Text 29284, 86 rader
Skriven 2012-09-07 00:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fishie 222
==================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> virgin fish, lives unconsummated...

 JW> Aw, now you're going to make me start feeling bad. [g]

 ML> That was / probably futile.

It was.

 JW> Whales are certainly a blessing to the Inuit when steak and bacon is
 JW> $25 per pound in the stores. One can only eat so much fish.

 ML> What's all the fuss about eating whales anyway?

 For the Inuit see above. Re: the anti-whaling people I just don't
 get it. After al pigs are more intelligent but we continue to eat
 them.
 
 ML> It seems just to play into the myth of "bigger is better."

When it come to filling the larder quickly and easily, that's true.
Think about how many rabbits you'd have to shoot to equal one great
whale's worth of calories.


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

     Title: About Chao Long
Categories: Vietnamese, Pork, Offal, Soups
  Servings: 4

           Chao Long
           pork offal congee
           gut rice soup

One of the aspects that I appreciate most about Vietnamese cuisine
is that nothing goes to waste. From bones to meat to blood and guts,
each and every part of an animal is put to good culinary use. Chao
long turns piggy odds and ends that most butchers would toss out
with the garbage into hearty and soothing rice porridge.

Chao Long is one of the rare offerings in Saigon that is served from
morning until evening. The dish is hot, satisfying and easy on the
pocket at only 6,000 VND a bowl. Street vendors dishing up chao long
can be easily spotted with their giant metal vats and glass display
cases filled with piles of offal and stacks of golden fried dough
(gio chao quay).

The heart of chao long consists of rice softened in a flavorful
broth with cubes of congealed blood (huyet) thrown in for good
measure. To serve, the porridge and huyet are ladled into a large
bowl along with slices of liver, chunks of tubular innards and
various forcemeats. Scallions, fresh ground pepper and small pieces
of fried dough are then scattered on top. Fresh bean sprouts, lime
wedges, ginger and fish sauce are available tableside for diners to
season their chao to taste.

The highlight of chao long are the slices of fried dough. When
incorporated into the steaming porridge, the dough softens and
engorges as it soaks up the porridge like a sponge.

Despite eliciting strong distaste from the majority of Westerners,
offal is actually quite mild and surprisingly palatable. The
consistency may be a turn off to some, but I completely embrace its
subtle chewiness.

Chao long is certainly not the most aesthetically pleasing dish, but
its flavors and textures more than make up for its lack of
presentation.
               
  From: Http://Gastronomyblog.Com       
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Plankton lobbyist: "NUKE THE WHALES!"

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