Text 20741, 118 rader
Skriven 2009-02-12 03:10:02 av Michael Loo (1:18/200.0)
  Kommentar till text 20608 av Dave Sacerdote (1:123/140)
Ärende: ready made 212
======================
 ML> make my
 ML> own ravs with something like steak tartare or ahi poke,
 ML> freeze them, and toss them into hot oil. Ideally, crisp
 ML> pastry with raw stuff inside. Yummers.
 DS> I endorse that idea; just make sure there's no "frost layer"
 DS> to explosively steam off when the ravs hit the oil.

That should be arrangeable, just by dusting off visible
crystals; but with enough headroom, even a little ice
shouldn't be a problem. Otherwise, one could probably
freeze the ravs between layers of paper and just peel
them off before frying.

 DS> Also, the moisture in the rav dough should puff it up nicely
 DS> without it being too soft (as it might be if the pasta was
 DS> fully cooked.)

Indeed.

 Giada> 1 box store-bought cheese ravioli (24 ravioli)
 Giada> 1 jar store bought marinara sauce, heated, for dipping
 ML> Too many variables. And making sauce is just so easy. 
 DS> But the person executing the recipe controls the variables.
 DS> Buy some really good premium sauce instead of buck-a-can Hunt's.
 DS> Don't want store-bought marinara at all for dipping?  Make some
 DS> instead.

As far as controlling the variables goes, that's well and good
for a real cook, but for someone reading recipes, ... .

Which is why I don't usually follow recipes and used not to
post them (though have been at the other extreme for close
to a decade). But what's the point of specifying store-bought?
Might as well get a revenue source and specify brand names.

 ML> What did you think of the temperature at which she cooks 
 ML> the things?
 DS> I would use oil that can take a higher temperature, and then fry
 DS> the ravs at that higher temp.  Get them crispy, fast, so the
 DS> filling in its little air pocket doesn't have time to steam off
 DS> and pop the rav into the oil.

I thought her temperature would result in chewier outsides.

 ML> I could see boughten ravioli but not marinara sauce (both
 ML> HFCS and sugar are suspect in my book, in this context).
 DS> In all the Italian families I know, _everyone_ puts a bit of
 DS> sugar in the sauce, so it's a non-issue for me.

Most Italian family sauces I've had have erred to me on the
side of sweet, and the Sicilians have been the worst, some
of the sauces seemingly designed as sundae toppings. It has
been suggested to me that in the old country they were used
to riper tomatoes. 

___

 ML> My experience with Lipton soups aside from onion has been
 ML> limited and not so great at that. The pea was significantly
 ML> nasty, and I can't say I enjoyed the chicken noodle that
 ML> well either. The canned soups - especially Campbell's - all
 ML> seemed so much more, well, souplike.
 DS> With a few exceptions, I don't use powdered or cubed "soups."
 DS> But there is something about Lipton chicken powder that I really
 DS> love - and it's not just the MSG or the salt, or any powdered
 DS> chicken soup would do it for me.

Everyone has weirdnesses. I will say that the worst objection I
had to the chicken noodle was the noodles, but the last time I
tasted it, fifty years ago, the chicken umami didn't impress me.

 DS> I'm not a fan of Campbell's chicken soups.  They taste heavy
 DS> and starchy and not at all like chicken to me.

You do recall what I've told people regarding my irrational
fondness for gravy, especially my general unfondness for soup.

Campbell's chicken soups remind me of chicken lunch meat, which
to some may be a bad thing. Also, a bit, of cheap frozen fried
chicken, which at its worst may be almost as bad as no fried
chicken at all.

CEREAL PRAWNS (udang bijirin)
cat: main
servings: 2 to 4

600 g prawns
1/2 pieces of butter
Minced garlic (about 2-3 cloves)
200 g cereal (Nestle Cereal , not cornflakes)
1 chilli padi chopped
3-4 Curry leaves optional
1 ts sugar
Seasoning
1 ts salt
1/2 ts sugar
1 ts sesame oil
1 ds pepper

Method:

Clean prawns, leave the shell on. Wipe dry and season in mixture
of salt, pepper, a little sesame oil, and a little sugar.

Deep fry the prawn till 1/2 done, leave aside.

In a wok, melt the butter and add in garlic, chilli padi, and
curry leaves. Fry till there is an aroma. Pout in the cereal and
fry for a while. Add in sugar. Then mix in the prawn and fried
for about 1-2 min. It is ready for serving.

Note: "Nestle Cereal" = Nestum

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