Text 12129, 93 rader
Skriven 2008-08-16 17:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: beef and advices 779
============================
 JW> Then you haven't been back to Texas for a while or visited Alberta
 JW> where every little truck stop and cafe offers a steak breakfast: 6
 JW> or 10 oz steaks with one, two or three eggs plus the usual sides.
 JW> You could even order two steaks and they won't look at you weird.

Two steaks, I'm so there.

 ML> I've gone days, eating regular meals, without a
 ML> beverage of any kind, especially if the meals had a bit of
 ML> liquid in them (stews, e.g., or spaghetti).
 JW> And therein lies the road to kidney stones my friend. Take heed from
 JW> one who knows and drinks a lot more fluids of various kinds.

If beer is available, I make up for my camelishness. But
the point is taken.

= =

 ML> culinary schools [...] The graduates have to go someplace
 JW> The diamond mines all run great camps, pay top wages and attract the
 JW> top talent around here. Even Pierre of L'Heritage is getting in on
 JW> the action. With his culinary school, his captive suppliers and his
 JW> creations, he is offering mines a package deal: cooks, menus,
 JW> groceries... and he will pop in from time to time to ensure
 JW> standards.

Eh, so it's now Go Northwest, young man?

 JW> Title: La Suan Tang - a hot and sour soup
 ML> What's the source of this one?
 JW> It's on the net in several places, without attribution.

As well it might not. It's too pared down to be any good,
and the five-spice is silly.

 JW> I find a few other versions while I was googling around. None of
 JW> them were excessively hot. As to plain, some suggested adding shreds
 JW> of mushrooms, pork or chicken etc. to the basic soup.

Makes sense. How about all of the above, plus lily buds.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Sour-Hot Soup (Suan la Tang)
 Categories: Chinese, Soups/stews, Pork/ham
      Yield: 6 servings

      5    Dried black mushrooms             1/2 ts Sugar
     15    Pieces cloud ear fungus                  Cornstarch to coat
     30    Pieces dried lily flower          1/2 c  Shredded bamboo
      6 c  Chicken stock                       2    Cakes bean curd, shredded
      1 c  Mushroom liquid                     2 tb Peanut oil
      6 tb Clear rice vinegar                  4 tb Cornstarch (mixed as paste
      3 tb Thin soy                                 -with
      1 ts Freshly ground black pepper         5 tb Cold stock or water)
    1/4 lb Lean pork                           2    Eggs, beaten
      1 ts Dry sherry or rice wine             4    Scallions, diced
      1 ts Thin soy                          1/4 c  Sesame oil

  Preparation:  Soak mushrooms, cloud ear, and lily flowers separately in hot
  water for 25 to 30 minutes or until soft.  Reserve mushroom liquid in
  amount specified above.  Next remove stems from mushrooms; discard. Pick
  off tough ends of cloud ear; discard ends; coarse chop cloud ear. Remove
  tough ends of lily flowers; cut flowers in half. Set aside until ready to
  begin cooking.

  Slice pork thin, then cut into fine shreds.  Place in small bowl, to which
  also add wine, soy sauce and sugar; mix well with fingers.  Add cornstarch
  and mix again to coat evenly.  Slice bean curd in thirds, cut each slice in
  half, then cut each half into shreds.

  Mix up cornstarch paste with cornstarch and stock or water; set aside.

  Combine stock, mushroom liquid, vinegar, soy and black pepper. Bring to
  simmer; add shredded bean curd; mix with chopsticks to keep bean curd from
  sticking together.  Simmer for 2 minutes.

  While stock is simmering, heat wok and add peanut oil.  Heat oil for 10
  seconds; then add shredded pork; stir vigorously with spatulas until pork
  loses its brown color and turns white.  At this point, add mushrooms, cloud
  ear, lily flower and bamboo.  Stir for 15 seconds over high heat; add to
  stock.

  Bring stock back to simmer and slowly thicken with cornstarch mixture,
  adding a little at a time until desired thickness is reached. Remove from
  heat and slowly add beaten egg, dripping and folding a little at a time.
  Top soup with diced scallions and sesame oil.  Serve immediately.

  Posted by Fred Peters.

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