Text 30376, 94 rader
Skriven 2009-10-26 00:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: hike 310
================
 -=> Dave Sacerdote said to Jim Weller <=-

 JW> Hilsa [...] It's Indian shad! I should plank that sucker.
 DS> Or smoke it.
 JW> I will keep it really simple the first time I try it so that the
 JW> natural flavour of the fish comes through. Grilled or pan-fried in
 JW> butter with a little salt and maybe lemon juice.

I think that mustard would go well as well.

 DS> I noticed your description of hilsa mentioned it being "bony."  I
 DS> wonder if it's the same kind of "bony" as shad - the bones that 
 DS> come off the vertabrae in shad are kind of "Y-shaped" so the fish
 DS> have an extra layer, if you will, of fine bones that tend to stay
 DS> in the fillets if they're not cut just so.  I used to know an old
 DS> fisherman in Windsor CT who could take two fillets off of each
 DS> side of a shad - one from above all the bones, and one from between
 DS> the two layers - and every year at Windsor's annual Shad Derby,
 DS> he'd have a big table set up and teach anyone who wanted to know
 DS> his technique.  I was never that good at it, and now I think his
 DS> method is gone because he passed away a few years ago.

Too bad: one would have hoped that an archivist with a camera phone
might have captured the technique in photos or video.

 DS> The reason I mentioned smoking, besides a predisposition to it [g] -
 DS> is that the long, slow smoke cooking process tends to make that
 DS> fine second set of bones soft and unnoticeable, almost like the
 DS> bones in canned sardines.  

I notice the bones in canned sardines!

 DS> I thawed one of the turkeys I got for 20c/pound last season and I'm
 DS> going to smoke it perhaps today.  Gotta make room for fresh turkey
 DS> deals with our Thanksgiving rolling around in another month.
 JW> Store turkey bottomed out at $0.89 a pound here with no special sales
 JW> after the holiday despite a fair remaining inventory at some stores.
 JW> They are frozen, not fresh so they will keep and they will probably
 JW> move at Christmas when most families get a second bird.

Everything's frozen up there.

 DS> Thanksgiving and Christmas are the two big "bird holidays" here too.
 DS> The stores will run various promotions around them, from "free with
 DS> $X purchase" to really low prices.  Right after Christmas, grocers
 DS> want to get rid of their surplus so that's when the price went way
 DS> down.

I never understood the reasoning for selling turkeys at an
advantageous price around holidays and then an even lower one
after the holidays ... and then off season, doubling the holiday
figure. If they didn't hike the price ridiculously during the
non-holiday periods, they might have a fighting chance of selling
a few.

 DS> The 20c a pound was because the birds I bought were at 49c a pound
 DS> ticket price and were further reduced for clearance with markdown
 DS> labels.  The 22-pounder I'm smoking today cost me about $4.50. When
 DS> prices get that low it's ridiculous _not_ to buy multiples and stash
 DS> them in the deep freeze.

True, though the fat tends to taste freezery after a while,
and you have to fry it up very crisp to make it palatable.
The meat, of course, freezes nicely (i.e., thaws nicely),
and one of the side effects of the leanness of the white
meat is that it tastes pretty much the same no matter how
old it is, which makes it easy for the YK stores to adopt
that tactic.

Turkey Breast Saute Creole Style
cat: Arkansas, game, main
servings: 6
1 lb bacon
2 Tb Old Bay Seasoning
1 lg onion, finely chopped
4 cloves garlic, minced
1 lg green pepper, chopped
2 lb turkey breast, cut in 1" cubes
1/4 lb butter
1/4 c Worcestershire sauce

Cut bacon into 1 inch strips and coat with 1 Tb Old
Bay Seasoning. Brown bacon and remove to paper towel to
drain. Pour off grease. Saute onion, garlic, and green
pepper till soft. Remove to plate with bacon. Add 2 oz
butter and brown turkey cubes. Add bacon, vegetables,
1 Tb seasoning, and Worcestershire sauce and simmer
till turkey is tender.

Phyllis Speer for Arkansas Game and Fish Commn.

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