Text 15065, 100 rader
Skriven 2011-08-29 20:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Is it just the heat 818
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 JW> So we bought a bottle of agave syrup to try out.

Sorry not to have warned you - I found a bottle of this on a
buffet, about which I unaccountably neglected to write, and
found it distinctly underwhelming.

 It allegedly has a
 JW> lower GI than regular sugar and therefore good for diabetics. It's
 JW> also 150% sweeter than sugar (being mainly fructose, like honey), so
 JW> you tend to use less of it at a time.

So why is this supposed to be good and HFCS not so good?

 JW> It's certainly very sweet, but with a very neutral taste. It's also
 JW> more expensive than honey, being the latest health food fad, so the
 JW> way I see it is I'm paying more money for less flavour. When this
 JW> bottle is done I'll go back to honey and maple syrup.

Good choice.

 JW> I'm not one to jump on the latest miracle food bandwagon. A new food
 JW> must taste good and be reasonably priced if it's going to become a
 JW> staple at my house. Agave's nutrition file is no better than honey's
 JW> and it doesn't have any taste. Acia berries totally suck tastewise
 JW> and they are no better for one than blueberries and cranberries
 JW> which we already consume a lot of.

Miracle foods generally suck tastewise; they're generally not
so great miraclewise, either.

 JW> I am enjoying the taste of hemp seeds though. I reported earlier
 JW> that they turn bitter when baked into bread but I discovered this
 JW> morning that they remain tasty in pancakes, perhaps because the
 JW> cooking time is shorter or perhaps because the bitterness is masked
 JW> by the sugar (or agave as the case may be) in the batter.

You could do experiments.

===

 JW> Or do I still have it?
 JW> From another list:
 >> Can I come live with you?
 >> Karen, hotly in Phoenix

Mazel tov.

Braised Short Rib Dumplings
cat: main, side, pastry
yield: about 30

4 c meat from braised short ribs
1 Tb vegetable oil, more as needed
2 ts freshly grated ginger
3 cloves garlic, minced
2 lg shallots, minced
7 scallions, thinly sliced
2 Tb finely chopped flat-leaf parsley
1/4 c shredded daikon radish
2 Tb yuzu juice
3 Tb soy sauce
3 Tb sesame oil
Salt and freshly ground black pepper
30 3" round dumpling wrappers

Shred short rib meat into a large mixing bowl,
discarding any bones or cartilage. Place a skillet over
medium heat, and add 1 Tb vegetable oil. Add ginger, garlic,
and shallots, and saute until translucent, about 2 min. Add
to bowl of shredded meat. Add scallions, parsley, daikon,
yuzu juice, soy sauce, sesame oil, and salt and pepper.

Place a dumpling wrapper on a work surface and spoon one
packed tablespoon of filling in the center, in an oblong
shape. Lightly brush edges of wrapper with water, fold in
half over meat and press closed to form a half-moon shape.
Stand on end to flatten the bottom. Repeat until all
wrappers are used. (Leftover meat can be frozen.)

Line a large bamboo steamer or other flat-bottomed steamer
with a parchment paper round. Place over a pot filled with
enough water to reach just below the bottom of the basket.
Place dumplings inside basket spacing about 1" apart; the
dumplings will need to be steamed in batches. Bring water
to a boil. Cover and steam until heated through, 8 to 10
min. Replenish water as necessary. Once all dumplings are
steamed, set aside.

Place a large nonstick or well-seasoned skillet over medium
heat, and add 1 to 2 Tb vegetable oil. Add dumplings,
standing them on their flattened bottoms. Allow them to
sear until crisp on the bottom (do not turn or sear sides),
1 to 2 min. Transfer to a platter.

Note: This can be served with a soy dipping sauce. 

Adapted from Cafe Boulud, New York
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