Text 4895, 79 rader
Skriven 2013-09-20 20:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: caraway 192
===================
 JW> Same here. It was what I grew up on. And the grain finish was
 JW> barley, oats and feed grade wheat, not corn back then and back
 JW> there. We always got the other side of the animal our beef farming
 JW> neighbour selected for his own table (and all the organ meat as he
 JW> was a steak and burger kind of guy.)

A good deal.

 JW> Weck is the abbreviation for kummelweck, a salt-encrusted caraway
 JW> seed-flavored hard roll.  The roll is cut, dipped in juice, then

Apparently the roll is nonnegotiable. I find it hideous and
after one experience, when I scraped the salt crystals and
caraway seeds off the roll onto the floor, have refused to
use it. The intensity of the spice flavoring kills the meat
taste - you might as well be eating a dishcloth.

By the way, the common variant spelling is "kimmelweck,"
reflecting the Penn- or New York-Dutch pronunciation.

 JW> wrapped around a couple inches of rosy red thin-sliced roast beef.

This part they get right, and 2" would make a great sandwich.

 JW> Use your favorite roast beef: a standing rib roast makes great
 JW> beef sandwiches.  Rump or eye of round is good, too.  If using a
 JW> rump or eye of round roast, do not cook it much beyond rare or it
 JW> will toughen.

For any roasting cut, do not cook it much beyond rare, for not
only will it toughen but the flavor will go south.

 JW> Now the weck. It must be spongy enough to sop up the gravy, yet
 JW> tough enough to stay intact.  Kummelweck rolls are very salty --
 JW> big salt patches stuck all over their tops like a pretzel.

Indeed. Funny thing is that caraway, dill, and cumin are so
closely related that some cultures use them interchangeably.
I figure they're the palate dead societies.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Carpathian Fillets Of Sullo
 Categories: Main dish, Fish, Hungarian
      Yield: 6 servings

      3    Sullos, abt 1 1/4 lb ea
     24 sm Crayfish
      4 oz Butter
      2 oz Flour
      7 oz Mushrooms
      1 oz Salt
      1 ds Pepper
           Crayfish butter
    1/4 ts Caraway seeds
      1 tb Dill; chopped
    1/2 pt Sweet cream
    1/2 pt Fish stock

  Gut sullos, cut off heads and fillet fish, removing skin with knife.
  Wash and salt fish,and put into baking pan greased with butter. Cook
  crayfish in water seasoned with caraway seeds. Scoop out meat from
  pincers and tails. Slice mushrooms thinly and brown in half the
  butter. With other half of the butter and the flour make a light
  roux, fill it up with the fish stock made of the heads and backbones
  of the fish. Bring to boil again and add sweet cream. Season with
  salt, pepper and the finely chopped dill. Then put in the scooped out
  meat of the crayfish and the mushrooms and pour this sauce over the
  fillets of fish in the baking pan, and finish cooking in oven. Baste
  with crayfish butter before serving, and serve with buttered potatoes.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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