Text 10669, 73 rader
Skriven 2008-07-17 00:15:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Low Fat
===============
 -=> On 07-15-08  16:23,  Ruth Haffly <=-
 -=> spoke to Carol Shenkenberger about Feet dont fail me now! <=-

 CS> It';s more a matter of saving them 'fats' up for where it matters.
 CS> It's not an issue for the picnic but a long term thing. There used to

 RH> I understand.  Some foods are easy to eat low fat but others, I'd
 RH> rather have a fuller fat version.
 
Over the years, we have evolved to trying to cut down on fat
consumption.  BUT, there are some low-fat things we have tried that are
big losers -- low-fat cheese comes to mind.  Other things either made no
real difference or we got used to them.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Pepper Prawns
 Categories: Seafood
      Yield: 1 servings
 
      1 lb Fresh raw prawns
      1 t  Salt
      2 t  Cornstarch
      2 t  Toasted sesame oil
      2 T  Peanut oil
      2    Fresh hot chilies, seeded
           -and coarsely chopped
      1 T  Salted black beans
      2 T  Coarsely chopped garlic
    1/4 c  Coarsely chopped green
           -onion
      3 T  White rice vinegar
      2 T  Dark soy sauce
      1 T  Sugar
      2 t  Cornstarch mixed with 2
           -teaspoons water
 
  Peel the prawns and reserve the shells for another use. Using a small
  sharp knife, partially split the prawns lengthwise and remove the fine
  digestive cord--if you are particularly pressed for time, omit this
  step. Pat the prawns dry with a paper towel and combine with the salt,
  cornstarch and sesame oil and mix well. Heat a large wok or large
  skillet and add the peanut oil and the prawns. Stir-fry for one
  minute, then remove the prawns with a slotted spoon. To the remaining
  oil, add the chilies, black beans, garlic and green onion. Stir-fry
  for 20 seconds and add the vinegar, soy sauce, and sugar. Stir in the
  cornstarch mixture and return the prawns to the wok. Cook for another
  two minutes and serve at once.
  
  For a one dish meal, double the quantity of sauce and toss the sauce
  and prawns with fresh egg noodles or rice noodles or plain rice.
  
  NOTE: I TRIPLED the sauce and discovered that the sauce was way too
  thick, probably because I added way too much cornstarch to the prawns
  in the first place. I added some chicken broth to loosen the sauce up
  to my liking and served it over rice. I would probably use Thai
  peppers if I were serving it to adults, but I had to consider the kids
  (a little) so I used jalapenos, and the resulting spice level was
  pretty mild because I used some from the garden and one of them was
  quite red, which reduces the bite o f the chile. I also butterflied
  the prawns as they were quite large and I wanted them to cook evenly.
  This worked out very well and the prawns were not toughened by
  overcooking.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:22:54, 17 Jul 2007
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