Text 24614, 57 rader
Skriven 2007-12-27 00:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Aura591
===================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Is she going to make some Dominican specialty for Christmas?

As you know, every Christmas Eve we host an open host and buffet
with a different theme and this year she took over the kitchen and
did up four pork roasts seasoned Dominican style, a potato salad
rather like Russian salad with peas and carrots in it, a big pot of
yellow rice with sausage and corn and another one of red beans and
rice. We also had three salsas, one of which was made by her
daughter's partner's Mom who was visiting New York from Mexico
recently. It was made of jalapenos plus a couple of habaneros for an
extra kick.

As well there was a gallon of killer eggnog that had coconut milk
and 151 rum in it.

We spent Christmas morning watching the grandkids, step grandkids,
adopted grandkids and two temporary foster grandkids getting to know
each other and opening their presents while I had coffee and a
little bit of rye for breakfast and watched over them all. Then we
all went to Roslind's sister's place for a traditional turkey
dinner. Aura got to taste bannock there.

Today we just loafed, ate leftovers, went sightseeing and had a
small late lunch at a Chinese place: Canadian-Szechwan ginger beef
and "Palace chicken".

Ginger beef was invented in Calgary in the 1970's by a Chinese chef
at an old rich white guy's club, either the Cattlemen's club or the
Petroleum club (I forget which), by combining classic twice cooked
crispy Szechwan beef and the sweet and sour ginger sauce usually
made for Schechwan chicken. It has become very popular across
western Canada and is spreading to Hong Kong with the ex-pats
returning home. Ideally it is very gingery, a bit sour and loaded
with chilies. Too often it is dumbed down with mild ginger, very
sweet and with julienned carrots giving the dish colour, not red
chilies. Aura got the latter version but liked it all the same.

The "Palace" chicken was simply lightly battered deep fried cubes
of chicken in a mild somewhat gingery sauce. Aura said it was a lot
like a mild General Tso's chicken without the broccoli, so now I
have a better idea of what General Tso's chicken is supposed to be.
It seems to be a common American dish but it is never made here, at
least under that name.


 

Cheers

YK Jim


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