Text 14042, 73 rader
Skriven 2008-09-20 07:14:08 av Michael Loo (1:18/200.0)
  Kommentar till text 13946 av Hap Newsom (1:124/311)
Ärende: traveling 940
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 HN> A train ride costs more because a train
 HN> weighs a whole lot more than a plane...

But a plane has to get up to several miles above ground
level, whereas one doesn't have to haul a train up there.

 HN> and it can't fly either! And you're paying
 HN> for the Privilege of riding a train....no one
 HN> ever said flying was a privilege!

I dunno. A couple days ago I dined on perfectly okay
pot roast at 39000 feet and then slept for 4 hours, thanks
to unlimited pours of Fabre Montmayou Malbec! A privilege
indeed.

 ->  -> I can eat brisket fat to my heart's content.
 ->  HN> You would have anyway! 
 -> Cheeze, you know me too well.
 HN> Well, I been around y'know!

Ja, ja. Yesterday it was roast pork with dumplings and pig
cracklin's for lunch and roast pork with creamed potatoes
and pig cracklin's for dinner. So beef is not the only food
in the world (so Dave the Sac knows).

White pork slices with garlic sauce
cat: starter, pork, celebrity
Serves: 6

500 g belly pork
- sub shoulder, tied
1 Tb salt
1 lg slice ginger
2 spring onions
2 Tb chopped garlic
2 1/2 Tb sweet dark soy sauce
1 Tb white chicken stock
1 ts chilli oil

Cut the skin away from the pork.

Bring 2 L water to the boil. Blanch the pork in the
boiling water then refresh in cold water. Change the
water, bring to the boil, add salt, ginger, and
spring onions. Add the pork again and remove any
scum that floats to the top. turn flame to a simmer,
and cook for 30 min. Remove the pork from the water
and insert a skewer into the meat. Check the fluid
that runs out - it should be clear without any trace
of blood. When the pork is done, remove it from the
pot and allow to stand for 30 min. Slice it into very
thin slices and arrange on a serving plate.

Bring the stock back to the boil and ladle over the
pork slices (the last step ensures that the pork is
completely cooked. If the meat is still pink after
one ladle of stock, repeat the process).

Drain the stock off the plate before serving.

For the garlic sauce, mix garlic, soy sauce, chicken
stock, and chilli oil thoroughly.

Pour the sauce over the pork slices.

Garnish with fresh coriander.

Cheong Liew

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