Text 266, 99 rader
Skriven 2006-04-12 15:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: various 514
===================
 JW> No seriously, marine mammal oil is alleged to be almost as healthy as
 JW> fish oils. So says the GNWT Dept of Health.
 JW> As opposed to brisket fat and pork sausage....

I'm told that scientifically raised cattle and hogs
(as well as free-range livestock, wild and domestic)
have fat that is more healthful than that that one
gets from mass-produced penned grain-fed animals.
Haven't convinced Carol to let me eat an unlimited
amount of Coleman beef (not that we can afford that).

 JW> Title: Breton Pot-Au-Feu with Buckwheat Dumplings

This is very much like what we had in France on our
last day in the Correze. Enormous servings of meat and
winter vegetables, accompanied by various heavy dumplings.
The food was actually pretty good but sat in one's stomach
like lead. Some of us (especially Manny and myself) ate
quite copiously - I paid with a sleepless night on the
train and was glad to find clean restrooms at the train
station the next morning.

=

 ML> I prefer the opposite
 ML> challenge - make the best you can with what you have in two
 ML> hours or less.
 JW> That too is an admirable ability. One that I'm fairly good at. Some
 JW> substitutions result in delightful new dishes although other efforts
 JW> are less than stellar.

As I've said before, Ian's and my mutual admiration rests on
his excellence on the one end of the spectrum and my competence
on the other. I enjoy cooking with people of different talents
as well as with people of similar ones.

 ML> Wasn't it Dave the Drumster who complained about the hollandaise
 ML> on the eggs Benedict and was offered a job on the spot? Or was
 ML> it you?
 JW> That was Dave. My criticism has never been that well received.

Yet you've survived.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lion's Head Meatballs in Claypot
 Categories: Oriental, Pork, Pasta
      Yield: 4 Servings

    400 g  Minced pork
      2 sl White bread without crust
           And soaked in 1 cup water
    250 g  Tienstin cabbage, cut into 2
           Sections
      4    Stalks spring onion
      4    Dried black mushrooms,
           Soaked in water to soften
      2 sl Root ginger
     10 g  Vermicelli or glass noodles,
           Soaked in water to soften
      1 tb Dried shrimps, soaked in
           Water
           Small plate of cornstarch to
           Coat the meatballs for
           Frying

MMMMM-------------------SEASONING INGREDIENTS------------------------
      2 tb Light soy sauce
    1/2 tb Cornstarch
      1 ts Sugar
      1 ts Ginger juice
    1/2 ts Sesame oil
           Salt and pepper to taste

MMMMM-------------------INGREDIENTS FOR SAUCE------------------------
      1 tb Oil
      3 c  Chicken stock
      3 tb Cornstarch, mixed with the
           Chicken stock
      1 tb Dark soy sauce

  Squeeze the bread dry and mix well into the minced meat with the
  seasoning. Divide the mixture into four to make four meat balls. Roll
  them in the plate of cornstarch and deep fry in hot oil.  Set aside.
  Heat 2 tbsps oil in claypot and brown the ginger slices and spring
  onions. Add the shrimps, cabbage and mushrooms. Pour in the
  ingredients for the sauce and bring it to the boil.  Add the
  meatballs and vermicelli and cook on low heat for 15 mins.  Adjust
  seasoning.

  From: Ian Hoare

  FROM: Uncle Dirty Dave's Archives

MMMMM

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