Text 35337, 84 rader
Skriven 2013-03-26 18:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: frozen north 322
========================
 JW> The coldest (absolute) temp here ever was -51 C and the highest
 JW> sustained wind 74 kph. If they had occurred at the same time the
 JW> wind chill would have been -81 C (-115 F). But of course this has
 JW> never happened.

It was cold enough in YK when we were there. Going out to
Thornton's, though it was only fifty feet from where you
parked the car to the restaurant, that was a bit of a trial.
By the way, that buffalo steak was pretty good even though
it was but medium-rare.

==

 JW> I have managed to try them all at least once and they are certainly
 JW> pretty good but I wouldn't rank them as highly as the cap from a
 JW> prime rib, barbecued spare ribs, pastrami or foie gras.

I've had various other parts of all those critters except
(I now forget) beaver, but never the cuts enumerated. I have
however eaten all your top four and agree that they are
superior to any of those wild things.

 JW> You just can't trust that Angier guy ...
 JW> Title: To Make Coot, Loon and Mud Hen Palatable
 JW> From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C.,

Okay, you make your point.

Lamb Choyla
categories: Nepal, main
Yield: 1 batch

3 lb boneless lamb chops
- sub chicken, pork or buffalo
h - Marinade
1 Tb cumin powder
1 ts turmeric
1/4 ts grated nutmeg
1/4 ts timur (Szechwan pepper)
2 Tb lemon juice
1 Tb chili paste
1 Tb garlic paste
1 Tb ginger paste
1/8 ts asafetida
2 Tb cooking oil
Salt and Pepper
h - Choyla Marination
3 Tb cooking oil
1 Tb cumin seeds, toasted
5 red chilies, julienned
3 cloves garlic, halved
1" ginger, sliced
1/2 ts turmeric
1/8 ts asafetida
Salt and pepper 
h - Garnish
1 ts fenugreek
10 cloves garlic, thinly sliced
2 Tb mustard oil
1/2 c green onions, cut in 1" length

Classic Nepali Grilled Lamb Marinated in Seasoned Mustard Oil

In a large bowl, combine all marinating ingredients into a
paste. Add lamb chops and mix to coat thoroughly; set aside
for 2 hr. Smoke-grill the meat until cooked through. Cut
into 1/2" cubes.

In a blender, combine cumin seeds, chilies, three garlic
cloves, ginger, asafetida, and turmeric with 1 Tb oil to
yield smooth paste. In a bowl, mix the choyla paste with
the meat, gradually pouring 2 Tb mustard oil, toss it well
to coat thoroughly. To garnish, in a nonstick pan heat 2 Tb
oil, stir-fry fenugreek until it turns dark. Add garlic
slices and fry until light brown. Pour the oil mixture over
the marinated meat. Add green onions. Toss the whole mixture
well. Serve with stir-fried vegetables and rice.

http://nepalicooking.tripod.com
 

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