Text 18445, 93 rader
Skriven 2008-12-26 02:56:02 av Michael Loo (1:18/200.0)
  Kommentar till text 18290 av Ruth Haffly (1:396/45.28)
Ärende: soup 427
================
 RH> Yes, at the open house we had for my parent's 50th anniversary, Steve,
 RH> Deborah, my 2 brothers and I did a lot of the work getting the food
 RH> out, replenished, etc.  My sisters sat around doing nothing.

I hope they're not chronically like this? If so, why?

 RH> But you know how to cut the carrots into flowers.  Most people only
 RH> know how to cut thm into rounds.

The secret is to cut 5 sort of rounded grooves in the carrots and
then cut them across, so you get 5 petals with the core of the carrot
becoming the interior of the flower. I used to eat at a hole-in-the-
wall joint in Boston Chinatown, where for a couple bucks you could
get a plate of food that included vegetables cut into flowers, rabbits,
birds, and more. The more adventurous shapes are beyond my capabilities.

 ML> This woman was a model in her day, then became an MBA or something.
 ML> Interestingly, I've met her 20-odd daughter, who is not much to look
 RH> Doesn't take after her mom in looks?

The mother has the exaggerated bone structure and big eyes that do so
well in the modeling world. The daughter just looks kind of nondescript.

 ML> The president delegated her to do it, the other officers and
 ML> board members being either absent or not at the head table.
 RH> OK, so she had good reason to do the job.

Although she might well have arrogated the place anyhow.

 RH> ... It's as easy as 3.1415926535897932384626433832795028841!
 ML> As I've probably said to you before, 9716939937510.
 RH> It's all relative.

Actually, it's absolute. But irrational. 5820974944, but that's
the extent of my knowledge. On this particular subject, anyhow.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Nuoc Cham (Dipping Sauce)
Categories: vietnamese, sauces, dip
     Yield: 1 1/2 cups, about 15 servings

      2 sm cloves garlic, peeled and
           - sliced
      1 ts ground chili paste*
    1/2    to-1 fresh Thai bird chili,
           - finely minced, Optional**
    1/4 c  fish sauce
    2/3 c  hot water
      2 TB fresh lime juice with pulp
    1/4 c  sugar
MMMMM====  Garnish  ========================================
      2 TB shredded carrot

* My local supermarket carries a chili paste with garlic
in the Asian specialty section.  It works nicely in this recipe.

** Use caution when working with fresh chilies.  Wash hands and work
surface thoroughly upon completion.  Do not touch your face or eyes.

Thai chilies are sold in Asian markets, but you can substitute either a
serrano or jalapeno if you prefer.

Fish sauce (nuoc mam or nam pla) is one of the most important
ingredients in Southeast Asian cooking.  It's made from fish or shrimp
extract, salt and water.  It's sold in Asian markets and some
supermarkets with large Asian specialty sections.

1. Place garlic, chili paste and chili (if using) in a mortar.
With a pestle, pound into a paste.  If you don't have a mortar and
pestle, finely mince the garlic and chili.

2. Combine garlic mixture with remaining ingredients in a small
mixing bowl.  Stir until sugar dissolves.  Ladle sauce into serving
bowls and garnish with grated carrots.

Yield: 1 1/2 cups, about 15 servings

Nutritional information (per serving): 21 calories, no fat, no
saturated fat, no cholesterol, 265 milligrams sodium

Source: "The Best of Vietnamese and Thai Cooking" by Mai Pham
(Prima, 1996, $26.95)

MM format by Manny Rothstein   Date: 3/30/98

Copyright 1997 The Orange County Register, August 21, 1997

MMMMM
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