Text 20744, 71 rader
Skriven 2009-02-12 04:47:08 av Michael Loo (1:18/200.0)
  Kommentar till text 20687 av Dave Drum (1:124/311)
Ärende: yay and boo 215
=======================
 ML> 1.99 is too much for pork butt. We can frequently get boneless
 ML> for 1.49.
 DD> Well, it was the best price this week. Summertimes I often get pork
 DD> butt under a dollar a pound. I still prefer pork steaks to pork chops.
 DD> Late report ... sale flyer from Schnuk's (my 2nd favourite venue for
 DD> meat) has butts sliced into steaks @ 99c/lb (limit 4).

Now you're beginning to talk. Limit 4 butts or 4 steaks or
4 packs? In any case, I see Dirty not in danger of starvation
any more.

 ML> But anyone swallowing an appeal for an IHOP (or Denny's!)
 ML> bailout having a cast-iron brain by definition.
 DD> Given that it's Congress that will have to swallow then pass the
 DD> appeal for a bail-out I'd say that the financial aid is a done deal.  

Come now, Congress has always shown reluctance to pork-barrel
projects that don't benefit anyone at all.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fiery Pork & Winter Bamboo Shoots over Snow
 Categories: Chinese, Pork, Hot
   Servings:  4

      1 lg End-cut pork chop or:
    1/2 lb Pork butt
  1 1/4 c  Slivered winter bamboo
           -shoots
      1 ts Minced ginger root
      2 lg Garlic cloves
      2 tb Peanut oil
    1/2 c  Chicken stock
      1 ts Chili paste with garlic
      1 pn Sugar
  1 1/2 c  Vegetable oil
    1/2 c  Rice stick noodles
      2 ts Thin soy sauce
      2 ts Cornstarch
           Cornstarch paste
      1 ts Chinese red vinegar

  This attractive dish is spiced with pungent, hot chili sauce with garlic.

  Preparation: Rinse bamboo shoots; slice & sliver to the size of thick
  matchsticks.  Slice pork like bamboo & marinate in thin soy sauce &
  cornstarch for 10 minutes.  Peel & slice garlic in thin rounds. Combine
  stock, chili paste & sugar.

  Deep-frying Rice Stick:  Break up rice stick before measuring.  Heat
  vegetable oil in hot wok.  When oil is medium hot, test a few pieces of
  rice stick: it should fry quickly to a puffy white.  If it browns, turn
  down the heat.  Fry rice sticks in very small batches.  Spread out fried
  snow on serving platter, reserve in warm place.

  Stir-Frying:  Clean wok; then reheat to very hot.  Add peanut oil, heating
  until it just begins to smoke; add drained pork & stir-fry briskly for
  about 2 minutes.  Add bamboo, garlic & ginger.  Toss with pork for 1
  minute.  Re-stir liquids and add to wok.  Cover wok, & simmer for 3
  minutes.  Remove cover; turn up heat again; boil briefly to reduce sauce;
  sprinkle on vinegar.  Ladle over rice stick & serve.

  Source unknown

MMMMM


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