Text 20602, 112 rader
Skriven 2007-09-23 20:01:35 av Sean Dennis (1:18/200.0)
  Kommentar till text 20575 av Stephen Haffly (1:396/45.27)
Ärende: heat levels 159
=======================
Stephen Haffly wrote in a message to Sean Dennis:

 SH> work.  It may involve changing editors, but that won't be too
 SH> popular as she has been using the current setup for years and is
 SH> comfortable with it.

Plus you'd have to set up Squish (timEd works with Squish and *.MSG only) to do
the tossing...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sukiyaki (Japanese Beef and Vegetables in Soy Sauce & Sak
 Categories: Meats, Vegetables, Sauces, Mushrooms, Japanese
      Yield: 4 Servings
 
      1 lb Boneless lean beef; sirloin
           -Or tenderloin preferred
      8 oz Can shirataki (long noodle-
           -Threads), drained
      1    Canned takeoko (bamboo shoot
      1    2 inch long strip of beef
           -Fat, folded into a 1 inch
           -Square packet
      6    Scallions;including 3 inches
           -Of the green stem, cut into
           -1 1/2 inch pieces
      1 md Yellow onion; peeled and
           -Sliced 1/2 inch thick
      6 sm White mushrooms, cut into
           -1/4 inch thick slices
      2    Cakes tofu (soybean curd),
           -Fresh, canned or instant,
           -Cut into 1 inch cubes

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  All purpose soy sauce
  4 1/2 tb Sugar
    1/2 c  Sake (rice wine)
 
  NABEMONO: One pot cookery
  
  In all "nabe"--one pot, do it yourself-- cooking, the actual cooking
  is done at the dinner table, although the uncooked food is sliced and
  arranged in advance.  An electric skillet or casserole is most
  effective in preparing "Nabemono," but a heavy, shallow casserole or
  skillet set over an alcohol burner, charcoal-burning hibachi, or gas
  table burner does almost as well.
  
  Set the heating unit and its cooking pot in the center of the dining
  table and preheat, or bring the specified liquid to a boil.  Adjust
  the heat so that the liquid simmers throughout the cooking.  Provide
  each diner with a plate, a small dish of dipping sauce (where
  applicable) and chopsticks or a long-handled fork with heatproof
  handle (such as a fondue fork). Trad- itionally, each diner selects
  his own food from the platter of ingredients and cooks it himself in
  the simmering cooking liquid.
  
  PREPARE AHEAD:
  
  1. Place the beef in your freezer for about 30 minutes, or only long
  enough to stiffen it slightly for easier slicing. Then with a heavy,
  sharp knife, cut the beef against the grain into slices 1/8 inch
  thick, and cut the slices in half crosswise.
  
  2.  Bring 1 cup of water to a boil and drop n the shirataki; return
  to the boil.  Drain and cut the noodles into thirds.
  
  3.  Scrape the bamboo shoot at the base, cut it in half lengthwise,
  and slice it thin crosswise.  Run cold running water over the slices
  and drain.
  
  4.  Arrange the meat, shirataki and vegetables attractively in
  separate rows on a large platter.
  
  TO COOK and SERVE:
  
  If you are using an electric skillet, preheat to 425 degrees (F). If
  not, substitute a 10 to 12 inch skillet set over a table burner and
  preheat for several minutes.
  
  Hold the folded strip of fat with chopsticks or tongs and rub it over
  the bottom of the hot skillet.  Add 6 to 8 slices of meat to the
  skillet, pour in 1/4 cup of soy sauce, and sprinkle the meat with 3
  tablespoons of sugar. cook for a minute, stir, and turn the meat
  over. Push the meat to one side of the skillet.  add about 1/3 of the
  scallions, onion, mushrooms, tofu, shirataki, greens and bamboo shoot
  in more or less equal amounts, sprinkle them with 1/4 cup sake and
  cook for an additional 4 to 5 minutes.
  
  With chopsticks or long-handled forks (such as fondue forks),
  transfer the contents of the pan to individual plates and serve.
  continue cooking the remaining sukiyaki batch as described above,
  checking the temperature of the pan from time to time.  If it seems
  too hot and the food begins to stick or burn, lower the heat or cool
  the pan more quickly by adding a drop or two of cold water to the
  sauce.
  
  Time/Life 'Foods of the World', Recipes: The Cooking of Japan Earl
  Cravens
  
  Origin: Mike's Mansion (503) 760-3777 Portland,OR (1:105/81)
 
MMMMM
 

Later,
Sean

// sean@outpostbbs.net | ICQ: 19965647 | My blog: http://blog.outpostbbs.net

--- timEd/2 1.10.y2k+
 * Origin: Outpost BBS - Douglasville, GA - 770-489-1561 (1:18/200)