Text 25189, 83 rader
Skriven 2009-06-22 12:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Grapes, Sour Grapes
===============================
-=> Quoting Dale Shipp to Dave Drum <=-

 DS> Do you have any thoughts about how long they would need to be aged
 DS> before using in the smoker?

For cuttings, at least a month. If they are a year old they benefit
from soaking in water ahead of time. If you ever get any large
trunks they should be seasoned a full year or at least a whole
winter, the same as any other large log.

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

     Title: Spicy Vietnamese Cabbage Salad
Categories: Vietnamese
  Servings: 4

           Dressing:
      2    Thai or serrano chiles,
           chopped
      1    clove garlic, chopped
    1/2 ts plus 1 teaspoon sugar
      1 pn salt
      3 TB fish sauce
      6 TB unseasoned Japanese rice
           vinegar
           Salad:
      1 lb green cabbage, quartered
           through the stem end, cored,
           and cut crosswise into
    1/4    -inch-wide ribbons
      1 lg carrot, peeled and finely
           shredded
      2 TB finely chopped fresh
           Vietnamese coriander (rau
           ram), cilantro, or mint
           leaves
    1/2 c  toasted cashew halves and
           pieces or coarsely chopped
           unsalted roasted peanuts

A meatless version of the classic cabbage and chicken salad (goi bop
coi ga). Made without the poached and hand shredded chicken, it is
more like a slaw. I love to pair it with grilled food, particularly
pork or chicken that's been seasoned a bit on the sweet-garlicky-
savory side. I add the cashews (or sometimes peanuts) to lend
richness to the salad, which would otherwise be too lean tasting.

1. Using a mortar and pestle, mash the chile, garlic, 1/2 teaspoon
sugar, and salt together into a fragrant orange-red paste. (Use a
sweeping motion at first to crush the ingredients and then pound.)
This releases and combines the oils from the chile and garlic.
Scrape the paste into a bowl and add the remaining teaspoon of sugar
and smaller quantities of fish sauce and rice vinegar, stirring to
dissolve the sugar and salt and to combine well. Taste and add more
fish sauce or rice vinegar to create a spicy, tart, savory, lightly
garlicky dressing. 

2. In a large bowl, combine the cabbage, carrot, chopped herb of
your choice and cashews. Toss to combine and distribute the
ingredients well. (When making this salad in advance, leave the
cashews out and add them right before tossing, lest they get chewy.)

3. Just before serving, pour the dressing over the salad and toss to
mix well. The salad will wilt slightly. Taste and adjust the flavors
to your liking, balancing the sour, sweet, salty, and spicy.
Transfer to a serving plate, leaving any unabsorbed dressing behind,
and serve.

From: Andrea Nguyen, vietworldkitchen.com/blog


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Cheers

YK Jim


... A cucumber should be salted and then thrown out.

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