Text 25188, 92 rader
Skriven 2009-06-22 12:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: H. Montana
======================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> http://tinyurl.com/l37bxg
 
LOL. I had stumbled across that earlier in the weekend when I did my
weekly catchup on all my favourite blogs. It's all over the net now
and Neekha had brought the phenomenon to my attention a week
earlier. It made her laugh. I got all parental and said sternly,
"And just how do you know what a penis looks like young lady?". That
only made her laugh harder. I give her credit for resisting the urge
to go out and buy some.


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

     Title: Vegan Green Papaya Salad With Thai Basil - Goi Du Du Chay
Categories: Vietnamese
  Servings: 4

           Dressing
      2 TB regular (light) soy sauce 
      2 TB dark soy sauce 
      1 TB unseasoned rice vinegar
      2 TB sugar
      2 ts Chile Garlic Sauce or
           Sriracha hot chili sauce
      1    (1 1/2 pound) green papaya
      1 sm carrot
    3/4 ts sugar
      1 ts salt
      6 oz brown pressed tofu, cut into
           matchsticks
    1/4 c  Thai basil or regular basil
           leaves, cut into ribbons
    1/3 c  unsalted roasted peanuts,
           coarsely chopped

A vegan riff on Vietnamese green papaya salad with beef jerky. 

1. For the dressing, combine all of the ingredients, stirring until
the sugar dissolves. Set aside to develop the flavors. 

2. Peel the papaya with a vegetable peeler and then shred it into
thin strands about 1/16 inch thick, no more than 3/16 inch wide, and
about 3 inches long.  Keep the papaya whole if using a shredder such
as the Kom Kom Miracle. To shred using a food processor, halve the
peeled papaya lengthwise and use a spoon to scoop out and discard
the seeds. Cut each half lengthwise into quarters, and then use a
knife or melon baller to remove the thin white layer lining the
cavity. Put the largest shredder blade (as for mozzarella you'd use
for pizza) in place in the food processor and shred the papaya
pieces. A Japanese or western mandoline can be used to shred the
papaya too. Regardless of method, put the pale green strands of
papaya into a colander and set aside.

3. Shred the carrot and add to the papaya.

4. Add the sugar and 1 1/2 teaspoons of the salt, and use both hands
to massage the sugar and salt vigorously into the vegetables. After
a few minutes, the vegetables will be a little slimy and limp yet
still firm. At that point, rinse them under lots of cold running
water to remove the salt and sugar. 

5. Working in batches, wring out excess moisture from the papaya and
carrot in a nonterry dish towel: position a mound of the vegetables
in the center, roll it up in the towel, and then twist the ends in
opposite directions to force out the liquid. Do this 3 or 4 times.
You want to extract enough water from the vegetables yet not
completely crush it. Transfer to a large bowl and fluff up.  

6. Just before serving, add the tofu, Thai basil, and peanuts to the
green papaya carrot and toss to distribute evenly.  Toss with 3/4 of
dressing, taste add add extra dressing as necessary. Transfer to a
serving plate, creating a tangly pile and leaving extra dressing
behind. You can also serve the salad untossed and have guests add
dressing to their taste. 

From: Andrea Nguyen, vietworldkitchen.com/blog


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

Cheers

YK Jim


... Is a car no longer a car if it turns into a parking lot?

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