Text 10485, 136 rader
Skriven 2014-03-02 16:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: tastes 276
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 ML> Triscuits - brown rice baked with sweet potato, roasted sweet
 ML> onion flavor - despite the nastiness of the description and
 ML> the odd texture, these were not horrid, the flavor reminding
 ML> one of oniony snacks of yesteryear. I wouldn't buy them nor
 ML> willingly ingest them again, but they didn't make me retch
 ML> or anything. C
 JW> I know you are not generally a cracker or bread kind of guy but I
 JW> do want to mention for the others' sake that the olive oil and
 JW> rosemary Triscuits are rather nice.

But those are real shredded-wheaty Triscuits, to which
I have no significant objection (thoug I am still tired
of rosemary), not the brown rice weird things I was
talking about.

 JW> Title: Tandir Non 

Milk in bread, I just say "non."

 JW> 1.5 l  full fat milk
 JW> 4 c  all purpose white flour
 JW> Whole wheat flour as needed

That seems a lot of liquid, unless that "as needed"
is something like 8 or 10 cups.

=

 DD> Never was a trophy hunter and never understood such.
 ML> is there way to sufficiently deodorize the meat to the point it
 ML> can be put into a curry or something.
 JW> Are we talking about trophy deer here? Bucks, even in the fall when
 JW> they rut, are still more palatable than rams (as opposed to wethers)
 JW> or billy goats.

It must have something to do with the concentration of
androgens in the blood. Funny thing - they finally bothered
to isolate the hormone that makes a horny old goat a horny
old goat, and it turns out it's 4-ethyloctanal, for which
there is a patent, US 6495186, for its use as a flavor and
fragrance enhancer, and thegoodscentscompany.com describes
it as floral in nature.

 DD> Yearling lamb (2-tooth hogget) I have had. And there *IS* a
 DD> very detectable difference between it and mutton.
 JW> Dutch Farmer Bill discovered that an infertile ewe remains mild
 JW> tasting even when older after he slaughtered a three year old for
 JW> his own table thinking it was unsalable and he was surprised by the
 JW> good quality meat it produced.

And the same sort of thing must have obtained in this
case, I figure.

Grilled yogurt-marinated lamb rack with grilled beef short ribs, Brussels
sprouts, artichoke, tomato, saffron mashed-potato cake and blueberry sauce
Categories: airline, main, rather pretentious, do not trust
Serves: 4

h - For the lamb racks
4 lamb racks, 70 g each (that's what it says; I doubt)
15 g garlic, peeled and chopped
5 g ginger juice
5 g fresh red chili, seeded
20 g yogurt
1 pn salt
1 pn pepper
25 g olive oil
h - For the beef short ribs
4 beef short ribs, 70 g (again, whoever did the conversion did it wrong)
Salt, to taste
Pepper, to taste
h - For the saffron mashed-potato cakes
1 kg potatoes, peeled, washed, in large pieces
1 pn saffron
250 ml milk
100 g butter
Salt, to taste
Pepper, to taste
h - For the blueberry sauce
50 g butter
50 g flour
750 ml milk
100 g fresh blueberries (or substitute frozen berries)
Salt, to taste
Cayenne pepper, to taste
h - For the garnish
4 Brussels sprouts, boiled in salted water
1 beefsteak tomato, cored and cut into 4 pieces and grilled
4 fresh artichoke hearts (or substitute canned artichokes)
4 thyme sprigs

Combine the garlic, ginger juice, red chili, yogurt,
salt, pepper, and olive oil in a bowl. Add the racks
of lamb. Refrigerate for at least 3 hr. Grill the
lamb racks to desired doneness. Set aside and keep
warm until ready to plate.

Season the short ribs with salt and pepper. Grill to
desired doneness. Set aside and keep warm until ready
to plate.

Place the potatoes in a saucepan. Cover with water,
add salt, and cook until the potatoes are completely
tender. Drain well and pass the potatoes through a
food mill. Place the saffron and milk in a saucepan.
Bring to a simmer. Stir the hot milk into the pureed
potatoes. Beat in the butter. Season to taste with
salt and pepper. Form the potato mixture into 4 round
cakes. Set aside and keep warm until ready to plate.

Melt the butter in a saucepan over low heat. Slowly
mix in the flour to create a roux. Cook the roux
for 1-2 min, until it becomes frothy with bubbles.
Remove the roux from the heat. In another saucepan,
combine the milk and blueberries. Bring to a boil.
Whisk the hot milk and blueberries into the roux.
Return the saucepan to the heat and bring to a boil.
Season to taste with salt and cayenne pepper. Cook
for 10-15 min. Pass the cooked sauce through a fine
chinois to prevent a skin from forming.

For each serving, place a grilled lamb rack and beef
short rib on the left side of the plate. Place a
potato cake, Brussels sprout, beefsteak tomato wedge,
and artichoke heart on the right side. Garnish with
thyme sprigs. Drizzle blueberry sauce in the center
of the plate.

M's note: doesn't that sauce sound nasty?

Executive Chef Sara Lin, China Airlines


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