Text 12740, 144 rader
Skriven 2014-04-29 12:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: suboptimal food 569
===========================
 DS> I don't get the cheese at all.  I can understand the analogy to
 DS> limburger cheese -- but only as an analogy.

There are those who do detect a cheesiness about it;
as I enjoy the smell of durian but hate that of cheese,
even the cheeses I like, I can't speculate. There are
cheeses that have durian-like notes, see below, but
Limburger actually wouldn't be on my list of those.

 The smell and the taste
 DS> are very different, a fact that slightly wonders me since a lot of
 DS> taste in foods is directly associated with smells.

Quite enigmatic, that.

   The smell is not at
 DS> all objectionable to me -- but then neither is skunk odor objectionable
 DS> at a moderate distance.

ntf.

 Gail's of the smell is quite different from
 DS> mine. To her it is a cross between overripe cantaloupe and overripe
 DS> baby diapers. BTW, cantaloupe is another fruit that rarely enters our
 DS> house because of it smell.

Cantaloupe is a member of the smelly muskmelon family; though
I find its aroma mild, I actually often agree with her in
fimding it objectionable.

 DS> It seems to be getting harder and harder for me to select a recipe I
 DS> think that you might like (or might like to make for others).

Not that that matters. How often have you seen me follow a
recipe in all of its particulars? For a recipe that uses
feta (a good choice, as it's one of the cheeses I hate the
most), I'd likely just ignore that ingredient and go on with
the rest of it.

   I know
 DS> your opinion of cheese and I think that goes double for feta cheese
 DS> which seems to be in 75% or more of the Greek recipes I am choosing
 DS> from.

Yet I will eat Epoisses, a cheese whose stench outranks
Limburger according to some scales.

One other article I came across claimed that Epoisses is the
durian of cheese. It certainly has that oniony cabbagy
sulfurousness down pat.

=

 DS> That makes me recall the time we took you to the Canopy BBQ place on
 DS> Route 40.  The purpose was solely to get a sample of their "ends and
 DS> pieces" or whatever they called them.  As I recall they were leftover
 DS> hunks of meat, not the burnt ends, and were submerged in a sauce.  All
 DS> three of us pronounced them unfit.

They were not particularly attractive, as I recall.
I figure they were a manufactured by-product, sort
of like Mother's debris down in New Orleans - at one
time, debris was really debris, juice-and-fat-soaked
meat that had fallen into the tray, salvaged and made
into tasty but unhealthful sandwiches. But Mr. Trillin
and his successors made it famous, and the demand now
far exceeds the supply, with the result that it is
supplied by artificial means - over-the-hill meat that
has been sitting awhile chopped up and camouflaged
with some jus or gravy.

I suspect that the real food from Canopy might still be
okay, and the ends just a mistake all round. Not that I'd
be willing to abandon Pioneer to take a flying chance on
it.

 DS> I don't recall if Pioneer has any burnt ends for sale or not -- it
 DS> might be worth checking.

I'd say "probably not." Looking at the roasts, which
are from the round, I figure they slice them thin
(very important) and then whatever ends remaining on
the machine will not be burned, fatty, or in any way
appealing to me. In fact, I'd imagine that they might
be rather like Canopy's.

Burnt ends really should be from fatty brisket. One
interesting thing I found out from the TV was that
the guy at Oklahoma Joe's makes all of his point cut
brisket into burnt end - this explains why on maybe
five visits I have been unable to get sliced fatty
brisket - it all gets chopped up and sauced and sold
as burnt ends.

Roaster Chicken Wings
cat: celebrity, starter
servings: 4

h - For the chicken
3 lb chicken wings, tips removed and split at "elbow"
2 qt peanut oil
h - For the marinade
1 qt buttermilk
1 md onion, diced
3 stalks celery with leaves, sliced into small pieces
1 Tb ground coriander seeds
1 Tb ground cumin seeds
2 Tb celery seed
2 Tb celery salt
2 Tb madras curry powder
1 Tb cayenne pepper
1 ts freshly ground black pepper
1 Tb kosher salt
1 lemon, juice and zest of
h - For the flour
3 c unbleached, all-purpose flour
3 Tb kosher salt
2 Tb freshly ground black pepper
1 Tb cayenne pepper

In a bowl large enough to accommodate the chicken wings,
whisk seasonings into the buttermilk and let stand
15 to 20 min. Add the chicken wings to the buttermilk
mixture and let marinate overnight.

Meanwhile, in another bowl, mix the salt, pepper, and
cayenne with the flour. Remove the chicken wings from
the marinade and drain them. Add the peanut oil to a
heavy-walled Dutch oven (or a similar pot or deep
fryer) and heat the oil to 325F.

Dredge the chicken wings in the flour mixture, making
sure that the wings are sufficiently coated on all
sides. Shake excess flour from wings and carefully
add them in batches of five or six to the hot oil.
Cook until golden brown, about 10 min, and serve
with your favorite hot sauce.

Lydia Shire, Scampo Restaurant


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