http://www.vietnamese-recipes.com/vi...oo-skewers.php

Shallots, finely chopped
Ground coriander (cilantro) leaves
Sugar
Mild curry powder
Fish sauce
Lime juice or vinegar
Lean lamb fillets, cut into 1 inch cubes
Minced garlic
Salt
Ground black pepper
Vegetable oil, for brushing
Chopped onion and cucumber, for garnishing
Roasted peanuts, crushed and mixed with Vietnamese hot sauce, to serve

Method :
In a bowl, mix lamb meat with garlic, shallots, or onion, coriander,
sugar, curry powder, fish sauce, lime juice or vinegar, salt and pepper.
Leave to marinate for 2-3 hours.
Meanwhile, soak 16 bamboo skewers in hot water for 25-30 minutes.
Prepare barbecue or preheat grill.
Thread 4 meat cubes on to one end of each skewer.
Brush each skewer with a little oil and cook on barbecue or under the
hot grill for 4-5 minutes, turning frequently.
Garnish with chopped onion and cucumber and serve hot with sauce as a dip.

On 2013-09-09 22:51:20 +0000, casa contenta said:

> http://www.vietnamese-recipes.com/vi...oo-skewers.php
>
>
> Shallots, finely chopped
> Ground coriander (cilantro) leaves
> Sugar
> Mild curry powder
> Fish sauce
> Lime juice or vinegar
> Lean lamb fillets, cut into 1 inch cubes
> Minced garlic
> Salt
> Ground black pepper
> Vegetable oil, for brushing
> Chopped onion and cucumber, for garnishing
> Roasted peanuts, crushed and mixed with Vietnamese hot sauce, to serve
>
> Method :
> In a bowl, mix lamb meat with garlic, shallots, or onion, coriander,
> sugar, curry powder, fish sauce, lime juice or vinegar, salt and pepper.
> Leave to marinate for 2-3 hours.
> Meanwhile, soak 16 bamboo skewers in hot water for 25-30 minutes.
> Prepare barbecue or preheat grill.
> Thread 4 meat cubes on to one end of each skewer.
> Brush each skewer with a little oil and cook on barbecue or under the
> hot grill for 4-5 minutes, turning frequently.
> Garnish with chopped onion and cucumber and serve hot with sauce as a dip.

We use to do something very similar withi pork and grill over a
pot-belly hibachi. I loved that hibachi. I wonder what happened to
that. The wife use to make noodle nests (vermicelli) with scallion oil
to go with them. Yum.

On 9/9/2013 6:30 PM, gtr wrote:
> On 2013-09-09 22:51:20 +0000, casa contenta said:
>
>> http://www.vietnamese-recipes.com/vi...oo-skewers.php
>>
>>
>> Shallots, finely chopped
>> Ground coriander (cilantro) leaves
>> Sugar
>> Mild curry powder
>> Fish sauce
>> Lime juice or vinegar
>> Lean lamb fillets, cut into 1 inch cubes
>> Minced garlic
>> Salt
>> Ground black pepper
>> Vegetable oil, for brushing
>> Chopped onion and cucumber, for garnishing
>> Roasted peanuts, crushed and mixed with Vietnamese hot sauce, to serve
>>
>> Method :
>> In a bowl, mix lamb meat with garlic, shallots, or onion, coriander,
>> sugar, curry powder, fish sauce, lime juice or vinegar, salt and pepper.
>> Leave to marinate for 2-3 hours.
>> Meanwhile, soak 16 bamboo skewers in hot water for 25-30 minutes.
>> Prepare barbecue or preheat grill.
>> Thread 4 meat cubes on to one end of each skewer.
>> Brush each skewer with a little oil and cook on barbecue or under the
>> hot grill for 4-5 minutes, turning frequently.
>> Garnish with chopped onion and cucumber and serve hot with sauce as a
>> dip.
>
> We use to do something very similar withi pork and grill over a
> pot-belly hibachi. I loved that hibachi. I wonder what happened to that.
> The wife use to make noodle nests (vermicelli) with scallion oil to go
> with them. Yum.

It works very nicely on pork or beef also.

As for the Hibachi, try this:

http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A

Not cheap, but robustly cast and sized well too.

On Mon, 09 Sep 2013 16:51:20 -0600, casa contenta > wrote:

> http://www.vietnamese-recipes.com/vi...oo-skewers.php
>

Looks good to me! It would probably work with pork or chicken too.

--
Food is an important part of a balanced diet.

On 9/9/2013 6:58 PM, sf wrote:
> On Mon, 09 Sep 2013 16:51:20 -0600, casa contenta > wrote:
>
>> http://www.vietnamese-recipes.com/vi...oo-skewers.php
>>
>
> Looks good to me! It would probably work with pork or chicken too.
>
If you have a charcoal hibachi the flavor is outstanding.

We like to pair these with goi cuon (spring rolls) for a texture and
taste contrast.

http://www.hungryhuy.com/how-to-make...-spring-rolls/

It's a fiddly treat to make, getting the soak on the rice paper right
takes practice, but the lamb skewers are prepped ahead of time and so
total work time is not too bad.

On 2013-09-10 00:46:41 +0000, casa contenta said:

>> We use to do something very similar withi pork and grill over a
>> pot-belly hibachi. I loved that hibachi. I wonder what happened to that.
>> The wife use to make noodle nests (vermicelli) with scallion oil to go
>> with them. Yum.
>
> It works very nicely on pork or beef also.
>
> As for the Hibachi, try this:
>
> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>
> Not cheap, but robustly cast and sized well too.

As soon as I saw there was link to one, I was reminded quite
specifically that mine was $60. So the price is identical to 1993--not
bad! Our was rounder and deeper. The work surface here actually looks
more accomodating.

I don't know that I have it in me to fuss with coals and firemaking any
more though.

On 2013-09-10 01:29:22 +0000, gtr said:

>> As for the Hibachi, try this:
>>
>> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>
> As soon as I saw there was link to one, I was reminded quite
> specifically that mine was $60. So the price is identical to 1993--not
> bad! Our was rounder and deeper. The work surface here actually looks
> more accomodating.
>
> I don't know that I have it in me to fuss with coals and firemaking any
> more though.

While on the topic. How would an electric grill (such as linked) change
the taste of the final dish comparitive to a coal hibachi?

http://tinyurl.com/pc2azto

On Monday, September 9, 2013 7:46:41 PM UTC-5, casa contenta wrote:

> On 9/9/2013 6:30 PM, gtr wrote:
>
> > On 2013-09-09 22:51:20 +0000, casa contenta said:
>
>
>
> As for the Hibachi, try this:
>
>
>
> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>
>
>
> Not cheap, but robustly cast and sized well too.

The Lodge hibachi ways a ton but you've got to admit it will probably outlast us. And no wooden handles like the ones from back in the 70's either. My favorite picture is the Lodge sitting inside the gas grill. :-))

On Monday, September 9, 2013 8:56:49 PM UTC-5, gtr wrote:
>
> On 2013-09-10 01:29:22 +0000, gtr said:
>
>
>
> >> As for the Hibachi, try this:
>
> >>
>
> >> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>
> >
>
> > As soon as I saw there was link to one, I was reminded quite
>
> > specifically that mine was $60. So the price is identical to 1993--not
>
> > bad! Our was rounder and deeper. The work surface here actually looks
>
> > more accomodating.
>
> >
>
> > I don't know that I have it in me to fuss with coals and firemaking any
>
> > more though.
>
>
>
A chimney starter is easy peasy for charcoal. No lighter fluid, and once the coals are just turning gray dump the chimney into the Lodge. But you have to get rid of the ash and spent coals.

On 2013-09-10 02:35:52 +0000, said:

>>> I don't know that I have it in me to fuss with coals and firemaking any
>>> more though.
>>
> A chimney starter is easy peasy for charcoal. No lighter fluid, and
> once the coals are just turning gray dump the chimney into the Lodge.
> But you have to get rid of the ash and spent coals.

Yeah? But as for me, I don't know that I have it in me to fuss with
coals and firemaking any more though.

On Mon, 9 Sep 2013 18:29:22 -0700, gtr > wrote:

> On 2013-09-10 00:46:41 +0000, casa contenta said:
>
> >
> > As for the Hibachi, try this:
> >
> > http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
> >
> > Not cheap, but robustly cast and sized well too.
>
> As soon as I saw there was link to one, I was reminded quite
> specifically that mine was $60. So the price is identical to 1993--not
> bad! Our was rounder and deeper. The work surface here actually looks
> more accomodating.
>
> I don't know that I have it in me to fuss with coals and firemaking any
> more though.

My hibachi didn't look like that one. It was a rectangle and I had a
way to raise it... which was back in the early '70s. We bbq'd on an
apartment fire escape, which was against the rules at the time - but
we did it anyway.

I have a new style cooker. They call it a "notebook".... I kid you
not!
http://www.homedepot.com/p/Fire-Sens...6#.UapLSEC1H2s

That is the sale price and it wasn't "cheap" earlier this summer.

--
Food is an important part of a balanced diet.

On Mon, 9 Sep 2013 18:56:49 -0700, gtr > wrote:

>
> While on the topic. How would an electric grill (such as linked) change
> the taste of the final dish comparitive to a coal hibachi?

It's not as bad as you might think. My old stove top had an electric
bbq grill and honestly, the food I cooked on it tasted like I'd
grilled it outdoors on the Weber. My sister-in-law had one of those
tall outdoor electric grills because it was against the law to have a
real fire where she lives.

--
Food is an important part of a balanced diet.

On 9/9/2013 7:29 PM, gtr wrote:
> On 2013-09-10 00:46:41 +0000, casa contenta said:
>
>>> We use to do something very similar withi pork and grill over a
>>> pot-belly hibachi. I loved that hibachi. I wonder what happened to that.
>>> The wife use to make noodle nests (vermicelli) with scallion oil to go
>>> with them. Yum.
>>
>> It works very nicely on pork or beef also.
>>
>> As for the Hibachi, try this:
>>
>> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>>
>>
>> Not cheap, but robustly cast and sized well too.
>
> As soon as I saw there was link to one, I was reminded quite
> specifically that mine was $60. So the price is identical to 1993--not
> bad! Our was rounder and deeper. The work surface here actually looks
> more accomodating.
>
> I don't know that I have it in me to fuss with coals and firemaking any
> more though.
>

It's so easy if you get a chimney. Just add coals, news paper, light,
10-15 minutes later - voila.

On 9/9/2013 7:56 PM, gtr wrote:
> On 2013-09-10 01:29:22 +0000, gtr said:
>
>>> As for the Hibachi, try this:
>>>
>>> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>>>
>>
>> As soon as I saw there was link to one, I was reminded quite
>> specifically that mine was $60. So the price is identical to
>> 1993--not bad! Our was rounder and deeper. The work surface here
>> actually looks more accomodating.
>>
>> I don't know that I have it in me to fuss with coals and firemaking
>> any more though.
>
> While on the topic. How would an electric grill (such as linked) change
> the taste of the final dish comparitive to a coal hibachi?
>
> http://tinyurl.com/pc2azto
>
>
You miss that certain smokiness that charcoal lends, especially the
newer mesquite and hickory blends.

In Vietnam as street food they're always done over coals, of some
varying origin.

But it'll taste great anyway, and that is the way to go if you're in an
apartment.

The Zoji, if it's any bit as good as their rice cookers, could be a neat
toy to have.

On 9/9/2013 8:32 PM, wrote:
> On Monday, September 9, 2013 7:46:41 PM UTC-5, casa contenta wrote:
>
>> On 9/9/2013 6:30 PM, gtr wrote:
>>
>>> On 2013-09-09 22:51:20 +0000, casa contenta said:
>>
>>
>>
>> As for the Hibachi, try this:
>>
>>
>>
>> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>>
>>
>>
>> Not cheap, but robustly cast and sized well too.
>
> The Lodge hibachi ways a ton but you've got to admit it will probably outlast us. And no wooden handles like the ones from back in the 70's either. My favorite picture is the Lodge sitting inside the gas grill. :-))
>

That was amusing, someone wanted those coals and ashes contained, eh?

On 9/10/2013 12:09 AM, sf wrote:
> On Mon, 9 Sep 2013 18:29:22 -0700, gtr > wrote:
>
>> On 2013-09-10 00:46:41 +0000, casa contenta said:
>>
>>>
>>> As for the Hibachi, try this:
>>>
>>> http://www.amazon.com/Lodge-L410-Pre.../dp/B00022OK2A
>>>
>>> Not cheap, but robustly cast and sized well too.
>>
>> As soon as I saw there was link to one, I was reminded quite
>> specifically that mine was $60. So the price is identical to 1993--not
>> bad! Our was rounder and deeper. The work surface here actually looks
>> more accomodating.
>>
>> I don't know that I have it in me to fuss with coals and firemaking any
>> more though.
>
> My hibachi didn't look like that one. It was a rectangle and I had a
> way to raise it... which was back in the early '70s. We bbq'd on an
> apartment fire escape, which was against the rules at the time - but
> we did it anyway.
>
> I have a new style cooker. They call it a "notebook".... I kid you
> not!
> http://www.homedepot.com/p/Fire-Sens...6#.UapLSEC1H2s
>
> That is the sale price and it wasn't "cheap" earlier this summer.
>

Tidy little setup, I'd be pleased with that too.

casa contenta wrote:
>
> On 9/10/2013 12:09 AM, sf wrote:
> > I have a new style cooker. They call it a "notebook".... I kid you
> > not!
> > http://www.homedepot.com/p/Fire-Sens...6#.UapLSEC1H2s
> >
> > That is the sale price and it wasn't "cheap" earlier this summer.
> >
>
> Tidy little setup, I'd be pleased with that too.

I like the looks of that too, sf. So are you happy with how it cooks?

G.

On Tue, 10 Sep 2013 16:33:06 -0400, Gary > wrote:

> casa contenta wrote:
> >
> > On 9/10/2013 12:09 AM, sf wrote:
> > > I have a new style cooker. They call it a "notebook".... I kid you
> > > not!
> > > http://www.homedepot.com/p/Fire-Sens...6#.UapLSEC1H2s
> > >
> > > That is the sale price and it wasn't "cheap" earlier this summer.
> > >
> >
> > Tidy little setup, I'd be pleased with that too.
>
> I like the looks of that too, sf. So are you happy with how it cooks?
>
So far, my husband has been hogging the cooking part - but I like what
he grills... so I guess it's a yes.

--
Food is an important part of a balanced diet.