Text 9876, 68 rader
Skriven 2008-07-01 09:37:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Leftover rice
=====================
-=> GLEN JAMIESON wrote to DAVE DRUM <=-

 DD> I think it may have to do with using up last night's regular rice on
 DD> today's lunch crowd.

 GJ> Several years ago, when Joan and I called into a Filipino restaurant in
 GJ> Toronto for breakfast we were told by the Anglo girl behind the counter
 GJ> that they were not supposed to re-heat and serve food from the previous
 GJ> day.  That, of course, is what fried rice is made from.  When we still
 GJ> made hungry noises, she disclaimed any responsibility and got the
 GJ> Filipina chef, who had no hesitation in heating up some left-over adobo
 GJ> and rice from the previous day.  It made a lovely breakfast.

Except that nearly every recipe I have seen for fried rice calls for
yesterday's left-over rice as a starting point. So, there is a legitimate
reason - in that the leftover rice is not a food but an ingredient.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingery Hot Duck Salad
 Categories: Salads, Poultry, Chilies, Citrus
      Yield: 2 servings
 
      1    Duck breast
      2 tb Fish sauce (nam pla)
    1/2    Lime; juiced
    1/2    Orange; juiced
      1 sm Red chile; fine diced
    1/2    Piece fresh ginger; grated
           Sesame oil, few drops
      2 oz (1/4 c) baby spinach
           Orange zest; for garnish
 
  Heat a large skillet or griddle to medium-high heat. Cook
  duck breast, fat side down, if not removed, for 10 to 12
  minutes flipping with tongs, until it is lightly pink
  inside. Remove from skillet or griddle and place on cutting
  board, allowing meat to rest. While the duck is resting,
  begin the dressing.
  
  In a medium bowl, mix fish sauce, lime juice, orange juice,
  red chile, grated ginger, and sesame oil. Stir using a spoon.
  Take baby spinach and lay across a decorative plate. Slice
  duck breast on a diagonal into thin slices. Place the juice
  from the cutting board and the duck slices into the dressing.
  
  Toss the duck slices in the dressing using your hands or
  tongs. Place the duck and dressing on top of spinach. Top
  with orange zest and serve immediately.
  
  Recipe courtesy Nigella Lawson 2007
   
  Prep Time: 10 minutes
  Cook Time: 12 minutes
  Yield: 2 servings
  
  Episode#: NE0110
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 22 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

...  "...death awaits you all with big and nasty pointy teeth." -- Tim
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