Text 16163, 81 rader
Skriven 2007-05-31 12:57:41 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: EZ BAKE  70531
======================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 > 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

 BM> There didn't appear to be a tab or hinge.  If anything, there might
 BM> have been a sort of perforation right at the base of the cap to cut it
 BM> away from the neck, leaving what appears to be a friction cap that just
 BM> pushes on, with no small aperture for restrained pouring.

I don't remember seeing anything quite like that.  What was the brand
and country of origin?
 
 >  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

It sounds as if it is strong enough to use drop by drop for flavouring.

 >  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

 BM> Mind, I said "in" bread, as part of the oil ingredient, not "on" it. 
 BM> For my taste, "on" bread would be too strong, unless I diluted it.

Right.  I missed that.  Yes, a few drops in a loaf of bread should give
it a gentle lift, rather like sesame seeds on a bun.
 
Re your comment elsewhere, on the proportion of sesame oil to canola,
the fact that the sesame is mentioned first, in Asian products does not
necessarily mean it is the main ingredient by volume, but it is the
most important item in the blend.

Another point I had forgotten, which I think Joan referred to, is that
the oil from roasted sesame seeds has a darker colour and a much more
intense flavour than that extracted from raw seeds.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Emu, ostrich or kangaroo stir fry
 Categories: Australian, Kangaroo, Meats
      Yield: 8 Servings
 
      1 kg Emu, ostrich or kangaroo
           Fillet steak
      2 ts Grated ginger
      2 cl Garlic, crushed
      2 ea Spring onions finely chopped
    1/4 c  Soy sauce
    1/4 c  Oyster sauce
      2 tb Dry sherry
      2 tb Peanut oil
    1/2 c  Walnut pieces
      1 ea Large red capsicum, seeded &
           Cut into large strips
      2 ts Sesame oil
    1/2 ts Cornflour
    1/4 c  Beef stock
           Rice or pasta to serve
 
  Slice meat into thin strips.  Combine ginger, garlic, onion, soy
  sauce, oyster sauce and sherry.  Add meat, stirring well.  Store in
  refrigerator, covered for 2 hours or overnight, turning occasionally.
  Drain meat, reserve marinade.  Heat 1 tbsp oil in a pan, add walnuts,
  stir fry for 1 minute. Add capsicum, stir fry for 2 minutes.  Remove
  from pan and set aside. Heat remaining oil and sesame oil in the pan.
  Cook meat over high heat until browned, but not cooked through. Blend
  cornflour with reserved marinade until smooth.  Return vegetables to
  pan with marinade mixture, stir fry until thickened. Serve with rice
  or pasta.
 
MMMMM
 

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