Text 2502, 90 rader
Skriven 2006-06-25 19:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tastes 875
==================
 -=> Quoting Michael Loo to All <=-

 ML> Armour chili no beans: "The ultimate in thick, rich,
 ML> chili.[TM]".... monosodium glutamate, gum arabic. The "meat"
 ML> chunks seem extruded, without discernible texture or flavor

Marketers lie.

 ML> 80 Calories per serving. And that this single-serving size
 ML> can contained 5 servings of 1/4 c each.

Marketers lie!

 ML> "Made with pure natural cane
 ML> sugar," says the front. The ingredients: filtered water,
 ML> cane sugar syrup, high fructose corn syrup, etc. No fair!
 ML> say I.

MARKETERS F%^&*()ING LIE!!!

Kill them all.

I love the unstated marketing statements of old Sears catalogues:
"Shoes, Men's, Sizes 7-11, Specify black or brown. Durable, good
quality, $1.99, better quality $2.99."

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

     Title: Cha Lua (Pork Pate)
Categories: Vietnamese, Sandwiches, Pork, Groundmeat
  Servings: 2 pounds

      3 TB fish sauce
      2 TB vegetable oil
      1 TB sugar
      1 sm shallot, peeled and minced
      1 sm clove garlic, peeled and
           minced
           Freshly ground black pepper
      2 lb pork butt, thinly sliced, or
           ground pork (70% lean)
    1/4 c  potato starch
      2 ts baking powder
      1    sheet heavy-duty aluminum
           foil, 9 inches by 12 inches
      1    sheet plastic wrap, 9 inches
           by 12 inches
      1    banana leaf, trimmed to
           roughly 9 inches by 12
           inches

(substitute three times the amount of plastic wrap if banana leaves are
not available)

Whisk together the fish sauce, oil, and sugar until the sugar is
completely dissolved. Stir in the shallot and garlic and season to taste
with pepper. Add the pork and pound the meat into the marinade until
evenly coated. Allow to marinate, refrigerated, for 1 hour. Place the
pork in a container Advertisement and put it in the freezer for 1 hour.
Transfer the partially frozen pork to a food processor and pulse to
loosen the meat, about 5 minutes. Add the potato starch and baking
powder and continue pulsing until the mixture has a firm, smooth, and
pale paste-like consistency, about 5 minutes more. Bring a pot filled
with water to a boil over high heat. Meanwhile, lay flat the aluminum
foil on a clean work surface. Lay a sheet of plastic wrap of the same
size on top, then lay the banana leaf on the plastic wrap and lightly
oil it. Form the pork mixture into a thick sausage, about 3 inches in
diameter by 7 inches long and place it on top of the banana leaf. Fold
the 3-layer wrap over the pork, fold in the sides, and roll it into a
bundle. The foil should be on the outside. Tie the bundle with kitchen
string as you would a pork roast. Boil, uncovered, until cooked through,
about 50 minutes. Makes enough for 8 sandwiches.

:Adapted from "Authentic Vietnamese Cooking" by Corinne Trang

  From: Simon Bao To: Gastronomique@yahoo
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Starbucks: Marketing over quality. Fantasy over reality.
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