Text 39222, 100 rader
Skriven 2010-06-20 15:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Mustard
===============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I can taste a definite sweet component in food service (fast food,
 DD> mostly) mustards. Looking at the bottles shows only "Not packaged for
 DD> individual sale" and no ingredients list - last time I looked.

McDonald's have an extensive ingredient list for all their products
on their website. Their mustard is composed of water, vinegar,
mustard seed, salt, sugar, caramel colour and spices. If the sugar
content is less than the salt then it can't be too bad.

 DD> It's all a conspiracy to make all Americans so obese that they
 DD> cannot waddle

Like I said to Sean last month: we don't have to eat that crap just
because they make it.

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

     Title: Sichuan Fish-Fragrant Geoduck With Morels
Categories: Chinese, Clams, Mushrooms, Chilies
  Servings: 4

      1    geoduck body (minus siphon),
           thinly sliced
    1/2 lb morels, quartered
    1/2 lb asparagus, cut into 1-inch
           pieces
      1 cn bamboo shoots
           peanut oil
      2 TB chili bean paste
  1 1/2 ts minced garlic
      2 ts minced ginger
      2    scallions (green part only),
           thinly sliced
           Marinade
    1/4 ts salt
      1 ts soy sauce
  1 1/2 TB cornstarch
      1 TB cold water
      1 ts Shaoxing rice wine
           Sauce
  1 1/2 ts white sugar
  1 1/2 ts black Chinese vinegar
    3/4 ts soy sauce
    1/2 ts salt
  1 1/8 ts cornstarch
      3 TB chicken stock (or water)

Dunlop says the "so-called fish-fragrant flavor is one of Sichuan's
most famous culinary creations, and it epitomizes the Sichuanese
love for audacious combinations of flavors." As to where the fish
fragrance comes from, since the dish uses nary a fish product in its
marinade or sauce, she suggests that the name evokes a cultural
memory of traditional Sichuanese fish cookery, so that when other
ingredients are prepared in the same way they instantly recall the
taste of fish.

1. Marinate the geoduck. Place sliced clam in bowl and stir in one
marinade ingredient after another, stirring in one direction to
combine. Refrigerate.

2. Combine sauce ingredients in a small bowl.

3. Heat 1/4 cup peanut oil in seasoned wok over high flame. When oil
begins to smoke, add morels and asparagus (minus tops), stir-frying
3-4 minutes.

4. Push morels and asparagus to one side and add sliced geoduck
clam, stir-frying for another minute or two. Push aside with morels
and asparagus and add chili paste to wok. Stir-fry paste briefly
until red and fragrant, then add garlic, ginger, and asparagus tops
and mix everything together. Stir-fry 30 seconds before adding
bamboo shoots, then stir-fry another 30 seconds.

5 Stir the sauce in its bowl and pour into wok, stirring. Toss with
scallions and serve over rice.

We drank a bottle of Eroica Riesling, which paired well with the
multi-faceted flavors of the dish. 

Posted by LC 

from Fuchsia Dunlop's Land of Plenty
based on her recipe for Fish-Fragrant Pork Slivers

From: Http://Fat-Of-The-Land
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Eat all the junk food you want -- as long as you cook it yourself.

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