Text 3148, 127 rader
Skriven 2008-02-29 00:21:10 av Dale Shipp (1:261/1466.0)
Ärende: Cheeburger Egg Cream
============================
  Today Gail and I went to Cheeburger again.   This time I decided to
  try the egg cream.   We've talked about it here before and others have
  pointed out what it is (and what it is supposed to be).

  My opinion, not bad -- but not something I would really have as a
  regular (at least not Cheeburger's version).   Milk, Hersey chocolate
  syrup and pressure seltzer water to give it fiz.   Gail's reaction was
  that its taste reminded her of a weak Brown Cow -- root beer /
  chocolate ice cream float.   I agree.   Did not have the root beer
  flavor, but there was a similarity in texture and taste to a float
  after all of the ice cream has melted.

  Their milk shakes are much better.   And often I would opt for just
  plain coke.

  BTW -- they have fountain coke, and will make cherry coke, vanilla
  coke and chocolate coke.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI SEAFOOD CASSEROLE WITH BASIL
 Categories: Thai, Seafood, Casserole, Jue
      Yield: 4 servings
 
      4 oz Dried bean thread noodles
      1 sm Dungeness crab
           -(preferably live)
    1/2 lb Large shrimp
           -shelled and deveined
    1/2 lb Large cleaned squid
           -cut crosswise into 1" rings
      1 lb Fresh fish fillets
           - cut into 1-inch pieces
    1/2 ts Black peppercorns
      1 tb Chopped fresh coriander root
      4    Garlic cloves
      1 ts Sugar
      1 tb Golden Mountain Sauce
           -=OR=- Dark soy sauce
      1 tb Light soy sauce
           -=OR=-
           -Thai fish sauce (nam pla)
      2 ts Oyster sauce
      1 tb Rice wine or dry sherry
      1 ts Sesame oil
      2 tb Vegetable oil
      3 sl Ginger; (quarter-sized)
           - crushed
      4    Red chiles
           - chopped into 1/2-in pieces
      4    Green onions
           - cut into 2-in lengths
  1 1/2 c  Water, or more if needed
    1/2 c  Thai sweet basil leaves
           Fresh coriander sprigs
      1    Sandy clay pot casserole
           -(2 quart size)
           -=OR=- Dutch oven
 
  Golden Mountain Sauce is prepared with Thai style-soy sauce, which
  may be found in Southeast Asian markets.
  
  IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft
  and pliable, about 10 minutes. Drain. Set aside. Clean and prepare
  the live crab according to the following instructions (if using
  cooked crab, follow the instructions after the steaming step). Shell
  and devein the shrimp; pat dry. Clean squid according to the
  instructions below. Cut the body crosswise into 1-inch rings; set
  aside the rings and cleaned tentacles. In a mortar or spice mill,
  pound or grind the peppercorns, coriander root and garlic into a
  paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy
  sauce, oyster sauce, rice wine and sesame oil. Add oil to clay pot or
  Dutch oven. Set over medium heat. Add reserved
  coriander-garlic-pepper paste to the oil; saute lightly. Increase to
  high heat. Add ginger, chiles and the crab pieces (add cooked crab
  later); toss and brown for a minute. Add shrimp and green onions to
  crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture
  and mung bean noodles; toss and mix together. Stir in water, cover
  pot, reduce to medium heat and simmer for 8 minutes, stirring
  occasionally. If noodles seem dry, add more water. Increase to
  medium-high heat, add fish, squid and cooked crab, mix with the
  noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes
  longer. Check for doneness. Bring the clay pot to the table and serve
  hot with rice and vegetables.
  
  TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between
  claws and legs to loosen sand and grit. Rinse well with cold water.
  Plunge crab into boiling water for a minute to kill it immediately.
  Remove and cool. To disjoint and crack the crab, hold shell portion
  of the crab in one hand. With the other hand, gather the legs and
  claws on one side and gently pull and tug until the body and legs
  loosen and free themselves as a whole section from the shell. On both
  sides of the body are featherly gills. Pull off and discard these
  gills. The tail piece, a triangular flap, is located on the underside
  of the body. With tip of knife lift up the flap, grasp it, twist off
  and discard. Scrub exposed area clean. Now remove the legs and claws
  by gently pulling and bending them backward against their natural
  bend, and twist to free them. You now have the chest-body section
  where the tomalley liver is embedded in the cavity. Spoon it out and
  reserve it for those who appreciate it. The chest body should be
  chopped in half down the middle with a heavy cleaver. Chop each
  section crosswise into 3 equal pieces. With a light hammer or metal
  nut cracker, crack the mid section and joint of each leg and claw;
  set aside the pieces. (When eating, use the tip of the leg as a pick
  to dig out the meat.)
  
  TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand
  and with the other pull the head and tentacles away until separated
  from the body. With your finger dip into the body to remove the
  quill, the transparent cartilage and discard. Peel off the dotted
  skin from the body and discard. Rinse body with cold water. Cut
  between the eye and the tentacles; discard the head. Squeeze the
  thick center part of the tentacles to dislodge the hard beak. Rinse
  with cold water; set aside.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:30:52, 29 Feb 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)