Text 11203, 114 rader
Skriven 2011-05-22 19:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: righting the wrong 374
==============================
 ML> When desperate I will nuke a piece of leftover meat
 JW> Better to warm it on the stove top in gravy or stock
 ML> Warming in liquid is usually better for the flavor but not the
 ML> texture.
 JW> Granted. There's also baking under foil, followed by saucing.
 JW> None of these fixes are ideal though.

I guess the best thing to do is usually to eat it cold, but
there are cuts and circumstances that forbid that. Or one of
those odious Family Circle from the '50s type planned-over
recipes might serve in a pinch. Or fried rice. There's always
fried rice. Or grinding and making into croquettes.

 ML> If I were to wear such, I would probably be allowed to fly,
 ML> (a) degree of constitutional protections (for) citizens.
 JW> Or perhaps not. They even ban cute girls for wearing short skirts
 JW> and low cut tops. There is no end to their insanity.
 ML> If you're referring to the incident I think you are, that
 ML> was Southwest Airlines, not the government.
 JW> I was referring to the generic They. [g]

You're telling me the government is as bad as Southwest
Airlines? Uh oh, I should think of emigrating.

 -=> Jim Weller said to Hap Newsom <=-

 HN> the Mexicans love
 HN> the Korean stores...and Koreans 
 HN> seem to have fallen in love with
 HN> mexican food!
 JW> And now some canny dude in LA has invented the bulgogi taco which
 JW> everyone loves.

I had one and found it unbearably salty, see below. It's
partly the kimchi.

 JW> And speaking of funky food truck fare, Yellowknife just got a new
 JW> food truck on Main Street, featuring Thai food. Until last week I
 JW> never realized we had any Thais in YK. The lady running it is either
 JW> Laotian or Thai (her last name is Chanthalangsy) but the food is
 JW> somewhat westernized.  So far, I have tried her green curry chicken
 JW> and her spicy red tofu and found both of them pretty mild. But there

She has to have some roasted or dried ground bird's eye chiles
out back.

 JW> are three kinds of hot sauce on the counter for people like me:
 JW> Rooster sauce, Chinese chunky garlic chile paste and Sambal Olek. I

Problem with these sauces is that they have too much personality
on their own and change the character of the food. And they all
taste much better prefried over intense heat.

 JW> like chicken curry on rice and I like chicken and potato curry but
 JW> she serves chicken and potato curry with extra potatoes on rice.

Think of it as potato curry and the chicken as a bonus.

Korean Style Tacos with Kogi BBQ Sauce
cat: fusion, sandwich
servings: 4

1 lb cooked pulled pork, cooked shredded chicken
12 corn or flour tortillas
1/4 c prepared kimchi or cucumber pickle
h - For the Kogi BBQ Sauce
2 Tb Korean fermented hot pepper paste (gochujang)
3 Tb sugar
2 Tb soy sauce
1 ts rice wine vinegar
2 ts sesame oil

This is a great way to use your leftover pulled pork
or roasted chicken. The BBQ Sauce from Kogi BBQ was
created by Chef Roy to be strong flavored enough to
match the smokiness of BBQ pork or roasted chicken.
You can use kimchi (spicy pickled Korean cabbage)
to top the tacos, or make a quick cucumber pickle.

Sauce: Whisk all ingredients together until sugar
has dissolved and mixture is smooth. You can make
this a few days in advance and store tightly covered
in the refrigerator.

steamykitchen.com, after Roy Choi

Quick Cucumber Pickle
cat: condiment
servings: 4

1 lg English cucumber (or 2 Japanese cucumbers)
- sliced very thin
2 Tb rice vinegar
1/2 ts sugar
1/2 ts finely minced fresh chili pepper (or more)
1 lg pn salt

I like using English cucumbers or Japanese cucumbers
- the skin is thinner and they have less seeds. If you
have a mandoline it certainly will make the job much
easier.

Mix together all ingredients. You can make this a few
hours in advance and store in refrigerator, however
the longer it sits, the less crunch. I like making
this cucumber pickle 1 hour prior, storing in
refrigerator and serving it cold on the tacos for
texture and temperature contrast.

steamykitchen.com

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)