SC - chicken on string (and beef)
Philip & Susan Troy
troy at asan.com
Thu Jul 31 13:40:05 PDT 1997
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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