Text 584, 76 rader
Skriven 2008-01-10 23:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Kobe beef re-visited
============================
-=> Quoting Barbara Mcnay to Jim Weller <=-

 >> The breed is genetically predisposed to fatty, well- marbled meat
 >> even without special diet and treatment. So it tends to grade out
 >> at or above prime.
 
 >  BM> Hmmm.  So are the massages, beer, and music all hype, or do they
 >  BM> really contribute to better meat, and in what ways?
 
 > They make the flesh incredibly tender and fatty. Almost like fois
 > gras. Whether that is better or not is a matter of taste.

 BM> I know next to nothing about cattle, but I can't help wondering
 BM> whether they ever like to kick up their heels and run around, at least
 BM> when they're young. The above regimen makes them sound to me like unfit
 BM> couch potatoes.
   
They are. They are penned up, not allowed to graze. And fat to the
point of being unhealthy. People who object to force feeding geese
or veal raising methods tend to shun Kobe beef too.

I have no problems with the geese, but I do with veal and I'm hugely
ambivalent about Kobe beef. But it's mostly hypothetical as I rarely
splurge on any of those treats for economic reasons.

 BM> Incidentally, that lady came back to the office, and she said those
 BM> treats were yaki mandu.

I thought so.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon with Mustard Sauce and Potato Crust
 Categories: Salmon, Condiments, Potatoes
      Yield: 4 Servings
 
      2    Garlic cloves, peeled
      2 tb Mallie Mustard
      4 ts Prepared Horseradish
      1 tb Fresh lemon juice
      1 tb White wine vinegar
      1 ts Lee & Perrins Worcestershire
           Sauce
      2 tb Water
      8 tb Olive Oil
      1 lg Baking potato, Peeled and
           Kept in a bowl of water
      4    Pieces of salmon filet
           (about 6 oz each) skinned
 
  In a blender or food processor puree the first 7 ingredients. With
  the motor running, add 6 Tbl. of oil in a slow steady stream.
  Spread 2 tsp. of sauce on the top of each salmon filet.
  
  Grate the potato and pat a thin even layer on top of the sauce.
  
  In a skillet heat the remaining oil over moderately high heat, add
  salmon, potato side down and cook, covered for 4 minutes or until
  crust is nicely browned.  Turn and cook for an additional 2
  minutes or until it just flakes.  Season with salt and pepper to
  taste and serve each portion drizzled with some of the sauce.
  
  From Mallie Mustard Coupon stub
  Shared by John Davis, June/95
 
MMMMM

Cheers

YK Jim


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