Text 24036, 137 rader
Skriven 2015-02-15 06:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fish 218
================
 RH> Yes, freshness in important also. A really fresh fish doesn't smell
 RH> fishy.
 ML> Mackerel and sardines always smell fishy, it's in their
 ML> nature. Most other fish when fresh have a nice salty-marine
 ML> aroma that can hardly be said to be a fishy smell, even
 ML> though there's nothing else that it can be.
 RH> Yes, but I presume you've been in some markets where the fish smell is
 RH> overwhelming. That's the kind of fishy smell that some fish have, even
 RH> in small quantities, if they're less than fresh. A truly fresh fish
 RH> has that ocean-y smell to it.

Yes, I've met examples of all of those in my lifetime, but
still mackerel and sardines always smell fishy; when they're
alive they smell as much as other fish do when overripe - perhaps
that's why they taste so good when fresh. Now, when these fish
are past a few hours, they acquire whole new layers of stench.
Bluefish, too; everything in that family. Dr. Leslie Tay of
the blog I Eat I Shoot I Post (clever name, eh - I wonder if
he knows the undignified origin of that title) claims that
fish taste better when a couple days out, which he attributes
to the breakdown of some of the proteins into their component
amino acids. I might buy that regarding firm-fleshed white
fish, but I'd suggest that the brown oily fish don't benefit
from this supposed reaction, owing in large part to the fats
oxidizing and producing something as nasty as the umami-causing
protein breakdown is delicious.
 
 ML> I'd guess I'd prefer canned peanut butter to white meat chicken!
 RH> You take my share of canned (or jarred) peanut butter and I'll take
 RH> your share of white meat chicken. Deal?

We'd both think we got the better of the bargain.
 
 RH> We've tried it but it's not our favorite. Of the various Asian ones,
 RH> probably Korean, followed by Chinese, is the favorite.

For me, Korean tends to rely a bit too much on fishy
or fermented (sometimes fishy and fermented) things,
which I can take as part of a menu plan but not so
much as the whole focus of a cuisine.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Chinese Cabbage Kimchee--Pechu Kimchee
 Categories: Korean
      Yield: 4 Servings

      3    Heads Chinese cabbages **
     21 oz (600g) radish ***

----------------------------------MARINADE----------------------------------

-------------------------------------A-------------------------------------
  1 1/3 c  Water
      2 tb Flour
      2 tb Salted opossum shrimp
      2 tb Anchovy sauce

-------------------------------------B-------------------------------------
      2    Bunches chives (1 3/4 oz,
     50    G), cut into 1 1/2 in (4cm)
           -length
      7 oz (200g) finely chopped green
           -onion
  5 1/4 oz (150g) ground chili pepper
  3 1/2 oz (100g) sugar
  1 3/4 oz (50g) grated ginger root
      2 tb Crushed garlic
           MSG

  **  (22 1/4 lbs, 10kg) {14 oz(400g) salt (4% weight of cabbage)} *** {1/5
  oz (6g) salt (1% weight of radish)}

  1. Discard dead leaves. Cut in half.

  2. Make a slit at root end, pull apart each half. If using small Chinese
  cabbage, cut in half.

  3. Sprinkle salt between leaves, heavily over root side.

  4. In a large container, place (3), top with a light weight and let stand a
  whole day and night (in summertime, overnight), turing over several times
  for even salting. Rinse in water; drain and set aside 30 minutes. Peel
  radish, shred and sprinkle with salt; squeeze out water gently.

  5. Prepare marinade. In a small pan heat A ingredients to boiling,
  constantly stirring.

  6. Reduce heat to medium. Continue to cook stirring constantly to prevent
  burning. When forming a paste, remove from heat; cool. When completely
  cooled, add B and radish, mix.

  7. Between leaves, spread marinade paste. Grease your hand with sesame oil
  to prevent irritation caused by the chili pepper.

  8. Folding each section in two, pack in rectangular container. Cover with
  plastic wrap, keep in cold and dark place. Moisture comes out in 2-3 days,
  but do not take out at this point. Leave a further 4-5 days at least. Take
  out necessary amount, press down remainder to remove air.

  * Facts about Kimchee

  Kimchee, this moist Korean pickle is now tempting the world's appetite with
  its subtle heat and sourness.

  In ancient time and still now Korean winters are long and severe. The harsh
  conditions forced people to preserve vegetables for this season. The word
  Kimchee in Korean means "sunken vegetable", Chinese cabbages and radishes
  were "sunk" into salted water and seasonings added, such as chili pepper,
  and later the special flavor of salted fish. Thus Kimchee became the most
  gorgeous and colorful of all pickles.

  Kimchee can be called fermented vegetables, since many kinds of bacterial
  reactions contribute to build its flavor. Most important is lactic acid
  which aids degestion.

  The pungent action of the chili peppers, capsaicin stimulates the mucous
  membrances of the stomach. Organic acids control stomach secretions and
  fermentation produces vitamine B1, B2, B12, and nicotinic acid amides, etc.
  Moreover, the vegetable fibers also activate bowel movement, solving
  constipation.

  Kimchee is always on the Korean dining table no matter how poor the meal
  is. It goes well with white rice, and is a good appetizer for drinks. It
  gives special flavor to stews and sauteed vegetables. Try it on noodles,
  rice, or make your own variations.

  Just prior to winter, in November the Koreans take a "Kimchee Holiday".
  Neighbors customarily cooperate in each other's yards for the preparation
  of Kimchee.

  attributed to "Micheal Loo" but actually not from me

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