Text 3179, 141 rader
Skriven 2006-07-11 07:19:10 av Dave Drum
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: MSG
===============
On 07-02-06 CAROL SHENKENBERGER Scribbled to GLEN JAMIESON about Re: 

CS>*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

CS> CS> tenderizer. 

CS>GJ> I only know of it as a flavour enhancer, not as a tenderiser.

CS>(on MSG uses).  I first found out about it as a steak tenderizer.  I
CS>ceased  purchasing it in the expensive small shakers and got it in
CS>bulk for almost  nothing.  Adolphs Steak Tenderizer is just MSG.

Since this is the crossover packet from my previous BBS to Sean's 
Outpost you may have already been disabused of your misinformation about 
Adolph's. Which is salt and papain (papaya extract). MSG is something 
very different. Perhaps you were thinking of Accent.

"next time you reach for "Adolphs Meat Tenderizer," remember the story 
well. In 1943, this famous Hollywood chef began mixing spices with 
powdered papain and sold it as Adolph's Shake-On Tenderizer. Adolph Remp 
sold out to Rigler and Deutsch, who substituted the spices with common 
salt, finding it bled the meat faster." 

from: www.jadeesthetics.com/pages/chats/papaya.html

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Satsivi
 Categories: Russian, Poultry, Chilies, Sauces
      Yield: 10 servings
 
      2 lb Chicken breasts with bone,
           -well rinsed and patted dry
      2 lb Chicken thighs, well rinsed
           -and patted dry
      2 qt Chicken stock or canned
           -broth

MMMMM---------------------------SAUCE--------------------------------
  3 1/2 c  Chicken shreds (see below)
     10 lg Cloves garlic; chop coarse
      1 lg Bunch fresh cilantro, stems
           -removed
      1 sm Dried chilly pepper,
           -chopped
    1/2 ts Coarse (kosher) salt
      3 tb Unsalted butter
      3 lg Onions, finely chopped
      1 tb All-purpose flour
      6 c  Hot stock from cooking the
           -chicken
      3 lg Egg yolks
    3/4 ts Sweet Hungarian paprika
    1/4 ts Cayenne pepper, or more
    1/2 ts Ground fenugreek
    3/4 ts Ground coriander
        sm Pinch of ground cinnamon
    3/4 ts Ground turmeric
    1/2 ts Dried tarragon
           Salt (opt)
      3 tb White vinegar - Georgian
           -would use wine vinegar

MMMMM--------------------------GARNISH-------------------------------
           Walnut pieces
           Cilantro sprigs
 
  Today I want you to offer a recipe of Satsivi from Vladimir. This is a
  famous Georgian dish. Satsivi is a name of the sauce, but anything
  served with it is usually called just satsivi. There are chicken
  satsivi, turkey satsivi, sturgeon satsivi and, finally, eggplant one.
  Each of them was very good, but chicken one is the most common. In
  fact, it depends on availability of the lead component - chicken. A
  mandatory component of satsivi is khmeli-suneli, a mix of Georgian
  dry herbs. Recipe below belongs to Anya von Bremzen and published in
  her book "Please to the Table".
  
  As satsivi is really a party per excellence, the following recipe
  serves up to 10 people. For more elegant presentation use about 2 1/
  2 lb. poached chicken breasts, cut into medium size pieces, and half
  the amount of sauce given in the recipe. The dish should be made a
  day ahead to allow the flavors to settle.
  
  1. Combine the chicken and the stock in a large soup pot. Bring to a
  boil and skim off the foam as it rises to the top. Reduce the heat to
  low and simmer, covered, until the chicken is cooked, about 45 min.
  Strain out the chicken, reserving 6 cups of the stock for the sauce.
  
  2. Cool the chicken until manageable, then remove and discard the
  skin. Remove all the meat from the bones and shred the meat into
  medium-size pieces. Set aside.
  
  3. To make the sauce, finely grind the walnuts, garlic, cilantro, and
  chili pepper with the coarse salt in a food processor. You will
  probably have to do this in batches. Set aside.
  
  4. Melt a butter in a large Dutch oven over medium heat. Add the
  onions and saute until they just begin to color, about 8 to 10 min.
  Stir in the flour and cook, stirring for one min. more. Gradually
  stir in the chicken stock. Let simmer for 5 min. without boiling.
  
  5. Turn the heat down to low and gradually add the ground walnut
  mixture, stirring with a wooden spoon. Let simmer for 3 to 4 min.
  
  6. Whisk the egg yolks in a small bowl, then stir in about a ladleful
  of the simmering mixture. Whisk the yolks into sauce.
  
  7. Add all of the spices, the tarragon, and salt, and let simmer
  without ever allowing the sauce to boil, about 10 min. Off the heat,
  stir in the vinegar.
  
  8. Add the reserved chicken to the sauce and stir to coat. Cool to
  room temperature, cover, refrigerate overnight.
  
  9. To serve, remove from the refrigerator about 20 min. before serving
  and carefully stir. Place the satsivi in a large serving bowl and
  garnish with walnut pieces and cilantro sprigs.
  
  Bon Appetit!  Olga.
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
"Any American who is prepared to run for president should
automatically, by definition, be disqualified from ever
doing so." - Gore Vidal

... A good brainwashing could fix that problem of yours.

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