Text 12517, 107 rader
Skriven 2007-03-01 21:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Resend 138
==================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> effect, but natural Ritalin-treatable hyperactivity
 ML> also appears to be a factor.

 JW> Call me old-fashioned but, I also think the majority of kids labelled
 JW> hyper-active just require more exercise.

 ML> You haven't met these kids. They get plenty of exercise.
 ML> If they got any more, their parents would have heart attacks.

I do realize that there are some kids who are truly hyper-active and
benefit from medication. I just hate to see normally active healthy kids
ritalinized into zombies to make it easier for lazy parents and teachers
to cope with them. Sadly Ritalin is grossly overprescribed.

 ML> [Guess what step I'd omit in this recipe]

 JW> cabbage?

 ML> I have no huge objection to cabbage.
 ML> I'd omit trimming off the top layer of fat.
 
I should have guessed! [g]

 JW> Johnny Mazetti (Italian)

 ML> Italian? I saw this attributed to the Canal Zone

I should have said Italian-American. It is also spelled Marzetti.
According to food history buffs, the Johnny Marzetti casserole was
created in the 1920s by John Marzetti, the owner of the Marzetti
Restaurant in Columbus, Ohio.

It appears to be popular in the Canal Zone too which was of course until
recently an American possession and full of Americans. Down there it got
spicier and had olives thrown in.

 ML> Not that it's bad food: tomatoes and ground beef make a
 ML> perfectly fine combination.

I certainly like it.

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

     Title: Sam Waring's Bulgogi
Categories: Korean, Beef
  Servings: 6

      2 lb Beef sirloin, lean
      4 T  Light soy sauce
      2 T  water
      2 T  Scallion; minced
      1    Garlic clove; minced
      3 T  Soy sauce, dark
      1 T  Sesame oil
      1 ts Black bean paste
      1 T  Sugar
    1/4 ts Cayenne pepper
    1/2 ts Ginger; freshly grated
  1 1/2 ts Sugar
      1 T  Sesame seed, toasted*
      1 T  Oil
           BULGOGI SAUCE:
           Tabasco; to taste
           Salt; to taste
      1    Garlic clove; crushed
      1 ts Sesame seed, toasted*
      1 ts Scallion; minced
      1 T  Oil

TOASTED SESAME SEED: Place 1 cup sesame seed and 1 teaspoon salt in a
skillet, brown seeds slowly until they are toast-colored and puffed.
Stir constantly while toasting. Remove from heat and allow to cool.
Pulverize seeds in a mortar or a blender. Store in a tightly capped
bottle.

Cut beef into very thin strips and pound to flatten; then cut into
medium size squares. Combine all the other ingredients. The marinade, as
the name of the dish implies, should be quite fiery. Mix meat and
marinade and set aside for 4 to 5 hours, or longer if refrigerated.
Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe)
and serve immediately with white rice.

NOTE: The marinated beef can also be fried in hot peanut oil for just a
few minutes. Crush garlic with sugar and salt to make a smooth paste.
Combine with remaining ingredients. Dip broiled or fried beef slices in
the sauce.

Originally from: Sam Waring
From: http://asiarecipe.com/kormain.html
Snagged by: Kevin JCJD Symons
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... I'm so keen-o/On Beef-A-Reeno/What a delicious cuisine-o/
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