Text 8113, 139 rader
Skriven 2013-12-22 17:05:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Rummy Yaki Tori
=======================
MICHAEL LOO Said to DAVE DRUM about mr yum face 620


ML>  ML> A nice calf liver can be cut into cubes and wrapped with
ML>  ML> bacon. Make a nice broiled appetizer.
ML>  DD> And if you do that to chicken liver you have rumaki - one of my
ML>  DD> most  favouritest "appetisers". Especially with hot mustard.

ML> Not everything from Trader Vic (of which/whom I was/am not
ML> a great fan) was a disaster. Though I am told that Don the
ML> Beachcomber might have been the true originator of the dish.

Apparently about half the references argue against that - iFood.tv says  
under -- Home + Encyclopedia + Oceanian + Polynesian + Rumaki:

"Rumaki or ramaki is an appetizer that is often thought to be of 
Polynesian origin but is actually of Japanese origin. It is usually 
prepared with water chestnuts and pieces of cooked chicken liver wrapped
in bacon and marinated in soy sauce with ginger or brown sugar. The 
bacon in the rumaki is grilled after it is marinated and held with a 
toothpick as it is wrapped around the filling. Rumaki is served hot."

http://www.thefreedictionary.com/rumaki says: "An appetizer of Japanese 
origin consisting of a marinated piece of chicken liver and a water 
chestnut wrapped in a slice of bacon and grilled or broiled."

But your all-time favourite, Wikipedia, says: "Rumaki is an hors 
d'oeuvre of mock-Polynesian origin. It was most likely invented by 
Victor Bergeron, known as Trader Vic. Its ingredients and method of 
preparation vary, but usually it consists of water chestnuts and pieces 
of duck or chicken liver wrapped in bacon and marinated in soy sauce and
either ginger or brown sugar. Pastrami is often substituted for bacon 
when rumaki is prepared for kosher diners who avoid eating bacon.

The earliest known reference to it is on the 1941 menu of the Don the 
Beachcomber restaurant (Palm Springs)."

So, Don the Beachcomber either invented the rumaki or stole it from 
Trader Vic's or Wikipedia is arguing with itself ... but the menu quoted 
was copyrighted. Not a big deal - and I really don't shiv a get so long 
as I can order them from various menus.   Bv)=

ML>  ML> There's not much better than a fried gizzard. Livers tend
ML>  ML> to be overfried, though, which yields a clod-of-dirt texture
ML>  ML> and a certain bitterness that I don't really mind but others
ML>  ML> seem to.

ML>  DD> I've not run into that with the Humphrey's livers - at least,
ML>  DD> not that I  have noticed. Mostly the livers have a buttery,
ML>  DD> sort-of creamy texture. 

ML> Those sound like good livers - and not on the steam table
ML> for too long, either.

They hold the gizzards under the lights much longer than the livers. 
Often when I order a pound of mixed I have to wait while Hope fries up 
fresh livers to make the weight.

ML>  ML> Chitlins when done properly are kind of tasteless - when
ML>  ML> done improperly, they're less tasteless. In both cases the
ML>  ML> traditional accompaniment of a bottle of hot sauce is in
ML>  ML> order.
ML>  DD> And if it's Tapatio, Texas Pete, Frank's or Crystal Blue Label
ML>  DD> - ditch the chitlins and quaff the sauce from the bottle.
ML>  DD> Bv)=

ML> All too sour for me, though Tapatio actual has some flavor
ML> other than vinegar and heat. Frank's and Crystal are okay,
ML> but Texas Pete loses because of its reliance on gum or
ML> food starch to acquire a disgusting texture.

ML> But you oddly seem to be thinking with the same processes
ML> as another eminent "D" here on the echo.

They all have less of a sour vinegar pong than Tabasco - which is the 
main reason I abhor Tabasco sauce ..... even in tiny amounts. And they 
are all on the mild side.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tres Agave Grilled Halibut
 Categories: Seafood, Fruits, Vegetables, Citrus, Chilies
      Yield: 2 Servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
    1/4 c  Cholula Hot Sauce
    1/4 c  Extra virgin olive oil
      1    Lime; juiced
    1/2 c  Orange juice

MMMMM---------------------------SALAD--------------------------------
    1/2    Head cabbage; shredded
      1    Mango; in thin strips
      1    Jicama; in thin strips
      4    Radishes; sliced paper thin
    1/2    Red onion; sliced
      3    Sprigs cilantro; chopped

MMMMM--------------------------HALIBUT-------------------------------
      2    (7 oz) portions halibut;
           - skin off
           Olive oil; for brushing
      1    Lime; juiced
           Salt & pepper
 
  FOR SLAW: Put all ingredients into a large bowl, pour
  dressing over the top and toss. Let stand while grilling
  the Halibut. Mix all together adding the extra virgin
  olive oil last slowly stirring it in until texture has
  slightly thickened and oil is incorporated. Taste and
  modify to your preference. If you would like more heat add
  more Cholula Hot Sauce. For more citrus, add more orange
  juice.
  
  FOR HALIBUT: Lightly brush portions with extra virgin
  olive oil and a small pinch of kosher salt and pepper and
  a squeeze of lime on both sides.
  
  Place on a hot grill for 30-45 seconds then turn at 45
  degree angle. Grill for another 30-45 seconds then turn
  and finish. STEP 3
  
  Take off of grill and place on clean plate and let the
  Halibut rest while you plate the salad. When finished
  place Halibut fillets on top of salad and serve.
  
  Serves 2
  
  Tres Agaves Mexican Kitchen & Tequila Lounge; 130
  Townsend Street (at 2nd) San Francisco, CA 94107
  
  From: http://cholula.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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