Text 30935, 92 rader
Skriven 2012-11-10 12:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: trendy
==============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> white dog

 DD> That sent me scurrying to Mr. Google to find out what sort of hooch
 DD> you were talking about.

 DD> Down here in the lower 48 (more specifically in the southeastern US)
 DD> it's called "moonshine".

It goes by many names.

Actually White Owl brand white whisky is not raw unaged whisky at
all but rye whisky, aged in barrels three years then fine filtered
to remove all of its colour (and regrettably some of its flavour)
yielding a very smooth, mild whisky.

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

     Title: Naomi Duguid's Kachin Pounded Beef With Herbs
Categories: Burmese, Beef
  Servings: 4

    BEEF:
      1 c  water
  1 1/4 lb stewing beef or boneless
    shoulder, trimmed, 1-inch
    cubes
      1 ts ground Sichuan pepper
      1    scant tablespoon peanut oil
    or vegetable oil
    FLAVOR PASTE:
      1 TB chopped ginger
      2 ts chopped garlic
      2    dried red chiles, stemmed
      1 ts lightly toasted Sichuan
    peppercorns
  1 1/2 ts salt
    1/2 c  loosely packed Vietnamese
    coriander, chopped

Kachin Pounded Beef with Herbs must be a kissing cousin to Laos and
Thailand's laab.

For the beef: Pour 1/2 inch of water into a wok or wide pot, add the
beef and Sichuan pepper, and bring to a boil. Cook at a low boil
until the meat is tender, 20 to 30 minutes, decreasing the heat
gradually as the water evaporates. There should be very little
liquid left. Remove from the heat.

Place a heavy skillet or a wok over medium heat, add the oil, and
tilt the pan to coat the cooking surface. Add the meat and cook,
turning occasionally, until all surfaces have changed color a
little, about 6 minutes. Set aside.

For the flavor paste: If you have a large mortar, combine the
ginger, garlic, dried chiles, Sichuan peppercorns, and salt and
pound and grind to a paste. Add the coriander and pound to
incorporate it. Add the meat and pound to blend the flavor paste
thoroughly into the meat. (If your mortar is too small to
accommodate all the meat at once, remove half the paste and then
work with half the meat and half the flavor paste at a time.) The
meat will soften and break down but should not be completely
pulverized.

Alternatively, mince the ginger and garlic very fine and set aside
in a small bowl. Use a spice grinder or coffee grinder to reduce the
dried chiles and Sichuan peppercorns to a powder. Stir the powder
into the garlic and ginger, then add the salt and use the back of
the spoon to blend them together. Chop the coriander fine and blend
into the flavor paste. Place the meat in a wide bowl, add the flavor
paste, and use a wooden mallet or a wide wooden spatula to press and
pound the flavoring into the meat. Serve at room temperature.

Since I don't have a mortar and pestle I pulsed it a few times in my
food processor.

Kate Williams

From: Serious Eats

MMMMM-------------------------------------------------


YK Jim


... So This is a Thing?

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