Text 19044, 92 rader
Skriven 2007-08-14 10:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Seafood 986
===================
 -> 1 tonne = 2204 lb and thus bigger than a ton of things.
 HN> And smaller than a few as well! 

I've got a ton of things to do, and yet here I am yammering
on FIDO. Part of it is because I'm avoiding packing up boxes,
part is because I actually like being here. Comfortable and
interesting, the way life should be.

 -> Real or fake crab in the Carifonia loll?
 HN> We're talking about Tama Sushi here, nothing fake there ever (grin).
 HN> If you  remember they even gave us the shrimp heads when we had our ebi
 HN> sushi!

That place - I liked it a lot. If I had my druthers, the
way it prepared and served food would be the norm. Everyone
would be happier then, I think.

 HN> Mother in law is back in NY now and it's time go back to the diet

How much can you gain on sushi? Unless you're rich.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seua Rong Hai (Barbequed Beef)
 Categories: Colonel, Meat, Thai
      Yield: 4 Servings

      1 lb Steak

MMMMM--------------------------MARINADE-------------------------------
      3 tb Fish sauce
      3 tb Dark; sweet soy sauce

MMMMM-----------------------DIPPING SAUCE----------------------------
      1 tb Phom prik ki nu (powdered
           -dried red Birdseye chiles)
      1 tb Bai pak chee
           -(coriander/cilantro leaf)
      1 tb Chopped spring onion
           -(scallion/green onion)
    1/4 c  Fish sauce
      5 tb Lime juice

  Date: Fri, 10 May 1996 10:15:46 -0700

  From: "Colonel I. F. K. Philpott"

  The title of this dish means "tiger's tears" - not because it was
  original made from tiger meat, nor from other felines (as it so often
  does when "tiger" is used in the name of an oriental dish).

  In this case the name comes from the noise of the fat dripping from
  the meat into the barbeque fire. The dish is also called neua yang
  (which more prosaically means barbequed beef), but as the method is
  different from kai yang (barbequed chicken), I will keep the
  colloquial isan (NE Thailand) name.

  Ingredients and method: Take a one pound steak, and cut it into strips
  diagonally across the natural grain, about half an inch wide, then
  cut the strips into bite sized pieces.

  Marinade the meat in 3 tablespoons of fish sauce and 3 tablespoons of
  dark, sweet soy sauce for about an hour.

  Place the meat on a fine metal mesh (typically a 1 centimeter chicken
  wire is used here in Thailand) over a barbeque and cook, turning the
  pieces occasionally, until done to your taste.

  dipping sauce: two sauces are usual - nam prik narok (posted
  recently), and the following. Note that it calls for powdered dried
  prik ki nu. Normal chilli powder found in bottles in western stores
  is *much* milder. If you can't find the dried birdseye chiles to
  pound up yourself, then I suggest using fresh red chiles (the effect
  is not quite the same, but the heat is retained as intended).

  Method: combine the ingredients the day before required for use.

  Vegetables: It is usual to serve barbequed dishes of this sort with a
  platter of vegetables - the Thai equivalent of crudites.  A typical
  mixture would include cucumber slices, basil and mint, swamp cabbage
  or spinach, and spring onions. However any mixture you have to hand
  would be fine.

  CHILE-HEADS DIGEST V2 #316

  From the Chile-Heads recipe list.

MMMMM

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