Text 16201, 77 rader
Skriven 2008-11-07 00:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Various 182
=======================
 -=> On 11-05-08  15:50,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about Various 182 <=-

 ML> I cooked a 16-lber once. Had to disjoint it to fit it into
 ML> the oven, there being no question of finding a kettle big
 ML> enough for it. That was a long time ago, and it was under
 ML> $40 (this was around the timeframe and the same purveyor
 ML> where I found the blue lobster). One claw as as much food as
 ML> I could intake at one go.

How was it compared to smaller, more normal sized lobsters?  I'm
thinking of the comment by the guy from Maine -- who would have likened
it to boiling a boot.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nam Jim Polamai - Fruit Dip
 Categories: Thai, Fruit
      Yield: 4 servings
 
MMMMM------------------FIRST MAKE THE "DRESSING-----------------------
      2 T  Minced garlic
      2 T  Kapi (shrimp paste)
      2 T  Lime juice
      2 T  [palm] sugar
      2 T  Fish sauce
 
  Method for the dressing:
  Lightly fry the shrimp paste to bring out the aromas, and discard any
  oil that is forced out by the heat. Mix the ingredients with half the
  fish sauce in a food processor and taste add more fish sauce until it
  is just salty enough for you.
  
  Variation:  add [up to] 6 finely sliced red chillis.
  
  Once you have your dressings, you are ready to make one of a number of
  Thai dips.
  
  1:) Nam Jim Mamuang
  
  prepare 1 cup of shredded green (i.e. unripe) mango, and combine it
  with the dressing.
  
  Variation instead of shredding the mango just julienne it. If you use
  the chilli variation of the dressing the result is a Som Dam Mamuang
  (an Isan variant - the normal som dam is made with papaya).
  
  2: Use a cup of coarsely chopped pineapple (nam jim sapparot).
  
  3: Try a cup of any chopped fruit.
  
  4: A variation my wife calls Nam Jim Luk Koei (kai luk koei is "son in
  law eggs" and is done with fried hard boiled [quails] eggs in a
  caramelised onion sauce). Take a cup of mixed "round things" -
  mareschino cherries, cherry tomatoes, cocktail olives, hard boiled
  quails eggs. Mix with the dressing[s] and serve on cocktail sticks.
  
  A variation my wife calls "devil's finger food"
  
  take about 2 T of shrimp paste, and fry it. Mix in about 1 T of sliced
  red chillis. Use this mixture to stuff pitted olives (instead of the
  usual bland pimento) and serve it with a hot version of the chilli
  dressing from above.
  
  Caveat: Even I find this a little hot...
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


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