Text 18413, 72 rader
Skriven 2008-12-25 20:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: CARLESS  81222
==========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> She also thinks you have a gross mind! [g]

 DS> Please tell her I smiled, tipped my hat, and wish her a very
 DS> merry Christmas. =)

I will later tonight when I see her at the big family dinner.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Pot (Sin Sul Ro)
 Categories: Korean, Beef, Offal, Pork, Chilies
      Yield: 4 Servings
 
      8 oz Beef Or Calves Liver
      8 oz Prepared Tripe
      4 oz Lean Beef Rump Or Fillet
      4 oz Lean Ground Beef Or Pork
           Salt And Black Pepper
      1    Egg
           Light Soy Sauce
      1 sm Carrot
      6    Dried Chinese Black
           Mushrooms, Soaked
      8 c  Rich Beef Broth
      3 oz Can Bamboo Shoots, Drained
     18    Canned Ginkgo Nuts, Drained
      2 tb Pine Nuts, Optional
      1    Fresh Red Chili, Shredded
      3    Green Onions, Shredded
           VINEGAR SOY DIPPING SAUCE:
    3/4 c  Light Soy Sauce
    1/4 c  White Vinegar
    1/4 c  White Sesame Seeds, Toasted
           And Ground
      2 ts Finely Chopped Green Onions
 
  Very thinly slice the liver, sprinkle with salt and pepper and fry
  lightly in a little vegetable oil with a few drops of sesame oil
  until colored and sealed on the surface. Set aside.  Boil the
  tripe for 8 minutes in lightly salted water; drain and cut into
  narrow strips. Cut the beef into thin slices. Pound with a meat
  mallet or the side of a cleaver and cut into small squares. Mix
  the ground meat with the egg, adding salt, pepper and a few drops
  each of sesame oil and soy sauce. Form small meatballs with wet
  hands.  Fry in a half-and-half mixture of sesame and vegetable
  oils until lightly browned. Peel and slice the carrot. Drain the
  mushrooms and remove the stems. Bring the stock to the boil in a
  suitable vessel in the center of the table. Add the meat,
  vegetables and nuts and simmer gently for about 15 minutes. Spoon
  straight from the pot into small bowls with the vinegar soy dip.
  When the meat and vegetables have been eaten, add the finely
  shredded chili and green onions to the remaining stock and serve
  in soup bowls.
  
  Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps
  for several days in the refrigerator without the green onions, one
  day with the green onions added.

  From: Kido
 
MMMMM

Cheers

YK Jim


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