Text 18303, 96 rader
Skriven 2008-12-22 17:15:08 av Michael Loo (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: sounds fishy 420
========================
 ML> I'd be interested in tasting seal. But with the fish diet, don't
 ML> they taste a bit fishy?
 JW> They didn't taste fishy to me the few times I've tried them. But I
 JW> am not a super taster and there may well be an underlaying fishy
 JW> note that escaped me.

The term supertaster fills me with suspicion anyway. The fact that
you didn't notice a fishy undertone might mean 1. that there wasn't
one, or 2. that your taste buds are more survival- than aesthetic-
oriented. Nothing to be ashamed of, certainly.

 JW> Title: Dongpo Pork
 JW> The article came from Stephen Jack, a white guy living in Taiwan.

Ah.

 ML> Silliness number one. Broccoli has no role in this dish. I could
 ML> see a garnish of braised turnips
 JW> I have no idea but trust your knowledge and judgement in this.

Broccoli is just so wrong.

 ML> Silliness number two. Hangzhou is not on Taiwan but rather is
 ML> north-central coastal mainland.
 JW> In a prior article he explained how Taiwan had an aboriginal
 JW> population and gotten taken over by the Chinese who came from all
 JW> regions and created a fusion cuisine there.

Ah, that makes sense. But dongpo pork (which is just a fancied
up red-cooked) is not particularly fusioned. If it were fused
with the aboriginals it would be full of aromatic twigs and
barks and maybe a whiff of basil, none of this broccoli stuff.
Reminds me of the most beautiful girl I ever saw, a Portuguese,
who, faced with the daunting sight of a ham salad with broccoli
on British Airways, started making yuck noises ... when I looked
her way, she had pushed the broccoli off to one side and said
that she didn't like to eat trees. My heart leapt.

 ML> Silliness number three. The dish is greasy as hell. It's just
 ML> that you admire the grease when it's done this way.
 ML> Silliness number four. The fat is the whole point of the dish.
 JW> That sounds good to me.

If you don't want fat, just have some roast tree limb, I
mean pork tenderloin, and be done with it.

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

      Title: Pork and Papaya Salad
 Categories: Main, Pork, Salad, Quick&easy
      Yield: 4 Servings

      3 tb Olive oil; divided
      3 tb Orange juice
      1 tb Rice wine vinegar
  2 1/2 ts Chopped fresh cilantro
    3/4 ts ;salt; divided
      1    Can (16 or 19 oz) black
           - beans; drained & rinsed
      2 ts Finely chopped garlic
    1/8 ts ;freshly ground pepper
      1 lb TO 1-1/2 lb pork tenderloin;
           - cut into 1/4-inch slices
      1    Ripe papaya; peeled, seeded,
           - and sliced

  Prep time: 20 minutes - Cooking time: 6 to 8 minutes

  Combine 2 tablespoons oil, orange juice, vinegar, cilantro and 1/4
  teaspoon salt in cup.  Remove 1 tablespoon dressing and toss with
  beans in medium bowl; set aside.

  Mash together garlic, remaining 1/2 teaspoon salt and pepper on board
  with side of knife.  Rub paste onto all sides of pork in bowl.

  Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high
  heat. Add half the pork; cook 2 minutes.  Turn and brown 2 minutes
  more.  Remove to clean bowl.  Repeat process with remaining 1-1/2
  teaspoons oil and pork.  Arrange beans in center of a serving
  platter.  Spoon pork and papaya around beans.  Pour remaining
  dressing over pork and papaya.

  Per serving: 370 calories, 17.5 g total fat, (4 g saturated), 85 mg
  cholesterol, 702 mg sodium, 21 g carbohydrates, 32 g protein, 54 mg
  calcium, 4 g fiber.

  printed in Ladies Home Journal, 6/98

  typed and posted by teri Chesser    7/98

MMMMM

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