Text 18424, 77 rader
Skriven 2011-11-28 13:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: hardly to be eaten 280
==============================
 DS> Orange roughy is endangered everywhere, thanks to a number of combined
 DS> factors:

Thank you for this: I knew about the late maturity but didn't
know about the connivance of the authorities.

 DS> Because of the decline in the fisheries, Australia has banned orange
 DS> roughy harvests and other countries are preparing to follow suit.

About time.

 DS> If you're getting orange roughy priced reasonably, you are most likely
 DS> getting TILAPIA instead. Despite the fact that roughy is a deep-water
 DS> salt fish and tilapia is tank-raised farmed shit, most people can't
 DS> tell the difference and restaurateurs take full advantage of that. 

I actually thought of the possibility of tilapia as I plowed
my sad way through the rather large serving but decided no,
because even though the flavor was bad, there was flavor.
==

 ML> nasty old Ah-So red
 ML> barbecue sauce in the back of the fridge
 DS> Nasty indeed, but it does make an okay approximation
 DS> of red roast pork.

I found that cutting the pork very fine and nuking it in
Ah-So with a touch extra garlic, soy, and sherry made a
pretty good facsimile of the red pork that you get in
eggroll or chow mein.

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

      Title: Fried Fragrant Bells
 Categories: Chinese, Pork, Appetizers
   Servings: 40

      1 lb Ground pork
      2    Finely chopped green onions
      1 sl Minced ginger
      3 tb Chicken broth
      1 tb Dark soy sauce
      1 tb Dry Sherry
      1    Egg
      2 tb Cornstarch
      3 tb Water
      4    Dried bean curd sheet
           Additional cornstarch
    1/4 c  Salt
      2 tb Szechwan peppercorns
      2    To 4 cups vegetable oil

  Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon
  cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch
  with water in small bowl.

  Moisten 1 bean curd sheet under running water. Place on work surface and
  spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge
  with dissolved cornstarch to seal. Repeat to make three more rolls. Cut
  each into slices 1 1/2 inches thick; dip each end in additional cornstarch
  to seal filling. (Can be done 3 to 4 hours ahead to this point and
  refrigerated.)

  For salt: Combine salt and peppercorns in small skillet and cook until
  browned. Crush in mortar with pestle.

  Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and
  fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if
  desired.

  Source unknown

MMMMM

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