Text 18967, 135 rader
Skriven 2011-12-12 20:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
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 HN> I loves me some split pea soup..deed I do!

I've been rather fond of it myself, even the canned
condensed variety; smokier the better. The split peas
I referred to, though, were smoky only because of some
scorch at the bottom of the pot (which I scraped up
and ate).

 HN> eggplant parm is one I make for Annie from
 HN> time to time, as well as eggplant lasagna.

Eggplant parm is a glorious thing. Of course, just
plain old fried eggplant is as well: the sauce and
cheese are extras.

 HN> She's eating prunes as a regular part of
 HN> her diet right now as a result of the chemo.

Prunes, too, are a much maligned food. I've come
to like them better than plums - the flavor is more
concentrated. I'd like to see prunes made from other
varieties than Italian prune plums - I wonder how a
nice red plum would taste dried.

Out here I tried Dole raisins, speaking of dried fruit
- they claim the Chefsbest award and the advantage of
not being sun-dried (a swipe at Sun-Maid). Apparently
they're soaked in water before being dried by forced
air, and Dole claims that's better, as it makes plumper,
softer raisins (i.e., more water, more profit). They're
okay - less sweet by a little and much less uniform in
size. I'd say if you got them at 10% less than other
brands, that might make up for the water issue; otherwise,
don't bother.

 HN> Grandfather got a whole wedge 
 HN> to himself. No tabasco..never
 HN> saw any in that house..he grew
 HN> his own peppers and made his 
 HN> own sauces and peppered vinegar. 

I used to use Trappey's vinegar peppers - very good
with Chinese food - until I grew up and found them
not nearly spicy enough. There were some Asian brands
that were hot enough that when you were done with the
vinegar, you could replace it, and that would be okay
as well; but the Asian ones didn't taste as good.

 HN> He even had a BBQ joint down by
 HN> the highway...Beer and BBQ...it
 HN> was simply called "The Place".

I don't think you ever said anything about this before?

 ->       Title: Chicken Dumplings with Orange Dipping Sauce
 HN> Looks good to me...almost like
 HN> gyoza.

There's a whole genre of meat-&-veg dumplings. As far as
I am concerned, they're all good unless way too doughy.
Even the veggie-only ones are good.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Boiled Meat Dumplings (Shwei Jaudz, Shui Jiao-Tse)
 Categories: Chinese
      Yield: 10 as an appie

      8 oz Cabbage, chopped fine
      1 ts Salt
      1 c  Water
      2 oz Garlic chives or
           Scallions, green part,
           Minced
      8 oz Pork loin, not too lean,
           Chopped fine or
           -ground coarse
    3/4 ts Salt
    1/2 ts MSG
      3 tb Sesame oil
    1/4 ts Pepper, ground fine
      1 tb Ginger root, minced
           Dumplings:
      3 c  Flour
    3/4 c  Water, ice-cold
           Flour to prevent sticking

  Sprinkle cabbage with salt. Let stand 15 min. Drain. Add 1 c water and
  squeeze dry, discarding liquid. Add chives and pork. Mix all together
  with seasoning ingredients.

  Knead flour and water together until it is a smooth dough. Let rest
  10 min. Roll out into a long cylinder and divide into 48 or 50
  pieces. Roll out each piece into a 2" circle.

  Put 1/3 oz filling (appx) in each circle. Fold circles over and seal
  with water, pleating one side artistically as you go (optional!). If
  you pleat, you will get one crinkled side and one straight side, and
  the dumplings will pull into a slightly curved or crescent shape;
  otherwise you will have straight, flat, boring-looking dumplings that
  still taste fine.

  Cooking procedure 1:

  Boil 12 c water. Lower heat to low. Cook dumplings for 4 min, covered,
  stirring occasionally. This produces a standard restaurant dumpling.

  Cooking procedure 2:

  Boil 10 c water. Add 1/3 the dumplings and stir. Cover and let water
  return to a boil. Add 1/2 c icy cold water. Stir. Cover again and let
  water return to a boil. Add another 1/2 c icy cold water. Stir. Cover
  a third time and let water return to a boil. Remove dumplings
  immediately and drain them. Repeat the entire procedure until
  dumplings are done. This is said to produce a more delicate dumpling,
  but I don't recall ever having tried it myself.

  Sauce 1:

  1 c soy sauce 1/2 c broth (cooking water will do!) 1 ts white
  vinegar or cider vinegar 1/2 ts sesame oil 1/4 ts sugar
  1 ts scallion, chopped, including green part

  Sauce 2:

  1 c soy sauce 1/2 c broth 1/2 ts sesame oil 1/4 ts hot pepper
  oil or 1/4 ts red pepper flakes

  Sauce 3, I am not kidding: 1 c A-1 sauce 1/2 c broth

  refined from Wei-chuan cook book Chinese Snacks

MMMMM
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