Text 10200, 61 rader
Skriven 2008-07-07 04:48:00 av Michael Loo
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: dogging it 573
======================
 CS> Thats ok.  We probably sound like mega brwad folks but actually it's 2
 CS> slices a day if that.

I eat two slices a week tops. Although, in a huge departure from
the norm, last night I had a slice with my beet salad with goat
cheese, followed by another slice with my dessert of Camembert.
That was what was on offer at my friends' house.

 > I thought that in order to make French bread with a breadmaker,
 > you mixed it up and let it rise in the machine and then took
 > the dough out and made it into Frenchy shapes and baked them in the oven.
 CS> Sure!  That would be the classic mode.  I just do it all in the
 CS> breadmaker. It has a french setting.  You get a very crusty bread but
 CS> the current maker isnt quite as good with french as the last one.  It's
 CS> better with whole wheat though and ryes.  Trade off issue.

Ah.

Chopped beef with garnishes - Laap Issan [larb]
cat: salad, main, Thai
servings: 4

1.5 Tb rice
4 sm dried red chiles, seeds removed
1 lb round steak, ground fine (recipe says top round, I'd say bottom)**
2 limes, juiced
1 lg red onion, chopped fine
1 lg bell pepper, cored, seeded, chopped
15 mint leaves, chopped
2 Tb fish sauce

Dry roast rice and chiles in a saucepan over medium heat, tossing
constantly, until rice is brown and chiles have darkened. Grind
or pound to the consistency of sand (using a blender, mortar and
pestle, or processor). Mix rice mixture with all the rest of the
ingredients. Mound on a platter and serve, garnished with additional
mint leaves, vegetables cut into flowers, etc.

**M's 1994 note:
Adapted from The Original Thai Cookbook by Jennifer Brennan, who
suggests that people who can't tolerate raw beef may ** poach the
meat in boiling water until the color changes from red to pink.

M's 1997 note:
Grind it yourself! using all possible hygienic precautions,

M's 1998 note:

My sister increases the rice by a factor of about 10, making it
a major ingredient rather than an accent. She uses regular boiled
rice rather than dry roasted rice. She leaves out the bell pepper
and uses ground turkey instead of beef. Cooks it, of course.
Serves it in romaine leaves.

Jennifer Brennan, The Original Thai Cookbook
Posted to NCE 08 Jul 98

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