Text 8194, 166 rader
Skriven 2013-12-25 06:54:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: YakiTori
================
MICHAEL LOO Said to DAVE DRUM about YakiTori 633

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

ML>  DD> Apparently about half the references argue against that

ML> That is a problem with the references, isn't it, ununanimity.
ML> Truth, though, isn't validated by a poll, even with good numbers.

According to one popular old book of mixed provenance: Pilate saith unto
him, "What is truth?" JOHN 18:38 (KJV)

ML>  DD> "Rumaki or ramaki is an appetizer that is often thought to be
ML>  DD> of  Polynesian origin but is actually of Japanese origin. It is
ML>  DD> usually  prepared with water chestnuts and pieces of cooked
ML>  DD> chicken liver ...

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

ML> I've had the advantage of eating many similar snacks in Japan
ML> and never in this context have I encountered liver paired with
ML> either water chestnuts (not a particularly Japanese ingredient)
ML> or bacon (smoked bacon isn't, either). Thinking on it, I don't
ML> ever recall encountering anything wrapped in bacon in Japan,
ML> nor anything held together with a toothpick.

You've been there many, many more times than I. The only time I was in 
Japan was when we landed at NAS Iwakuni waaaaay down in the south. And 
the food was all, pretty much, standard American stuff. I didn't get to 
see or taste much of the countries/territories/islands I can claim to 
have been on my single circumnavigation of this old dirt ball. One 
military airfield looks much like any other military airfield (except 
for the background scenery outside the fences) and the food in the mess 
hall is mostly made to standard DoD recipe cards.

ML> One might point to various yakitori as similar to and possibly
ML> the inspiration for rumaki, but in my estimation that would be
ML> a bit of a stretch.

ML>  DD> But your all-time favourite, Wikipedia, says: "Rumaki is an
ML>  DD> hors  d'oeuvre of mock-Polynesian origin.

ML> I'd propose "mock Japanese."

And I'd not argue.

ML>  DD> The earliest known reference to it is on the 1941 menu of the
ML>  DD> Don the  Beachcomber restaurant (Palm Springs)."
ML>  DD> So, Don the Beachcomber either invented the rumaki or stole it
ML>  DD> from  Trader Vic's or Wikipedia is arguing with itself ... but
ML>  DD> the menu quoted  was copyrighted.

ML> That the menu was copyrighted (or had a notice to that effect)
ML> doesn't mean a whole lot. All that a notice notices is that
ML> whatever content that is copyrightable has a claim of copyright
ML> attached to it.

I know that. Have for some time. It has let my conscience lie dormant as
I bung recipes into my Meal Muncher.

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

ML>  DD> They hold the gizzards under the lights much longer than the
ML>  DD> livers. 

ML> Gizzard texture doesn't suffer so much, and some might say
ML> improves, from warm storage such as under the infrared lamp.

ML>  DD> Often when I order a pound of mixed I have to wait while Hope
ML>  DD> fries up fresh livers to make the weight.

ML> But your store realizes that liver texture begins to go
ML> downhill after even a short holding period.

Which is why they are one of my favourites and why I mention them often 
(both here and to civilians locally) when speaking of good places to 
shop for food.

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

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

ML> I think it's the food starch in some of these that makes me
ML> disrecommend them, despite the fact that that ingredient
ML> mutes the vinegariness. For a while, say 45-55 years ago,
ML> I enjoyed Trappey's vinegar peppers - you poked a hole in
ML> the top and drizzled spicy vinegar over your food until
ML> the peppers were high and dry; then you used the peppers,
ML> or if you were extra thrifty you poured more vinegar into
ML> the bottle and used the second soaking before eating the
ML> peppers.

Steak & Shake uses a similar thing on every table - small green Tabasco 
chilies in vinegar. One time someone had booby-trapped a bottle and I 
was the booby they trapped. When I went to put a few shakes onto my 
Chilli 5-ways the gimmicked top, a few of the chilies and all the 
vinegar hit my plate.

The server went away to get me a fresh serving and when she returned was 
mildly astonished to see me munching happily away on some of the little 
green peppers.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yakitori *
 Categories: Poultry, Vegetables, Wine, Sauces
      Yield: 8 skewers

  1 1/2 c  Mirin
    3/4 c  Soy sauce
      4 tb Sugar
      1 cl Garlic; pressed (opt)
      1 lb Boneless chicken thighs
      2    Green onions; in 1" pieces,
           - (opt)
      8    Bamboo skewers

  Put mirin, soy sauce, sugar and garlic, if using, into a
  medium-sized sauce pan, and cook over medium heat until
  there is only half as much sauce remaining.

  Let cool slightly while you are preparing the chicken.

  Cut chicken into bite-sized pieces; keeping the skin on is
  usual in Japan.

  Thread chicken onto skewers, alternating with green onion
  if desired.

  Begin grilling the chicken skewers on both sides without
  the sauce, when the meat starts changing color, brush the
  sauce on both sides, and continue grilling, brushing on
  sauce about 3 times total, and turning until done.

  * Grilled chicken skewers popular in Japan. Chicken
  thigh meat, green onion, chicken liver, hearts, gizzards,
  chicken skin can be prepared this way. It tastes best
  cooked over charcoal. Translated from Shinkatei
  Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by
  me. -- Mian Bao

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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