Text 8261, 101 rader
Skriven 2008-06-02 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: hothothot 405
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Warm climate places excel at reds and cooler places
 JW> whites. Canada and New York state should get out of the red wine
 JW> business altogether.

 ML> I dunno, Bordeaux is pretty moderate in climate, as are the
 ML> Napa and Sonoma regions of California. Some of the worst red
 ML> wines in the United States come from the San Joaquin Valley,
 ML> which is uber-warm. Also, Tuscan (temperate) reds are more
 ML> highly thought of than most southern Italian (warm) ones.

From my point of view, Napa and Tuscany are hot.... San Joaquin and
southern Italy are excessively, painfully hot, just like Adelaide.

 JW> A few Quebec chains will have a single outlet in Miami
 JW> catering to homesick tourists.

 ML> Why Miami, I wonder.

That is Quebec's favourite getaway destination. There are tons of
them down there every winter. 

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

      Title: SAN CHOY BAU
Categories: Starters, Chicken, Pork, Asia-Se, Australian
   Servings: 6

      1 kg Chicken mince; OR
      1 kg pork mince
      1 ts Peanut oil
      1 ts Sesame oil
      1 ts Fish sauce
      2 tb Soy sauce
      1 tb Oyster sauce
      2 ts Ginger root; fresh ground
      2    Garlic cloves; crushed
      1 tb Lemongrass stalks; sl fine
           white portion only
      2 tb Cilantro leaves; chop fine
      2 tb Chives; chop fine
      8    Corn- baby; finely sliced
      4    Onions- spring; sl fine
      5    Mushrooms- straw; slice fine
    1/2 te Paprika- sweet
     20 sm Witlof leaves
      2 tb Sesame seeds; toasted
           Salt & pepper

There is a wide variety of lettuce available both at the
greengrocer's and supermarket. I prefer to use witlof lettuce in
this recipe as it is not as sweet as the iceburg or buffer lettuce
and the sharper taste compliments the Asian ingredients. However I
often use cos lettuce as it is my family's favourite. It is
advisable to use the more succulent inside leaves.

Fresh ingredients are always preferable, but can be hard to keep on
hand at all times. Bottled lemongrass is great as an alternative to
fresh and can be found in most Asian markets, or the Asian cooking
section of most large supermarkets.

Preparation and cooking time: 30 minutes.

Wash lettuce leaves and dry on paper towels. Set aside. For crispier
lettuce, place in a freezer bag after washing and refrigerate up to
a day before serving.

Preheat oven to 200=A6C. Scatter sesame seeds onto an oven tray and
toast for 7-10 minutes Cuntil slightly golden. Heat peanut oil in
wok and saute ginger, garlic and lemongrass.

Add sesame oil and heat for about 1-2 minutes. Add the mince and
fish sauce and cook for 3-4 minutes, stirring frequently.

Stir in the baby corn, mushrooms, spring onions, chives, coriander
and paprika as you pour the soy sauce into the wok. Cook for another
3-4 minutes, allowing the flavours to combine.  Finally, stir in the
oyster sauce, sesame seeds and salt and pepper to taste. Turn the
heat off and allow to stand for 3 minutes.

To serve, place a bowl of san choy bau in the centre of a platter
and arrange the lettuce leaves around it. Or, alternately, spoon san
choy bau into individual lettuce leaves.

From: AUSTRALIAN GOURMET COOKBOOK By: MARIA ANTONIETTAHam & Swiss
From: Kevin Jcjd Symons
 
MMMMM




Cheers

YK Jim


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