Text 8088, 116 rader
Skriven 2008-05-30 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: BEYOND 378
======================
-=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> trains and trolley-buses, running on nuclear generated
 GJ> electricity!

 ML> In many respects I'm with you, but not until the problem of
 ML> human error is conquered will I be comfortable with substantial
 ML> reliance on nuclear-generated electricity. The first step would
 ML> be to pay plant operators commensurate with their responsibilities
 ML> - attracting a more careful and diligent employee base than the
 ML> power companies now tend to get.

I generally feel comfortable with it here in Canada. The reactors
are under the control of the Atomic Energy Commission, not private
sector power companies. The operators are highly trained, highly
paid and not motivated by the bottom line.

I did feel queasy, I admit, when Prime Minister Stephen (Bush-Lite)
Harper fired Linda Keene, president of the Canadian Nuclear Safety
Commission and rushed through "urgent" legislation to resume
operations at the shut down Deep River medical isotope facility,
overriding all the safety concerns of the nuclear regulatory
authority.

 ML> Also, careful design might be a good idea.

The CANDU reactor has a great track record; no nasty incidents
since a minor malfunction in the first prototype way back in 1952.
There have been no Chernobyls or Three Mile Islands in Canada or
India.
                                 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kam Chin Tofu (Golden Coin Bean Curd) (Cantonese)
 Categories: Chinese, Tofu, Crab, Malaysian, Chicken
      Yield: 4 Servings
 
           INGREDIENTS FOR COINS:
      1 lb soft bean curd or tofu
      2    Egg whites, beaten lightly
      6    Water chestnuts, peeled and
           Chopped
      3    Stalks spring onions, chop
      1 ts Corn flour
    1/2 ts Salt
      1 ts Alkaline water or karn sui
      5 c  Vegetable oil for deep
           Frying
           SAUCE:
      2 oz cooked crabmeat or
      5 oz prawns
      5    Dried Chinese mushrooms,
           Soaked in tap water
           Overnight in the fridge
      2 oz bamboo shoots, sliced fine
     10 oz baby mustard greens or
           choy sum
      3 cl garlic, peeled and chopped
      5    Shallots, peeled, chopped
  1 1/2 c  Chinese yellow wine or
           Hua Teow Jiu
      2 ts Light soya sauce
  1 1/2 tb Oyster sauce
    1/2 ts Salt
      1 ts Sugar
    1/4 ts White pepper powder
      1 ts Sesame oil
      1 c  chicken stock
      3 tb Vegetable oil
 
  Mash tofu and wrap it with cotton cloth or muslin.  Twist cloth to
  squeeze out tofu liquid.  Drain further by weighing tofu down with
  a heavy object; leave for 1 hour. Place tofu in a bowl.  Add
  beaten egg whites, water chestnuts, spring onions, corn flour,
  salt and alkaline water.  Stir well to mix.
  
  Heat oil in a wok over high heat till smoking hot. Scoop up 1
  tablespoon of the tofu mixture.  Using another tablespoon, lightly
  toss the tofu mixture from one spoon to the other to form a
  slightly puffy "coin" shape. Ease the tofu coins into the hot oil
  and deep-fry over medium high heat for about 3-4 minutes till
  golden brown and crispy.  Flip over the tofu coins when one side
  is done.  Drain on kitchen paper and place on a platter.
  
  Squeeze mushrooms; cut off stalks and slice caps finely. Mix light
  soya sauce, oyster sauce, salt, sugar, pepper and chicken stock in
  a bowl.  Add sesame oil last.
  
  If using young mustard greens, cut off stems slightly and leave
  each stalk whole.  If using normal-sized mustard greens, cut into
  finger lengths. Heat vegetable oil in a wok over high heat.  When
  hot, stir-fry garlic and shallots for 3-4 minutes till fragrant.
  Add bamboo shoots and mushrooms; stir-fry for a few seconds. Add
  wine by dribbling it along the sides of the wok. Add mixed
  ingredients (see 7 above) and crab meat.  Stir well and turn off
  heat.  Pour sauce gently over the tofu coins and arrange mustard
  greens around the platter.  Serve.
  
  If you like your sauce thicker, break an egg over simmering sauce.
  For tofu to absorb more flavor, add the tofu coins together with
  your crab meat and simmer for 3-4 minutes.
  
  From "A Singapore Family Cookbook" by Violet Oon

  From: Davcut.Clinton

MMMMM

Cheers

YK Jim


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