Text 19217, 85 rader
Skriven 2011-12-18 09:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Asian &c 378
====================
 ML> place sticky and in no place hard. A balance of sweet and salt and
 ML> of custardy bland and winy savoriness. And the egg has to be laid
 ML> fresh today.
 NB> Dunno about the laid fresh today part, but our favorite sushi chef
 NB> here does a very nice tamago.

You'd know if it wasn't a fresh egg.

 ML> Back before the stick blender and the Internet, a prospective
 ML> diner would go to a sushi place and order just a single order of
 ML> tamago. If it was good, he would stay; otherwise he would turn on
 ML> his heels and leave without paying, to try another place.
 NB> You wouldn't need to leave there...  Does the stick blender and the
 NB> Internet make that much difference in the quality of tamago to be
 NB> found...? or is the difference in attitudes of diners...?

Stick blender: back in the olden days, a good chef would beat
the egg perfectly with a few flicks of the wrist. Now, whirr whirr
and voila.

Internet: the word travels fast. Good and bad restaurant experiences
can be published instantly, so the tamago litmus test is not so
important any more.

--

 NB>> ... Content makes poor men rich; discontentment makes rich men poor.
 ML> And a mixture of the two?
 NB> Good question... :)   But I suspect that contentment is the key. 
 NB> Being satisfied with what one has is a wealth of its own.  :)

Content certainly is better than wealth, but as many point out,
from Dickens on down, wealth brings more happiness than poverty.

 -=> Nancy Backus said to Dave Sacerdote <=-

 NB> I've found that on an Asian buffet here locally...  Nothing against
 NB> surimi, when that's what I'm expecting, but I prefer scallops to be
 NB> scallops.  There's another Asian buffet locally that has a seafood
 NB> dish with small shrimp and something that looks like very small
 NB> scallops... I'm not sure exactly what they are, probably some form of
 NB> surimi or similar, but they are much chewier than scallops should be. 

Chewier implies nonsurimi. I suspect some other kind of
adductor muscle, perhaps from a large clam (the Japanese
use all kinds of adductor muscles, but mostly raw - they
tend to toughen up when cooked at all, much less left on
a buffet steam table).

 NB> They're about the size of a fat nickle...  They weren't all that bad,
 NB> but after a few times of getting them I decided they weren't good
 NB> enough to waste stomach space on... ;)

I should like to encounter them. Are they brownish? If so,
they might even be conpoy, which is fancier than regular
scallops.

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

      Title: Fried Shrimp Balls
 Categories: Chinese, Seafood, Appetizers
   Servings:  4

      1 lb Fresh Shrimp
      4    Water Chestnuts Chopped Fine
    1/2 c  Bamboo Shoots Chopped Fine
    1/4 ts Fresh Chopped Ginger
      1 ts Salt
      1 tb White Wine
      2 ts Corn Starch
      1    Egg White
           Deep Frying Oil

  Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
  Mince the shrimp.  Combine all of the ingredients except oil.  Use a
  teaspoon of the mixture and shape into balls.  Heat oil in a deep pot or
  skillet and deep fry shrimp balls until Golden Brown.  Remove from oil and
  place onto paper towels to drain excess oil.  Serve Hot.

  Source unknown

MMMMM
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