Text 21780, 77 rader
Skriven 2007-10-25 07:58:34 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CAN'TS! 327  71025
==========================
 -=> Quoting Michael Loo to Barbara Mcnay <=-

Every day I dutifully post a msg in the Echo, in the fond hope that
sooner or later the damn dam will break and all my pearls of wisdom
will come pouring across the Pacific to your unsuspecting land.

 HoT> Manufacturers who produce Helen of Troy products use formulas, 
 HoT> molds, and certain other tooling, some of which it owns, in 
 HoT> manufacturing those products. Both The Company's business 
 HoT> segments employ numerous technical and quality control 
 HoT> personnel to assure high product quality. 

 ML> Source: hotus.com

 ML> The claim is that there's some semblance of quality control
 ML> here. Of course, who was it, Mattel, who are so over the
 ML> Chinese barrel that it had to apologize to the Chinese for
 ML> not properly supervising the Chinese quality control!

I was quite surprised to read of that distinctly un-American grovel by
Mattel.  As it was reported here, Mattel apologised for designing
and/or specifying an inferior product.  I felt that there must be a
hidden story behind that uncharacteristic act.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Kow Yuk (Chinese Belly Pork)
 Categories: Chinese, Pork
      Yield: 8 servings
 
  4 1/2 kg Pork from rib *
      5 tb Soy sauce
           Peanut oil for deep frying
      5 tb Chopped dried salted turnip
      3    Cloves garlic
      8    Pieces red bean curd plus
      3 tb Liquid from the jar
      2 tb Honey
      3 tb Sugar
      2    Whole star anise
      2 lg Tins bamboo shoots, drained
           And sliced
 
  * (ask at a Chinese butcher's for the right cut)
  
  Simmer pork in water for about 1 hour. Remove bones. Soak in soy
  sauce for 10 minutes. Drain well, reserving marinade, and fry in deep
  oil until brown, skin side down. (This is dangerous as the high
  moisture content of the pork causes spitting, take great care).
  
  Wash in cold water. Slice into serving-sized pieces and soak in cold,
  salted water. Drain and rinse in more cold water.
  
  Fry garlic in about 3 tablespoons oil, add 4 pieces of red bean curd
  and shredded salted turnip, fry until fragrant. Add the drained pork,
  the remaining red bean curd, honey, sugar and soy sauce from
  marinade, star anise, bamboo shoots and water to barely cover.
  
  Transfer to saucepan and cook for about 1 hour depending on age of
  pork. Taste for seasoning, adding more sugar if necessary.
  
  Note: no salt is added because of the saltiness of the dried turnip,
  red bean curd and soy sauce. The deep frying can be omitted because
  of the danger but the texture is not quite as good!
  
  Molly Moyes
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au Series: Chinese-Australian New Year
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)