulated
sun porch is running about +4 C... good for storing quarters awaiting
further butchering. They are all done now except for grinding burger
meat and making sausages which can wait until Sheila comes home
Tuesday from a two week shift as Ray goes to work 6 AM Monday.
(Neekha gets to stay with us Sunday and Monday night.)

So far I have been gifted with the moose calf liver as is proper
for the head of the clan along with the head (my request), a batch
of steaks and a roast. Ray skinned the head for me before bringing
it over. I didn't have an axe handy to split the skull and scoop out
the brains or a meat saw to cut the upper jaw in half to fit the
soup pot so I detached the lower jaw and the first neck vertebrae
and, cut out the cheeks and the nose and cut off as much head meat
as possible, discarding the skull. That's all simmering now. Today I
cut the spine into 8 inch sections and froze it along with much of
the liver for the future. Tonight I stir fried all the little bits
of liver trim and sauced them with a soy sauce/ketchup/mustard
mixture that I have been making for decades.

--MM

Piquant sauce for liver

1 tsp corn starch
1 tb water
1 tsp hot mustard
2 tb soy sauce
3 tb ketchup or tomato sauce or red pasta sauce
black pepper, generous

In a small sauce pan, make a slurry of the cornstarch, add
everything else and bring to a boil and let thicken. Add more water
as needed to thin. Pour over partially cooked sauteed liver in the
fry pan and let the liver finish cooking in the sauce.
   
Jim Weller

---
 

Cheers

YK Jim


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