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DBL%20Hendrix%20small.png College chemistry, 1983

Derek Lowe The 2002 Model

Dbl%20new%20portrait%20B%26W.png After 10 years of blogging. . .

Derek Lowe, an Arkansan by birth, got his BA from Hendrix College and his PhD in organic chemistry from Duke before spending time in Germany on a Humboldt Fellowship on his post-doc. He's worked for several major pharmaceutical companies since 1989 on drug discovery projects against schizophrenia, Alzheimer's, diabetes, osteoporosis and other diseases. To contact Derek email him directly: derekb.lowe@gmail.com Twitter: Dereklowe

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In the Pipeline: Don't miss Derek Lowe's excellent commentary on drug discovery and the pharma industry in general at In the Pipeline

In the Pipeline

« Holiday | Main | Commenting On Scientific Papers: How Come No One Does It? »

July 5, 2010

More From the Fourth

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Posted by Derek

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!
kebab%20feast%20small.jpg

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.

Comments (13) + TrackBacks (0) | Category: Blog Housekeeping


COMMENTS

1. Anonymous on July 5, 2010 7:02 AM writes...

Mmmm! Looks delicious.

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2. MLBpitcher_and_MedicinalChemist on July 5, 2010 7:13 AM writes...

Enjoy your trip to Philadelphia Derek! I hope you beat the Phillies on your start today! Hope you beat Roy Halladay, doc! Tough that the Braves lost yesterday and your last loss against the Nationals. :(

Doc vs. Doc! Doc Halladay vs. Dr. Lowe!

Permalink to Comment

3. xyz on July 5, 2010 7:40 AM writes...

I'd make the kebaps in the alternating order of [tomato+green pepper+meat]n in the same sish. This is the Turkish style (as far as I know). You can deliver spicy and vegetable taste to all meat equally by doing so. enjoy...

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4. anonymous on July 5, 2010 10:18 AM writes...

Just like a BMCL or TL paper. No prep reported!

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5. Anon anon anon on July 5, 2010 12:45 PM writes...

I second #4, Anonymous the first. Please provide your recipe, in sufficient detail that your work could be reproduced.

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6. anonymous on July 5, 2010 6:15 PM writes...

And, you forgot the basil and the Sumac!!

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7. Derek Lowe on July 5, 2010 6:58 PM writes...

My wife wouldn't use the basil from the store - doesn't taste right to her. She's growing some of the Iranian kind out back (if the groundhogs and rabbits don't get to it). So it was watercress and radishes on the side.

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8. Richard on July 5, 2010 9:55 PM writes...

Sounds more like a patent recipe submission.

The critical steps for provided heat source is completely omitted! Gas, wood, charcoal and electric element all give different results, and that's not even accounting for the genus of the wood or charcoal heat sources.
:-)

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9. MLBpitcher_and_MedicinalChemist on July 6, 2010 1:19 AM writes...

You did really well on the mound for a medicinal chemist today, Derek, but you still lost :(. You still had a good sinker!
...

Last comment I submit went to the approval of Derek... presumable because it had a link... I just love pretending the two are the same person... definite worth a few comments that most readers would just ignore! :)

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10. newnickname on July 6, 2010 4:51 PM writes...

"salt (at your discretion, but roughly 10g per pound of meat)"

grams and pounds. A culturally diverse recipe.

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11. cp on July 7, 2010 9:18 AM writes...

Molana in Watertown.... you should try it if you haven't.

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12. xyz on July 24, 2010 8:09 AM writes...

http://video.cnnturk.com/2008/programlar/11/26/kebap-ozel

in this video you can see the special turkish style kebaps. it is in turkish but it is worth watching, if you are interested in kebaps.

enjoy..

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13. Anonymous on August 10, 2010 10:11 PM writes...

Nice Grill spread! I'm gettin real hungry. Is there a pattern to the cabobs or what? it mut be a conspiracy!!!!

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