Text 19032, 72 rader
Skriven 2011-12-14 23:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Short Ribs
==================
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> fat... it's presence during cooking does
 DS> magical things to the lean parts even if it isn't enjoyed for its
 DS> own sake.  This is / instantly understood by diners who savor an
 DS> occasional decadent, fatty indulgence (hi, Michael!)

Although it becomes more occasional as the years pass, you can still
add me to the list of fat lovers.

 DS> But that was back in the days before inexpensive and offalish
 DS> cuts of meat were "discovered" by cable TV celebrity chefs.

Caribou spleen is still undiscovered and cheap! [g]

 DS> I don't think I've had oxtails in ten years, thanks to
 DS> Bam Boy

Same here. And I miss them. I had an interesting discussion with a
Chinese waiter in a pan-Asian place. On the menu they offered a
Malaysian Oxtail Hot Pot which sounded wonderful. Every time I
ordered it they were out. So I asked why it was still on the menu.
"It's popular." So why don't you make it? "Oxtail costs too much; we
never order any." So raise the price. "Then people wouldn't buy it."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Inner Mongolian Simmered Oxtail
 Categories: Chinese, Beans, Beef
      Yield: 4 servings

      1 lb oxtail
      1 ts Sweet soybean paste
      4 tb vegetable oil
      4 ts Soy sauce
      2    Cloves star anise
    1/2 ts Sugar
    1/2 ts Scallions, shredded
      6 c  beef stock
    1/2 ts Fresh ginger, shredded
    1/4 ts Sesame oil
    1/2 ts Garlic, sliced
    1/4 ts MSG

  Wash the oxtail & cut crosswise through the joints of the bone.
  Boil in water to cover until tender. Remove & drain.

  Heat the oil in a wok to very hot, or until the oil surface
  ripples. Add the star anise & fry until fragrant. Discard the star
  anise & add the scallions, ginger & garlic. Stir-fry until
  fragrant & stir in the sweet soy bean paste. Add the soy sauce,
  sugar, stock & oxtail & bring to a boil. Simmer over low heat
  until the stock thickens. Add the MSG (optional) & sprinkle with
  the sesame oil. Remove & serve.

  Source: Chinavoc; 2002

  From: Steven Friedman

MMMMM


Cheers

YK Jim


... Hearts are still red muscle meat, a sort of gateway offal.

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