Text 32023, 88 rader
Skriven 2009-12-09 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Flank steak
===================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> (I) hardly ever see them in Canadian meat markets

 DS> Skirt steaks are the diaphragm muscle of the beefer.

I have never ever come across one retail.

 DS> If you're not finding them in your local markets, they're
 DS> just being sent somewhere else.

Probably made into ground beef in the old days and now exported to
the American Southwest to take advantage of the fajita craze.

 DS> Flank steaks look like smaller versions of the brisket.
 DS> Maybe that's being called something else near you

Again, just not seen here, at least not very often. I suspect the
packing plants ship them to markets where they are appreciated (i.e.
attract top dollar.)

Along similar lines America exports beef lips to Mexico (they make
amazing tacos) and Canada exports chicken feet to China.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Pig's Trotters With Ginger And Black Vinegar
 Categories: Singapore, Pork, Offal
      Yield: 4 servings
 
  1 1/2 l  Sweet Rice Vinegar
  2 1/4 l  Water
    1/2 kg Yellow Rock Sugar
      1 ts Salt or to taste
      2 ts Sesame Seed Oil
      1 kg Ginger, slightly smashed
  1 1/2 kg Pig Trotter or other leaner
           Meat
 
  This dish might be familiar to ladies who have gone through
  confinement. It's a very popular dish to be taken during
  confinement as it said to help disperse wind and to help tighten
  the uterus.
  
  I believe the authentic way to prepare this dish is to have the
  gravy prepared in a clay pot at least a month before it is to be
  eaten and the gravy must be heat up at least once a day, everyday.
  When it is ready to be eaten, just add the gravy to the pig's
  trotters and hard boiled eggs to be cooked together. Notice I
  mentioned, add the gravy to the pig's trotters and not the other
  way round. Well, this is because the gravy prepared can usually
  last for the whole confinement period. It got to last that long
  because it takes soooo long to prepare. At least, that's how my
  late grandmother-in-law does it.
  
  I doubt many people will go through the hassle to do it. I for one
  just do it on the day I want to eat it. BUT, I'm also one of those
  lucky ones who had the chance to have it the authentic way because
  my mother-in-law prepare it for me.
  
  Blanche meat and set aside. Heat oil in a pot (preferably clay pot).
  Saute ginger till fragrant. Add vinegar, water, rock sugar and salt
  to the pot with ginger and oil. Bring it to a boil. Reduce to a
  simmer and continue simmering for an hour. Add in the meat and
  simmer for at least an hour or till the meat is tender. Serve hot
  with rice.
  
  Note: You can save half the gravy (before adding the meat) for the
  next day if you are eating alone. Just heat up at the end of the day
  and heat up again the next day i.e. heating at least twice a day. No
  refrigeration needed. When it's ready to be eaten, just add meat to
  the gravy and cook.
  
  From: Wokking Mum In Singapore
  http://wokkingmum.blogspot.com/
 
-----

Cheers

YK Jim


... Jerky can be used as as food if you are truly desperate.

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