Text 14172, 74 rader
Skriven 2007-04-17 20:46:00 av JIM WELLER (1:123/140)
Ärende: E-mail addresses
========================
-=> Quoting Dave Sacerdote to Mark Lewis <=-

 DS> The fact of the matter is, wherever hemp is legal for cultivation,
 DS> it's still a tiny little niche market, because hemp isn't particularly
 DS> good at anything.  It does a lot of stuff kind of halfass, but nothing
 DS> really well.

I wanted to say something totally outrageous off-list but found I
couldn't as I lost my address book when the old computer crashed.

If people I used to correspond with wish to, send me your e-mail
addies to arcticchef at theedge dot com so we can stay connected.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Szechwan Soup
 Categories: Chinese, Soups, Pork, Fish, Tofu
      Yield: 6 servings
 
      1 oz Dried mushrooms
           Boiling water
      6 oz Uncooked boneless lean pork
      4 oz Cooked ham
      1 sm Red pepper
      8    Green onions
    1/2 c  Water chestnuts
      8 oz Bean curd
      2 qt Chicken stock
    1/2 c  Rice wine
      4 ts Soy sauce
    1/2 ts Chinese chili sauce
  2 1/2 tb Cornstarch
      5 tb Water
      2 ts Vinegar
      2 ts Sesame oil
      1    Egg
      8 oz Uncooked shrimp, shelled and
           Deveined
 
  Place mushrooms in bowl and cover with boiling water.  Let stand
  30 minutes.  Drain.  Remove and discard stems.  Cut caps into thin
  slices.
  
  Cut pork and ham into "match-stick" thin strips.  Remove seeds
  from pepper and cut pepper into thin strips.  Chop onions finely.
  Cut water chestnuts into slices.  Cut bean curd into 1/2- cubes.
  
  Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
  pan. Cook over medium heat until soup boils.  Reduce heat and
  simmer uncovered 5 minutes.
  
  Blend cornstarch and 4 tablespoons of the water.  Slowly stir
  mixture into soup.  Cook and stir until soup boils.  Add
  mushrooms, pork, ham, pepper and water chestnuts.  Simmer
  uncovered 5 minutes.
  
  Stir vinegar and oil into soup.  Beat egg and remaining 1
  tablespoon water together with for,  Gradually drizzle egg into
  soup while stirring soup vigorously.  Add onions, bean curd and
  shrimp. Cook until shrimp is done, 1 to 2 minutes.
  
  SOURCE: Chinese Cooking Class Cookbook
 
MMMMM

Cheers

YK Jim


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