Text 9874, 98 rader
Skriven 2007-01-02 00:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Canned Soups
====================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> you don't make Minnesota style gagorific casseroles now do you.
 
 CS> Well, I dunno (tucks toe in carpet).  maybe.... Sometimes.  Not
 CS> everything i make is fancy!
 
 JW> Same here. I do make tuna wiggle here once in a while.

 CS> Humm.  Sorry.  Only thought when I first saw that was poking a stick
 CS> though a fish then making a 'bend' for 'fish sticks'.

I of course meant a very mundane tuna and noodle casserole. And your
fish sticks are WEIRD! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hongshao Wanyu (Red-Cooked Carp)
 Categories: Fish, Chinese
      Yield: 4 servings
 
    1/2 oz Dried Tangerine Peel
           -=OR=- citrus peel
      3 lb Firm, white-fleshed Fish
           -such as Rock Fish, Cod,
           -Halibut, Haddock, Scrod,
           -Red Snapper, or Sole,
           -(cleaned & left whole)
      2 ts Salt
      4 tb Cornstarch
      2 c  Peanut oil
      2 tb Finely chopped garlic
      3 tb Minced peeled fresh ginger
      4 tb Finely chopped scallions
      3 tb Rice wine or dry sherry
      1 tb Whole bean sauce
           -(yellow bean sauce)
      2 tb Dark soy sauce
      1 tb Sugar
      6 tb Chicken stock or water
 
  SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or
  until it is soft. Rinse under running water, squeeze out any excess
  liquid, finely chop and set aside. Make 3 or 4 slashes on each side of
  the fish to help it cook faster and allow the flavors to permeate. Rub
  the fish on both sides with the salt. Sprinkle the cornstarch evenly
  on each side of the fish. Heat a wok or deep saute pan until it is
  hot. Add the oil. When hot, deep-fry the fish on each side for 5 to 8
  minutes until brown and crispy. Remove fish and drain on paper towels.
  Pour off oil, leaving 2 tablespoons. Reheat the wok. Add chopped
  tangerine peel, garlic, ginger and scallions and stir-fry for 30
  seconds. Put in the rest of the ingredients. Return the fish to the
  wok, spooning the ingredients over the top of the fish. Cover wok.
  Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of
  a Chinese meal or 2, as a single dish.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lim's Clam With Silver Carp Soup
 Categories: Chinese, Soups, Fish, Clams
      Yield: 4 servings
 
    350 g  Clams
      2 l  Water
    1/2 ts Lemon juice
      1    Ginger- green, 2.5cm; crush
      1    Shallots; in 2.5cm pieces
      1    silver carp
      1 ts Rice wine
    1/2 bn parsley; chop fine
 
  If using fresh clams, remove the meat from the shell. To do this,
  bring the water & lemon juice to the boil. Put the whole clam into the
  water & boil for 2 minutes. Remove & rinse under cold running water.
  The shell can then be easily removed. Wash the clam, clean & simmer
  for 1 hour with the ginger & shallot.
  
  Fry the carp till brown [about 20 minutes on each side], add the clam
  soup & simmer for 20 minutes. Add the wine & parsley, & serve.
  
  From: YOLAND LIM'S RECIPES FOR HEALTH AND LENGIVITY
  Typed by: KEVIN JCJD SYMONS
 
MMMMM

Cheers

Jim, in Yellowknife




... And, of course, I'm totally serious about that.
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