Text 34399, 72 rader
Skriven 2010-02-05 15:45:00 av Glen Jamieson
     Kommentar till en text av Sean Dennis
Ärende: GETTING TO NO 764 00205
===============================
 -=> Quoting Sean Dennis to Glen Jamieson <=-

Greetings, Sean,

 GJ> Can you get the original, Japanese version of the Iron Chef?  There is
 GJ> a new series running on TV here.  The USAn series was tried here for a
 GJ> while, but that seemed to concentrate on the personalities of the
 GJ> chefs, rather than achieving excellence in the food.  After a few

 SD> The USA version of "Iron Chef" is nothing but a popularity contest and
 SD> to see which chef has a larger ego.  I watched it once and never
 SD> watched it again.  In fact, I rarely watch Food Network during the

Unfortunately a lot of cooking shows deteriorate into personality
contests and confrontations, so there are few that I watch.  One of my
favourite local shows, "The Cook and the Chef", concentrated on the
fun and discovery sides of cooking, mixing in examples of everything
from traditional Australian country cooking to modern Asian cuisine.
The older woman from the Barossa Valley and the young British-born
chef from a top Adelaide hotel obviously enjoyed working together and
showing each other their respective skills.

 SD> It doesn't surprise me that the American version of "Iron Chef" got
 SD> dropped. It's pathetic.

Agreed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Camel Sirloin Marinated In Lilly Pilly
 Categories: Australian, Steak, Game, Misc
      Yield: 4 servings
 
      4 x  200g Camel sirloin steaks or
           Scotch fillet
           Zest of 1/2 orange
      1    Dessertspoon juniper
           Berries
      8    Lilly pilly leaves or
      4    Fresh bay leaves
           Crushed black pepper
      4    Cloves garlic, sliced
           Extra virgin olive oil
 
  Cut the camel sirloin into 4 x 200g pieces.
  
  In a mortar and pestle, add orange zest, juniper berries, lilly pilly
  leaves, sliced garlic and black pepper. Crush the ingredients until
  you can smell the essential oils, and the ingredients look bruised
  but not pounded.
  
  Pat the steaks dry with kitchen paper and place in a dish large
  enough to hold all four, top with the mortared marinade and pour
  extra virgin oil over the steaks. Allow to marinade for a few hours
  or overnight if possible.
  
  Remove the camel sirloin from the fridge at least an hour before you
  plan to cook it, scrape the excess marinade from the meat, season
  with sea salt and cook over a high heat in a griddle pan or on a BBQ.
  Cook to your liking, (it only takes a couple of minutes each side),
  drizzle with oil then allow to rest and serve with rocket and honey
  date relish
  
  From: Www.Abc.Net.Au/Tv/Cookandchef
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)