no mav. there's only so much we can learn from anal probing, and his is, well...
we've discontinued that practice, is all i'm gonna say. mankind is safe, thanks to wart.
ok, so, i brought the house down with last nights dinner. i think i may have discovered that asian answer to anchovy paste in italian cooking.
it's fish sauce. yes, i know, i'm only a beginner.
i made my rubbed london broiler (kosher salt, fresh cracked multi-colour pepper, maggi sauce, and evoo, then dusted in finely ground flax) in the broiler.
while it was-a broilin' (6 minutes on each side on the highest slot for a 1 1/2 inch thick piece of meat), i sauteed some halved baby bok choy in peanut oil, adding a teaspoon of minced fresh ginger, a 1/4 cup of minced shallot, and 2 minced cloves of garlic. as the smaller bits had just begun to brown, i added tbsp or two of soy sauce, fish sauce, and a little water and covered the saute tightly to allow to baby bok choy to steam for a minute in the sauce.
finally, i removed the bok choy to a serving bowl, and put a little butter over top to melt in.
the london broil was shaved, and the juices that ran out added to the remaing sauce in the saute. a tbsp of butter was also melted into the sauce, which was drizzled over the shaved meat.
dw peeled, cubed, and boiled potatoes while i was making the meat and veg.
the plain, textured, starchy spuds were a perfect accompanyment to the rich and salty sauce.
oh, i also picked up a fresh loaf of seeded semolina bread on the way home.
with more butter.