Text 26856, 117 rader
Skriven 2012-07-03 22:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: frozen assets 897
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> shingles are cheap and easy to install.

 ML> Shortsighted. I imagine shingles get ripped away with great
 ML> regularity in your winters.
 
We don't have high winds here very often. My home was built in 1985
and still has the original shingles. After one summer windstorm
around 2004 I lost a handful of shingles on the ridge cap which was
cheap to replace with another ridge cap and some tar. I had the roof
inspected this summer and was told I had 2-5 years life left in
them.

 ML> Chef Pierre...
 ML> Did he lose the good wine in bankruptcy, or did he steal
 ML> and hide it for his good customers?

He had a court approved wine night (several actually) where
everything, even the best, was sold for $12 per glass. There was
even a part case of Louis Latour Chateau Corton Grancey 2005 offered
at that price. I suspect the trustee was unaware of it's original
cost and true value!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mongolian Stir-Fried Lamb With Cumin
Categories: Chinese, Lamb
  Servings: 4

      3 TB whole cumin seeds
      2 ts whole sichuan peppercorn
     12    dried Chinese red chilies
      3 md cloves garlic, minced (about
      1    tablespoon)
  1 1/2 lb lamb shoulder (or beef),
    trimmed of gristle, sliced
    into
    1/4    -inch thick pieces,
    approximately
      1    inch by 2 inches
      1 TB soy sauce
    1/4 c  vegetable oil
      1 md onion, cut pole to pole into
    1/2    -inch slices
      3    stalks celery,trimmed,
    sliced lengthwise into
    thirds and crosswise into
      2    inch segments
    Kosher salt
      1 bn cilantro, leaves and tender
    stems only

Found on Sichuan restaurant menus and called "Northern Specialty"
this is not a Sichuan staple, at least not until recently but a dish
that originated in Xinjiang, China's vast Northwestern province that
borders Mongolia, Russia, Kazakhstan, Pakistan, and Kyrgyzstan,
where the people are Turkic Uyghur and Muslim. It is somewhere
between dry-frying and standard stir-frying.

Heat cumin seed, peppercorns, and chilies in a large skillet over
medium-high heat, tossing constantly until fragrant, about 2
minutes. Transfer to a bowl and transfer chilies into separate small
bowl. Transfer cumin and sichuan peppercorns into a mortar and
pestle or spice grinder and grind until roughly crushed but large
pieces still remain.

Transfer cumin and peppercorns into a medium bowl and add garlic.
Mix with fingers. Add lamb and soy sauce and mix with hands until
thoroughly coated. Set aside.

To Grill With a Wok Insert: Light one chimney full of charcoal. When
all the charcoal is lit and covered with gray ash, pour out and
arrange the coals in a pile on center of cooking grate. Place Weber
8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in
center. Add oil and heat until smoking. Add lamb and cook, stirring
and tossing constantly until lightly charred on edges, about 1
minute. Push lamb up sides of wok and add onions and celery. Cook,
stirring and tossing constantly until celery and onions are tender
and charred and lamb has developed a mild crust, about 2 minutes
longer. Add chilies and cook, tossing constantly, for thirty seconds.
Season to taste with salt. Transfer to a plate and top with
cilantro. Serve immediately.

To Cook On A Burner: When ready to cook, heat 1 tablespoon oil in a
wok over high heat until smoking. Add onion and celery and cook,
stirring and tossing occasionally until lightly charred and tender,
about 2 minutes. Transfer to a bowl. Heat 2 more tablespoon oil
until smoking. Add half of lamb and cook without moving for 1
minute. Continue cooking while stirring and tossing until lightly
cooked but still pink in spots, about 1 minute. Transfer to a large
bowl. Repeat with 1 more tablespoon of oil and remaining lamb,
adding cooked lamb to same bowl. Return wok to high heat until
smoking. Return vegetables and lamb to wok and cook, stirring and
tossing occasionally until lamb develops a mild crust, about 2
minutes longer. Add chilies and cook, tossing constantly, for thirty
seconds. Season to taste with salt. Transfer to a plate and top with
cilantro. Serve immediately.

J. Kenji Lopez-Alt

From: Serious Eats

MMMMM-------------------------------------------------



Cheers

YK Jim


... I do not want callow, milk-fed, undeveloped wodges of protein.

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