Text 781, 78 rader
Skriven 2006-04-25 21:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: CHINESE THINGS 573
==========================
 CS> WHAT?  You dont like Pocari Sweat?

Nope, but I don't need or want much hydrating anyhow. You'd
have thought that I would after collapsing after 5 miles
of mountain climbing without watere in 107F heat (around
1972), but no.

 CS> Thats when you find out fast your body doesnt really like gatoraide,
 CS> for all  the commercial hype it has stateside.  Too sweetly cloying to
 CS> truely quench and oddly salty at the same time.

I was talking to an exercise physiologist from UNH once, and
he said that research indicated that the best rehydrating
drink of all is Gatorade diluted x4 or so with plain water.

=

 CS> Japan foods are simple in spicing so tend to not stand out in a world
 CS> culinary  group other than for the pretty looks.  Thats very true.

The one thing I like about Japanese foods is the variety of
raw ingredients. What they do with them I'm not so thrilled
about, unless they cut them thin and serve them to me raw
(or, as I said before, deep-fried).

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

      Title: Masaman Curry Paste (Nam Prik Kaeng Masaman)
 Categories: Stephen, Ethnic
      Yield: 1 Servings

     10    Dried red chilies
      1 ts Cumin seeds
      1 tb Coriander seeds
      2    Cardamom pods
      3    Cloves
      6 tb Chopped garlic
      4 tb Chopped shallots
      1 tb Oil
     10    Peppercorns
      2 tb Chopped lemon grass
      1 ts Chopped galangal
      1 ts Chopped bergamot skin
      1 ts Chopped coriander root
      1 ts Shrimp paste, grilled
      1 c  Palm sugar
      1 tb Salt
      4 tb Tamarind juice

  Coarsely chop the chilies and soak in water for 10 minutes.  Drain.

  Dry-fry the cumin and coriander seeds, cardamom pods and cloves over
  medium heat for 1 to 2 minutes until they are aromatic and slightly
  browned.

  Saute the chilies, garlic and shallots in the oil until lightly
  browned.

  Pound in the following order: a) garlic, shallots and chilies b)
  coriander, cardamom pods, cumin, cloves and peppercorns c) lemon
  grass, galangal, bergamot, coriander roots.

  Place the shrimp paste on a piece of foil and cook it over a flame or
  burner for 1 to 2 minutes, or in a hot oven (425F) until the outside
  is slightly burnt.  Mix the shrimp paste with all the above
  ingredients plus the sugar, salt and tamarind juice to form a fine
  paste.

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore.  1987

  Posted by Stephen Ceideburg April 18 1990.

  Uncle Dirty Dave's Archives

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