Text 10839, 125 rader
Skriven 2007-01-23 00:10:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Picnic
==================
 -=> On 01-22-07  08:26,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Picnic <=-

 DSh> We will be doing some smoking of pork, perhaps the day 
 DSh> before -- but I'm pretty sure that our new smoker can 
 DSh> handle that, so you do *not* need to bring yours.   

 DSac> Heh.  Burt's picnic was a special circumstance.  Maryanne says
 DSac> I packed half our kitchen. [g]  I probably won't travel with the
 DSac> smoker again - but I'm glad you have one!  I've never used an
 DSac> electric smoker, so I'll be keen on seeing how you control the
 DSac> heat and smoke, etc.

  Heat is easy -- you set the thermostat to the temperature you want.
  Smoke did not seem hard.  There is a little tube that you put the wood
  chips into, shove into the box, rotate, and they fall out into the
  smoke box.  Enough smoke leaks out the seams that you can tell if it
  still has some wood left.   It takes a *LOT* less wood chips than my
  old charcoal smoker did!
 
 DSh> If you have a favored BBQ sauce, you might want to bring it 
 DSh> -- we use Bullseye for just about everything (if we use
 DSh> anything).

 DSac> When I am the host, I place BBQ sauce on the table for those
 DSac> who enjoy it - everyone may dress their Q as they see fit.

 DSac> When I am the guest, I eat what is placed in front of me and
 DSac> smile and thank my host. [g]

  Sounds good to me:-}}   I think we have enough going on with the rice
  variety tasting to not want to stick in a BBQ sauce variety tasting as
  well.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tom Jabchai - Vegetable Stew
 Categories: Thai, Stew, Vegetable, Meat
      Yield: 4 servings
 
    1/2 lb Belly pork cut into half
           Inch cubes.
    1/2    Chicken or duck, cut into
           Bite sized pieces.
      4 c  Mooli (Chinese white
           Raddish) cut into one inch
           Slices, and quartered
      1    Chinese cabbage, cut into
           Moderate sized chunks
      1    [Western] cabbage, quartered
           Cored, and cut into one inch
           Cubes
      1 c  Leek, in one inch rings
      2 c  [Chinese] celery, in one
           Inch pieces
      4 c  Kale, stems crushed, and
           Very roughly chopped
     10 md Chinese mushrooms, soaked in
           Water, and the stems
           Discarded
      5    Cakes of hard soybean curd,
           Quartered, and the pieces
           Cut in half diagonally
      3 c  Mung bean noodles, soaked,
           And cut into short lengths
    1/2 c  Bai phak chi (coriander/cila
           Tro leaf), chopped
      6 tb Soybean paste
      3 tb Chopped garlic
      1 tb Minced ginger
      3 tb Fish sauce
      2 tb Dark soy sauce
      1 tb Maggi sauce
      2 tb [palm] sugar
      8 c  Pork stock
           Black pepper to taste
 
  This is sometimes called "Chinese" vegetable stew in Thailand, because
  the chosen vegetables are usually of Chinese origin. You can make
  substitutions, and some recipes for this stew call for as many as 10
  different vegetables. You do need at least 4 to get the veriety of
  tastes and textures required, but if the produce market yields more on
  the day, then you can indeed use more (keep the overall quantity about
  the same.)
  
  Though called a vegetable stew, this is by no means a *vegetarian*
  dish. It contains a substantial amount of meat. The essential flavor
  of the dish comes from the belly pork. If you prefer you can use a
  pound of belly pork and omit the poultry, but you shouldn't omit the
  pork altogether.
  
  This is a "one plate" meal - a single dish forming the entire meal (as
  opposed to the more usual dining style in Thailand with several
  contrasting dishes).
  
  Method
  
  Bring the stock to a boil and add the pork, poultry, fish sauce, soy
  sauce, and Maggi sauce, boil uncovered until the meats are just
  cooked.
  
  Add the vegetables, bean curd, and noodles
  
  In a wok, heat some oil, and fry the soybean paste until fragrant
  
  Saute the garlic and ginger
  
  Add the soybean paste, garlic and ginger to the soup.
  
  Taste, and adjust the fish sauce and pepper to suit the chef's
  preferences.
  
  Remove from the heat and serve when the vegetables are done.
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


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