Text 25556, 87 rader
Skriven 2012-05-31 11:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: food abuse 740
======================
 ML> I find the Angus label almost as misused as Wagyu
 DS> It is. And for those who might not know why, here's the reason:

Thanks for the disquisition, which jibes mostly with
what I have gathered. It should be pointed out, though,
that the reason for the genuflectory attitude of the
public is that the breed itself had a reputation for
tender, flavorful meat back into the days of my
childhood. Probably because people couldn't pronounce
Charolais.

 DS> But let's say that you have a bunch of your Angus beefers that
 DS> don't make the cut. The sides might have been graded USDA Choice,
 DS> but not quite Choice enough for the AAA inspectors. Or you might
 DS> have just said "The hell with grading" and put them straight
 DS> out to market after the wholesomeness inspection without trying
 DS> to get a grade at all.

Indeed; the grade criteria have devolved over the years to
the degree that a skinny pathetic side could easily qualify
for choice. The dilution is bad enough that people bandy
about this "top choice" thing, sometimes distinguishing it
from "low choice." Even though these are not official standards,
even the USDA itself uses the terms: the person who uses the
term "top choice" most frequently in the searchable literature
is an USDA food scientist called Tommy Wheeler. Here a choice,
there a choice, everywhere a choice choice.

Speaking of all this, here's a shocker from Dr. Wheeler:

 Top Choice steaks were more juicy and had more beef flavor
 than Low Select steaks [no surprise]. Top Choice steaks
 were more tender  than Low Select steaks when aged only
 three days [no surprise]. However, after fourteen days of
 aging, there was no difference in tenderness between Top
 Choice and Low Select steaks [whoa! explains the tender but
 tasteless steaks I've had in some of the restaurants].

www.ars.usda.gov/research/publications/publications.htm?seq_no_115=90736

 DS> It's not necessarily misuse, but it is deliberate obfuscation.

Sounds like "the moral equivalent of misuse" to me.

 -=> Dave Sacerdote said to Dave Drum <=-

 DD> Hmmmmmm ... I wonder if one could substitute garum for the anchovy?
 DS> Does true garum even exist anymore?

Probably not, but if you transported some back across the
millennia, the ancients would have recognized Squid brand
fish sauce as the most delightful, first-class garum.

You do know that the best fish sauce is machine made, don't you?
...
Nuoc mam, no hands.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Heavenly Beef - Nuea Sawan *
 Categories: Thai, Beef
      Yield: 4 servings

      3 tb Fish Sauce (Nam Pla)                3 tb Sugar
      1 tb Soy Sauce                           1 lb Thinly Sliced Sirloin
      1 ts Cilantro Powder                     2 c  Oil For Deep Frying

  Mix together the marinade ingredients and marinate the beef for about 10
  minutes.  Heat a skillet and cover with a thin coating of oil.  Pan-fry the
  meat and marinade until the marinade is reduced.  Heat the rest of the oil
  in another pan and deep-fry the beef on medium heat in small batches until
  the pieces float to the top.  Serve with steamed sticky rice.

  To make cilantro/coriander powder;  Take whole cilantro seeds and sauteé
  lightly in a pan until brown and aromatic.  Grind in a blender or food
  processor until a coarse powder is produced.  1 teaspoon of cilantro powder
  is the equivalent of 2 tablespoons of fresh leaves.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger

-----



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