Text 18738, 91 rader
Skriven 2007-08-09 19:45:48 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17214 av JIM WELLER (1:123/140)
Ärende: Re: Beef Eater's Paradise
=================================
*** Quoting JIM WELLER from a message to DALE SHIPP ***

 DS> horseradish....
 DS> I like it on hotdogs and bratwurst.

JW> (choke) (sputter) Those are mustard foods too! You wacky Americans! [g


I just had a bit of cold beef roast (I guess it's rump roast but I never was
good at telling the differences).  Good stuff, lightly coated outside with a
marinade when Don cooked it of our normal asiatic blend of things.  Sort of
almost hoisin with a little heat added?

It went well with a small squeeze of prepared horseradish-mayo sauce of a
medium hot complexion and a bit of salt.

Tonight, we all made dinner sort of!  Don made the 'beef rump' and it was in
the fridge which I then sliced off about 5 oz each for me and Charlotte then
had cold with a the horseradish-mayo at the side.  Charlotte made us spinach
which she and i love but Don cant stand so we dont make it when he's home
(he's at work right now).  Last slice of fresh bread with a thin layer of
peanut butter for each of us, made the rest of the meal.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kim Chee / Pickled Chinese Cabbage  [Teoac]
 Categories: Oriental, Cabbage, Preserves
      Yield: 1 Servings
 
      1    Bok choy, head of
           -aka Chinese cabbage
      3 tb Salt
      2 ts Hot chilli powder
      2 ts Garlic, crushed
      4    Spring onions/scallions,
           -finely chopped
      1 tb Sugar
      1    Pear, -use a hard pear,
           -peeled, cored & grated
    1/2 ts Msg
 
  Put the chopped bok choy leaves in a bowl, add the salt and leave
  overnight.
  
  Remove the cabbage from the bowl and rinse under cold running water.
  Drain, and then pat dry. Place in a large jar and stir in remaining
  ingredients.
  
  Cover with a heavy weight and leave for 1 to 2 days before using. No
  self-respecting Korean would be without this! <sic>
  
  xxcarol edit, they are wrong on the quantity of Bok Choy or they mean
  Nappa cabbage.  You need at least 3 cups of chopped cabbage here.
  Best made with bok choy though.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bok Choy
 Categories: Diabetic, Vegetables, Side dish
      Yield: 4 Servings
 
      1 lb Bok Choy; (Chinese celery)
      1 ts Virgin olive oil;
      1 cl Garlic; mince
    1/4 ts Crystaline fructose;
      1 ts Low-sodium soy sauce;
      1 ts Sesame oil;
 
  Rince bok choy in cold water.  Cut stalks diagonally in 1" pieces and
  leaves into thin shreds.  In a large non-stick skillet, heat oil. Add
  the stems first and saute, tossing, about 2 minutes.  Then add
  garlic, leaves, fructose, soy sauce and sesame oil, and continue
  cooking over high heat 2 minutes more. Food Exchanges per serving: 1
  VEGETABLES EXCHANGE + 1/2 FAT EXCHANGE; CAL: 40; CHO: 0mg; CAR: 1g;
  PRO: 1g; SOD: 59mg; FAT: 2g;
  
  Source: The Light & Easy Diabetes Cuisine by Betty Marks Brought to
  you and yours via Nancy O'Brion and her Meal-Master
 
MMMMM

I have no idea why they add fructose to the bottom one.  It must be some desire
for sugar in everything coming out?  Totally not needed here but it looks like
any cookable sugar sub would work in it;s place?

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)