The Intermediate Goods Feast

Intermediate goods, in the meaning of semi-prefabricated foodstuffs, is often viewed with skepticism by those with culinary ambititons (but ignoring the fact that for example sugar and flour are intermediate goods). I too try to avoid anything even partly prefab when it’s possible. But sometimes the inner cheapskate and lazy bum gets the upper hand. In this case it started out with discount pre-seasoned kebab meat and snowballed from there.

Kebab meat. The black sheep among meat products commonly available in Sweden. I haven’t checked the facts, but I strongly suspect that it’s pretty much shaved off bits and leftovers, which is of course commendable for not wasting too much food, but really doesn’t give an air of quality. On the other hand, under the onslaught of heavy seasoning, it’s gone from slightly nasty to highly edible. I only buy it because it often remains unbought and therefore ends up with 50% discount shortly before expiry.

The semi-prefab snowballing mentioned was mainly the frozen fries we had with it, and the side order of parboiled corn on the cob that my brother insisted on, more as a filler than as something that would fit the composition of the dish.

One could at this point give  in and simply scarf down a plateful of mechanically separated, heavily seasoned pork, with fries and a slightly misplaced chunk of corn or go to some length in imitating a serving of döner kebab. We had, of course, to take it a step further.

The funny little peppers have been mentioned recently, and most of them were still in the fridge. They’re from Turkey. I checked the variety name on the bag, then tossed the bag and forgot the name. They’re not very sweet and randomly offers some heat. The peppers are Turkish, kebab is Turkish. It all comes together.

Peppers gutted and soon to be stuffed with the meat, which has been mixed with a chopped onion and some of the cut off pepper bits. Somewhere backstage, the corn cobs end up in the grill pan on rather low heat.

Returning readers have seen this before. It means pickle. The leftover bits of pepper are simply thinly sliced and put in a mix of spirit vinegar, water, salt, treacle (so you don’t have to wait for sugar to dissolve), paprika and garlic powder. That way, nothing is wasted.

The peppers, stuffed with mystery meat (well, almost). These are going in the oven, so while the oven heated, I made a tzatziki and an impression of kebab sauce as it appears in Swedish kebab joints. Since we don’t (thankfully) have a deep fryer, the fries will have to go in the oven too.

Kebab-stuffed peppers with fries and tzatziki and a slow-grilled, butter smeared piece of corn.

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3 Responses to “The Intermediate Goods Feast”

  1. väldigt gott och framtids inspererande matlagning, nästa steg blir åt räksalladsfylld banan eller kalles randiga med råbiff och strössel. kortsagt kulinariskt och med lite “bett” i såsen.

  2. […] flavored, ramen (apparently approved by the Central Islamic Committee of Thailand) with fried egg, pepper tsukemono, sambal and sautéed onions and mushrooms. Purists might prefer kimchi instead of peppers and why […]

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