Text 3282, 185 rader
Skriven 2013-08-09 06:07:00 av Dave Drum (69154.cooking)
Kommentar till text 3274 av Janis Kracht (1:261/38)
Ärende: Gluten
==============
-=> Janis Kracht wrote to Dave Drum <=-
> Gluten-free is/was the new marketing "hot button". I've seen the same
> treatment(s) given to water, frozen vegetables, fruits, etc. for trans-fats,
> cholesterol-free, etc. It just depends (it seems) on what Yahoo says is
> "trending" when the marketroids are brainstorming.
JK> The sad thing with this situation though, is the two diseases
JK> affiliated with gluten intolerance, Celiac and Crohns disease. Those
JK> folks depend on accurate labeling. Crohns disease is one of those that
JK> mimic MS, so it can be serious for individuals. What bothered me about
JK> that report we both read was the gov't's allowance of _any_ gluten in
JK> products marked gluten-free. Granted it's a small amount, but why? My
JK> daughter has just plain given up eating 'bread' and similar products
JK> because of this kind of thing, unless she's made them herself with
JK> certified gluten-free almond flour.
Not being a sufferer of either I sort-of thought the 20 parts per million was
infinitesimally small. Of course we know that the gummint tends to take a "one
size fits all" approach to things like this.
> Same sorts of thing for organic, natural, free-range, etc. Organic has been,
> in effect, handed only to the agri-biz conglomerates since very few small to
> medium producers can afford the paperwork and certifications required by the
> overly nit-picky gummint fiats.
> Another good argument for buying local. If I go to Parsons Produce
> (family farm) for veg and eggs and pork and beef I can see the fields
> where the produce is grown, watch the chookens scratching for whatever it
> is that chickens treasure in the dust, and the calves and shoats gamboling
> in the fields. Same deal with Humphrey's Market - their beef and (most) pork
> is tagged with the source farm. Same for their local veg.
JK> Yes, same here. The scary thing in that market area is that these
JK> small farmers have to send their beasts to a supposed reputable butcher
JK> for slaughter, in other words, they don't slaughter their beasts
JK> themselves.
There is quite a bit involved with slaughter and parting out meat animals -
even chickens if on a production basis. And a good bit of infrastructure - the
most expensive being the refrigeration required. It doesn't surprise me that
small producers would use a central slaughter house. Even storing of meat for
sale after it has been butchered has a pretty restrictive set of rules,
regulations and county health inspectors.
> Out of area/state produce, etc. is plainly identified.
JK> Here as well.
>> ==Duck Breast Tenders
>> Probably much to Michael's chagrin, but we love these :)
>> Ingredients:
>> 2 eggs, beaten
>> 1/2 cup milk
>> pinch cayenne
>> 2 tablespoons fresh parsley, chopped
>> 2 cups Gluten-free bread crumbs
>> 1 cup Gluten-free flour
>> 2 teaspoons each: salt, pepper, paprika, garlic powder, onion
>> powder
>> 1 teaspoon dried basil
>> 1 teaspoon dried parsley flakes
>> 1 1/2 lbs. boneless duck breasts
>> About 2" olive oil in a 10" saucepan
>> Remove the skin from breast portions, and reserve for cracklings.
> I don't see anything objectionable. What do you think MLoo would spit up on?
JK> Oh, I just figured Michael would want his duck unadulterated with a
JK> crumb coating :)
I know he's not a bread person for the most part - but since he does Popeyes
chicken I'd think a breading of poultry parts would not be a cause for upset.
Best to ask him direct.
> MMMMM----- Recipe via Meal-Master (tm) v8.06
> Title: Duck Over Charcoal
> Categories: Game, Poultry, Bbq, Pork, Citrus
> Yield: 4 Servings
> 4 Ducks
JK> [...]
> Marinate ducks in this mixture at least 8 hours. Cook
> over charcoal fire that has burned down low.
JK> Sound good as well, but I don't think I could stand the wait knowing
JK> that the duck has to marinate 8 hours :) :) I guess when I have duck,
JK> I just want it "now" (or sooner than later at least) Lol
That's not too tough. Prep the quackers before you bed down for the night and
fix them the next day. That should work unless the pooches have learned to open
the ice box.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sichuan Crispy Skin Duck
Categories: Oriental, Poultry, Herbs, Wine
Yield: 4 servings
4 1/2 lb Fresh duck
3 Or 4 star anise
2 ts Sichuan peppercorns
1 (2") cinnamon stick
1 1/2 tb Coarse salt
1 (1") cube ginger; smashed
1 Scallion
Dark soy sauce
1 tb Dry sherry or Shaoxing wine
1 tb Cornstarch
1/2 ts Sugar
1 Egg white; beaten until
- foamy
Oil for frying
Rinse the duck and dry thoroughly. Combine the star
anise, Sichuan peppercorns, cinnamon and salt in a
skillet; heat, shaking the skillet, until the spices
begin to smoke and the salt starts to turn a light
golden color. Cool.
Sprinkle some of this mixture into the cavity of the
duck including all the star anise and the cinnamon
stick. Add the ginger and scallion to the cavity and
skewer closed. Rub the outside of the duck with the
rest of the seasoned salt mixture and hang the duck by
a string (around the neck if the duck has a head or
under the wings if not) overnight in a cool, airy
place.
The next day, steam the duck on a plate in a large
steamer or covered wok for an hour to an hour and 15
minutes. Cool and rub all over with a small amount of
dark soy sauce. Wrap in foil and refrigerate until
ready to cook. (It's fine this way for a day or two.)
Several hours before cooking, take the duck out of the
refrigerator and make a light batter: Mix the sherry
with the cornstarch and sugar until well blended then
stir in the egg white. Rub thoroughly over the duck
and allow to sit.
Heat a large quantity of oil until nearly smoking in a
16-inch or larger wok or in a large deep fryer.
Immerse the duck in the oil and fry until golden,
about 15 minutes, spooning the oil continuously over
the exposed part of the duck. You might want to turn
the duck during this time. If so, carefully remove it
with a large slotted spatula or skimmer and drain the
cavity into a bowl before adding it again to the hot
oil. When the duck is done, drain it on paper towels.
Let the duck rest for 5 to 10 minutes, then carve it
Western-style or cut into pieces, Chinese-style. A
suggestion is to serve it on a bed of watercress that
has been sprinkled very lightly with sesame oil. The
juices from the duck will blend with the sesame oil to
make a sauce.
TEA-SMOKED DUCK; Follow the steps above and steam the
duck only 1 hour. Before refrigerating, line a large
wok with aluminum foil and spread 1 cup of uncooked
rice, 1 cup of sugar and 1/2 cup of Chinese black tea
over the bottom. Put the duck on a metal rack
suspended over the tea mixture; cover with the wok
lid. Moisten paper towels and press them around the
edge of the wok lid forming a seal. Turn the heat to
medium high and allow the duck to smoke for 15 to 20
minutes. Turn off the heat and let the duck sit for
another 45 minutes. Uncover, wrap the duck and
refrigerate. Then proceed as in the master recipe.
Posted by Stephen Ceideburg Feb 1 1990.
From: http://www.recipesource.com
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