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> Canned reindeer meat in the Nordic countries can be up to 40% pork. On the other hand the frozen sliced reindeer meat is 100% reindeer. The canned stuff is m
by Tor3 8y ago
> Canned reindeer meat in the Nordic countries can be up to 40% pork.
On the other hand the frozen sliced reindeer meat is 100% reindeer. The canned stuff is meatballs, which is difficult to make from reindeer or moose -- the meat contains no fat whatsoever. Thus the pork mix.
As for wasabi, what my wife says (she's Japanese) is that wasabi isn't there for its own flavor - its only job is to enhance the flavor of the food it is served with (she talks a lot about tasting the nuances, which is what Japanese food is about - it's not about taste explosions like in so many other cultures). So if you use so much wasabi ('fake' or not) that it only functions to open up your sinuses you're doing it wrong. Same with soy sauce and the like - it's not something you add just to make whatever you're eating taste like soy sauce. And she's horrified when she sees people around here (we're not in Japan) dip vegetable tempura into soy sauce. It destroyes the taste. You're supposed to only add a little salt, the same as a little salt enhances the flavor of eggs. (Add too much though and you only taste salt).
- dalbasal 8y agoA lot of traditional European dishes (inc Swedish meatballs) mix minced pork with a darker meat, usually beef or veal. You get the savoury flavour and colour from the red meat and the mild flavoured fat from pork. It's a similar affect "grain fattened" beef produces in a single animal, but the animal doesn't need to be an obese cow. If you have venison in a resteraunt, it's often rare steak dishes. It's cooked rare because it's so lean, and dries up when cooked for longer. Usually the meat is trimmed, because the fat/grisle isn't as good as beef (in ye old times, venison fat was used for tallow candles instead of lard) But, not every cut is steak. If you make sausages or minced meat dishes (meatballs, etc.) from venison, cutting it with pork or pork fat makes it much more suitable for most recipes. Lying to consumers is not ok, but combining venison and pork is legit. My guess is that it's traditional.
- thegeekpirate 8y ago> And she's horrified when she sees people around here (we're not in Japan) dip vegetable tempura into soy sauce. FWIW, tempura dipping sauce is usually ginger/mirin/daikon/sugar/soy sauce, and is far sweeter than soy sauce alone—a wonderful combination for tempura.
- Tor3 8y agoI know it's a mix, not just soy sauce - still, I actually agree with my wife. Vegetable tempura is much better with just the little salt.