Text 25052, 77 rader
Skriven 2009-06-16 14:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: flying off 707
======================
 ML> Just parsin' through.
 RH> Passing the parse-ley?

Trying to be a par-star.
 
 RH> I liked my tabouli; it had the nice "refreshing" flavor I expect

Mint, I'd suspect, which is commonly used along with
parsley in the dish.

 ML> strangely struck a chord here, if you make your mustard
 RH> You're the 2nd person (first was in a newspaper article I saw
 RH> yesterday) to use the proper chord in that phrase.  Too many people use
 RH> "cord" instead..................GRRRRRRRRRRRRRRRRRRRRRRRR!

Or should be perhaps Strummmmmm.

 ML> with cold liquid, it's much spicier than if you make it
 ML> with hot liquid.
 RH> That's interesting; does hot liquid "calm down" some of the volitile
 RH> compounds?

Evaporates some, I think, and may break others down.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vietnamese-Style Grilled Steak with Noodles
 Categories: Oriental, Beef, Steaks, Pasta, Bbq
      Yield: 2 Servings

      6 oz Capellini or other thin
           Spaghetti
      3 tb White-wine vinegar
  1 1/2 tb Soy sauce
      2 cl Garlic; minced
      4 ts Sugar
    1/4 ts Dried hot red pepper flakes
    1/4 ts Salt
    1/8 ts Anchovy paste
    1/4 c  Packed fresh mint leaves;
           Shredded, or
      1 ts Dried, crumbled, plus
      2    Mint sprigs for garnish
      2    Boneless shell steaks
    3/4 c  Fresh bean sprouts; rinsed
           And drained
    1/2    Red bell pepper; cut into
           Julienne strips

  In a kettle of boiling salted water boil the capellini until it is
  just tender and drain it in a colander. Rinse the capellini under
  cold water and drain it well. While the noodles are boiling, in a
  blender blend the vinegar, 1 tablespoon water, the soy sauce, the
  garlic, the sugar, the red pepper flakes, the salt, and the anchovy
  paste until the sauce is smooth. In a bowl toss the noodles with the
  sauce and the shredded mint.

  Heat a well-seasoned ridged grill pan over moderately high heat until
  it is hot and in it grill the steaks, patted dry and seasoned with
  salt and pepper, for 3 to 4 minutes on each side, or until they are
  springy to the touch, for medium-rare meat. (Alternatively the steaks
  may be grilled on an oiled rack set 4 to 5 inches over glowing coals
  for the same amount of time.) Transfer the steaks to a cutting board
  and let them stand for 5 minutes. Cut the steaks into thin slices.

  Divide the noodles between 2 plates, mounding them, arrange the
  slices of steak on them, and surround the noodles with the bean
  sprouts and the bell pepper. Garnish each serving with a mint sprig.

  Gourmet Mag. June 1991

  Uncle Dirty Dave's Archives

MMMMM
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