Text 28877, 106 rader
Skriven 2015-07-08 07:14:00 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Pre-pared foods 936
===========================
 DD> I am more likely to have schmaltz at hand.
 ML> There's all kinds of schmaltz, and goose is merely the most
 ML> eminent of them, more from reputation than taste. Chicken fat
 ML> is perfectly fine and easy to come by. So are the other kinds
 ML> of animal fat. Even lard (Schmaltz capitalized is the German
 ML> word for cooking fat as well as the Yiddish).
 DD> My mom and her mom used to keep goose grease in the ice box. They were
 DD> big on  Christmas Goose.

How long did the fat keep? I've only limited experience
with ice boxes, but as I recall they don't keep things
cold enough to prevent oxidation for long.

 And while I like dark meat -- I never saw the
 DD> point or got  excited over goose for dinner.

I admit that that big bird has way too much bone and
that duck is preferable for actually eating, but a
goose looks impressive. 

 I've got some schmaltz in
 DD> the freezer for those  occasions when I need/want it.

One of nature's perfect foods. 

 DD> When I worked at "The Broiler" (a burger snatcher which used the same 
 DD> "broiler" as Burger Whop - well before BK came to town (by several
 DD> years)) we  bought our beef patties from Humphrey's. And one fine day
 DD> Elzie Humphrey  brought us all 1# dry-aged rib eyes. I cooked mine by
 DD> slowing the conveyor  over the flame to take a full minute over the
 DD> fire. Then flipped it over and  repeated. Nice rare, tender beef. Not
 DD> quite blue rare - but plenty bloody and  beefy.

Sounds quite lovely.

 DD> Title: Flank Steak w/Ponzu & Miso Butter
 DD> Yield: 2 servings
 DD> 2 lb Dry-aged flank steak; in 2
 DD> - pieces

Hurrah, a steak recipe with a proper-size serving size.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Nue Nam Tok: Grilled Beef with Thai Seasoning
 Categories: Thai, Meats
      Yield: 6 servings

      3    Serrano chilies                     2 tb Fish sauce
    1/4 c  White vinegar                       1 ts Ground roasted chilies *
  1 1/2 lb Flank steak                         2 tb Ground toasted rice **
    1/4 lb Red onion; sliced                        Red lettuce leaves
      4    Green onions                             Coriander sprigs
    1/4 c  Lime juice; PLUS:                        Mint or Basil leaves
      1 tb Lime juice

  1.  Remove the stems, but not the seedes, from the chilies.  Slice the
  chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and
  vinegar in a small serving bowl.  Let it stand for at least 15 min.

  2.  Grill the beef to the desired doneness, preferably over charcoal. Slice
  it across the grain into strips 1/8" thick and 1 to 2 inches long. Put
  these in a large ceramic bowl.

  3.  Peel the red onion, remove the root portion, and slice the onion
  vertically into thin strips.  Slice the green onion diagonally into thin
  pieces.  Add both types of onion to the beef.

  4.  Add the lime juice, fish sauce, ground chilies, and ground rice. Mix
  well

  5.  Arrange a single layer of lettuce leaves on a serving platter, and
  place th beef mixture on top.  Garnish with sprigs of coriander and mint or
  basil leaves.

  6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.

  *  Use small hot chilies about 3 to 4 inches long.  Roast whole chillie
  stems and all, in a dry wok or skillet until the color changes to dark red
  or brown depending on the chilies used.  Be careful not to let them burn.
  When the chilies have cooled, remove the stems and seeds.  Place the
  chilies in a food processor or blender and grind using short pulses.
  Pre-ground chilies are also commercially available, but often lack the
  "bite" of home ground ones and may be more expensive.

  ** Place uncooked rice in a dry wok or skillet and heat over moderate heat
  until deep golden brown,s tirring frequently to keep from burning and to
  allow it to develop a uniform color.  Watch the rice carefully after it
  begins to change colorand stir constantly because it can burn easily at
  this stage.  When it is auniform deep golden color, remove from heat and
  allow to cool to room temperature.  Grind it to a fine powder in a blender
  or a spice grinder.  This can be made in advance and kept in quantity so
  that there is always a supply on hand, but it is also easy to make up while
  preparing the dish.

  Source:  "Thai Home-Cooking from Kamolmal's Kitchen",
  :        by William Crawford and Kamolmal Pootaraksa.
  :        ISBN 0-453-00494-6.

  From: nell@is.rice.edu (Paula Gaynell Warnes)

MMMMM

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