Text 10019, 94 rader
Skriven 2007-01-05 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: EZ-BAKE OVENS  70103
============================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> A cool gift for a little kid interested in cooking, Jim.

It is indeed.

 DS> been on the market for as long as I can remember

Same here and I'm older than you.

 DS> Once upon a time, they came with miniature boxes of name-brand
 DS> cake and cookie mixes, enhancing the "just like Mom's" experience.
 DS> Do they still do that?

Yep.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 2003: Turkey Jook
Categories: Tnt, Chinese, Turkey, Soups
  Servings: 3 quarts

           THE JOOK:
           Carcass of a roasted turkey,
           with some meat and skin
      4 qt cold water
      1 c  long-grain jasmine rice
    1/2 c  glutinous rice
      4 sl peeled fresh ginger, the
           size of a quarter, smashed
  1 1/2 ts kosher salt
    1/2 ts Asian sesame oil
           THE GARNISHES:
           Cilantro sprigs
           Fresh water chestnuts,
           peeled and minced, or
           canned
           Black fungus, rehydrated and
           julienned
           Dried shiitake mushrooms,
           rehydrated and sliced
           Asian sesame oil
           Soy sauce
           Pickled turnip or salted
           radish, cut into small dice

Jook, a traditional Chinese comfort food, is a favorite late-night
snack, breakfast in a bowl and dim sum specialty. The ideal consistency
for this porridge resembles light- to medium-bodied Cream of Wheat that
falls easily from the spoon. It's easy to reheat jook in a microwave or
on the stovetop over low heat. Unfortunately, it doesn't freeze well,
but will keep up to 10 days in the refrigerator. The condiments should
be added by each diner at will; it's fun to try a different one with
each spoonful. From food and wine pairing expert Lynne Char Bennett, who
joined our staff in 1999.

INSTRUCTIONS: Remove excess skin from the turkey carcass but leave any
browned, crispy pieces for additional flavor. To help fit the carcass
into a pot, cut it in half, breaking it across the backbone along the
ribs. Place the halves in a large stockpot and add the cold water. Bring
to a boil. Boil for 5 minutes, skimming the scum that rises to the top.
Reduce heat and simmer for 15 minutes.

Rinse the rice well in several changes of water until water runs clear.
Add the rice to the pot. Bring back to a boil, stirring occasionally.
Add the ginger. Reduce heat to low, cover, and simmer for about 3 hours,
stirring occasionally. (Low heat and stirring are important to avoid
scorching as the jook thickens.)

Remove the carcass and skin from the jook. Discard bones and skin. Shred
any large pieces of meat or cut into bite-size pieces and return them to
the soup. Add the salt and simmer for about 30 minutes, until a good
consistency is reached. Finish with the sesame oil.

Serve with small dishes of garnishes and condiments.

Note: Black fungus is a dried mushroom available in Asian markets.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




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