Text 471, 118 rader
Skriven 2008-01-08 09:24:43 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CAN'TS! 644  80108
==========================
 -=> Quoting Michael Loo to Barbara Mcnay <=-

 BM> Is the Wagyu imported or grown domestically?

 ML> Most of it is domestically (or perhaps Canadian) raised.
 ML> The very highest grades are imported but tend to cost
 ML> in the $200/lb range - rather rich for my blood.

 ML> One annoyance is that the Kobe designation used to be
 ML> reserved only for the Japanese-raised stuff, but I guess
 ML> there isn't an appellation controllee thingy there, and
 ML> I see "Kobe" beef that couldn't possibly be from Kobe
 ML> on menus here.

The last (and only) time I ate Kobe beef was in about 1987, in Kobe,
where I was told that it cost $50/kg.  That would compare with a
present day US price of $200/lb, including restaurant mark-up.  One
characteristic of that meat - apart from its tenderness and flavour -
was that the chef carefully trimmed off the gristly bits and cooked
them on the hot plate in front of the diners separately from the rest
of the meat, and that gristle was unexpectedly tender and tasty.
 
Of course all that was done with a great flourish of knives to impress
the diners.  I know you would believe me if I said I was not the one
paying for that meal.  That was courtesy of Mr Toyoda.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Wagyu Beef Tataki
 Categories: Japanese, Beef
      Yield: 1 servings
 
           Ingredients for marinade:
    150 g  Wagyu tenderloin trimmed of
           Excess fat and sinew
     50 g  Dijon mustard
     15 ml Truffle oil
      5 ml Sherry vinegar
           Salt and pepper
     25 g  Freshly grated horseradish
           Cling wrap
           Truffle mayonnaise:
      4    Egg yolks
   1000 ml Vegetable oil or grapeseed
           Oil
    200 ml Sherry vinegar
    100 ml Truffle oil
      2 tb Dijon mustard
           Warm water
           Salt and pepper
    1/2 bn Chopped chives
           Truffle vinaigrette:
     25 ml Sherry vinegar
     25 ml Port
     50 ml Truffle oil
     50 ml Olive oil
           Salt & pepper
           Garnish:
     50 g  Cooked, small peeled sliced
           Kipfler potatoes
     50 g  Cooked, washed and trimmed
           Baby leeks
     50 g  Cooked, washed, peeled and
           Trimmed baby carrots
     50 g  Cooked, green beans, cut in
           Half
     50 g  Cooked asparagus tips,
           Peeled
     25 g  Cooked broad beans, shelled
           & cooked
           Tarragon leaves to garnish
           Chervil leaves to garnish
    100 ml Truffle mayonnaise (see
           Recipe)
    100 ml Truffle dressing (see
           Recipe)
           Truffle slices optional
 
  Combine all the marinade ingredients, allow to infuse for 30 minutes
  or so. Roll the beef through the marinade and leave overnight. The
  following day, drain of excess marinade and pan sear very quickly all
  over in a little olive oil, rolling the beef on all sides as it
  sears. N.B This process should take no longer than one minute. Once
  the beef has been seared, allow to cool slightly, then roll tightly
  several times in cling wrap as tightly as possible. Place in the
  freezer to chill so the meat is firm as possible without freezing.
  
  Make the mayonnaise using the normal mayonnaise method - beating the
  egg yolks till pale then gradually adding the oil - still beating -
  until absorbed. Finally blend in the vinegar, mustard and truffle oil
  and garnish with chives.
  
  Combine all the ingredients for the vinaigrette.
  
  To serve, slice the beef tataki into 8 rounds, around 2mm thick.
  
  Take your prepared vegetables except kipfler potato slices and toss
  in the truffle dressing, lightly season and arrange in a circular
  fashion on top of the beef, leaving some room in the centre for the
  potato salad.
  
  For the potato salad, toss the cooked potato with the truffled
  mayonnaise so they are lightly coated, arrange in a pile in the
  centre of the plate, decorate with truffle slices and herbs.
  
  From: Paul Wilson The Botanical
      169    Domain Road South Yarra www.thebotanical.com.au
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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