Text 21436, 105 rader
Skriven 2012-02-19 08:21:03 av Dave Drum (1:18/200.0)
  Kommentar till text 21431 av MICHAEL LOO (1:123/140)
Ärende: Fishy
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Carp has never been a fish that I sought out for food. Although once
 DD> or twice I had carp that was quite decent. However, over a nearly
 DD> seventy year span that's not a lot. Mostly it just isn't worth the
 DD> trouble if there is something else available. Sort of like my take on
 DD> shad ... some New Englanders wax rhapsodic about shad in many of its
 DD> iterations. I find it overly bony, hard to clean and not all that
 DD> tasty. IOW, not worth the trouble.

 ML> I think the anadromosity of shad redeems it. Just that touch
 ML> of saltwater.

Our shad are not anywhere close to salt water ... and they are "overly bony,
hard to clean and not all that tasty". The cats seem to like them - or they did
when I used to dip net them from the tail race of the dam at our local lake
(since fenced off from the public lest someone sue the city for getting his
feet wet). They also made good garden fertiliser (taking a tip from the native
Americans).
 
 ML> One of those weird customs, like the Russian hospitality
 ML> tradition of giving you an article of household
 ML> decoration if you say you like it.
 DD> Oooooohhhhhh, I like that Faberge Egg you have displayed there  Bv)=

 ML> Something like that. Perhaps there were limits, but I never
 ML> heard of any. Of course, if they couldn't afford to give up the
 ML> Faberge egg, it wouldn't have been put out in the first place.

Customs are funny things to outsiders. Sort of like the idea I was told of - If
you clean your plate of all food at a Chinese meal it is some sort of insult to
the host/ess as it implies that you weren't fed enough. I'd think it was
because the food was so good that you could not bear to leave any on the plate.
But, whatever - since I heard that I usually always manage to leave a grain or
two of rice behind on my plate.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hunan Pork
 Categories: Oriental, Pork, Wine, Chilies
      Yield: 4 servings

      1 lb Boneless pork
      2 tb Cornstarch
      1    Egg white
      2 tb Water
    1/4 c  Dry sherry
      2 tb Lt soy sauce
      1 ts Sugar
        ds White pepper
      1 tb Rice wine vinegar
      4    Chilies; your choice, seed,
           - shred *
      1    Leek; mostly white part,
           - cleaned & shredded
    1/2 c  Peanut oil
      1 tb Hot bean sauce
           +=OR=+
      1 tb Thai red curry paste

  * I use 2 habs & 2 jals - Doug -- I, OTOH, am more likely
  to use 4 - 6 Japones whole, and stir-fry them right in with
  the pork. -- UDD

  To Shred Pork: To shred uncooked pork, stick it in the
  freezer for awhile, until it is partially frozen, then you
  turn it into matchsticks, if you wish! I usually do not
  shred it that finely, preferring a 1/4" strip by about
  1-2 inches, gives more bite, and it is simpler.

  Shred the pork into 2" by 1/4 " strips. Combine 1 tbs
  corn starch with the egg white and marinate the meat in
  this for up to an hour. Combine the remaining cornstarch
  with water, sherry, soy sauce, sugar and pepper and
  vinegar.

  Heat the oil to just below smoking and stir fry the meat
  in batches until all cooked....remove and keep warm. Clean
  wok and add 2 tbs peanut oil and stir in the curry
  paste, stir fry for a few seconds, then add the peppers
  and the leeks, stir fry this for about a minute, then stir
  in the reserved meat, add the soy, sherry, water mixture
  and stir fry until thickened. 

  Serve with Thai rice, garnished with chopped scallions.

  Terrific, and as hot as you wish, just add more hot bean
  sauce or curry paste.

  Cheers, Doug in BC

  From: Doug Irvine

  Posted to: Chile-heads Mailing List
  Post Date: Wed, 07 Apr 1999

  From: http://www.pepperfool.com

  Uncle Dirty Dave's Archives

MMMMM

... Never let your sense of morals get in the way of doing what's right-Asimov
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)