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

[Phlip]

Ene bichizh ogsen baina shuu...

> 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

Ah Guette (are we changing our name? ;-) If you use the right soy sauce,
instead of that brown, salty water that passes for soy sauce for most
Americans, a gentle sprinkle after the rumaki is cooked is quite sufficient.
May I suggest Golden Mountain Seasoning Sauce (tuong gia vi) instead? It was
originally marketed as Soy Sauce, and is one, as near as I can tell, but
they changed the name. It won our Pennsic soy sauce tasting, hands down, and
when I turned R&M onto it, they went out and bought a case (we eat a lot of
Asian style foods).

Phaint Slip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....



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