Text 9873, 100 rader
Skriven 2007-01-02 00:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: standing rib roasts
===========================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> we'd never get one is we dont eat that much red meat at a sitting
 
 JW> We had more beef in the last three days than we do most weeks, that's
 JW> for sure. But it wasn't a huge deal for two; it was but a two rib roas
 JW> It made three meals and a couple of sandwiches.

 CS> Not that I am sure of the size of a '2 rib roast'.
 CS> How many lbs would that be?

4-5 pounds. 8-9 reasonable servings. 2 Loo servings! [g]

 CS> my cholestrol.  If i make it  a standard to eat more than 16oz of red
 CS> meat a week, I'll be dead in 10 years tops.  That doesnt mean I cant
 CS> pig out now and again

I probably have 4-8 oz per supper, about 4 times a week which is less
than when I was young. I've also cut back a little bit on eggs and
cheese too. But I haven't had to reduce to your levels (yet).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Carp in Chicken Fat #1
 Categories: Fish, Chinese, Chicken
      Yield: 6 Servings
 
      1    (2.5-3 pound) carp
      2    Scallion stalks
    1/4 c  Chicken fat
      2 tb Soy sauce
      2 tb Sherry
    3/4 c  Water
 
  Prepare fish. Cut scallions in 1/2-inch sections. Heat chicken fat in
  a large, deep pan. Add scallions and stir-fry to brown lightly. Add
  carp and brown quickly (about 3 minutes on each side). Pour soy sauce
  and sherry over. Cook 1 to 2 minutes over moderate heat. Add water and
  bring to a boil; then simmer, covered, 7 minutes more. Gently turn
  fish over. Cook, covered, another 7 minutes and serve.
  
  NOTE: Carp is noted for the delicacy and soft texture of its flesh.
  The chicken fat enhances these qualities. VARIATION: For the
  scallions, substitute 2 garlic cloves, crushed.
  
  From <The Thousand Recipe Chinese Cookbook>
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dad's Cheong Ching: Sauce For Carp Or Snakehead
 Categories: Chinese, Thai, Chilies, Fish
      Yield: 4 servings
 
      1 kg Fish (preferably carp)
      2 tb Oil
      2 tb Chopped garlic
      2 tb Chopped ginger
      1 tb Chopped fresh chillies or
           Thai Sweet Chilli sauce
      2 tb Yellow bean sauce
           (Cantonese: meen see;
           Hokkien/Teo Chew: tau
           Cheong)
      1 tb White sugar
      1 ts Dark or thick soy sauce
           (Chinese caramel sauce)
      1 ds Worcestershire sauce
      1 tb Tomato sauce (ketchup)
      2    whole Chinese Sour/pickled
           plums (sheen Mooi)
      2 tb Water
           Fresh coriander leaves
 
  Heat oil on medium to high heat, fry garlic, ginger, fresh chillies if
  using, until fragrant - about 30 seconds. Add yellow bean sauce and
  fry another 30 seconds. Add sugar, dark soy, Worcestershire sauce,
  tomato sauce and Thai Sweet Chilli sauce at this stage if using
  instead of the fresh chillies, the sour plums if using, and water.
  Stir to combine all the sauces and simmer on low heat, uncovered, for
  about 5 to 10 minutes until the sauce is slightly thick. Remove from
  the heat and cool the sauce. Pour over the fish before steaming.
  Garnish with fresh coriander when fish is cooked.
 
  Source: not noted

MMMMM

Cheers

Jim, in Yellowknife




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