Text 7511, 86 rader
Skriven 2011-02-21 20:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Snot Pods
=================
-=> Quoting Bill Swisher to Jim Weller <=-

 > And yes (rutabagas) make good hog food, provided that you don't feed
 > them to the hogs during the last four weeks of finishing, lest you
 > taint the flesh.

 BS> a "farmer" who raised hogs and fed them fish from the local
 BS> lake.  He sold the animals to a packing house a long way away
 BS> for that reason.

And Michael reports having tasted fishy chicken more than once.

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

     Title: Joshua Bousel's Negimaki
Categories: Japanese, Beef, Steak, Onions
  Servings: 4

      2 qt water
      1 TB kosher salt, divided
     12 sm scallions, trimmed to
      6    inches in length
      1 lb flank steak, roughly 6 to
      7    inches square
    1/4 c  sake
    1/4 c  mirin
      3 TB soy sauce
      1 TB sugar
      1 TB vegetable oil

Type of fire: direct Grill heat: high

Bring 2 quarts of water to a boil in a medium pot over medium-high
heat. Add 1/2 tablespoon of salt, then blanch scallions until just
softened, about 45 seconds. Remove scallions to a bowl of ice water.
Transfer scallions to paper towels to drain and pat dry.

Cut flank steak with the grain, holding a large knife at a 30-degree
angle to cutting board, into 12 1/8-inch-thick slices that are 1 1/2
to 2 inches wide. Arrange slices 1 inch apart on plastic wrap, then
cover with another piece of plastic wrap and pound slices until
about 1/16 inch thick.

Arrange 3 beef slices side by side, overlapping slices slightly to
form a 6-inch square. Sprinkle square lightly with salt, then lay 3
scallions across the meat in the direction of the grain. Tightly
roll up meat around scallions and tie shut with kitchen twine at
ends and where meat slices overlap. Repeat with remaining meat and
scallions.

Stir together sake, mirin, soy sauce, and sugar in a small bowl
until sugar is dissolved. Put rolls in a small dish and pour
marinade over them, turning to coat. Marinate, turning occasionally,
while preparing the grill, 15 to 30 minutes.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
entire surface of coal grate. Set cooking grate in place, cover gill
and allow to preheat for 5 minutes. Clean and oil the grilling
grate. Grill rolls, reserving marinade, until well seared on all
sides, 2 to 3 minutes per side. Transfer to a cutting board and let
rest for 5 minutes.

While the meat is resting, pour reserved marinade into a small pot.
Bring to a boil over medium heat and cook until slightly thickened,
3 to 5 minutes. Cut off and discard twine from negimaki rolls. Cut
eat roll into 6 1-inch slices. Arrange rolls on a plate and drizzle
with sauce.

  From: Serious Eats                    
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... "Art for art's sake" is the philosophy of the well-fed

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