Text 30268, 104 rader
Skriven 2009-10-23 23:47:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Thick stuff 297
===========================
 -=> On 10-23-09  00:22,  Michael Loo <=-
 -=> spoke to Dale Shipp about Thick stuff 297 <=-

 DS> Experience in the first (aborted) batch agrees with you.  Definite
 DS> difference between the one out in the open on the counter and the one
 DS> tucked away in a dark corner.  We decided that even that was not dark
 DS> enough so that the third attempt is being kept in the cabinet above
 DS> the microwave.  There is air circulation, but essentially no light.

 ML> I recall you are supposed to punch holes to ventilate the
 ML> sprouting chamber. Did you? 

Better than that.  The top is like a canning jar top, screws down on the
sides and nothing on top.  Instead of the usual round top with rubber
seal, Gail has cheese cloth on it -- held down by the screw on top.

<< Talking about fried gravy >>
 ML> H'm - sounds like a worthy experiment.

 DS> Sounds like something to put on the agenda for next time you, clean
 DS> Dave and I are together.

 ML> Chances are that by the time we all are together again,
 ML> someone will have tried this experiment and perfected
 ML> the technique.

If they do, I hope that they tell us about it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sizzling Rice Soup
 Categories: Chinese, Soups, Ceideburg 2
      Yield: 4 servings
 
      2 c  Hot, cooked short-grain
           -white rice
    1/4 lb Medium-sized prawns in the
           -shell
    1/2 ts Salt
    1/2 ts Sugar
    1/2 ts Thin soy sauce
      1 ts Cornstarch
        ds Pepper
    1/2 lb Napa cabbage
  1 1/2 c  Oil for deep frying
      1 qt Chicken stock
    1/2 c  Fresh or defrosted frozen
           -peas
 
  For when you finally burn out on hot and sour soup, here's a bonus!
  
  It's relatively simple, except for the rice part and well worth the
  effort.
  
  Press hot cooked rice into a thin layer (no more than 1/4 inch thick)
  on a baking sheet.  Place in a preheated 300F oven for 30 minutes.
  Remove from the oven, turn the rice layer over, and return it to the
  oven for an additional 30 minutes.
  
  Remove from oven, and when cool enough to handle, break into 3-inch
  pieces.
  
  Shell, devein, wash and drain prawns.  Dice prawns and place in a
  bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa
  cabbage into 1-inch wide pieces.
  
  Heat oil in wok to 325F
  
  Meanwhile, bring chicken stock to a boil.  Add prawns, peas and Napa
  cabbage.  Return to a boil.
  
  Deep fry rice patties in hot oil until golden brown (about 5 minutes).
  Remove and drain on paper towels.
  
  Pour the hot soup into a deep serving bowl and immediately add the
  rice patties.  Both the rice patties and the soup must be as hot as
  possible to produce the sizzle.
  
  If the timing isn't perfect, the soup can be reheated but the rice
  patties cannot.  (This final step, which is quite showy, may be done
  at the table.)
  
  Serve at once.
  
  Makes 4 servings.
  
  NOTE:  The rice patties can be baked 2 weeks in advance, stored in an
  airtight container and refrigerated.  They also can be frozen for up
  to 2 months.
  
  Source unknown.
  
  Posted by Stephen Ceideberg; February 10 1992.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM
 


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