Text 27972, 87 rader
Skriven 2009-08-26 13:08:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: less nasty 83
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 ML> Stir-fry from cooked is inferior to stir-fry from raw, though
 ML> the former can be a reuse/recycle of last resort for cooked,
 ML> even well-done, meat. The more cooked the meat, the thinner the
 ML> slice has to be.
 DS> We often use leftover steak in a stir fry the next day with good
 DS> success.  Beef and Black bean is most common.  But then, the steak was
 DS> medium rare to start with.   We *once* tried to make Kung Pao Chicken
 DS> using left over chicken.  It was a complete failure.  Gail now has
 DS> several dishes that leftover chicken can go into -- but Kung Pao
 DS> requires fresh.

In my world, leftover steak gets eaten as a midnight snack!
Okay, reheating meat isn't so heinous as I make it out to
be, but I'm still generally not in favor of it unless to
salvage old forgotten stuff from the back of the fridge.

 DS> Reminds me -- we recently went to a kitchen in the mall to get some
 DS> things.  I happened to spot a very small (think Halloween size) bar of
 DS> chocolate that claimed to be 100%.  Reading the label a little more
 DS> carefully revealed that it was tiny chocolate nibs surrounded by a
 DS> lesser version.

Ghirardelli and others make a 100%, generally meant for cooking,
but Michel Cluizel has a 99% "noir infini" that is designed for
eating and has vanilla and tiny doses of spice; we shared an
ounce of the precious stuff with Chris Schlesinger once - he
pretended to appreciate it.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Turkey Albondigas
 Categories: Soups/stews, Mexican, Poultry
      Yield: 6 servings

      3 c  Cooked turkey, chopped              1 ts Ground coriander
      3 sl Bread, sprinkled with 6 or 7        1 ts Ground cumin
           -tablespoons of hot                      Several grindings of black
           Turkey stock                             -pepper
      3    Eggs                                2 qt Turkey stock or chicken
      1    Or 2 cloves garlic, finely               -stock
           -chopped (or put through a         10 oz Frozen kernel corn (1
           -garlic                                  -package)
           Press)                            3/4 c  Blanched almonds, finely
      2 ts Salt                                     -ground

  "Leftover turkey can be transmogrified into dumplings swimming in thickened
  and reduced turkey stock.  Make the stock from what is left of the turkey
  after you have picked off the meat.  You may substitute chicken stock
  and/or leftover chicken for the turkey."

  Chopped green chili peppers for garnish

  1.  Place the turkey meat in a bowl.  Squeeze the excess moisture from the
  bread and crumble it into the turkey meat.

  2.  Put the turkey and bread mixture through a meat grinder or a food
  processor.

  3.  Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix
  well.  Shape the mixture into walnut-size balls/

  4.  Bring the turkey stock to a boil.  Drop the albondigas into the boiling
  stock.  Reduce the heat and simmer for 10 minutes.

  5.  Remove the cooked albondigas with a slotted spoon and set aside.

  6.  Boil the stock for another 30 minutes to reduce and thicken it. Add the
  corn and the ground almonds.  Return the albondigas to the stOck. Heat
  through and serve in bowls garnished with chopped chili peppers, if you
  wish.

  Makes 6 to 8 servings.

  NOTE:  To make the stock, pick the meat off the bird.  Place the carcass in
  a large pot and cover with water.  Add an onion, a carrot, a rib of celery,
  some parsely and thyme, and a bay leaf.  Simmer for 2 to 3 hours. Cool,
  strain, and season.

  [THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X]

  Posted by Fred Peters.

MMMMM
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