Text 16103, 109 rader
Skriven 2007-05-29 23:44:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: PICNIC STUFF 572  70
================================
 -=> On 05-29-07  21:16,  Glen Jamieson <=-
 -=> spoke to Michael Loo about PICNIC STUFF 572  70529 <=-

 ML> Most of the news articles bemoan the horrible ecological
 ML> effects of the hairy crabs, but the Baltimore Sun quotes one
 ML> crab pound operator who says that if the things taste good,
 ML> the customers will eventually eat them (though they are said
 ML> to be harder to pick than the blues).

 GJ> Surely the next step would be for the Baltimore Sun to publish an
 GJ> independent culinary assessment of the hairy crabs.  There is your
 GJ> chance!  Fame and fortune and free crabs may come your way!

  Given some of my recent experiences with Baltimore Sun restaurant
  reviews, I wonder how I might take their culinary assessment.  There
  was a local paper that once had a restaurant column.  After a while,
  we decided that the best course of action with it was to act exactly
  opposite to his recommendations.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Khao Mu Daeng - Red Pork With Rice
 Categories: Thai, Pork
      Yield: 4 servings
 
      1 lb Pork loin or steaks
      1 c  Water or pork stock

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Chopped tomato from which
           The seeds and skin have been
           Discarded
      4 tb Fish sauce
      4 tb Honey
      2    Preserved chinese plums,
           Chopped

MMMMM-------------------------FOR SAUCE------------------------------
      2 T  Dark sweet soy sauce
      2 T  Honey
      2 T  Rice vinegar
           Cornstarch to thicken
 
  Mu daeng is a complement to khao man kai. Indeed in Thailand vendors
  that sell one very often sell the other, but nothing else. Like khao
  man kai a good lunch time meal can be had for half a dollar or so. An
  interesting style for two people is to buy a portion of khao man kai
  and a portion of khao mu daeng, and to share the meals.
  
  Traditionally the pork was marinaded in a highly complex mixtrue of
  herbs and berries to turn it sweet and red. Today the marinade at most
  street vendors stalls is water to which a little artificial red food
  die and a dash of sugar is added. What follwos is my sister-in-law's
  recipe, and she got it from her father. Father-in-law used a very
  traditional recipe, but this version is somewhat simplified.
  
  In Thailand the food is cooked by placing it on a grating in an iron
  bowl hanging from a tripod over a charcoal brazier, the whole being
  covered with a large metal drum, such as a 55 gallon oil drum, to trap
  the smoke and enhance the flavour of the meat.
  
  If you have a domestic food smoker, or can improvise one with a
  barbeque, then go ahead, otherwise, add a little "Liquid Smoke" and
  cook the dish as follows.
  
  Again this will feed two hungry people or four with moderate
  appetites.
  
  You need about a pound of pork loin, pork steak, or pork chops.
  
  Mix marinade ingredients in a blender.  Then the meat is thoroughly
  painted with it and left to stand for several hours. If you cannot
  cook in a suitably smoky atmosphere, add a little Liquid Smoke to the
  marinade. If you want it a little redder use cochineal food colorant.
  
  method
  
  Place the meat, and the marinade, in a casserole, and add about a cup
  of water or pork stock. Bring it to a boil on the stove top, then
  reduce to low heat and cover, and continue to cook slowly until just
  about cooked.
  
  The meat is then removed from the liquor in which it has cooked, and
  drained, then placed under a grill or broiler on high heat and
  browned. Allow it to cool and then slice it into strips, and the
  strips into bite sized pieces.
  
  Bring the cooking liquor back to the boil, and add two tablespoons of
  dark sweet soy, and 2 tablespoons honey and two tablespoons rice
  vinegar, and reduce to a thick sauce like consistency, adding a little
  cornstarch or rice flour if necesary to thicken it.
  
  Serve the pork on a bed of rice, garnished with coriander leaves,
  with a supply of cucumber slices, and place the gravy in a small
  bowl, so the diner may take as much as they choose.
  
  Note that the meat and sauce may be served cold.
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:51, 29 May 2007
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