Text 18176, 109 rader
Skriven 2011-11-23 08:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: luxuries 242
====================
 -=> Glen Jamieson said to Dave Drum <=-

 GJ> A Korean barbecue I go to occasionally has the gas-fired table top
 GJ> grills, with a chimney and exhaust fan above each one.  Most people
 GJ> cook their choice from the buffet, but the staff will cook it for you
 GJ> if you have a problem.

Which reminds me that I went to one once where the waiter
insisted on doing the cooking and that I was irritated no
end. To get back to Dirty Dave's issue with that, there is
one signal advantage to the grill at the table: the food
can be consumed at whatever temperature (as well as degree
of doneness, which you expect anyway) each diner desires.
Not an issue for me, as I most often like lukewarm food, but
those who like their dinners thermally hot are well served.

 GJ> (Grumble, grumble!  I had to fire up the Internetting computer...)  I
 GJ> looked up "Mongolian food", and found that in Mongolia they normally
 GJ> don't bbq their meat, but stew it.  In fact, the first "Mongolian BBQ"
 GJ> to appear in Ulaan Baatar was part of an American chain, "BD".

Does Mongolian BBQ sell in Mongolia?

 GJ> So I looked up Mongolian Grill, and found a sort of Teppanyaki, which
 GJ> was claimed to be original, but in fact seemed to have originated in
 GJ> Taiwan in the 1970s.

How irritating, those Taiwanese.

Actually, it's a mistransliteration: the style of cooking takes
inspiration from dog cookery, in which one of the most preferable
treatments is a quick stir-fry on a hot grill with wine, ketchup,
and onions. The real term is not Mongol grill but mongrel grill.
Just kidding.

 GJ> flat would be OK.  Years ago, in Kobe, I gazed in wonderment as a chef
 GJ> trimmed and grilled a local steak and onions in front of me, with lots
 GJ> of twirling of his big knife.  The hot table surface he used was
 GJ> bright, clean, stainless steel, but the meat didn't stick, and he cut
 GJ> against that surface without scratching it or dulling his knife.  I
 GJ> was told that the steak cost $50/kg, 1988 price.
 DD> I like steak, and I like onions ... but, I never got a taste for steak
 DD> and onions grilled together. Not to mention that I consider Kobe beef
 DD> to be an ostentatious affectation. No way I would pay the outrageous
 DD> prices they get for what, at the bottom, is just a chunk of cow.

Those prices are in line with today's. They are high. The
food is potentially worth it.

 GJ> I was interested to see the trimmings (fat and gristle) were
 GJ> stir-fried with the onion slices, and served as a tasty, tender
 GJ> entree.

I do that with regular fat and gristle, only only those with
entree are privileged to partake of that entree. By the way,
neither use of entree as above is common in the United States.

 The diners' pieces of steak were cooked separately, at a
 GJ> different temperature, and then served as the main course with (I
 GJ> think) a salad.  Although that was probably the best combination of
 GJ> tender and taste I have ever had in a steak, I agree that I would
 GJ> never pay that much for it. Fortunately, Toyota Motors was paying...

I've paid for Wagyu offcuts, which give good price-performance
ratio. A strip steak I wouldn't currently be able to afford,
but if someone else were putting it on free off, there's no
question I'd jump, the only question being "how high."

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fiery Beef Stir-Fry
 Categories: Chinese, Beef
   Servings: 2

    1/2 lb Boneless tender beef steak
           (sirloin, rib eye or top
           -loin)
      1 tb Cornstarch
      4 tb Soy sauce, divided
    1/2 ts Sugar
      1    Clove garlic, minced
  1 1/4 c  Water
      4 ts Cornstarch
  1 1/2 ts Distilled white vinegar
    1/4 ts Ground red pepper (cayenne)
      3 tb Oil, divided
      3 c  Bite-size cauliflowerets
           Salt
      1    Onion, chunked and separated
      1    Green pepper, chunked

  Cut beef across grain into thin strips.  Combine 1 Tb. each cornstarch and
  soy sauce with sugar and garlic in small bowl; stir in beef.  Let stand 15
  minutes.  Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp.
  cornstarch, vinegar and red pepper; set aside.  Heat 1 Tb. oil in hot wok
  or large skillet over high heat.  Add beef and stir-fry 1 minute; remove.
  Heat remaining 2 Tb. oil in same pan.  Add cauliflowerets; lightly sprinkle
  with salt and stir-fry 2 minutes.  Add onion and green pepper; stir-fry 4
  minutes.  Stir in beef and soy sauce mixture; cook and stir until sauce
  boils and thickens.

  From: Kikkoman recipe booklet
  Posted by: Debbie Carlson - Cooking Echo

MMMMM

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