Text 19840, 105 rader
Skriven 2007-08-31 00:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: various 56
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Let's see: Arkansas, the Dakotas, Kansas, Nebraska, Oklahoma,
 ML> at least 8 of the 50
 ML> states have k in them; what are the chances of an assortment of
 ML> 50 words in the English language having 8 ks in them? Of course
 ML> you have Saskatchewan, New Brunswick, and the Yukon.

And they are all Native Indian words, except for New Brunswick,
which may help explain the preponderance of "K"s, which English is
deficit in.

 JW> if you fly Canadian North, Lexi gets a
 JW> dividend; she owns one birthright share of IDC.

 ML> But likely we'd both do just as well with me buying a hamburger in
 ML> Edmonton and giving Lexi a dollar.
                                     
You can check out the Canadian burger chain: Harvey's, which is
marginally better than BK and has a good condiment table. And Lexi
will take your dollar....with alacrity! She has discovered its
utility and significance.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Leaf-Wrapped Beef Kebabs (Bo La Lot)          
Categories: Vietnamese, Grill, Beef
  Servings: 5

     10    long bamboo skewers                      
           Water                                    
    1/2 lb ground beef                              
      2 TB minced fresh lemongrass or
      1 TB minced fresh ginger
      1 TB finely chopped onion or                  
           shallots
      1 TB finely chopped garlic                    
      1 TB Asian fish sauce                         
      1 TB vegetable oil                            
      1 ts sugar                                    
      1 ts black pepper                             
    1/2 ts salt                                     
    1/2 ts ground turmeric (optional) 
     40    prepared grape leaves, or
        lg leaves of spinach or fresh
           basil
           Everyday dipping sauce II
           (see recipe)

Nancy McDermott's recipe for Bo La Lot - it becomes Bo Tia To the
moment you decide to use the Perilla leaves instead of Lot/Betel
leaves.  If you were to use some ground venison (Nai Tia To) I think
you'd enjoy the results but a) you'd have to add some fat to the
meat mixture and 2) be *sure* to add the ginger - venison and ginger
actually are very nice together.

My own notes on McDermott's recipe:  a) if you grind your own beef,
grind it coarsely; b) one has to use *both* lemongrass and ginger;
c) omit the turmeric; d) don't use basil or spinach leaves, either
use Perilla or buy a jar of grape leaves in brine; e) the size of
the beef & leaf rolls depends on the size of the leaves, with the
ends tucked in as if making a spring roll; f) don't use that
"Dipping Sauce" recipe, it's bogus - use any recipe for Nuoc Cham,
and fresh hot peppers, and taste as you go to adjust it.

Have ready about 10 long bamboo skewers, soaked in water at least 30
minutes.

In medium bowl, combine ground beef with lemongrass or ginger, onion
or shallots, garlic, fish sauce, oil, sugar, pepper, salt and
turmeric, if using. Mix well. Divide mixture in generous tablespoons
of meat and shape each portion into a plump little cylinder about 7
inches long.

If you are using Mediterranean-style grape leaves, rinse well and
trim away any stems.

Place one leaf, shiny side down, on a cutting board with stem end
toward you. Place a meat portion at the base, the end nearest you.
Roll it away from you one turn; tuck in the sides and continue
rolling until you have enclosed the meat. Place it, seamed side
down, on a plate. If using leaves of spinach or basil, leave ends
open, exposing the meat. Continue until all meat is wrapped in
leaves.

Build a hot charcoal fire or heat a gas grill until very hot. To
grill kebabs, thread 3 or 4 rolls onto each skewer, bunching them up
near the pointed end and taking care to pierce each roll through its
seam. Place skewers on oiled rack of hot grill and cook until done,
2 to 3 minutes per side, turning once or twice. Transfer to a
serving platter and serve hot, warm or at room temperature with
everyday dipping sauce II. Makes 30 to 40 small kebabs.

From: Simon Bao
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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