Text 20786, 149 rader
Skriven 2012-02-04 01:08:46 av Janis Kracht (1:261/38)
  Kommentar till text 20582 av MICHAEL LOO (1:123/140)
Ärende: mushrooms 143
=====================
Hi Michiel!

>> The dried black mushrooms can be had fairly reasonably
>> in big puffy 4 to 16 oz packages. If you find a decent
>> Asian market there should be several brands to choose
>> Yep.. even Wegman's has them over here.  We're going foodshopping in
>> Binghamton tomorrow so I'll grab a couple of packages.

> Asian ingredients tend to be more reasonable at Asian
> markets, where the turnover is faster so the markup can
> be less.

I think wegman's has the Yuppie markup (if such a thing exists) as well..
Everything costs more there, that's for sure. The only exception to that is
maybe if you buy kosher chicken.. it's raised with no additives, antibiotics,
etc., and it is cheaper (a bit) than wegman's "Free Range" chicken which also
boasts no additives, antibiotics, etc. Amazingly, recently we found a perdu
packaged chicken at the small Big-M market here in the village that was
antibotic and additive free.  I grabbed it fwtw. :)

>> is important. Even the cleanest-looking mushrooms may
>> well have bug eggs, and if so, you are almost guaranteed
>> to have little weird beetles wandering around your
>> kitchen unless you keep the mushrooms frozen.
>> That's a good idea.. hadn't thought of freezing them.. I usually just
>> seal up the package tight.. freezing is a much better idea after
>> sealing the package back up.. Thanks for that.

> People might be squicked out by the thought of bug eggs, but
> better a speck-of-flour-size egg than a big grain-of-rice-size
> crunchy beetle. Freezing is most effective - I recommend it
> for grain products, dried vegetables, and so on.

All the rice and flour here goes in the freezer.. just a habit I got into years
ago.  As far as I could tell the rice didn't suffer from the freezing.

>> I'll pick up some wide rice noodles so I don't have to worry about
>> flour noodles and gluten.. bah humbug Lol.. luckily the rice noodles
>> are fantasic, though.

> Rice noodles of course are an important part of the Asian diet.

I picked a up a variety of sizes.. also grabbed one of my favorites, green bean
noodles.  They come in that large thick bundle.. I just break it in thirds.

>> Ron was asking me what I wanted for my birthday, it's coming up in few
>> days.. he thought first I might like to get the Bosch mixer I'd talked
>> about so many times.. but a non-gluten diet kind of killed my desire
>> for that one, sadly enough.. I just don't make enough flour products
>> like macaroni, or bread since I went off gluten.. so I'll probably get
>> some boring computer thingy Lol

> Hope it's a Nice boring computer thing.

hehe.. well, as it happened, I decided to go for something else altogether (g)
A coat at Tom's (hippie place in Binghamton).. really beautiful stitching and
embroidery all over it, probably from Turkey or some place like that, a pound
of pure (supposedly haha) Kona coffee, and a copper/silver bracelet.  This shop
is perfect for someone like me .. just off the wall things, mostly imports from
all over the world. Oh.. and elsewhere I also was able to find a carving knife
and fork for a sterling silver silverware set I've been adding to slowly.. I
started collecting that one when we bought this house, because there was a bag
of silverplate in one of the drawers upstairs.. Amongst those pieces were a
sterling fork, spoon and knife in International Sterling's Blossom Time
pattern.  After that, I was just one day seaching on a lark on e-bay, and
someone was selling 4 place settings in that pattern for something like
$50.00..  The fellow emailed me and told me he'd realized what he'd done too
late so later I bought other pieces that cost quite a bit more from him (g).

>> Title: MIXED VEGETABLES STIR-FRY B1
>> 1/2 c  VEGETABLE OIL
>> Agree there just from reading the recipe.. seems like lots of oil as
>> well?  I usually get away with a bit less.. maybe a couple of
>> tablespoons.

> You'd be astonished at how much oil they use in
> Chinese restaurants. Of course, they have those
> really big burners, and the oil often gets burned
> off (don't try this at home).

hehe.. I can understand that one :)  I do have a fire extinguisher in the
kitchen, but who knows how old it is, or if it would ever work Lol.. so better
to just not have fires I thing (g)


>> ==Broccoli Salad==

> Looks good, but I've gone off Italian herbs lately, so
> very little oregano and less basil. Funny thing - used to
> like them both in Italian cooking. Last night, I had a
> Thai mussel dish with holy basil - liked that a lot, go
> figure.

One year I grew oriental basil in my garden.. it was great.  I'd found a recipe
for sauteed oriental basil and wanted to see what it was like :)  It was worth
it. (g)

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

> Title: Chicken Breasts Milano
> Categories: Italian, Chicken
> Servings: 8

mmmmm :)

Stir-Fried Chicken and Eggplant With Asian Basil

1 pound eggplant, preferably long Asian eggplants, diced Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed 2 serrano chiles,
stemmed and minced 1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste 2 tablespoons peanut or vegetable oil 3/4
pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice
or minced
1 cup Asian basil leaves, roughly chopped

1. Salt the eggplant generously and leave in a colander to sweat for 15 to 30
minutes, while you prepare the remaining ingredients. Rinse and drain on a
clean kitchen towel.

2. Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add
the ginger and chiles, and continue to mash with the garlic. In another small
bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.

3. Heat a large, heavy skillet or wok over high heat, until a drop of water
evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down
to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the
chicken. Stir-fry for three to four minutes, until the chicken is cooked
through and no traces of pink remain. Transfer from the pan or wok to a plate
or bowl.

4. Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook,
stirring, until the eggplant is lightly browned and almost cooked through,
about 10 minutes. Stir the chicken back into the pan, and add the fish and soy
sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to
medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir
for 30 seconds to a minute, remove from the heat and serve with rice.

Yield: Serves four.

http://www.nytimes.com/2009/09/15/health/nutrition/15recipehealth.html

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)