Text 867, 110 rader
Skriven 2008-01-17 13:23:29 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: WINE 691  80117
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> As sherry covers a wide range of flavours (sweet to flor) I wondered
 GJ> what taste you would be looking for.

 ML> You've eaten Chinese food: you should have been able to figure
 ML> that out.

Ummm  Probably a dry, but not flor.  (I don't cook much Chinese.)

 ML> That helps.  I have mainly used
 GJ> the Shiwan Chiew for flaming stir fries.
 ML> Nasty stuff. You might as well be using rubbing alcohol.

I've tried that, but don't like the taste at all!

 ML> (I once saw Kevin use 76%
 GJ> alcohol brandy essence for that, and nearly set the house on fire.)
 ML> Whose house? If his, it would be "good riddance to bad rubbish."

His (or at least his landlord's).  It set fire to a teatowel which was
hanging near the stove, but that was extinguished.  He has had other
fires, from unattended toaster ovens and the like.  It is only a matter
of time...
 
 ML> That's just a generic term - means, essentially, "white lightning."

 ML> One factor is the alcohol burn. Remember that most Asians are
 ML> more frugal than yours truly, and their acquaintance with alcohol
 ML> is perhaps not of such a concentrated nature. A buddy of mine was
 ML> on tour in Japan with the Boston Pops (he's a gorilla weighing over
 ML> 300 lb), and he once took on a table of Japanese businessmen - and
 ML> bested them all, one by one. I figure he had about 30, and the
 ML> businessmen had maybe 4 each before collapsing. This story was told
 ML> not just by him but also by some of the other people on the Pops
 ML> tour, so some credence is lent to it. Thirty isn't outlandish -
 ML> I'm sure Kevin does that many on an ordinary good day, and even
 ML> the relatively slight myself has been known to do 23 - in Denver,
 ML> at an altitude of over 5000 ft.

I wonder how many drinks the businessmen had put away before starting
on the reciprocal toasts?  The Japanese who I have drunk with had a
greater capacity than that.  However, East Asians in general do appear
to be more affected by alcohol than Europeans, if not at the time, then
later they suffer more from the hangover.

People such as yourself and Kevin, who have worked assiduously at
developing a metabolism which relies on alcohol as an essential food
group, probably do not suffer that way.  If, as happens very rarely, I
drink too much, I suffer a sort of hangover - more these days than when
I was younger.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Szechwan Dry Fried Beef W/ Carrots
 Categories: Chinese, Beef
      Yield: 1 Servings
 
      1 lb Beef sirloin steak
    1/2 lb Celery
      2    Carrots depending on size
           Chile peppers - your choice.
           Red ones look pretty.
      1    Green onion
      1 ts Finely chopped ginger
      2 ts Finely chopped garlic
      2 tb Hot bean sauce
      2 ts Sweet bean sauce
      1 tb Rice wine or dry sherry
      1 ts Salt depending on your
           Taste
      1 ts Sugar
    1/2 ts Ground Szechwan pepper
      2 ts Sesame oil
      2 tb Hot red oil
      9 tb Oil or lard
 
  Preparation: Slice meat about 1/8" thick and then again to form
  matchsticks. Easier if meat is frozen.
  
  Remove celery leaves, wash and cut stems into 1" lengths. Peel
  carrots and shred them with a potato peeler. Top, deseed and shred
  the peppers. Cut green onion into 1/2" lengths or less.
  
  To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery,
  carrot and half the salt briefly until the vegetables are partially
  cooked. Remove and drain.   Heat 6 Tbs oil in wok until very hot;
  then allow to cool slightly. Add beef matchsticks and cook over
  medium heat stirring constantly.(Do not let juices stick to side of
  wok and char or they will ruin the flavour.) Cook evenly and
  thoroughly prevent sticking with e.g. chopsticks for about 10mins
  until the beef is dry looking and stiff.
  
  Then add the bean sauces, peppers garlic, half the green onion and
  remaining salt and rice wine. Stir well. When the smell of garlic and
  bean sauces becomes noticeable, add prefried celery and carrots.
  Reheat them and then at the last minute add sugar, ginger, remaining
  green onion, Szechwan pepper and sesame oil. Check flavours; adjust
  if necessary and serve.
  
  Adapted from"The Good Food of Szechwan" by Robert A. Delfs. Cameron
  U/L to NCE by Burt Ford 02/03.
 
MMMMM
 
 
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)