Text 8143, 106 rader
Skriven 2013-12-23 22:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: YakiTori 633
====================
 ML> Not everything from Trader Vic (of which/whom I was/am not
 ML> a great fan) was a disaster. Though I am told that Don the
 ML> Beachcomber might have been the true originator of the dish.
 DD> Apparently about half the references argue against that

That is a problem with the references, isn't it, ununanimity.
Truth, though, isn't validated by a poll, even with good numbers.

 DD> "Rumaki or ramaki is an appetizer that is often thought to be of 
 DD> Polynesian origin but is actually of Japanese origin. It is usually 
 DD> prepared with water chestnuts and pieces of cooked chicken liver
...
 DD> http://www.thefreedictionary.com/rumaki says: "An appetizer of
 DD> Japanese  origin consisting of a marinated piece of chicken liver and a
 DD> water  chestnut wrapped in a slice of bacon and grilled or broiled."

I've had the advantage of eating many similar snacks in Japan
and never in this context have I encountered liver paired with
either water chestnuts (not a particularly Japanese ingredient)
or bacon (smoked bacon isn't, either). Thinking on it, I don't
ever recall encountering anything wrapped in bacon in Japan,
nor anything held together with a toothpick.

One might point to various yakitori as similar to and possibly
the inspiration for rumaki, but in my estimation that would be
a bit of a stretch.

 DD> But your all-time favourite, Wikipedia, says: "Rumaki is an hors 
 DD> d'oeuvre of mock-Polynesian origin.

I'd propose "mock Japanese."

 DD> The earliest known reference to it is on the 1941 menu of the Don the 
 DD> Beachcomber restaurant (Palm Springs)."
 DD> So, Don the Beachcomber either invented the rumaki or stole it from 
 DD> Trader Vic's or Wikipedia is arguing with itself ... but the menu
 DD> quoted  was copyrighted.

That the menu was copyrighted (or had a notice to that effect)
doesn't mean a whole lot. All that a notice notices is that
whatever content that is copyrightable has a claim of copyright
attached to it.

 ML> Those sound like good livers - and not on the steam table
 ML> for too long, either.
 DD> They hold the gizzards under the lights much longer than the livers. 

Gizzard texture doesn't suffer so much, and some might say
improves, from warm storage such as under the infrared lamp.

 DD> Often when I order a pound of mixed I have to wait while Hope fries up
 DD> fresh livers to make the weight.

But your store realizes that liver texture begins to go
downhill after even a short holding period.
 
 ML> But you oddly seem to be thinking with the same processes
 ML> as another eminent "D" here on the echo.
 DD> They all have less of a sour vinegar pong than Tabasco - which is the 
 DD> main reason I abhor Tabasco sauce ..... even in tiny amounts. And they
 DD> are all on the mild side.

I think it's the food starch in some of these that makes me
disrecommend them, despite the fact that that ingredient
mutes the vinegariness. For a while, say 45-55 years ago,
I enjoyed Trappey's vinegar peppers - you poked a hole in
the top and drizzled spicy vinegar over your food until
the peppers were high and dry; then you used the peppers,
or if you were extra thrifty you poured more vinegar into
the bottle and used the second soaking before eating the
peppers.

==

Lists of ingredients and cooking steps are never
protected by US copyright, by express instruction of
the copyright office. Though the following has a
notice attached to it, the notice would apply only
to creative content in the recipe (of which I have
excised any text that might be claimed as such).

It is an equal misconception that one is entitled to
reprint at will any creative content just so long as
the copyright notice is also reprinted. 

                     *  Exported from  MasterCook  *

                           Greek Islands Ethmix

Recipe By     : Copyright 1996 by Kerr Corporation
Serving Size  : 1    Preparation Time :0:00
Categories    : Spice Mixes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   oregano
   6      teaspoons     fennel seeds -- ground
   6      teaspoons     dried lemon grass
     3/4  teaspoon      black pepper

Grind to a fine powder.

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