Text 25183, 134 rader
Skriven 2009-06-22 12:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Stuff White People li
=================================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Some of us have dumpster diving for 20 years.

But for treasure, not food.

My biggest score was back in the 60's.... a nearly new set of
appliances. It was during Ottawa's annual spring clean-up when you
could take heavy loads to the curb for pickup. I was cruising
Rockcliffe, Ottawa's wealthiest neighbourhood when I came across two
old guys struggling to put out a fridge. It turned out to be the
master of the house and his chauffeur and they were going to also
be putting out a stove, washer and dryer, less than one year old
because the lady of the house had just purchased some that snazzy
new avocado green stuff. I told them that they could relax and leave
the stuff in the house and that I would be back within the hour with
a helper and a truck. The appliances went to my place and I sold
them to my landlord when the lease was up.

More recently I have been in the disposal, not the acquistion, mode.
Not long ago I needed to dispose of an old, worn but still usuable
living room set. I was dreading loading the sofa onto a truck and
trekking to the dump. So I went out to the recycle area at the
edge of the dump with just the arm chair. It sat on the tail gate
while I took a cigarette break and sure enough I was approached
quickly by scavengers. I told the first one, there was a matching
love seat and sofa at the house and sure enough he came and got
them, saving me the two extra trips.


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

     Title: Pomelo Salad: Goi Buoi Tom Thit
Categories: Vietnamese
  Servings: 6

    1/2 ts salt
    1/2 lb large or jumbo shrimp,
           peeled and deveined
    1/4 lb boneless skinless chicken
           breast or boneless pork chop
           or
    3/4 c  matchstick-cut gio
           (Vietnamese silky sausage)
      1 md pomelo
      1    carrot, peeled and cut into
           fine shreds
    1/2 c  mint leaves, chopped
      2 TB chopped cilantro, leafy tops
           only
    1/4 c  chopped unsalted, roasted
           peanuts
    1/3 c  Crispy Caramelized Shallot
           Dressing
      2 TB fish sauce
  1 1/2 TB fresh lime juice 
      1 TB water
  1 1/2 TB sugar
      1    generous teaspoon Vietnamese
           chile garlic sauce

Search for the heaviest one in whatever size that's available
because then the flesh won't be so dry. Pomelo flesh is drier than
that of grapefruit so that's why the dryness is an issue.

To get to the flesh, one also removes the out skin of each segment.
Cut into each segment with a knife or pair of kitchen scissors, and
then use your fingers to remove the flesh and break it apart into
bite size pieces. In Vietnam, a super dedicated cook would separate
each piece of pomelo flesh into individual teardrop cells. I've not
that kind of patience, though sometimes the pomelo flesh will
naturally fall apart. It's a tedious task, but one that's great for
sharing with friends. My girlfriends Michelle, Thy and I attacked a
pomelo last weekend for a salad for our Tet dinner and had quality
girl time in the process.

Like grapefruit, pomelo may be whitish/yellow or pink. In this
salad, my California grown pomelos were all pink in color so I chose
to use some finely shredded carrot for a funky/cool contrast. If
yours is whitish/yellow, use a small carrot and add 1/2 thinly
sliced cucumber (halve it lengthwise and seed it first)> When using
carrot and cucumber, I the cut veggies with 1/4 teaspoon of each
salt and sugar to make them weep their liquid, then I rinse and
squeeze them dry before adding to the salad.  Regardless, you'll end
up with an unusual savory-tart-bitter-pungent blending of flavors
that's also beautiful to look at. If you don't have time for frying
the shallots, add a little more peanuts to make up for the loss of
richness.

1. Put the salt in a small saucepan and fill 2/3 with water. Bring
to a boil and then add the shrimp. As soon as they've curled up,
remove them with a slotted spoon and set aside to cool. 

2. Return the water to a boil and add the chicken or pork chop. When
bubbles form at the rim, turn off the heat, cover and let sit for 20
minutes to cook the flesh. Remove and set aside to cool. (If you're
using the Vietnamese sausage, skip this step because it's already
cooked.)

3. Cut the shrimp in the diagonal into large pieces that will blend
well with the pomelo and other ingredients. Hand shred the chicken
or cut the pork into julienne. Set aside.

4. Cut off one end of the pomelo to reveal its fleshy pith. Then use
your fingers and knife to remove the pith so that all that's
remaining is the white covered flesh. Pry the pomelo open and split
into two parts. Then use a knife, scissors and your fingers to peel
away the skin from each segment and remove the flesh. Separate the
flesh into bite size pieces and deposit in a bowl.

5. For the dressing, combine fish sauce, lime juice, water, sugar
and chile garlic sauce in a small bowl and stir to dissolve the
sugar.

6. Right before serving, add the shrimp, chicken or pork, carrot,
mint, cilantro, peanuts and shallot to the pomelo. Toss with your
fingers or tongs to combine well. Add the dressing and toss. Taste
and adjust the flavors, as needed. Transfer to a plate, leaving any
liquid behind and serve.

From: Andrea Nguyen, vietworldkitchen.com/blog

MMMMM-------------------------------------------------

Cheers

YK Jim


... My Kama Sutra has a typo in it but I refuse to correct it!

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