Text 32910, 106 rader
Skriven 2015-11-09 01:06:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32859 av Michael Loo (1:123/140)
Ärende: Re: fat 435
===================
 -=> On 11-08-15  02:37,  Michael Loo <=-
 -=> spoke to Dale Shipp about Re: fat 435 <=-


 > We have a multi purpose device that we have had for decades (scores?).
 > One attachment is a meat grinder.

 ML> Got to keep those devices clean. How much of it can go
 ML> in the dishwasher?

Many of the parts that actually touch the food are metal and can go into
the dishwasher.  We have not used it in a long time though.

 ML> There's some intramuscular fat in shoulder and round that
 ML> comes to the rescue. If your burgers were really over 90%
 ML> it would have been hard to make them appetizing unless
 ML> they were essentially tartare.

You and I disagree on that.  We don't tend to like high fat foods, you
gravitate to them.
 
This sounds interesting, although I would rather buy it out than try to
make it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHIOYAKI (SALT-BROILED FISH WITH DIPPING SAUCE) 102
 Categories: _ethnic, Main dish, Seafood, .mag
      Yield: 4 Servings
 
      4    Fresh trout; 6 to 8 oz. each
           Cleaned and scaled but with
           Head and tail left on, or 1
           Pound fish fillets of any
           Type with skin left on
           Salt
           Vegetable oil
           DIPPING SAUCE for TROUT:
      3 tb Ichiban dashi or niban dashi
      4 ts Rice vinegar; or substitute
           4 ts. mild white vinegar
           A pinch of salt
           MSG
    1/2 ts Finely chopped parsley
           GARNISH for FISH FILLETS:
    1/4 c  Finely grated daikon (Japan-
           Ese white radish), or
           Substitute 1/4 cup grated
           Icicle radish or white
           Turnip
    1/8 ts Finely chopped fresh parsley
    1/2 ts All purpose soy sauce
 
  YAKIMONO: Broiled Foods
    the recipes in the "Yakimono" category are literally "broiled
  things." The broiling techniques are all familiar and simple, and the
  cooking times are short.  The variations that occur between recipes
  are mainly in seasonings and combinations of ingredients.  Most of
  the following recipes are suitable for outdoor cooking--over a
  charcoal fire or on the widely popular hibachi.
  
  PREPARE AHEAD: 1. to prepare the small whole fish, dip the tail and
  fins into salt, then wrap them in small pieces of aluminum foil to
  prevent them from burning. Salt the exposed surface of the fish
  lightly and let them rest at room temperature for about 30 minutes.
    Although the fish may be broiled as they are at once, you may
  skewer them in the Japanese manner.  One at a time, insert the tip of
  a long skewer completely through the side of each fish at the point
  where the head meets the body, then force the skewer back through the
  center of the body, and out through the base of the tail.  after
  broiling, the skewered fish will appear to be swimming.
  
  2.  To prepare fish fillets, simply salt them lightly on both sides
  and let them rest at room temperature for 2 hours.
  
  3.  To make the dipping sauce for the whole fish, combine the dashi,
  vinegar, a pinch of salt, a sprinkle of MSG and the chopped parsley
  in a small bowl and mix thoroughly.
  
  4.  to prepare the garnish for the fish fillets, mix the grated
  daikon, parsley and soy sauce together in a small bowl.
  
  TO COOK:
    Preheat the broiler, hibachi or charcoal fire.  Oil the gill
  lightly and broil the trout for 5 minutes on each side, turning them
  carefully with the aid of the skewers.  The fish fillets should be
  broiled with the flesh side exposed to the heat for 5 to 6 minutes,
  or until a golden brown.
    Remove the skewers from the trout and serve the whole fish
  accompanied by individual dishes of dipping sauce, or the fish
  fillets accompanied by their garnish.
  
  Time/Life 'Foods of the World', Recipes: The Cooking of Japan
  
  Earl Cravens earl.cravens@mgmtsys.com
  
  Recipe posted by: Earl Cravens
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:11:46, 09 Nov 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)