Text 19532, 81 rader
Skriven 2011-12-29 23:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: trip 429
================
 -> Dave's cider had become nicely alcoholized but was on the
 -> verge of going sour. I think I should have drunk more of it.
 DS> Maryanne and I finished it off the next day, so it didn't go to
 DS> waste. :)

I'm glad. No adverse effects, I presume?

 -> In addition to Italian stuff, there is a good selection of Greek
 -> canned goods, apparently reflecting the demographic of the
 -> neighborhood.
 DS> I don't remember- had I brought you there pre-tornado?

No - you'd talked about it, though, describing it in a way
that brought to mind some of the places in the North End of
Boston.

 DS> I wish we had gone there in the morning before the lunchtime deli
 DS> rush; Nick might have been able to give us a tour of the sausage
 DS> and pasta rooms. His sausage making equipment is industry standard,

Even clean sausage making is sort of overwhelming in aroma,
though, and seeing it made, though not so bad as the old
saying makes it sound like, is a mixed blessing.

 DS> but his pasta machinery was brought over from Italy in the late 1950's
 DS> and is truly fascinating to see.  Fortunately, it wasn't damaged
 DS> in the storm and they were able to save it all.

That might have been cool, though.

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

      Title: Hot and Sour Soup #1
 Categories: Chinese, Soups
   Servings:  4

      3 oz Lean boneless pork
      1 oz Dried Chinese mushrooms
      1 oz Bean thread noodles
     10 oz Fresh bean curd
      2 sm Eggs
      1 ts Sesame oil
      1 qt Chicken stock
      2 ts Sugar
      3 tb Chinese red vinegar or:
           - Cider Vinegar
    1/2 ts White pepper
      2 tb Dark soy sauce
      1 tb Cornstarch, blended with
      1 tb Water
      2 tb Finely chopped scallions
      2 tb Finely chopped cilantro
      1 ts Sesame oil
      1 ts Chili oil (optional)

  CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
  blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak
  the mushrooms in warm water for 20 minutes, then drain them and squeeze out
  any excess liquid. Discard the stems and finely shred the caps. Soak the
  noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch
  lengths and set them aside. Drain the bean curd and shred it into thin
  strips. Beat the eggs and sesame oil together in a small bowl. Bring the
  chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms,
  noodles and bean curd together with the sugar, vinegar, white pepper and
  dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
  mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour
  the beaten egg mixture into the soup in a steady stream, and pull the egg
  into strands with a fork or chopsticks. Stir in the scallions, fresh
  cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
  individual bowls and serve at once.

  Makes 4 to 6 servings

  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


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