Text 16009, 79 rader
Skriven 2007-05-27 20:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Kids with taste
=======================
-=> Quoting Carol Shenkenberger to Fred A Ball <=-

 CS> Hehe actually she's picky but I'll grant you, picky' takes on a new
 CS> definition here.  She doesnt like McDonalds or Cheeseburgers for
 CS> example.  She thinks they are nasty.  Hand her a squid and she'll chow
 CS> down with the best!  Especially if Daddy makes it his special way

I'm proud to say Neekha doesn't like McDonald's either, "I only go
there for the toys; everybody else's burgers are better. Grandpa's
are the very best and I can get Grandma to give me a toy too."

Even little Lexi seems to agree with her; she never asks to go to
McDonald's although she loves to eat out. Her favourite spot is
L'Attitudes, an upscale eatery inside our second best hotel, and her
favourite dish there is their mixed seafood chowder. But she'll also
nibble on spinach salad, grilled arctic char, a steak or one of
their inventive New Age pizzas, like grilled Thai chicken pizza with
sweet chilli sauce. She has very adult taste buds for a two year
old!


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beijing Duck Rolls
 Categories: Chinese, Duck
      Yield: 4 servings
 
           Skin from 1 1/2 ducks, cooked
    1/4 ts Scallion, chopped
      7 oz (200g) duck thigh meat
    1/4 c  Water chestnuts, chopped
      3    Eggs
    1/2 ts Sesame oil
    1/2 ts Soy sauce
      4 tb (50g) cornstarch
           (cornflour)
    1/4 ts Salt, or to taste
      1 c  (100g) dried bread crumbs
    1/4 ts Ground Sichuan peppercorn
      3 c  (750 ml) duck fat or
           Vegetable oil, or a
           Combination, for
           Deep-frying
    1/4 ts Ginger, chopped
    1/2 ts MSG
 
  Cut the duck skin into 2 by 2 1/2 inch (6cm X 5cm ) pieces.
  
  Mince the duck meat. Stir in the soy sauce, rice wine, salt, MSG
  (optional), pepper, ginger, scallions, water chestnut, and sesame oil,
  and mix well . Divide duck mixture to portions, one portion for one
  piece of the duck skins. Place one portion of the duck mixture at one
  end of each piece of the skin and roll into cylinders about 3/4
  inch(16.5mm) in diameter.
  
  Beat the eggs. Roll the cylinders in the cornstarch, then dip them in
  the egg and coat well with the bread crumbs.
  
  Heat the oil or duck fat, or both, in a wok over high heat to
  moderately hot, about 375 F (190 C). Remove the wok from the fire, or
  turn off the heat, and carefully add the duck rolls. Stir a few times
  and return the wok to the heat or turn the heat bake on. Deep-fry the
  rolls until they float to the surface. Turn the heat to low and
  deep-fry for 2 to 3 more minutes, or until all the rolls begin
  turning brown. Turn the heat to high and deep-fry for 30 more
  seconds. Remove , drain well, and serve.
  
  From: Donna L
 
MMMMM

Cheers

YK Jim


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