Text 16923, 109 rader
Skriven 2007-06-18 23:21:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Big dreams
======================
 -=> On 06-18-07  10:30,  Hap Newsom <=-
 -=> spoke to Dale Shipp about Big dreams <=-

 ->   And my dream as a young boy was to some day have a job that payed as
 ->   much as $10,000 per year.   Then I'd be rich!
 -> 
 HN> Yep, and mine was to have a job that paid $1000/month....Man what you 
 HN> could do with all THAT money! ( grin) and gas was 25 cents a gallon
 HN> then too! chat with you soon

  My first real paying job was a summer job in Buffalo NY (summer of
  63).    We lived downtown and I worked out to the east, near the
  airport.   That summer Buffalo was having frequent gasoline price
  wars.   Price would creep down a cent or two per day for a while and
  then suddenly jump back up to the normal price.   Normal was $0.29 per
  gallon, low was $0.13 per gallon.  Today we are at $3.15 or so in our
  area.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Shrimp Paste on Sugar Cane - Chao Tom
 Categories: Viet nam, Seafood
      Yield: 6 servings
 
      1 tb Roasted rice powder
           Scallion oil
           Crisp-fried shallots
      1 tb Roasted peanuts, ground
      1 lb Raw shrimp in the shell
      1 tb Salt
      6    Garlic cloves, crushed
      6    Shallots, crushed
      2 oz Rock sugar, crushed to a
           -powder, or
      1 tb Granulated sugar
      4 oz Pork fat
      4 ts Nuoc mam (Vietnamese fish
           -sauce)
           Freshly ground black pepper
           Peanut Sauce
           Vegetable Platter
      8 oz 6 1/2-inch rice paper rounds
           -(banh trang)
     12    Inch piece fresh sugar cane
           Packed in light syrup,
           -drained
     12    Eight 1/2-inch bamboo
           -skewers
           Vegetable oil, for shaping
           -shrimp paste
      8 oz Extra-thin rice vermicelli
 
  Prepare the roasted rice powder, scallion oil, crisp-fried shallots
  and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle
  the salt over the shrimp and let stand for 20 minutes. Rinse the
  shrimp thoroughly with cold water. Drain and squeeze between your
  hands to remove excess water. Dry thoroughly with paper towels.
  Coarsely chop the shrimp. Boil the pork fat for 10 minutes. Drain and
  finely dice. In a food processor, combine the shrimp, garlic,
  shallots and sugar. Process until the shrimp paste pulls away from
  the sides of the container, stopping as necessary to scrape down the
  sides. The paste should be very fine and sticky. Add the pork fat,
  roasted rice powder, fish sauce and black pepper to taste to the
  processor. Pulse briefly, only enough to blend all of the
  ingredients. Cover and refrigerate. Meanwhile, prepare the Peanut
  Sauce and Vegetable Platter. Cover the rice papers with a damp towel
  and a sheet of plastic wrap; keep at room temperature until needed.
  Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split
  each section lengthwise into quarters. (if using canned sugar cane,
  split each section lengthwise in half only, then thread 2 pieces
  lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small
  bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the
  shrimp paste around and halfway down a piece of fresh sugar cane.
  Leave about 1 1/2 inches of the sugar cane exposed to serve as a
  handle. (If using canned sugar cane, there is no need to leave a
  handle. The skewers will serve as handles.) Press firmly so that the
  paste adheres to the cane. Proceed until you have used all the shrimp
  paste. Prepare a charcoal grill or preheat the oven to broil.
  Meanwhile, steam the noodles, then garnish with the scallion oil,
  crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the
  peanut sauce into individual bowls and place the Veget- able Platter
  and rice papers on the table. Grill the shrimp paste on the sugar
  cane over medium coals, turning frequently. Or Broil, on a baking
  sheet lined with foil, under the broiler, about 6 inches from the
  heat, for 3 minutes on each side, or until browned. Transfer to a
  warm platter. To serve, each diner dips a rice paper round in a bowl
  of warm water to make it pliable, then places the paper on a dinner
  plate. Different ingredients from the Vegetable Platter, some noodles
  and a piece of the shrimp paste, which has been removed from the
  sugar cane, are added. The rice paper is then roiled up to form a
  neat package. The roll is dipped in the Peanut Sauce and eaten out of
  hand. The remaining sugar cane may be chewed. Note: If both types of
  sugar cane are unavailable, use skewers. Shape the shrimp paste into
  meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6 servings.
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
  Chang. 1989.
 
MMMMM





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