Text 231, 81 rader
Skriven 2010-08-15 12:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: catch up meats 446
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 GJ> My eldest son and his family enjoy life in Alice Springs, near the
 GJ> centre of our land mass.  His in-laws have been very successfully
 GJ> running beef cattle there for generations.  They have chosen suitable
 GJ> varieties which thrive in such wide open spaces.

Low moisture heavy beef I take it.
 
 GJ> The woolly ones generally live in more sub-tropical areas.

The woolly ones do well in subtemperate places such as
Scotland.

==

 ML> Get rid of the blood. If the liver is at all bilious, a soak might
 ML> be an additional benefit. I don't see why Kevin would want to
 ML> get rid of the contents of the lamb's fry, though.
 GJ> It was quite blood-free, perhaps as result of its Halal processing,
 GJ> and quite mild in flavour.  The next time I will try it un-soaked.

Is Halality as strict on blood as Kashrut?

 GJ> Perhaps you might like:
 GJ> Title: Chicken Livers Indonesian Style

That looks potentially delicious.

 GJ> Melt butter, add onion, garlic and chili powder, and saute 5
 GJ> minutes, stirring frequently. Add livers and saute for  five minutes,

I'd do this (maybe for 3 min) and then remove them to a warm
plate, adding the coconut and other stuff to the cooking pan.

 GJ> until livers are cooked through, but still pink inside. Add remaining
 GJ> ingredients and simmer over low heat for 10 minutes, stirring
 GJ> occasionally.

When the sauce was thickened a bit, I'd put the livers back in
to warm up. My goal for liver is creamy and just set (the way
I like eggs). I do enjoy other manifestations, from just
seared outside, raw inside, to just grainy. Beyond just grainy
needs further treatment, such as being mashed with fat or
chopped up into dirty rice. On a recent adventure, Clean Dave
got some livers at a stall in the Lexington Market; these turned
out to be heavily overcooked and dry, so the plan was for me to
process them with booze and fat to make a pate-like spread.
Luckily for all, there was enough food around where we didn't
have to resort to that.

---------- Recipe via Meal-Master (tm) v8.00

      Title: DINER GOULASH
 Categories: Soups
      Yield: 8 servings

      2 lb Chuck or round steak, cut           2 ts Paprika
           In cubes                                 Pepper to taste
    1/4 c  Shortening                        1/2 ts Dry mustard
      1 c  Onion                               2 tb Worcestershire sauce
      1 sm Garlic,minced                   1 1/2 c  Water
    3/4 c  Ketchup                             2 tb Flour
      1 tb Brown sugar                       1/4 c  Cold water
      2 ts Salt                                1 pk (8 oz) noodles

  Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
  paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2
  cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix
  flour and 1/4 cup cold water.Stir into meat mixture.Heat to
  boiling,stirring constantly.Boil 1 minute.Pour over hot cooked
  noodles.Serves 6 to 8.

  Source unknown. Omit ketchup or substitute canned tomatoes for a
  less WTC dish. Then a dollop of sour cream stirred in right at
  serving time would further improve things for those who can
  digest such things (M's note).

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