[Sca-cooks] Liver and Lamb, for Jadwiga.

[Elaine Koogler]

Huette von Ahrens wrote:

>--- Phlip <phlip at 99main.com> wrote:
>
>  
>
>>An alternative it to make rumaki- a chip of
>>water chestnet, usually half a
>>chicken liver, and half a slice of bacon
>>wrapped around it and pinned with a
>>toothpick, placed under the broiler, and turned
>>once, until the bacon is
>>cooked. Can also deep fat fry them, but I think
>>baked or broiled tastes
>>better.
>>    
>>
>
>Ah ... Phlip ... you forgot the most important
>ingredient of rumaki ... soy sauce.  You have
>to marinate the rumaki at least one hour before
>you broil them.  Otherwise your rumake just
>does not taste good, IMHO.
>
>Guette
>
>  
>
Yup...and I usually add a couple of slices of fresh ginger and some five 
spice powder or star anise to the marinade as well.

Kiri