Text 18814, 97 rader
Skriven 2007-08-10 17:14:11 av Carol Shenkenberger (3:800/201)
  Kommentar till text 18796 av Dale Shipp (1:261/1466.0)
Ärende: Re: Hi back!
====================
*** Quoting Dale Shipp from a message to Carol Shenkenberger ***

 CS> For some odd reason your 2 notes to me havent gotten to my 
 CS> BBS yet but when grabbing some stuff off Docs, I saw them.

DS>   Curious.  When I look at Doc's I see the same four messages from Jan
DS>   there that I have on my system.   Three to you, and one to Jim Welle
DS>   Since she posted them from her system, they did not get trapped by t
DS>   "false dupe" problem that Doc's place has occasionally.

DS>   You might want to do a check on your system again, and then look at
DS>   the paths to figure out if it is some sort of systemic problem in fe
DS>   -- or maybe just one of those things that happens.


I suspect just one of the occasional 'flukes'.  Was it 3 she sent to me?  Humm.
I guess i didnt count well that day.  I'm still on some fairly heavy muscle
spazm stuff though i can walk to work again.

Maybe my fritzy head miscounted <g>.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Fast Korean Beef
 Categories: Xxcarol, Beef, Main dish, Fusion
      Yield: 4 Servings
 
      1 lb Beef rib roast
    1/3 c  Korean hot sauce
    1/3 c  Catalan red dressing (kraft)
    1/2 c  Chopped bok choy leaves
    1/2 c  Chopped green bell pepper
    1/2 c  Canned mushrooms
      2 cl Garlic, minced
      1 tb Vinigar, rice type used
 
  I'm on vacation and didnt want to bother with really fancy though
  this one is special enough looking!  The beef is a rib roast cut to
  look like a steak slice and well marbled with bone in, 1.25 inches
  thick.  Would have been suitable for stuffing if desired.
  
  The Korean sauce is one I get in Korea but you should be able to find
  it in Asian groceries.  If not, 'Hot Bannana sauce' (normally from the
  Philippene Islands) or the 'hot sweet chicken sauce' with a little hot
  sauce added, would do for this.  The vinigar is a Japanese one based
  on rice but a wine vinigar would do as well.  If you do not have the
  Catalan dressing, any red salad dressing (Russian for example) should
  do.  French would probably do well.  The dressing is to cut the heat
  of the Korean hot sauce and add a sweetness.  Spice lovers can omit
  the salad dressing and add a 1/2 TB sugar I think.  The mushrooms
  were leftover canned ones as I didnt want to open the package of
  fresh ones just yet and had just the right amount of leftovers to use
  up anyways!
  
  Pretty much dump it all in and set on low in a large almost wok-like
  frying pan.  Let cook about 10 mins and the meat will bubble up in the
  center.  Flip and fill center with sauce then finish cooking on lowest
  setting until fork tender (about 45 mins suits us).
  
  To serve, place on a largish deep platter and pour all the good lovely
  'sauce' over it all.  Then, if you had it handy, surround it neatly
  with Udon noodles (we'd use 2 packs).  If not, try to make neat
  little balls of rice with a small ice-cream scoup or a melon baller
  and surround with that. For once, you'd find 'fluffy American style
  rice' as useful as Asian typical sticky made, if you prefer that type
  or are more used to it, but you cant make pretty balls with the eye
  appeal that kids will go for (and us adults too!).
  
  Set communal knife and fork set at the sides so you can slice it
  and a set of tongs for the noodles.
  
  This evening for the rest of the meal, we had fresh red grapes and an
  opening soup of tofu-dashi with a 4 leftover clams steamed open and
  left on shell, then placed in the bowl.  Also, last of the french
  bread from the last breadmaker batch with olive oil and Ms Dash
  'origional blend' as a dip.
  
  I called this 'fast beef' even though it takes a bit to finish
  cooking, because not only will the recipe adapt well to a faster
  cooking beef sliver (stir-fry slices), it literally takes only 5 mins
  of your time to put together the main dish, 2 more if you add the
  Udon 'ring', and 5 would be my guess to add melon-ball scoups of rice
  if you go that route.
  
  The catagory 'fusion' works this time as none of this is authentic to
  any place in how it is combined though the Tofu-Dashi soup is close. A
  Japanese person to would give a nod of approval to the soup though
  served at the wrong time I suspect.
  
  From the Fusion-Japan-Asian kitchen of:  xxcarol in Sasebo, 7JUL2006
 
MMMMM

                                       xxcarol

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