SC - chicken on string (and beef)

[Philip & Susan Troy]

Mark Schuldenfrei wrote:
> 
>   If you are lucky enough to have a good butcher, you could ask him to
>   bard the roast, which involves wrapping the roast in paper-thin slices
>   of pork fat. It helps keep the meat moist, and can be removed after
>   cooking. If you have an insane butcher, like I have (but also am) you
>   can ask for it to be larded. This introduces the fat inside the meat,
>   and means that a tough piece of meat can be cooked for a long time (till
>   tender) without drying out.
> 
> Barding.  oooohhhmmmm  Larding.   ooohhhmmmm  (For bizarreness, try wrapping
> with fatty prosciuto.   ooohhhhmmmm, or bacon.  oooohhmmmm)
> 
> God, I am drooling.  This is gross.
> 
> Larding is not that hard to do, if you have some slightly dull large sized
> stainless steel nails.  DO NOT go to the hardware store and by Galvanized or
> Dipped nails.  Poison is bad for you.
> 
> If you are a purist, blunt the tip of the nail slightly.  (If it is sharp,
> it will tear the fibers of the meat).  Make a hole, put a tiny ball of lard
> at the opening, and push the lard down into the meat.  Vary the location and
> depth.
> 
> God.  All I have hear is some instant cous-cous.  I think I'll die.  Must
> Eat Now.
> 
>         Tibor (Crazed Vegetarian on the Loose)

Nurse! Quick! 120 cs's of Wu Xiang bean curd in a pancake with a
scallion and some hoisin sauce!

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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