Text 18702, 90 rader
Skriven 2008-12-29 20:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: may be fun 445
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I am now in possession of two frozen seal flippers and two turrs.

 ML> May be fun. Sounds almost worthwhile to fly up there to cadge
 ML> a taste or two. Do you think that these native foods are commercially
 ML> available in, say, Halifax or St. John?

Halifax, no. St. Johns, only if you know somebody from one of the
small outports. It's illegal to sell wild game commercially.

The turrs aren't worth the trip. I defrosted and cleaned them. They
smelled VERY fishy, worse than loons or mergansers. I have them
soaking in strongly salted water for 24 hours but I do not have any
hopes of turning them into anything edible. For Tom's sake I will
try though. I have NO idea why people would actively seek them out
and hunt them.  

 JW> more like vermicelli; I don't know their Chinese name.

 ML> Thin rice sticks. bee fun, maifoon, any number of
 ML> names.

"Mee fun" as well. That's the one name I know. Dave D's link to that
Asian noodle glossary reminded me.

My last noodle recipe for this thread...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Crown Restaurant House Special Chow Mein
 Categories: Chinese, Shrimp, Chicken, Noodles, Pork
      Yield: 6 servings
 
     15 oz Chow Mein Noodles
           - (not canned)
    1/4 c  Vegetable oil, divided
      2    Garlic cloves, minced
  1 1/2 c  Fresh bean sprouts
    1/4 c  Slivered bok choy
    1/4 c  Slivered carrot
    1/4 c  Slivered green pepper
    1/4 c  Slivered celery
      2 tb Sliced water chestnuts
      2 tb Slivered bamboo shoots
      2 tb Sliced canned mushrooms
      2 tb Slivered onion
    1/4 lb Peeled small shrimp
           - 60 to 75 per pound size)
    1/4 c  Chopped chicken
    1/4 c  Slivered Chinese BBQ pork
      1 c  Chicken broth
      1 tb Cornstarch
      1 ts Oyster sauce
    1/2 ts Granulated sugar
    1/2 ts MSG (Optional)
    1/8 ts Salt
 
  Boil chow mein noodles according to package directions.  Drain.
  
  Heat 2 tablespoons oil in wok or very large frying pan.  Stir-fry
  noodles for 3 to 5 minutes, or until crisp and light brown.
  Remove from wok and set aside.  Add remaining 2 tablespoons oil
  and garlic. Add bean sprouts, bok choy, carrot, green pepper,
  celery, water chestnuts, bamboo shoots, mushrooms and onion to
  wok.  Stir-fry for several minutes over high heat. Add shrimp,
  chicken and barbecued pork. Continue stir-frying several minutes.
  Add broth and cover with lid. Cook with lid on for 3 to 4 minutes.
  
  Combine Cornstarch with cold water.  Stir in oyster sauce, sugar,
  MSG, if used, and salt.  Add sauce and noodles to wok.  Continue
  cooking just until sauce thickens about 1 minute.  Serve
  immediately.
  
  SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
  
  September '91 FOODday, Oregonain Newspaper.
  
  Shared by Cate Vanicek
 
MMMMM

Cheers

YK Jim


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