Text 1200, 98 rader
Skriven 2008-01-21 12:45:02 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: WINE 724  80121
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 
 ML> That helps.  I have mainly used
 GJ> the Shiwan Chiew for flaming stir fries.
 ML> Nasty stuff. You might as well be using rubbing alcohol.
 GJ> I've tried that, but don't like the taste at all!

 ML> Rubbing alcohol for flaming? Ugh.

Hardly!  I'm not that uncouth!  I just tried drinking it, straight.
 
 GJ> People such as yourself and Kevin, who have worked assiduously at
 GJ> developing a metabolism which relies on alcohol as an essential food
 GJ> group, probably do not suffer that way.  If, as happens very rarely, I

 ML> Funny thing is that after ramping up with a month of concerts,
 ML> I can down fifteen or twenty standard drinks without undue

Such immoderation!  I normally limit myself to half that amount.

 ML> suffering; but after detoxifying myself for 24 to 48 hours,
 ML> 3 drinks is my limit.

Once, in 2004 while visiting Brunei, I stayed for almost a week
completely alcohol-free from the time I left Darwin until I returned.
The first drink of rough red on getting home tasted like Grange!  The
next 3 weren't too bad, either.  Then I rested.
 
 GJ> Title: Szechwan Dry Fried Beef W/ Carrots

 ML> A reasonable facsimile of the real thing.
 
 GJ> Remove celery leaves, wash and cut stems into 1" lengths. Peel
 GJ> carrots and shred them with a potato peeler. Top, deseed and shred
 GJ> the peppers. Cut green onion into 1/2" lengths or less.

 ML> But there should be 4x as much beef as celery, not 2x; and the
 ML> celery and carrots should be in the same size matchsticks as
 ML> the meat.

Out of respect for your ancestors, I shall modify the recipe
accordingly.  Thank you.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Szechwan Eggplant
 Categories: Mains, Sides, Chinese, Asia-n, Charmaine
      Yield: 6 servings
 
      2    Eggplants; 500g ea, or
      1 kg ;smaller eggplants
    500 ml Peanut oil
      1 ts Finely grated ginger
      1 ts Finely chopped garlic
           ; SAUCE
      4 tb Dark soy sauce
      2 tb Chinese wine; or
      2 tb ;dry sherry
      2 tb Sugar
      1 ts Sesame oil
      1 ts Chilli oil; OPT
      1 ts Sweet chilli sauce; >2ts
 
  Slice off and discard the stalk end of the eggplants, but do not peel
  them. Cut in half lengthways, then into wedges lengthways each about
  2.5cm thick. Cut the wedges into 5cm lengths.
  
  Heat the peanut oil in a wok or frying pan, and fry half of the
  pieces of eggplant at a time on high heat, turning the pieces so that
  they are evenly browned. Let them cook to a dark golden brown, then
  lift them out with a slotted spoon and drain on paper towels. When
  all the eggplant pieces have been fried, set them aside to cool. The
  oil that remains may be strained and used again.
  
  Combine the sauce ingredients and stir until sugar dissolves.
  
  Pour off all but 1 tb of oil remaining in the pan. Heat, then add the
  ginger and garlic and stir quickly over medium heat until they turn
  golden. Add the sauce mixture, bring to the boil, then return the
  eggplant and cook over high heat, turning the eggplant pieces over
  until most of the sauce is absorbed. Transfer to a serving dish as
  soon as cooking is completed (don't leave eggplant in the wok o a
  metallic taste will develop). Serve warm or cold.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)