That explains to a large degree why history has
permanently unanswered questions - and also why
some peculiar artifacts become more valuable than
they ought.
The old "one man's trash................" thing? IOW, what I think is
worth saving may be junk to you or vice versa. In 50 years someone will
say "what were they thinking when they saved that?" with stuff from both
of us.
Given enough age, pretty much anything will be
valuable to somebody. Baseball cards ... comic
books ... old broken bottles and crockery ...
et cetera, et cetera, et cetera.
Good/bad genes? Some people can take smoke easier than others.
Hard to say - perhaps her son inherited the bad genes
from the father.
Possible, hard to tell. Hanging around a bbq pit tho isn't the best idea
for bad lungs tho.
Nor for lungs in general.
Seemed to me. In the following, 3 celery leaves for
7 lb of fish and 8 c aspic seems to be a bit, er,
shall we say, subtle. The serving size also seems
a bit off.
Title: Cold Glazed Salmon
Something just doesn't add up right.
Didn't seem to.
Fu Qi Fei Pian
categories: starter, stews, pork, Chinese, Szechwanese
servings: 4
h - For the Broth
10 oz lungs or substitute
- 4 oz beef brisket and
- 4 to 6 oz beef honeycomb tripe
2 qt water
2 in cinnamon stick
1/2 ts black peppercorns, crushed
1 Tb salt
1 in ginger
h - For the Chili Sauce
1 ts Sichuan peppercorns, toasted and ground
6 Tb sesame paste or tahini
- sub 1/4 c peanuts, crushed with a mortar and pestle
1 ts light soy sauce
4 Tb chili oil (oil and chili sediment from bottom of jar)
- or to taste
1/4 c beef broth
1/4 c roughly chopped cilantro
Husband and Wife Lung Slices (or Brisket and Tripe)
[If using lung, presoak in salted water; drain,
rinse, squeeze out remaining water, and press
or pound flat.]
Rinse meat in water and then place into a large
stockpot. Add water to cover completely (about
2 qt). Bring to a boil over high heat, reduce
heat to low, and add cinnamon, black pepper,
salt, and ginger. Simmer until tender, 2 to
2 1/2 hr. Remove from heat and allow meat to
cool in broth.
Meanwhile, make the chili sauce. Combine Sichuan
peppercorns, sesame paste, soy sauce, and chili oil.
Set aside.
When the meat is cold, remove from the broth and cut
on a bias into 1/8" slices. Add 1/4 c beef broth to
chili/sesame mixture and stir to combine. Dress the
meat liberally in the sauce, tossing to coat all
the slices. Add the chopped cilantro and serve at
room temperature. Leftovers may be kept in the
refrigerator for 1 or 2 days.
after Chichi Wang, seriouseats.com
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