Text 9210, 103 rader
Skriven 2014-01-26 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: whale oil beef 89
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Margarine

 JW> up until 1972 / blubber / using the euphemism "marine oils"

 ML> So perhaps I've had whale without knowing it.

If you ever ate the cheapest margarine in the store as a young man,
probably.

 ML> Thailand at the moment and have dined
 ML> on such diverse exotic delicacies as fried soy-sauce crickets
 ML> and McDonald's Big Mac (Lilli said, would you like a bite?).

There are many Thai foods I would love to try, but a Big Mac is not
one of them. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crying Tiger
 Categories: Thai, Beef, Steak, Dips, Chilies
      Yield: 4 Servings
 
      4    Rib eye or New York strip
           Steaks, about
  1 1/2    Inches thick (about
     12 oz Each)
      2 tb Dark soy sauce
      1 tb Oyster sauce
      1 tb Light or dark brown sugar
      1 tb Plain vegetable oil
           One recipe of Jaew
      2    Plum tomatoes
 
  (Thai-style Grilled Steak with Dry Chili Dipping Sauce)
  
  Mix together the soy sauce, oyster sauce, brown sugar, and
  vegetable oil in a medium mixing bowl. Coat the steaks with the
  soy sauce mixture and let them marinate while you work on the
  dipping sauce.

  Peel and seed the tomatoes. Chop the pulp finely, and add it to
  prepared dried chili dipping sauce (Jaew); set aside.
  
  Light one chimney full of charcoal. When all the charcoal is lit
  and covered with gray ash, pour out and spread the coals evenly
  over entire surface of coal grate. Set cooking grate in place,
  cover gill and allow to preheat for 5 minutes. Alternatively, set
  all the burners on a gas grill to high heat. Clean and oil the
  grilling grate.
  
  Grill the steaks, turning frequently, until desired doneness is
  reached (medium-rare is recommended - steaks should register 125 F
  on an instant read thermometer when removed from grill). Remove
  from grill and let rest for 5 minutes.
  
  Cut the steaks into 1/4-inch slices and serve with the dipping
  sauce. Warm sticky rice on the side is highly recommended.

  Thai Dried Chili Dipping Sauce - Jaew or Jaeo
 
    1/2 c  Fresh lime juice
    1/2 c  Thai fish sauce
      1 ts Sugar
      2 tb Finely-chopped cilantro
      2 tb Finely-chopped green onions
  1 1/2 tb Toasted rice powder
      1 tb Dried red pepper powder
 
  Good on almost any type of grilled or pan-fried meat.
  
  Two necessary and irreplaceable ingredients that need to be prepared
  before you begin making this sauce are dried chili powder and
  toasted rice powder. To make the former, simply grind some dried red
  bird's eye chilies (or Italian-style dried red pepper flakes in a
  pinch) in a mortar or coffee grinder until you get a powder with the
  texture of coarsely cracked pepper. Once you have these two
  components on hand, it shouldn't take more than 5 minutes to whip up
  this dipping sauce.
  
  The recipe calls for green onions as a handy substitute for the more
  traditional shallots. Feel free to replace the green onions with the
  same amount of thinly-sliced shallots, if desired.
  
  Combine all ingredients in a small bowl and mix. Serve.
  
  Yield: makes about 1 cup
  
  Leela Punyaratabandhu  on Serious Eats
  
MMMMM



YK Jim


... Doesn't this sound healthier because it's all Asian and stuff?

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