Text 35218, 106 rader
Skriven 2010-02-26 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BLACK BEAR GALL 1
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Selling wild meat and animal parts is almost univsersally illegal

 GJ> Ahem!  Our kangaroos are quite wild, and their meat is sold in most
 GJ> supermarkets.  Most other game meat sold here is of wild ferals, such
 GJ> as goats, camels, pigs and buffalos.

Ah but you have mobile abbatoirs right? And governemtn meat
inspectors spot checking things? The amount of wild meat harvested
in North America is deemed too small to warrant the outlay of
government funds and so any meat sales are strictly "under the
table."

 GJ> I suppose there is an established gall stone market associated with
 GJ> the meat trade; pigs, cattle, etc?

I suppose there must be. Speaking of nasty animal bits...

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

     Title: Chongqing-Style Penis W/Wolfberries pt 1
Categories: Chinese, Beef, Offal, Chicken
  Servings: 4

      3 lb beef pizzle
           ginger
           Sichuan peppers
           Shaoxing wine
      1    old hen
           gouqi (goji berries,
           wolfberries)
           salt
           lard 
           dressing:
           soy sauce
           vinegar
           sugar
           cilantro 

Nasty Bits lovers, if you think I'm cooking heart for Valentine's
Day, then you underestimate my mettle. Why talk about matters of the
heart, when we've yet to cover penis? The Chinese believe the organ
to possess all kinds of medicinal properties related to virility and
general health. Though I harbored no presumptions about its
libido-enhancing abilities, I was curious about the culinary merits
of eating penis: Namely, is it delicious? Even more pressing, what
does the organ taste like in the first place? 

A quick search yielded the somewhat opaque answer that the penis is
primarily vascular tissue, composed of tubes with names like vas
deferens. Knowing something about its anatomical breakdown brought
me no closer, however, to imagining the taste. Flesh, fat, skin,
tendon, and even cartilage are all parts to which meat eaters are
exposed. An organ composed of vascular tissue, on the other hand,
calls to mind spongy textures and very little flavor. Lucky for me,
my favorite Korean market regularly carries packs of beef "pizzle,"
the typical euphemism for penis, so acquiring the organ was the
least of my worries.

The first time I bring home an entirely new cut of offal, I start
testing with a simple pan-fry in the trusty cast iron skillet. Doing
so allows me to get a feel for the texture and flavor, a gauge for
how I should proceed next. I cut a section of the pizzle into
half-inch slices, salted and peppered, and tossed the pieces into
the cast iron. The moment the pizzle hit the skillet, the slices of
tissue, which were spongelike and soft when raw, seized up
immediately, shrinking and curling into hard little sections
resembling dried scallops. When I tried to eat the pan-fried pizzle,
the texture was so tough as to be inedible; the more I chewed, the
more the pizzle resisted my molars until finally, I gave up and spit
it out. A long simmering, then, seemed the only option. 

Stewing the pizzle was easier conceived than done. Having tossed the
sections of penis into a beef oxtail soup, I found three hours into
the cooking time that the meat was tender and cooked through, yet
the pizzle seemed only slightly less tough than before. I retrieved
the sections from the pot of soup and tossed them into a slower
cooker before bedtime. The next morning, I awoke to find that the
penis had been stewed into irreparable flaccidity: soft and sticky
with a gummy texture, the chunks tasted curiously neutral—not even
bland but simply lacking any flavor whatsoever. 

Confounded, I emailed Fuchsia Dunlop, cookbook author and researcher
extraordinare, to ask for her advice and possible recipe ideas. (In
an interview years ago, Dunlop recalled having eaten beef penis in a
Sichuan-style beef soup.) Dunlop kindly obliged and offered her

instructions as to how to proceed, with the qualification that she
herself found the part to be not particularly delicious. As Dunlop
wrote: 

Posted by Chichi Wang To Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "AW GEEZE... Will ya LOOK at THIS!!" - Archie Bunker

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