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July 5, 2010
More From the Fourth
And here's what we had at "In the Pipeline"'s headquarters for the Fourth - yep, a down-home old-fashioned Iranian kebab feast. Works just fine!
Update: Since several people have pointed out that this is an experimental result without sufficient preparative details, here's the Supporting Information file: for the meat, you'll want beef tenderloin, cut into reasonable-size pieces (say, 3x4x4 cm). Chop up onions sufficient to cover the meat pieces (roughly one large onion per pound), and stir both of these together with salt (at your discretion, but roughly 10g per pound of meat), and lemon or lime juice - enough to moisten things, perhaps one half lemon per pound of meat. Let the meat marinate for at least two hours, then skewer it (broad Middle Eastern skewers work much better than the typical wiry ones you can get here). Whack the meat gently with the back (blunt) side of a cleaver once it's on the skewer and grill it over high heat, brushing it with a mixture of saffron (Iranian if you can get it, widely considered the best, at least by Iranians) steeped in hot water and melted butter.
As for the chicken, it gets a very similar treatment with the onions, salt, and lime juice. Brush that with the saffron as it grills (I just use the aqueous form, but feel free to use the butter mixture if you desire). You have now prepared kebab-e-bargh and juje kebab, either of which should be served with basmati rice. I was smart enough not to include a picture of that, so its recipe can wait until another time (!). Master those and the ground-meat kebab-e-kubideh and you can open a food stall for sure.
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