Text 11931, 73 rader
Skriven 2011-06-07 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Rupert's Rag
====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Toronto Globe and Mail, Canada's daily business newspaper.

 DD> Shows what I know. I was always under the illusion that the G&M was a
 DD> general reportage paper.

It is in fact a general reportage paper, but with a beefed up business
and finance section. It calls itself Canada's national paper but it
is still sort of Toronto-centric. The on-line version (which is how
I get it) has lots of regional coverage though if you go through the
sub-menus, not seen in the dead tree edition.

 DD> Title: Globe & Mail's Just Right Burger
 DD> For the All Canadian Version, serve with sliced red onions,
 DD> sliced tomatoes, Dijon mustard, pickles and cole slaw.

Really! I don't know anyone who puts slaw IN their burgers round
these parts!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Heart Yakitori
Categories: Japanese, Grill, Chicken, Offal
  Servings: 4

      1 lb chicken hearts
           FOR THE TARE SAUCE:
      2    chicken carcasses cut into
      6    to 8 pieces
      1 c  sake
      1 c  mirin
      1 c  soy sauce
      3 TB sugar
           Freshly ground black pepper

To make the sauce: Heat oven to 400 degrees. Spread the bones in a
saute pan and roast until the bones are brown and the fond at the
bottom of the pan is beginning to darken, about one hour. 

Remove the pan from the oven and put on a stovetop. Deglaze the pan
with about 1/3 cup of the sake, scraping up the browned bits until
the bottom of the pan is clean. Then add in the rest of the sake,
mirin, sugar, and soy sauce. Bring to a boil, then simmer until the
sauce is thickened, about one hour. Season with black pepper.
Leftover sauce will keep in the refrigerator indefinitely if
reheated once a week. 

To grill: skewer chicken hearts and set over a medium high flame.
When the chicken hearts are almost cooked through, about 2 minutes,
baste with the sauce and grill again until sauce is dried, about 20
seconds. Baste again and grill just until the sauce is starting to
dry, about 10 seconds. Sprinkle with sansho pepper if desired. Serve
with wedges of lemon, salt, and mustard on the side.

Posted by Chichi Wang

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... If I try to do too much in a short time my head starts to spin

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