Text 16768, 93 rader
Skriven 2008-11-23 14:37:06 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: SALTING STEAKS 81123
================================
Glen Jamieson wrote:

> Thanks for that clarification.  So if I came across kosher salt I could
> expect it to cake up in humid conditions?  When I lived in the humid
> tropics the usual way of persuading the salt to come out of salt
> shakers was to add a few grains of rice.

I've seen that done, also, in places where the humidity is high.  Ketchikan AK,
IIRC for one of them.  Which according to Wikipedia has:  Average annual
rainfall is 152 inches (3,900 mm); annual average snowfall is 37 inches (94
cm).

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Rainbow Jelly Fish
 Categories: China, Appetizers, Steven
      Yield: 1 servings

MMMMM---------------------RAINBOW JELLY FISH--------------------------
    150 g  Dried jelly fish
      1    Red pepper
    1/4    Yam bean (optional), or
           -turnip
    2/3    Cucumber
    2/3    Celery stalk
    1/3    Carrot
      1 tb Sesame seeds
  1 1/4 ts Salt
      1 ts Sugar
      2 ts Sesame oil

  The following 12 recipes are from a booklet put out by the Hong Kong
  Tourist Association in celebration of the 1986 Hong Kong Food
  Festival. These are the winning chefs and their winning recipes.  The
  chefs are all ethnic Chinese from all over Asia, but the recipes
  really run the gamut, from traditional Chinese food to dishes like
  Shark's Fin Soup to things like "Lamb Fillets with Morels" which is
  Western in inspiration and presentation.

  Some of the recipes should have the caveat "Don't try this at home,
  kids", mainly because of the amount of preparation involved.  This
  first one, an appetizer plate consisting of 7 mini-courses, falls
  into that category. It's presented in one of those round, segmented
  lazy-susan type serving things.  Very striking.  Any one of these
  dishes would be suitable for a main course in a Chinese meal.

  Chef: Ng Wang-chau

  Twenty-eight old, Hong Kong-born Mr.  Ng has worked in three of Hong
  Kong's leading Sichuanese restaurants since he began his career 14
  years ago. Apart from creating this Award-winner, he is also renowned
  for his pan-fried spiny lobster.

  Establishment:  Ziyang Szechuen Restaurant G/F., 45D Chatham Road
  South, Tsimshatsui, Kowloon.

  Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese
  characters for dish name deleted. S.C.] Circle Game (12 servings)
  Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)

  The literal translation, "Turning Around Life", prompts a host
  meaningful connotations for this Sichuanese starter.  Seven
  mini-courses, composed of contrasting flavours, represent the varying
  moods, as well as the seven stages, of a person's life.  An
  alternative translation - "Life is a Merry-go round" - captures the
  spirit of the theme, and its presentation, so appropriately on a
  turntable.  Each of the individual dishes, which could be served
  separately or a few at a time, also have their own particular
  mythological and dietary connotations.

  1.  Soak jelly fish in very hot (but not boiling) water for
  approximately 3 minutes until it curls.  Then rinse under cold
  running water for approximately 1 hour until it expands.  Drain and
  cut into strips.

  2.  Shred vegetable ingredients, and blanch slightly in boiling
  water. Then rinse under cold running water until they are cold, and
  drain.

  3.  Stir-fry sesame seeds in a dry wok until they are golden.

  4.  Mix jelly fish and vegetables with salt, sugar and sesame oil.

  5.  Sprinkle sesame seeds over mixture.

  From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong
  Kong Tourist Association, 1986.

  Posted by Stephen Ceideberg; October 26 1992.

MMMMM
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