Text 18464, 177 rader
Skriven 2011-11-29 09:03:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: LUXURIES 242 11125
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 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.
 ML> Which reminds me that I went to one once where the waiter
 ML> insisted on doing the cooking and that I was irritated no

I have seen you justifiably irritated by pushy waiters in an Adelaide
restaurant, which later folded.

 ML> end. To get back to Dirty Dave's issue with that, there is
 ML> one signal advantage to the grill at the table: the food
 ML> can be consumed at whatever temperature (as well as degree
 ML> of doneness, which you expect anyway) each diner desires.
 ML> Not an issue for me, as I most often like lukewarm food, but
 ML> those who like their dinners thermally hot are well served.

True.  You would not want to burn your fingers - which are the
preferred eating tools in many countries.  Most Asians live in hot
climates, with open bowls of food put out on the table for diners to
help themselves, so during the course of a meal all ingredients finish
up warm, but not hot.  Flavours can be best tasted when warm, rather
than icy cold or burning hot.
 
 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".

 ML> Does Mongolian BBQ sell in Mongolia?

So it would seem.  At least to tourists who go there, wanting to
experience the "Real Mongolian Barbecue!" in Ulaan Baatar.
 
 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.

 ML> How irritating, those Taiwanese.

The blurbs advertising the MG don't mention that history, as fiction
is far more interesting and attractive.

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

I thought it was the "Mongolian Girl" who diners had come for, as she
was doing the cooking.

My experience with mongrel cooking is that the meat was far too tough
for stir-frying.  Blacky had to be stewed in a curry sauce for hours
to make him edible.

 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.

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

From memory, I think an expensive Burgundy was served with 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.
 ML> I do that with regular fat and gristle, only only those with
 ML> entree are privileged to partake of that entree. By the way,
 ML> neither use of entree as above is common in the United States.

I wonder how that happened.  I though that only some parts of USA use
"entree" for main course, but most states - and of course Froggie
Canadia - would use it correctly.

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

I am sure that DavD would also jump higher than his principles.

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)