Text 19087, 93 rader
Skriven 2011-12-15 13:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: and off-cuts 363
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 -=> Jim Weller said to Dave Sacerdote <=-
 
 DS> fat... it's presence during cooking does
 DS> magical things to the lean parts even if it isn't enjoyed for its
 DS> own sake.  This is / instantly understood by diners who savor an
 DS> occasional decadent, fatty indulgence (hi, Michael!)
 JW> Although it becomes more occasional as the years pass, you can still
 JW> add me to the list of fat lovers.

Fratello!

 DS> But that was back in the days before inexpensive and offalish
 DS> cuts of meat were "discovered" by cable TV celebrity chefs.
 JW> Caribou spleen is still undiscovered and cheap! [g]

Can you actually buy it? As many echo picnic goers know, one
can make something palatable out of pig spleen, at least. Dave
got his at A. Dong market, where I suspect that if you ask
carefully you might be able to buy the store's namesake as well.

 DS> I don't think I've had oxtails in ten years, thanks to
 DS> Bam Boy
 JW> Same here. And I miss them. I had an interesting discussion with a
 JW> Chinese waiter in a pan-Asian place. On the menu they offered a
 JW> Malaysian Oxtail Hot Pot which sounded wonderful. Every time I
 JW> ordered it they were out. So I asked why it was still on the menu.
 JW> "It's popular." So why don't you make it? "Oxtail costs too much; we
 JW> never order any." So raise the price. "Then people wouldn't buy it."

 -=> Dave Sacerdote said to Jim Weller <=-

 DS> Sounds logical to me. [g]

One of the great conundrums of marketing vs. sales. The
restaurant would be less well thought of if it didn't have
it on the menu, but it's too expensive to keep in stock.
What one might oughta do is to have a small quantity made
up and deep frozen (quick and deep freezing is not such a
heinous thing as slow and or shallow freezing with its
consequent thawing and refreezing); then have it on the
menu at an extortionate price, and if anyone orders it, fine,
you've returned on your investment and honor is served.

There used to be a German restaurant (with bad fake German
food but good real German beer) in Harvard Square called the
Wursthaus (pronounced worst house) that had a huge beer list.
Of course, half of the more than 100 choices were unavailable.
After some time, during which obnoxious undergraduates such as
myself must have given the innocent and largely blameless
waiters many pounds of grief, the lists were altered with
hand-penned lines crossing out the more exotic brands. Eventually
they reprinted the lists with the lines preprinted across the
offending names and a note at the bottom: "temporarily out of
stock."

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spleen Saute
 Categories: Pork
      Yield: 1 Servings

      1 lb Pork spleen
      2 Tb Butter
      2 cl Garlic, sliced
           -herbs and spices to taste
      2 oz Bundaberg dark rum
           Salt & pepper

  Melt 1 Tb butter in a nonstick frying pan. Saute spleens until browned
  on both sides. Poke meat at intervals with knife to prevent curling
  or popping (this is known as venting your spleen). Lower heat and
  cook until spleens are done medium-well. Add butter as necessary.
  Remove to a warm platter. Juice should run clear or brownish, no red
  in sight - remember this is pork.

  Melt another Tb of butter in the pan and saute garlic and herbs for a
  minute. Pour in juices that have collected on the platter. Deglaze
  pan with rum, flambeing for the entertainment and edification of any
  pyros or small children in the neighborhood. Salt and pepper to taste
  and pour over meat on platter. Serve at once.

  M's note. A touch of balsamic vinegar or lemon juice would go well in
  the sauce, as would a minced onion; but we did what we could with
  what was handy within 3 feet of the stove.

  Source: as served by Dave Sacerdote and Michael Loo

MMMMM


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