Text 242, 119 rader
Skriven 2006-04-11 17:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tobacco Chicken 506
===========================
 DS> I read your post with interest; prices in the Boston metro 
 DS> area are a lot higher across the boards than they are here
 DS> and I have no explanation.

But my friend Jackie tells me she found "semi-boneless"
(now that's a loony appellation) Australian lamb leg at the
S&S for 1.99/lb the other day, so all is not lost.

Anyhow, for beef, which is all I care about, the prices in
eastern Mass. are lower than they are in most of the rest
of the country; so even if the chicken prices are high, this
is no great tragedy.

 DS> As of this writing, there are two stores selling B/S breast
 DS> at .99/lb.  ("Cutlets" are at $4.29 - now THERE'S a 
 DS> disparity for ya!)

At 0.99 even I might eat them, as cutlet making is one of
my areas of expertise.

 -=> Dave Sacerdote said to Mark Lewis <=-

 MLoo> Sugar. Alcohol. 
 DS> I don't see sugar per se as necessarily bad, but I'm not too happy
 DS> about the prevalence of high-fructose corn syrup, the "super-sugar"
 DS> that seems to be in everything these days.

Sugar is bad enough; the HFCS stuff is insidious, as it is used
to impart texture and other characteristics as well as sweetness.

 DS> I see your soft drinks and junk food, and raise you PORTION SIZES.
 DS> Forty years ago, when I was a spawn:

Portions are big. You can see that even in recipes -
modern ones seem to cite half the servings for the same
amount of food. But in the restaurants, of course, it's
just a way of getting greater return for the same number
of customers - feed them more and keep charging them the
same level of markup. Sort of like giving people the
giant economy size with no discount.

 DS> - Glass bottles of Coca-Cola and other soft drinks were 10 oz, 
 DS> 12-ounce cans were considered really big, and 16-ouncers were
 DS> two drinks.

Actually, when I was a little boy of five, a Coke was quite small,
7 or 8 oz as I recall, and I could finish a whole one with no
trouble. At one point they even tried cutting the size further
(instead of raising prices), but guess how far that went.

 DS> Want to stop poisoning "the children"?  READ THE FOOD LABELS,
 DS> you bunch of dumbasses, and STOP BUYING THE CRAP you think is
 DS> bad for you, and stop whining to the government for protection.

Are you advocating that Natural Selection be given free rein?

Saucy pork noodles - zha jiang mien
cat: main, Chinese
servings: 2

1/2 lb Chinese noodles
- (the white sort rather than the eggy yellow variety)
2 Tb cooking oil
1 sm onion
2 cloves garlic
6 oz ground pork or turkey
1 Tb wine
2 ts soy sauce
h - sauce
1 heaping Tb sweet flour paste 
2 ts sugar
2 ts spicy bean paste (optional, but I like the heat
- if you leave this out, up the sweet flour paste to 1 1/2 Tb)
1/4 c stock or water
1/2 ts cornstarch mixed with
1/2 ts water
h - garnish
1 carrot
2 in section of English cucumber, minus seeds
- (you can use regular cukes if you like, but
- you'll need to peel the tough skin)
1 scallion

Bring a big pot of water to the boil.

Mince the garlic, onion, and scallions. Peel the carrot and
cucumber and cut into 2" long matchsticks.

Combine the sweet flour paste, sugar, stock/water, and spicy
bean paste in a bowl, and mix it up. In a separate bowl, make
cornstarch water.

Heat up your wok over high heat, until the wok just begins to
smoke. Add 1 Tb of cooking oil, and let it heat for a minute
or so until it gives off a little wisp of smoke. Dump in the
pork, and stir-fry, breaking up the meat and tossing it around
until its color changes from raw pink to mostly white. Pour in
the wine and soy sauce, and stir well to coat the meat; cook
for another minute or two, until the meat is just cooked.
Transfer the cooked meat to a bowl and set aside.

Wilt the garlic and onion in the rest of the oil. Stir in the
sauce ingredients (minus the cornstarch). Cook for a couple of
minutes, letting the mixture get good and bubbly. Give the
cornstarch slurry a stir to recombine, and pour into the wok.
Cook for another minute or so to thicken up the sauce. Now stir
in the meat, and cook for another minute or so to heat up the
meat. (The sauce should be smothering the meat; if it doesn't
seem quite saucy enough, add another tablespoon of water.)

Get out two big bowls (or plates if you must -- you'll need
plenty of room to toss the ingredients once you get them in
there). Divide up the noodles across both, then top with
plenty of sauce. Divide the cucumber, carrot and scallions
across both and serve. Mix well before digging in!

Source: Yee-Fan Sun, Digs magazine
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