Text 19438, 97 rader
Skriven 2014-11-15 10:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
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 ML> If they do decide to take out my appendix, it will no doubt
 ML> be done laparascopically.
 NB> No doubt.  :)

I'd not like them to mess with a big incision that would
put me out of commish for an extended period of time.

 ML> A quick saute to rare, maybe even medium-rare, it's hard
 ML> to argue with that for liver, but remember that pig liver
 ML> is an animal of different stripe.
 NB> True... and not something I'm that familiar with...  I wasn't too
 NB> impressed with pig kidneys the time I tried to cook them... :)

Kidneys are best a bit underdone, but you don't want
to underdo pig kidneys. The best treatment of them
that I've seen is - halved, cored, scored on the
outside surfaces, cut into chopstick-size chunks,
and wokked with onions and lots of hot pepper until
quite done but still a little juicy. Most times I've
had it more or less this way the cook has added way
too much salt and Szechwan pepper, though.

 ML> I wonder if my tastes are that out of touch with those
 ML> of the masses - at the time, that was the only Celestial
 ML> Seasonings product I would buy.
 NB> Hard to say...  I have similar wonders all the time when things I
 NB> think are really good simply vanish, as though no one else liked it at
 NB> all... 

It's been proven again and again, the public is a ass.
Worse, those entrusted with interpreting the tastes
of the public are a bunch of horse's asses. Dewey
defeats Truman! Of course, the way things go in the
self-prophecy department, Dewey will defeat Truman
most of the time now.

Pork Liver & Kidney Sichuan
categories: offal, main, China, Szechwan
Serves: 2 to 4
1/2 lb  Pork Liver
1/2 lb Kidneys
1 ts Citric Acid, divided
2 ts Salt, divided
h - Marinade
1 Tb Chili Garlic Paste
1 Tb Dark Soy Sauce
1 ts Sugar
h - seasoning and cooking
3 cloves Garlic
1 in Ginger root
2 Tb Oil
1/2 Tb Sichuan Peppercorns
1/4 c Stock
1/2 ts Salt
1 Tb Sesame Oil
h - Garnish
Scallions chopped

Rinse kidneys thoroughly, slice in half lengthwise,
and remove all fat - a razor sharp boning knife is
the right tool. Slice crosswise into thin medallions.

Rinse liver and slice into thin medallions about the
same size as the kidney slices.

Combine liver and kidneys, rinse thoroughly, and
then soak 10 min in cold water with 1 ts salt and
1/2 ts citric acid. Drain, rinse thoroughly again,
and repeat with fresh water, salt and acid.
Rinse meats once more and drain well.

Mix all marinade items and massage into kidney mix.
let stand for at least 15 min.

Crush garlic and chop fine. Slice ginger very thin;
chop fine. Mix.

Everything must be ready and your rice done - this
will go very fast. Do not overcook, both kidneys and
liver stiffen up quickly and you want them tender.

In a wok or spacious saute pan heat oil over high
heat and fry garlic mix until just starting to show
color, then stir in meats and marinade. Cook,
stirring over very high heat for about 3 min.

Stir in Sichuan peppercorns, stock, and salt. Bring
quickly to a boil and cook stirring another 1 min.

Turn off heat and stir in sesame oil. Serve hot,
garnished with chopped scallions and with plenty of
steamed rice.

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