Text 10197, 65 rader
Skriven 2011-05-03 00:18:30 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Japanese 275
====================
 RH> Wouldn't be surprised to see it be SK.
 ML> SK - Slovakia?
 RH> South Korea. They're already close to Japan in their industrial
 RH> output, or at least proportionaltly close.

Ah. I always refer to it as ROK (Republic of Korea),
and the sports world refers to it as KOR. Otherwise,
I think it's KR, not sure though.

 RH> Remember Toshiba bashing in the mid 80s?
 ML> Sort of. Wasn't that Toshiba's fault, selling military
 ML> secrets to the USSR? I don't know what became of that.
 RH> I don't exactly recall; I thought it was more on the lines of people
 RH> getting fed up with so much stuff being imported. Probably a bit of
 RH> both when it all boiled down.

Looked it up. It was in fact more a neglect thing, and quite
Toshiba-specific. Apparently they'd developed some classified
technology in cooperation with the US military - and then
sold stuff using that technology to the Soviets, who thus
could reverse engineer at their leisure.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk *
 Categories: Korean, Soups, Hot
   Servings:  6

      1 lb Braising Beef
      8 c  Water
  1 1/2 tb Hot Chili Powder
      2 tb Sesame Oil
     12    Green Onions
      2 ts Crushed Garlic
      1 tb White Sesame Seeds, Toasted
           - And Ground
      1 ts Sugar
    1/2 ts White Pepper
  1 1/2 tb Dark Soy Sauce

  This chili-red soup is exceptionally hot.  It is said that the time to
  serve it is in the hottest months, when the perspiration it induces has a
  cooling effect on the diner.  It is equally effective ammunition against
  winter cold.

  Cut the beef into cubes and place in a saucepan with the water.  Bring to a
  boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the
  meat is falling apart.

  Mix the chili powder with the sesame oil.  Trim and shred the green onions.
  Heat the chili powder and sesame oil in a pan and fry the green onions with
  the garlic for 2 minutes.  Add the sesame seeds, sugar, pepper and soy
  sauce and fry for 2 to 3 minutes over medium heat.

  Lift out the meat, drain well and toss in the pan for a few minutes. Return
  the contents of the pan to the stock and bring to a boil, simmering until
  the soup is well flavored.

  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.

MMMMM

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