Text 17686, 90 rader
Skriven 2008-12-12 08:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Cucumbers
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> Lot tastier than most cucumbers, though.

 RH> That depends on who made the pickles.

I didn't mention pickles - pickles are not necessarily cucumber based (although
many are). Pickles are an advanced form - not a raw material.

For that matter if we get into advanced forms of things ... watermelon rind
preserves are tastier (to me) than nearly any pickled cucumber I have tried.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sticky Rice W/Chinese Sausage
 Categories: Oriental, Pork, Rice
      Yield: 9 servings
 
      3 c  Short-grain sticky ("sweet")
           - rice
      1 c  Dried black mushrooms or
           - dried shiitake mushrooms
      5    Chinese sausages (6 to 8
           - total)
      1 tb Peanut oil
      1 tb Minced peeled fresh ginger
    1/2 c  Thin sliced scallion (white
           - and pale green parts only)
  1 1/2 c  Bottled peeled cooked whole
           - chestnuts; drained and
           - coarse chopped
    1/3 c  Chinese rice wine or
           - medium-dry Sherry
      3 tb Soy sauce
      2 tb Oyster sauce
      2 ts Asian sesame oil
      1 ts Salt
    1/2 ts White pepper
      2 c  Chicken broth
 
  Special equipment: a wok
  
  Garnish: thin sliced scallion greens
  
  This dish is a wonderful alternative to more traditional
  dressing. It’s normal for a crust to develop on the bottom
  of the pot—after scooping out most of the rice, you can
  cook the crust a bit longer, then chip off the tasty
  morsels.
  
  Cover rice with cold water by 1 inch in a large bowl and
  soak at least 2 hours. Drain in a sieve and rinse well under
  cold running water.
  
  Soak mushrooms in warm water 30 minutes, then drain,
  squeezing excess liquid back into bowl, and discard liquid.
  Rinse mushrooms to remove any grit, then discard stems and
  coarse chop caps.
  
  Quarter sausages lengthwise and cut into 1/2-inch pieces.
  
  Heat a wok over high heat until just smoking. Add peanut
  oil and heat, swirling in wok, until just smoking. Add ginger
  and scallion and stir-fry 30 seconds. Add sausage and stir-
  fry 1 minute, then add mushrooms and stir-fry 1 minute. Add
  chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce,
  oyster sauce, sesame oil, salt, and white pepper and remove
  from heat. Add drained rice and stir to coat.
  
  Transfer mixture to a 4- to 6-quart heavy pot and add broth
  (broth will not completely cover rice). Bring to a simmer,
  stir once, then reduce heat to low. Cover and cook 25 mins
  more, then remove from heat. Stir from bottom to distribute
  ingredients and let stand, covered, 10 minutes before serving.
  
  Recipe by Lillian Chou
  
  November 2004 | Gourmet
  
  Serves 8 to 10 (side dish)
  
  Meal Master Format by Dave Drum - 21 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All the world's a stage, and I just forgot my lines."
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