Text 15045, 70 rader
Skriven 2008-10-12 14:28:04 av Michael Loo (1:18/200.0)
  Kommentar till text 14940 av Barbara Mcnay (1:382/48)
Ärende: taste and sodium 47
===========================
 >  BM> What you said, above. [g]  I assume that chocolate is not
 >  BM> calcium-rich, so is bitter for other reasons.
 > It's organic compounds in chocolate, I think.
 BM> The very ones that are good for us, perhaps.

Entirely likely.

 > That's if you like the taste of chard. [g]
 BM> Yes, I like it very much.  Doesn't everybody?

Not particularly. I find it too grasslike. My sister
liked it very much.

 BM> rappi, then, might require longer cooking if it is 
 BM> leathery, as broccoli leaves tend to be.

Rappi/rabe is a stalky variety, with most of the
edible part being stems, which are kind of tough
anyway. Last time I made it, I parnuked it for a
couple minutes and then finished it in hot olive
oil and garlic.

Soy Sauce Noodles
cat: Thai, main
serves: 2

7 oz uncooked wide rice noodles
1/2 c rice wine vinegar
2 fresh hot peppers, seeded and minced
1 pn salt
6 Tb soy sauce
2 Tb sweet soy sauce
1/4 c chicken stock or canned broth
2 Tb sugar
1/2 ts ground white pepper
3 Tb corn oil
2 cloves garlic, minced
8 lg shrimp, shelled and deveined
2 c coarsely chopped Chinese broccoli, or broccoli rabe
2 lg eggs, lightly beaten

Soak the rice noodles in water to cover until they turn opaque,
about 30 min.

Meanwhile, prepare a chili vinaigrette: combine the vinegar, hot
peppers, and salt. Set aside at room temperature.

Combine the soy sauce, sweet soy sauce, chicken stock, sugar,
and white pepper; set aside.

When the noodles have soaked, drain well in a colander. Place a
large wok or skillet over med heat, heat the oil and add the
garlic. Stir-fry the garlic until lightly browned; then add
shrimp. Stir-fry for 1 min; then add the Chinese broccoli and
noodles. Add soy sauce mixture, and stir.

Using a wide heatproof spatula, push the noodles and vegetables
to one side of the wok. Pour the eggs into the wok, and allow to
set for about 30 sec. Stir the eggs to scramble them; then,
blend with the noodles and vegetables.

To serve, transfer the mixture to a heated serving platter.
Serve with the chili vinaigrette as a condiment.

Adapted from Arun Sampanthavivat, Chicago IL
Posted to NCE 29 May 98
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