Text 3545, 108 rader
Skriven 2010-11-07 14:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: CHEAP EATS
==================
-=> Quoting Dave Drum to Glen Jamieson <=-

 DD> it was a doe and I was driving a semi-tractor/trailer rig...
 DD> I had a full wagon and the only place to carry anything as
 DD> large as a deer carcass was strapped on the decking between
 DD> tractor and trailer ... immediately behind the engine and over
 DD> a hot exhaust pipe. Not a good idea

This made the rounds of Usenet in the early 90's. I don't know who posted
it first...

HOW TO MAKE BEEF TASTE LIKE VENISON

Start one year before killing date.

Feed the steer only on wild berries, slough grass, weeds, sage, and
tree bark. About two hours before you are ready to butcher, have a
friend chase the beef around to get the blood and the adrenaline
into the meat. Shoot the beef immediately after it has been chased
(make sure it's a gut shot, and try to do this via hind quarter). A
good shot will tenderize the meat and get as much hair as possible
in the impact area.

Drag the beef to a slough and field dress it in the slough. Make
sure to get as much grass, weeds, cattails and debris in as
possible.

Drag the beef at least one mile across a summer fallow field to get
plenty of dirt mixed into the wound and the interior of the carcass.

Load the beef on a car/truck and drive down first a gravel road at
least 5 miles and then down a highway. This will get as much highway
grime, bugs, and rocks imbedded in the meat as possible. (For extra
flavor this should be done in the rain.) Hang the beef in the
garage. (Make sure it is low enough so the dog can chew on the hind
quarter and then properly mark it as his territory.)

At least once a day have your wife idle a vehicle for 5 minutes in
the garage. Carbon Monoxide adds greatly to the flavor. When the
carcass smells so bad that you can hardly stand being in the garage,
the beef is ready to process.

Properly following the steps will ensure that your BEEF is mistaken
for VENISON by even the most avid sportsman. Everyone will marvel at
how much venison you have and how good it tastes... and you won't
have to put on that crazy outfit and walk for 300 miles ever again.
           
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Momofuku-Style Chicken Wings
Categories: Chicken, Japanese, Fusion
  Servings: 6

      3 lb chicken wings, cut into
           drumettes and flats, tips
           discarded
      2 TB canola oil, plus more for
           frying 
      2 TB garlic, finely chopped
      2 TB fresh ginger, chopped
    1/4 ts jalapeno, finely chopped
    1/4 c  rice wine vinegar
    1/4 c  light soy sauce
    1/4 ts sesame oil 
  1 1/2 TB sugar
           Freshly ground black pepper

An adaption of Momofuku's chicken wings. These are not the
incredibly complex recipe in the official cookbook, which chef David
Chang calls the "world's longest recipe for chicken wings." These
are the shortcut, and they couldn't be easier.

Jaden Hair of the Steamy Kitchen blog got this recipe from Chang
when they both happened to be on the The View from the Bay. She
advocates baking them, but unless you're going to take the time to
bake wings correctly, I find frying small portions of wings to be
the best option. That said, I'm pretty sure one could serve anything
with this sauce and be content. It may be a shortcut, but it's a
tasty one.

Pour enough oil to come half way up the side of a dutch oven. Heat
over high heat until oil registers 400 F on a frying thermometer.
Add 1 pound wings. Cook until browned and crisp, 10 to 12 minutes.
Transfer to wire rack set in rimmed baking sheet. Repeat with
remaining wings. 

Meanwhile, in a large bowl, whisk together garlic, ginger, jalapeno,
rice wine vinegar, soy sauce, canola oil, sesame oil, sugar, and a
few cracks of black pepper. 

Toss cooked wings with sauce and serve immediately. 

Posted by Nick Kindelsperger
                                     
  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Ok, if we get caught, pretend we don't speak English.

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