Text 21155, 65 rader
Skriven 2012-02-11 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PIG GUTS  20211
=======================
-=> Quoting Glen Jamieson to Dave Drum <=-

 HN> chitlins

 DD> I put one end over a garden hose and turned
 DD> the water on full force
 
 GJ> I think I would prefer the turned and scrubbed ones.

When Roslind was a kid, that's how she did it. They didn't have
running water, so there was no hose. Guts were washed by hand in a
creek, turned inside out, and washed and scrubbed thoroughly again.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingered Fish and Watercress Soup
 Categories: Chinese, Fish, Soups, Clams, Mushrooms
      Yield: 4 Servings
 
    1/2 oz Dried Chinese black
           -mushrooms or dried
           -shiitake mushrooms
    1/2 c  Hot water
  1 1/2 ts Peanut oil
      1 ts Asian sesame oil
      3    Green onions; minced
      2 lg Garlic cloves; minced
      1 tb Plus 1 teaspoon minced
           -peeled fresh ginger
      3 c  Chicken broth
    1/4 c  Bottled clam juice
      1 tb Dry Sherry
      1 tb Soy sauce
    1/2 lb Catfish or other white-flesh
           -fish fillets; cut into
           -3/4 inch cubes
      3 bn Watercress; trimmed
 
  Soak mushrooms in 1/2 cup hot water until softened, about 20
  minutes. Drain mushrooms, reserving soaking liquid. Squeeze out
  excess moisture. Thinly slice caps, discarding stems.
  
  Heat peanut oil and sesame oil in heavy large saucepan over medium
  heat. Add green onions, garlic and ginger and saute until just
  tender, about 3 minutes. Add sliced mushrooms and saute until
  mushrooms are tender, about 3 minutes. Add chicken broth, mushroom
  soaking liquid, clam juice, Sherry and soy sauce. Bring to boil.
  Stir in catfish and watercress and boil until fish is just cooked
  through, about 2 minutes.
  
  Bon Appetit April 1991
  
MMMMM


Cheers

YK Jim


... Chinese-German food: an hour later you're hungry for power.

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