Text 26707, 96 rader
Skriven 2009-07-28 09:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: traveloid 928
=====================
 ML> The Chinese were appreciating the wonderfulness of pigmeat
 ML> when your ancestors were still painting themselves blue.
 DD> So as to differentiate themselves from the four legged swine they were
 DD> herding. 

Maybe I should have said "cooked pigmeat." By the way, the
blue guys painted themselves to distress their adversaries
in battle.

=

 ML> With my best knives I could slice through raw liver as though
 ML> it were butter. You address the liver straight down and use
 ML> full force, no sawing, but if you have to saw, use very small
 ML> motions.
 DD> But, it's still easier when the squirmy stuff is firmed up.

Which is easier? Take a bunch of liver and a good knife and
slice it up, a couple seconds a slice. Or. Take a bunch of
liver and freeze it an hour, then take an okay knife and slice
it up, one second a slice.

 -=> Dave Drum said to Jim Weller <=-

 JW> My bottle was made in Wisconsin!!!
 DD> The Japanese made Kikkoman soy sauce has a different (not so salty or
 DD> heavy) taste from the Walworth, WI made stuff.

Yes and no. The company makes a range of products, and the
Walworth version is pretty like one of the Japanese ones; the
catch of course is that over here you don't get a choice
unless you luck out at a Japanese store.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Grille 5115's Crispy Salmon & Spinach Spring Rolls
 Categories: Appetizers, Chef, Seafood
      Yield: 1 Recipe

      8    TO 12 spring roll wrappers
      1    Bunch fresh spinach; rinsed
     24 oz Fresh salmon
           Salt and pepper ~~
           Vegetable oil for frying

MMMMM--------------------SESAME GINGER SAUCE-------------------------
      5 oz Fresh ginger; thin julienned
    1/4 c  Soy sauce
    1/4 c  Honey
      1 ts Thai or other asian
           - red-chile paste
    1/4 c  Sesame oil
      1 ts TO 2 tsp white sesame seeds;
           - toasted if desired
      1 ts TO 2 tsp black sesame seeds;
           - toasted if desired

  SPRING ROLLS: Cut salmon into 8 to 12 finger-length pieces, depending
  on how fat you want the rolls to be.  Lay spring roll wrappers flat.
  Place 2 spinach leaves on the lower part of each square and top with
  a piece of salmon.  Season to taste.  Fold bottom and side corners
  toward the inside, over the salmon.  Then, holding the sides in
  place, roll tightly from the bottom up and seal the top edge with a
  bit of water, applied with a finger.

  To deep-fry, cook spring rolls approximately 2-1/2 minutes at 375
  degrees. To pan-fry, place with the folded side down in half an inch
  of vegetable oil in a large skillet over medium-high heat, turning
  until evenly golden brown, approximately 6 minutes or less.

  SESAME GINGER SAUCE: Place sliced ginger, soy sauce, and honey in a
  saucepan and simmer over medium heat until liquid is reduced by half;
  do not allow to boil.  Add chile paste and cook for about 2 more
  minutes. Remove from heat and allow to cool for approx 10 minutes.
  Then gradually whisk in sesame oil.  Add black and white sesame seeds
  to sauce if desired.

  TO SERVE: Place several fresh spinach leaves (or other greens) and 2
  or 3 spring rolls on each plate.  Slice 1 roll in half diagonally.
  Just before serving, drizzle with sauce and sprinkle with black and
  white sesame seeds.  Provide additional sauce in a small individual
  containers for each person.  Serves 4 as main course, 6 as an
  appetizer.

  from Saks Fifth Avenue's Grille 5115.  Chef Frédéric Perrier.
  Houston, Texas

  as published in Texas Monthly, July 1998

  typed and posted by teri Chesser    7/98

MMMMM

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