Text 19503, 120 rader
Skriven 2007-08-19 21:43:30 av Carol Shenkenberger (3:800/201)
     Kommentar till en text av Michael Loo
Ärende: Re: not hereditary 843
==============================
*** Quoting Michael Loo from a message to All ***

ML> My brother decided he'd make dinner for me. So he did,
ML> though I had made plans to dine with Uncle S.Y. earlier.
ML> No sweat, we just rescheduled that.

Ohh.

ML> The wings, recipe adapted from the back of the Frank's
ML> wing sauce bottle, were roasted for an hour. The bottle

Wince.

That does let me jump off on another freezer find though.  We have this off the
wall generic brand of buffalo chicken wings here, sold frozen at 4.99$ for a
roughly 2lb bag.  Yeah, we get these all the time.  Why?  Because they nuke up
really well.  Prespiced, they are actually very good foraging fodder.  Found a
bag with 5 of them left in there.  We had'em for dinner.  Just me and
Charlotte tonight as Don had to work so I got 2 and Charlotte had 3 <g>.

ML> Jonathan, self-professed wing expert, says these are better
ML> than the wings at Hooters, way better than the ones at Cluck
ML> U Chicken, and even better than those at Domino's. They are,

Well, I grant you might not like my frozen ones either but at least i dont
over cook'em.  I don't know what it is about that brand, but it grows on you. 
It's one of 2 we have at the commisary that are prespiced (the other is a name
brand, tyson I think).  

We often have only 1 brand of a product but when we have 2 or more, it's apt to
be a non-mainstream one (Olde Cape Cod etc) and often really good stuff.

I know i'm paying more than spicing my own but somehow these are just plain
good eats so we pay more for them.  Even here, chicken wings and drummettes
arent 4.99$ a lb.  More like 3.99$ usually.  We also don't have 'loss leader
sales' but we do get the 'ohmygoshgotthischeap' sales passed on to us.

Avocados are 4.19$ a lb this week.  300yen each out in town.


ML> How to make hash browns. Grate a potato. Don't squeeze out
ML> the liquid. Heat 2 Tb of oil in a non-nonstick pot. Heat it
ML> on high until the oil smokes. Throw the potato in and stir
ML> furiously until you get tired. When the dish is an almost

I was with ya til the high heat and smoking oil.  Umm.  Oh well.  I use bacon
fat for mine.  I often mix in some olive oil as well (cholestrol reasons).

ML> How to make cooked lettuce. There's this half head of lettuce
ML> from when I was last there. Toss it into the same non-nonstick
ML> pot, not rinsed, no added oil. Raise the heat to high, clap
ML> on the lid, turn the heat off, and let the poor dead vegetable
ML> steam on the burner. Let me tell you, there's nothing like
ML> cooked lettuce flavored with bits of burned potato.

Snicker, the right way is to steam it over dashi or fast cook it in dashi
(20-40 secs).

I just typed up a full meal in another echo and if no one minds, I might
forward it here.  It's a unique one I have seen here but really easy and
classic true Kyushu Japan cookery.

Oh what the heck, here it is again (grin).

Simmer a batch of dashi with MSG (Dashi no moto) although the MSG is optional.
While it comes to a simmer, make rice in the rice maker then get out the rest.
 The rest is a bit of tofu (4 oz or so), 3 whole bundles of kangkoon, 1 bunch
of enoki 'straw mushroom', a hank of embroidery thread in a pretty color, an
egg, and 1 small fat whole fish per person (nose to tail should be about 5
inches or there-abouts).  The simmer pan should have about 2 cups of broth and
be a wide pan, such as you may have for a stock pot or here, the bottom of
your steamer.

Tie the kangkoon with the bottoms of the enoki sort of hidden in the leaves
then fanned out over the bottom of the stems of the spinach.  Use bright
colorful embroidery thread (yarn come to think of it would do too) in a simple
bow so the eater can untie it easy.  Blanch this for 20-40 seconds one at a
time.  Now it gets tricky.  You need to be able to either handle chopsticks
with both hands to lift it out, or you need a second person, or you need some
other 2 handed technique to lift the packet out so it doesnt get all 'slumpy'.
Put this dead center of the dinner plate, fanned out 'pretty'.

Now, use the same dashi (up the heat) to fast boil the fish.  Recall that
Japanese like raw fish so this isnt cooked long.  Depending on the fatness of
the fish, 2-4 mins.  While this simmers, you break out 2 pieces of a 'won ton'
like item per person and some oil.

Set the fish on each plate then add egg and tofu to the soup making a sort of
eggdrop soup.  Miso may also be added and any escaped spinach leaves are left
in to make it pretty.  Cook until the egg makes streams then pour off into
bowls.  

Using same pan, add oil and fast cook the fried won-tonish item (2 mins or so).
While it cooks, put rice in bowls and set out.  By now, the family is seated
and you serve the sizzling oil thing from the pan to the plates on the table,
with artful display.  Noodles, rice, and soup will normally be in a big
central bowl set with large ladels.  The bowls are thick ceramic or metal and
heated in a sink of hot water so the food stays warm.  Something fast and
pickeled will also be there as well as a side dish of a seaweed or cabbage
item (served cold).

Fast food Japan style, it took me longer to type it than it does to do it
except the rice.  (Rice still takes 20 mins to cook so you actually start that
first while getting the rest out).

Nothing wasted, not even the heat off the burner and as you'll note, not
washing water for multiple pans.  The same hot water to heat the bowls, is
used to clean the dishes <G>.  A teapot is set over the hot burner to warm up
and becomes hot (green normally) tea as a finisher. That tea is often poured
over the finishing rice with some adzuki beans for a sort of 'dessert'.

ML> I looked in vain for a beer - had lemonade (premade from a
ML> bottle) instead.

Hehehe too bad you werent here.  I can do that meal above in 10 mins flat easy.
I might even be nice and not use catfish ;-)
                                       xxcarol

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