Text 10528, 164 rader
Skriven 2007-01-15 09:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: to go with rice 882
===========================
 GJ> If you can extract that hard crust of rice from the bottom of the
 GJ> saucepan, then deep fry it, you have a favourite Filipino delicacy.

Such disparate cultures as the Chinese and the Iranians
use it similarly.

 ML> then of course I'm Italian in the same way Dave the Sac and
 ML> the Ruths and Carols have become Asian.
 GJ> And Ian has become French instead of Anglo-Hungarian.

And of course the good Scotsman in Australia has turned
Filipino.

 GJ> In this house it is at least a full, 180 ml rice measuring cup for
 GJ> each of the sons - more if they are feeling peckish.  Jason says it is
 GJ> not a meal unless it includes rice!  That amount of rice matches with
 GJ> about 200 g each of meat, plus veggies.  I have about half or less of
 GJ> what they eat, but proportionally more vegetables when I cook.  I make
 GJ> exceptions when visitors cook for me.  (G)

Last night we went out for dim sum and shellfish; the only
rice we had were in a dump (pronounced doong). One of the
most interesting dishes was a heap of cockles; each of the
other guests had tried a couple and left them alone. I tasted
- they tasted a bit like the unpleasant smells of the seashore
but were palatable enough when drowned in hot sauce. The most
notable thing about them was that this morning my pee smells
like cockle broth. I did not pretend I was Kevin and take a
glassful for breakfast.

 GJ> Brown rice beriberi good, particularly for chooks and alcoholics.

As I pointed out to Ruth xHawaii, white rice is perfectly
fine if you actually eat reasonably healthily otherwise.

 GJ> The first time I served brown rice to the family when we lived in Pt
 GJ> Moresby, the sewer pipe became blocked next morning.  After that I
 GJ> wasn't allowed to give it to them any more.

The government probably gave you a warning as well when
the main line downstream was clogged.

 ML> Suppli al Telefono (Deep Fried Rice and Cheese Balls)
 GJ> What is the relevance of that Italian title - "Compensate for the
 GJ> telephone"(?) to the English one?

Compensate? It means "Give Al the Telephone" ... no, really,
it refers to telephone wires, after the visual of what
happens when you are an Italian child and pull the balls
apart and play with them separately at arm's length.

 GJ> Another way of using rice:

In Seoul food ...

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Rice and Vegetable Medley (Bibimbop)[Korea]
 Categories: Vegetables, Grains, Meats, Sauces
      Yield: 4 Servings

      4 c  Hot cooked rice
    1/2 ea Head romaine lettuce;
           -coarsely chopped
      4 ea Eggs
           Crushed red pepper flakes

MMMMM----------------------------BEEF---------------------------------
     10 oz Lean beef
      2 tb Soy sauce
      1 tb Rice wine (sake)
    1/8 ts Crushed garlic
      1 ts Dark sesame oil
      1 pn Black pepper
      1 ts Brown sugar

MMMMM-------------------------VEGETABLES------------------------------
      2 md Zucchini
           Vegetable oil
           Crushed garlic
           Salt
      2 ts Rice vinegar (divided)
      2 md Cucumbers
    1/2 c  Shredded carrot
    1/2 c  Shredded turnip or daikon
      1 c  Mung or soybean sprouts
  1 1/2 ts Dark sesame oil (divided)
      1 pn Salt
      4 c  Fresh spinach
      8 oz Cheong-po; optional*
    1/2 ts Soy sauce

MMMMM----------------------RED PEPPER SAUCE---------------------------
      2 tb Red pepper paste **
      1 pn Crushed garlic
      1 ts Rice vinegar
      1 ts Water
      1 ts Dark sesame oil

  * Cheong-po is similar to tofu but made with mung beans instead of soy
  beans. It is sold in Asian markets near the tofu.

  ** Red pepper paste (also known as chili pepper paste is a Korean
  staple, found in any Korean or Asian market.

     A classic Korean dish perfect for large gatherings, Bibimbop is
  traditionally served buffet-style. Each diner is served a mound of
  rice in a bowl, into which he or she mixes the vegetables, beef and
  fish to taste, along with some of the accompanying red pepper sauce.
     The vegetables used in bibimbop are similar to banchan (side
  dishes), including kimchi. For Bibimbop, however, the vegetables are
  prepared with milder seasonings, because the red pepper sauce
  delivers quite a spicy kick.
     Bibimbop is served two different ways; in a heated clay bowl
  (called a tukbae-gee) or at room temperature in the summer. Either
  way, it's a healthy, filling, delicious meal.

  DIRECTIONS: Prepare four servings of white rice.

  TO MAKE BEEF: Mince the beef and tenderize it by beating it with the
  dull side of a knife. Add soy sauce, rice wine, garlic, sesame oil,
  black pepper and sugar. Using your hand, mix thoroughly. In frying
  pan or skillet, cook until browned and set aside.

  TO MAKE VEGETABLES: Scrub the zucchini and clean well. Halve the
  zucchini, then cut into thin slices. Using one teaspoon vegetable
  oil, a pinch of garlic and a pinch of salt, saute lightly over a low
  flame.
     Clean and slice the cucumbers into thin  pieces. Dress with pinch
  of salt, a pinch of crushed garlic and one teaspoon rice vinegar,
  mixing with your hands.
     Clean and shred the turnip or daikon. Dress with a pinch of salt,
  pinch of crushed garlic and remaining teaspoon rice vinegar.
     Clean and shred the carrots using a food slicer. In a saucepan with
  boiling water, blanch until barely tender, about two minutes. Serve
  unseasoned.
     Blanch the bean sprouts. Dress with a pinch of salt, pinch of
  crushed garlic and one teaspoon sesame oil; mix with your hand.
     Blanch the spinach for one minute in boiling water with a dash of
  salt; strain and rinse thoroughly.
     Cut the cheong-po in strips and season with remaining half teaspoon
  sesame oil and a half teaspoon soy sauce.

  TO MAKE SAUCE: Using a wooden spoon, mix together red pepper paste,
  garlic, vinegar, water and sesame oil.

  TO SERVE: Scramble or fry eggs in a skillet. Cook until eggs are set
  and no longer runny.
     In each of four medium bowls, place a small mound of rice, then
  make an even arrangement of the seasoned vegetables, beef and romaine
  lettuce. Top with a cooked egg.
     Serve the red pepper sauce on the side along with crushed pepper
  flakes. Eat the Bibimbop with the contents all stirred up and add the
  red pepper sauce to your liking. Complement this dish with a side
  soup, preferably a mild one, and serve with kimchi.

  [Adapted from "Dok Suni: Recipes From My Korean Mother" by Jenny Kwak
  and Liz Fried; as published in the Oregonian FoodDay; typos by
  Dorothy Flatman 1999]

MMMMM
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