Text 17310, 84 rader
Skriven 2011-11-01 12:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: claro 142
=================
 ML> The American bald eagle fetish is something I don't get.
 JW> They are fascinating in the same way as all large hawks are, only
 JW> bigger.

We once bought a Thanksgiving turkey from a store called
Golden Eagle, and this kid was really thrilled, as she'd
never tried golden eagle before; it was only with the
greatest sadness that we disabused her of the notion.

 JW> A middle aged couple tried to
 JW> tell me that bald eagles only reside in the continental United
 JW> States and Alaska.

They actually have to put wigs on before they fly to Canada,
you know.

 JW> Of course Franklin wanted the turkey as the national bird.

That's not clear. From what I understand he just pointed
out that the turkey was a more appropriate choice than
the eagle. But he must have been aware of the benefits
of "aquiline" self-identification - the harking back to
the glory days of the Roman empire and so on (there's a
reason why the more dignified house is called the Senate,
after all).

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

      Title: Egg Foo Yong (Master Recipe)
 Categories: Chinese, Eggs
   Servings:  4

      1 c  Cooked ham or roast pork
    1/2 c  Chopped, onions
      1 c  Drained, canned bean sprouts
      4 tb Chopped green onion tops
      1 tb Soy sauce
      1 ts Salt
      3    Eggs
           Oil for deep frying
           Sauce:
  1 1/2 c  Chicken stock
      1 ts Molasses
      1 ts Soy sauce
      1 ts Cornstarch
      2 tb Cold water

  Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl;
  mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to
  spoon out the mixture and lower into the hot oil.  Tip the ladle at once to
  release the omelets. Let them fry until they rise to the top. Turn each to
  brown the other side. Lift out with a large slotted spoon. Serve on a hot
  dish covered with a little of the sauce (below). Serve additional soy sauce
  separately.

  Egg Foo Young Variations

  Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork.

  Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork.

  Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork.

  Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork.

  Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery,
  onion, and canned bean sprouts combined. Season with additional 1 teaspoon
  salt.

  Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced
  mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo
  shoots. Mix and cook as directed.

  Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold
  water; stir it until smooth. Let come to boiling point and cook until
  thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking *
  Published by Homemakers Research Institute copyright,1959

MMMMM


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