Text 34385, 76 rader
Skriven 2015-12-19 10:02:56 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: tasty 688
=====================
> I've got it penciled into my calendar for now... with a question
> mark... ;)

The prices will come down; I'll tell you when the
question mark can be erased.

>  ML> If there's been a breach in the wrap, the result will
>  ML> be unfortunate, but with an intact wrap, the food should
>  ML> be okay well past the date.
> That's what I figure... and besides, I generally pop it into the freezer
> for later anyway...  :)

You might do well to invest in a vacuum sealer such as
the Shipps and Swisher have (the latter calls it a 
"sucky bag").

>  ML> The prices that I have seen are affordable. The quality
>  ML> in most of the Chinatown shops in Boston or New York or
>  ML> San Francisco has been generally good. In Asia, even
>  ML> better, but the hygiene is not necessarily wonderful there.
> Perhaps hygiene isn't quite so important as certain ones think it is, or
> should be...?  ;)

One uses one's judgment. My rule of thumb is the moister
the food, the more careful you have to be. Also, one fly
or two or ten on a piece of meat is all right, but if 
there are places where you can't see the meat for the
flies, stay away.

>  > So, a whole frozen one from Wegman's would work for that...? 
>  ML> Sure.
> Something to consider, either for your visit... or perhaps for a
> picnic... 

Been there, done that, could do it again.

> Liver goes for almost that, nowadays....!  True, it's veal liver, but
> still...  I remember too well being able to get it for well under a
> dollar a pound... A package marked for quick sale caught my eye last
> week, until I saw that the price was still outrageous... 

One does what one can, and chicken liver is the
obvious substitute.

>  ML> Title: Duckling with Star Fruit Sauce
>  ML> M's note - the sauce recipe is missing, which is fine.
> Well, the ingredients for the sauce were listed, so maybe it was thought
> to be intuitive...?  (G)

In that case, most of the roasting directions would have
been omitted, too.

Peggy Fleming’s honey sesame pork tenderloin
categories: celebrity, main
servings: 4

1/2 c soy sauce
2 garlic cloves, minced
1 Tb grated fresh ginger
- or 1 ts ground ginger
1 Tb sesame oil
1 lb whole pork tenderloin
1/4 c honey
2 Tb packed brown sugar
1/4 c sesame seeds

Combine soy sauce, garlic, ginger and sesame oil. Place meat in heavy 
plastic bag; pour soy mixture over to coat. Marinate 2 hr at room 
temperature or overnight in refrigerator. Preheat oven to 375F. Remove 
pork from marinade and pat dry. Mix honey and brown sugar in shallow 
plate. Place sesame seeds on separate shallow plate. Roll pork in 
honey mixture, coating well, then roll in sesame seeds. Roast 
20-30 min, or until meat thermometer inserted into center reaches 
160F. Transfer to serving platter and slice thin to serve.
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