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Text 35219, 80 rader
Skriven 2010-02-26 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BLACK BEAR GALL 2
=========================
The rest of it:

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

     Title: Chongqing-Style Penis W/Wolfberries pt 2
Categories: Chinese, Beef, Offal, Chicken
  Servings: 4

           con't

I've found one recipe for Chonginq ox penis soup in a book:
Chongqing is actually where I tasted it myself, and this soup is a
local speciality. The recipe instructs you to peel off the outer
skin, and then cut in half lengthwise along the urethra. Then clean
and thoroughly soak in cold water for 30 minutes.

Bring it to boil in a large potful of water, then skim and add
ginger, Sichuan pepper, Shaoxing wine, an old hen, and then cook
slowly over a gentle flame, turning from time to time so it does not
stick to the pot. When it's just over half cooked, strain out the
whole spices, then bring back to the boil and continue to simmer
over a v gentle flame. When it's nearly cooked, remove the penis and
cut into bite-sized strips, then return to the pot with some gouqi
(goji berries, wolfberries), bring back to the boil, then simmer
until very tender. The cooking takes a total of about ten hours, and
the chicken should be set aside for other uses before serving (you
don't serve it with the penis in the soup). Season to taste with
salt before serving, and a little lard if desired.

I went back to the Korean market for an old hen and more pizzle.

Then, proceeding as per Ms. Dunlop's instructions, I whiled away
Superbowl Sunday stewing the penis, checking every so often on its
progress. By the eighth hour, the sections of pizzle had softened
considerably; the broth had turned a golden yellow hue. By the tenth
hour, the pizzle seemed to have thoroughly softened. I retrieved the
penis from the broth, thinly sliced the sections, and seasoned with
more salt and lard. 

The warm slices of pizzle were slimy and sticky, with the texture of
a cooked gummy. I set them aside and waited an hour or so for the
pizzle to cool down; then, dressing the slices in soy sauce,
vinegar, and sugar, I tossed the whole mixture with finely chopped
cilantro and tried eating again. Firmed up, the texture of the
pizzle had improved considerably, bearing a close resemblance to
beef tendon. The taste, however, was still bland. Even dressed in
soy sauce, the pizzle had none of the beefiness of beef tendon. 

The broth was heavily bodied, yet it was also strangely flavorless.
The goji berries, one of my favorites additions to tea and hot pot,
provided a pleasantly sweet flavor to the broth. The Sichuan
peppercorns lent just a touch of their signature numbing sensation.
Sipping it, I felt considerably warmer, though more no strengthened
than usual.

Hours of stewing, three pounds of beef penis, and one Fuchia
Dunlop–inspired recipe later, I'm no closer to determining once and
for all if pizzle is tasty to eat. That said, if prepared in the
special Chongqing style, beef pizzle is not an altogether bad dish,
especially given its purported benefit. Still, it probably won't be
what I'd serve on the special day. Happy Valentine's Day to those
who have found their better halves and those who are still seeking
that special someone with whom to share a pig's head

Posted by Chichi Wang

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "Everyone to his own liking" as she kissed her cow.

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