Comments | c2h2: Punch Drunk or 50 new and interesting ways to prepare Yak

c2h2

Punch Drunk or 50 new and interesting ways to prepare Yak

Oct 08, 2004 21:16

Ranmathon! didn't go as planned this weekend. Quite possibly due to a lack of major planning on the part of those who were trying to organize it. But we am all right about that. What is more important is that we have found some pretty interesting ways to cook a yak online.
So we am curious, how does one, or several ( Read more... )

Comments 1

1 yak omelete please, with a side of blood... spectre_love October 8 2004, 22:01:42 UTC

Tibetan snacks include yak blood cubes, which are made by the drawing 0.25 kg of blood from the veins of a yak. It is then poured into a pan and boiled on a slow fire until the blood solidifies, cut it into cubes. Hot butter is poured on them and white sugar is added.

since aparently the meat of yak is rather tough and stringy, I've read that most modern tibetan and chinese cooks use it in chili. One traveler wrote; A blue corn tortilla was topped with a layer of dark red Yak Chili, which was covered in another layer of green chile sauce. Two eggs, over medium, had been placed on the green chile sauce and were topped with fresh salsa. The combination was superb-in fact, they were the best Huevos Rancheros I’ve ever tasted. The yak was so tender it was falling apart, and in that dish, it was indistinguishable from beef.