Text 6879, 79 rader
Skriven 2006-10-21 23:21:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Vinegar
===============
 Hi, Barbara,

 >  My going into the math was overkill, of course. The
 > basic idea is that
 >  {1 unit x desired concentration = "units of
 > concentrate" x
 >  "concentration of the concentrate"} with  all
 > concentrations expressed
 >  in the same forms, of course. I used percentages

 BM> I wouldn't call it overkill, myself.  I actually tried it on a
 BM> calculator, and was off by a factor of ten, so I Googled and on their
 BM> example, I was off by a factor of 100.  I finally realized that I
 BM> wasn't using the same form of expression for all the units, fixed it,
 BM> and got the answer correct. My math is *very* rusty!

 Ha! Always include the units in your math to make sure
 they cancel! Or convert them so they do.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chinese Fire Pot
 Categories: Main dish, Poultry, Chinese, Pasta
      Yield: 6 Servings

      1 lb Sirloin or round, boneless
      1 lb Fish fillets
      1 lb Chinese cabbage
           Lemon juice
    3/4 lb Chinese pea pods
      2    Spinach bunches
      8 oz Bamboo shoots, draind/slicd
           Sweet-and-sour sauce
           Prepared hot Chinese mustard
           Cilantro or chives, chopped
      1 lb Chicken breasts, boned
      1 lb Shrimp, med
    1/2 lb Mushrooms, fresh
      7 oz Enoki mushrooms
      2    Green onion bunches
      8 oz Water chestnut, draind/slicd
      4 cn Chicken broth (13 3/4-oz)
           Soy sauce
    1/4 lb Fine egg noodles, cooked

  It is not necessary to use all ingredients listed here as long as you
  offer an interesting blend of meats, fish and vegetables. Other meats
  and vegetables can be substituted, if desired.

  Place beef, chicken and fish in freezer and chill until firm to touch
  but not frozen. Slice beef and chicken in strips 1/4-inch thick and
  about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein
  shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using
  forest mushrooms, remove and discard stems. Slice mushrooms and
  sprinkle with lemon juice. Cut off and discard root portion of enoki
  mushrooms and separate clusters as much as possible. Wash, trim ends
  and string pea pods. Clean green onions and cut in halves lengthwise,
  including green portion. Cut into 2-inch lengths. Clean spinach and
  discard thick stems.

  To serve, arrange beef, chicken, fish, shrimp, cabbage, fresh
  mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves,
  water chestnuts and bamboo shoots in individual rows on large
  platters or serving plates. Bring broth to boil. Place heating unit
  under Chinese hot pot and pour boiling broth into hot-pot bowl. Using
  Chinese wire ladle and chopsticks or fondue forks, each person places
  whatever ingredients are desired into hot broth to poach. When cooked
  (this will take only a few moments), ingredients are then dipped into
  sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten
  with noodles, adding cilantro, if desired.

  Note: The special pot needed can be purchased at Chinese shops. Los
  Angeles Times Cookbook

MMMMM
 Joan MacDiarmid
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