Text 17196, 104 rader
Skriven 2007-06-25 11:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE COOKERS
====================
On 06-20-07 GLEN JAMIESON Scribbled to DAVE DRUM about RICE COOKERS  

GJ> DD> I have a couple sauce pans and a frying pan with the laminated
GJ> DD> copper  bottom ... and an 8 quart stock pot with the
GJ> DD> encapsulated puck. I really  like the stock pot for doing chilli
GJ> DD> and other stews. The copper bottoms  are good for general
GJ> DD> purpose use. I also have a skillet and a sauce pan  with the
GJ> DD> pucks that I got on Freecycle. I have not put them into general
GJ> DD> use so have no real opinion on their efficacy.

GJ>Have you been able to "condition", the stainless steel frying pan to
GJ>get an anti-stick finish, such as you get in cast iron utensils?   To
GJ>my mind the capability to achieve that is one of the advantages of
GJ>cast aluminium; the other being the good heat distribution resulting
GJ>from its high thermal conductivity.

Nope. The stainless is not as porous as either cast iron or cast 
aluminum. I have an egg pan that is sort of seasoned ... in that a dab 
of butter is all the oil needed to fry up eggs, etc. without sticking. 
And then I wipe the skillet out with a paper towel and put it away. 
Haven't washed the inside in years.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Stir-Fry With Black Bean Noodles & Watercress Salad
 Categories: Pork, Oriental, Salad
      Yield: 4 servings
 
      7 oz Thin rice stick noodles
  1 1/4 lb Boneless pork chops or pork
           - loin; trimmed & sliced into
           - 2" x 1/2" batons
      1 tb Soy sauce
      3 tb Black bean sauce
      1 tb Rice vinegar
           Salt and pepper
      4 tb Vegetable oil
      1 bn Watercress
      1    Onion; halved then thinly
           - sliced
      3 cl Garlic; minced
      1 c  Pre-shredded or julienned
           - carrots
      1 c  Chicken broth
 
  This main dish should take about 30 minutes to prepare. You can also
  make it with boneless skinless chicken breasts or peeled and deveined
  medium-size shrimp.
  
  Bring a pot of water to a boil for the noodles, then cook according to
  package directions. When they're done, drain and briefly rinse.
  
  Put the pork in a bowl with the soy sauce and 1 tablespoon of the
  black bean sauce. Set aside.
  
  Combine the vinegar with some salt and pepper, then whisk in 2
  tablespoons of the oil.
  
  Trim the watercress and chop the bunch width-wise into 1-inch pieces.
  Place in a bowl and toss with enough of the vinaigrette to coat
  lightly. Season with salt and pepper. Divide among serving plates,
  reserving a few leaves for garnish.
  
  Heat 1 tablespoon oil in a hot wok or skillet. Add the pork and
  stir-fry briefly until just cooked through, 2 to 3 minutes. Remove
  from pan.
  
  Heat the remaining 1 tablespoon oil in the same pan, then add the
  onion, garlic and carrots. Stir-fry for 1 or 2 minutes, then add the
  noodles to the pan and toss briefly to combine. Add the broth, then
  stir in the remaining black bean sauce and toss until the noodles are
  coated.
  
  Divide the noodles over the watercress salads, leaving some leaves
  showing around the perimeter. Top with the pork. Garnish with the
  remaining watercress leaves.
  
  Serves 4
  
  Note: Rice stick noodles are available dried in the Asian foods
  section of many supermarkets.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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