Text 19938, 130 rader
Skriven 2012-01-15 12:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: food disservice 63
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Title: Better Bran Muffins
 JW> 1 c  Bran flake cereal

 ML> I'm amused by the number of bran muffin recipes that call
 ML> for processed bran.

So am I. Personally I only use bran flakes as a night time snack
cereal, and then rarely.

But I do add straight bran along with wheat germ to those baked
goods where the flavour and texture is appropriate. In some muffins
and breads, like last night's almond banana bread.

 JW> Recipe by: http://soyfoods.com

 ML> Soy is poison.

Debatable. Some people do make a case for that.

 ML> Contains phytoestrogens

Certainly. Allegedly good for menopausal women.

 ML> and turns real men into fake men.

Also debatable.
           
 ML> (This doesn't explain the birth rates in Asia, though.)

Perhaps because their main source is relatively modest amounts of
fermented soy sauce and not pounds and pounds of soy flour and
bushels of edamame as some vegans are prone to indulge in.

You need soy sauce for flavour for this and the bacon, being manly
food, takes the curse off it:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Serious Eats' Bacon Banh Mi 
Categories: Vietnamese, Sandwiches, Bacon
  Servings: 4

      1 lg carrot, cut into
      2    inch matchsticks
    1/8    inch thick (about 2 cups) 
      1 sm daikon radish, cut into
      2    inch matchsticks
    1/8    inch thick (about 2 cups) 
    3/4 c  plus 2 tsp sugar
           Kosher salt 
    1/2 c  white vinegar 
     16 sl thick-cut bacon 
      4    Vietnamese baguettes or good
           hero rolls
      1 ts Vietnamese or Thai fish
           sauce 
      1 ts Maggi seasoning sauce 
      1 ts soy sauce 
      4 TB mayonnaise 
      1    cucumber, peeled, seeded,
           cut lengthwise into 8
           strips
      1    jalapeno pepper, stemmed,
           seeded, cut lengthwise into
           matchsticks
      1 bn fresh cilantro (about 16
           sprigs) 
           Freshly ground black pepper

Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich
home, swapping out the usual array of cold cuts and charcuterie for
bacon but staying true to the other elements that make this sandwich
so balanced and irresistible. 

If you can, start out with a Vietnamese rice flour baguette; it's
got the ideal crumb, chew and crunch to really make or break this
sandwich. 

Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt
in a medium mixing bowl. Using your hands, massage the salt and
sugar into the vegetables until they begin to soften and exude
liquid. Set the bowl aside at room temperature for 30 minutes, then
drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of
sugar, and 1/2 cup of water in a small bowl or Tupperware container
and mix until the sugar is dissolved. Pour the vinegar mixture over
the drained vegetables, and refrigerate until ready to use, at least
1 hour. (The vegetables should last at least 10 days, and will get
better with time.)

Adjust the oven rack to the middle position, and preheat the oven to
400 F. Line a rimmed baking sheet with aluminum foil and spread the
bacon over it. Bake the bacon until crispy, about 15 minutes, then
drain on a plate lined with two layers of paper towels.

Remove the foil from the baking sheet and discard it, then place the
four baguettes on the now-empty baking sheet. Toast for 3 minutes
until the exterior is crispy. Meanwhile, in a small bowl, combine
the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining
2 teaspoons of sugar.

With a bread knife, slit the baguettes lengthwise, leaving a hinge
to keep the two halves connected. Spread 1 tablespoon of mayonnaise
evenly inside each baguette. Stuff the baguettes with four slices of
bacon, a quarter cup of the pickled vegetables, two cucumber strips,
a few slices of jalapeno, and four sprigs of cilantro. Drizzle with
the fish sauce mixture and season with salt and pepper. Close the
sandwiches and serve.

Adapted from Serious Eats: A Comprehensive Guide to Making and
Eating Delicious Food Wherever You Are by Ed Levine and The Serious
Eats Team. 

Posted by: Caroline Russock

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Health food made with tricalcium phospate & hydrogenated soybean oil

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