Text 19200, 92 rader
Skriven 2011-12-18 06:34:00 av Dave Drum (57523.cooking)
  Kommentar till text 19155 av JIM WELLER (1:123/140)
Ärende: Slightly pricy
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Last time I was in the Rotten Apple was in the early 80s. A "slice"
 DD> could be had for >$1 at a number of walk ups in various locations.
 DD> Apparently inflation has outstripped reality in grub as well as in
 DD> housing there.

 JW> According to the reviews in the Slice section of Serious Eats you
 JW> can still get a $1 slice at a few places, but not a good slice.

IIRC the "plain" slices were 50c and the slices with sausage or pepperoni (the
only choices) were 75c. And they were pretty tasty. I soon learned the
technique of making a slight bend in the rim of slice so that the tapering end
did not droop. And to hold the thing as level as possible to avoid staining the
forearm with red sauce/oil as I walked along munching away. Two slices (from
different vendors) and a can/bottle of soda (25c) made a reasonable lunch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stir-Fried Pork Slices in Wine Sauce
 Categories: Oriental, Pork, Wine, Nuts
      Yield: 4 servings

      1 ts Rice wine vinegar
      3 cl Garlic; minced
      2 tb Sherry
      2 lg Egg yolks
    3/4 c  Chicken stock
      1 ts Water
           Cornstarch paste
      1 c  Bread crumbs; plain
  1 1/2 lb Pork loin; boneless
      3 tb Peanut oil

MMMMM---------------------------PASTE-------------------------------
      2 tb Cooked rice
      2 tb Dark soy sauce
    1/2 ts Sugar
      2 tb Warm water
      1 ts Baker's yeast; dry
      1 ts Wet bean cheese
 
  Prepare Paste: Use mortar and pestle to pulverize
  cooked rice. Combine with sugar, yeast, soy and warm
  water. Let stand in warm place for 30 minutes to
  activate yeast. Authentic wine lees paste is not
  available in the U.S. to our knowledge, this is the
  best substitute we have found. You can add wet bean
  cheese for a sharper flavor.
   
  Braise Pork:  Slice pork butt across the grain into
  strips, 1" X 3" X 1/2" thick. Heat peanut oil in wok
  until it begins to smoke. Add some of pork to hot oil;
  stir-fry pieces until they lose their pinkness; repeat
  in batches until all pork is browned. Next, add garlic
  to wok; stir briefly. Pour in wine lees paste, rice
  vinegar, sherry and stock; bring to slow boil; add pork
  slices. Reduce heat, cover, and simmer for 30 minutes.
   
  Remove pork, without sauce, to large platter. Cool
  pork. Cooling is essential so that it will deep-fry
  properly. Reserve sauce in small pan. You can hold
  pork for several hours, if you wish to braise it in
  advance.
   
  Deep-fry Pork: Heat deep-frying oil in wok. While
  oil is heating, beat egg yolks with water; set out
  bread crumbs on platter. Dip pork pieces in egg
  mixture, then bread crumbs, to thoroughly cover.
   
  When oil is at deep-frying temperature, (375øF/190øC)
  slip in a slice of pork as a test: pork should lightly
  brown in about 1 minute. Place 6 pork slices on
  Chinese strainer, and lower into oil, strainer and
  all. Check in 2 minutes (browning should take
  slightly longer than test because strainer cools the
  oil). If you prefer to fry in larger batches, use
  more oil. Remove fried pork to warm platter, uncovered.
   
  Finish:  Reheat sauce, and pour over pork just before
  serving.
   
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Why does Goofy stand erect while Pluto remains on all fours?
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