Text 16080, 71 rader
Skriven 2007-05-29 21:16:28 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: EZ BAKE  70529
======================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >> Please let us know how you like it.
 
 > I will probably get a chance to try it out this
 > weekend. I'll report back.

 BM> Well.  First of all, I didn't know how to open the bottle. There was a
 BM> long plastic sleeve covering the cap and neck of the bottle.  I got out
 BM> a knife and started cutting off large chunks from the base of the neck,
 BM> until it was loose enough to push off--leaving me with an uncapped
 BM> bottle.  I guess I could have left it whole and simply pushed it off,
 BM> but a two-inch deep bottle covering seemed unusual.  The bottle by that
 BM> time was oily, so I put it inside a plastic newspaper bag.

Oh, dear.  The dreaded Asian sauce bottle top!!  They are a sort of
culinary Chinese puzzle.  Usually there is some sort of hinged cap
attached to the plastic neck cover, but under that there may be a hole
already for the oil to be poured out of, but sometimes there is a tab
which has to be pulled to open the hole, and in others there is a small
bubble in the plastic which has to be cut off to let the oil out.  I
can imagine your struggles, and the bottle becoming smeared with oil!

 BM> I put just a very small amount on my cold carrots and peas. Even with
 BM> it being a blend, the flavor of that oil is very potent.  The flavor is
 BM> nice and nutty, though peas and carrots are not a good food to put it
 BM> on.  It might be nice to use in whole-grain bread.

I hadn't thought of using it on bread, but that sounds like a good
idea.  It sounds as if you have a flavoursome blend of oil, good enough
to experiment with. I like to add a little to green beans when cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Velvet Chicken and Sweet Corn Soup
 Categories: Soups, Chicken, Chinese
      Yield: 4 Servings
 
    1/2 lb Boneless chicken breasts cut
           -into 1/4" strips
           Marinade:
      2    Egg whites, beaten
      2 tb Cornstarch
    1/8 ts Salt
           Deep fry
      3 c  Peanut oil
           Assembly:
     17 oz Can creamed corn
      3 c  Chicken stock
      1 tb Light soy sauce
           Salt & pepper to taste
           Sesame oil
 
  Cut the chicken and pat dry on paper towels.  Mix with the egg-white
  marinade and refrigerate for 30 minutes. Heat the oil in a saucepan
  or wok to between 280 and 300 degrees, no hotter. Deep-fry the
  chicken strips in the oil just until they are barely tender.  They
  will not brown. Heat the creamed corn along with the soup stock and
  light soy. When hot add the chicken and season to taste with the salt
  and pepper. Add the sesame oil drops to garnish and serve.
  
  From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
  Typed by Terri St.Louis-Woltmon
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)