Text 22261, 152 rader
Skriven 2012-03-11 06:05:42 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: A LITTLE HUMOUR
=======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> I don't know how authentic this recipe is - we'll have to ask Glen as
 DD> he has more direct experience with this sort of thing. But, it looks
 DD> good.
 DD> Title: Filipino Chicken Adobo

 GJ> Not very authentic.

 GJ> Really, I suppose there is no such thing as an "authentic" adobo, as
 GJ> every Filipina would have her own version which she would claim as
 GJ> being authentic.  My version is my take on what my late wife used to
 GJ> cook.  It was probably her grandmother's, modified.

 DD> 7 oz (1/2 can) coconut milk
 GJ> Coconut milk is not used in adobo.

 GJ> I should have said that I have not come across adobo with coconut.
 GJ> And of course if they did make it, no one would ever use a can.  To

Of course, here in America - and especially here in the Great American Outback
- coconut palms are pretty much hen's teeth. Probably the same in Adelaide,
too. So, it's gonna be canned or nothing.

 GJ> get it, you go to the palenke and choose a nut from the vendor's pile.
 GJ> He then cracks it into halves, allowing the juice to flow down the
 GJ> drain, as there is little or no flavour in the juice of a mature nut.
 GJ> Each half is thrust up against the rotating cutter of his machine and
 GJ> the shredded meat collected in a plastic bag.  Back home, water is
 GJ> added and the mix hand-squeezed to extract the milk/cream.  The first
 GJ> lot extracted that way (none of this "muslin bag" nonsense; you just
 GJ> hold your hands just so) is the thick cream, then more water is added
 GJ> and you get the milk.  When you have finished, you give the rest of
 GJ> the expired coconut to the chooks or the pigs.

Fresh is usually better. But, many times canned is *much* more convenient.
 
 DD> OK. I learned something today.

 DD> 6 tb Apple cider vinegar
 GJ> Palm vinegar is usual.
 DD> As the dish was made in America - palm vinegar is fairly rare and
 DD> cider vinegar much more common. That is an understandable substitution.

 GJ> In Australia I usually use the palm stuff from the local Lucky Asian,
 GJ> but ordinary white vinegar made from sugar cane will work.

 DD> Adapted from the March/April 2012 issue of Cook’s
 DD> Illustrated. Serves 2 and can easily be doubled.

 GJ> Much too fancy-pantsy, and lacks ginger!

I am not as huge a fan-boi of ginger as you and Single Ruth seem to be. I does
likes me ginger ale and Vernors (another form of ginger flavoured soft drink).
Perhaps I need to try some dish I like that calls for ginger in the ingredients
list - prepared both with and without the ginger ... just to see what it is
that the ginger adds. 
 
 DD> The recipe was automatically suspect as it was from Cook's Illustrated
 DD> - a *VERY* pretentious effort published is support of the artsy-fartsy
 DD> (and also uber-pretentious) sort-of cooking show on National Public
 DD> Radio -- "America's Test Kitchen". The (ahem) person who runs both
 DD> would have been a proctor's nark in an English Public School - if you
 DD> get my meaning.   Bv)=

 GJ> It looks like that!

 GJ> The recipe that I use, and which has been favourably commented on by
 GJ> many adobo-experienced housewife Filipinas and Burt etc in 2007 is:-

 GJ>       Title: Chicken and Pork Adobo
 DD> Uuuuuhhhhh, approved by me, as well.

 GJ> Yes, I know, but I particularly appreciated Burt's views as he said
 GJ> that he hated liver, but liked my adobo, which included pig liver.

 DD> Searching through my listings of adobo - I find only one which has
 DD> ginger as an ingredient. And it has coconut milk as well. There is
 DD> another with coconut milk but no ginger titled as "Adobong Manok". This
 DD> is the one I have made a couple times and was enjoyed by my guests both
 DD> times ...

 GJ> "Manok" = chook.  "Baboy" = pig.

Okey Dokey, learned something else. If I can remember it next time I am called
on.
 
 DD> Title: Chicken Or Pork Adobo
 DD> Categories: Filipino, Poultry, Pork
 DD> Yield: 8 Servings

 DD> Add vinegar, water, garlic, salt, bay leaves and pepper
 DD> into a large casserole. Bring to a boil. Add the meat,
 DD> cover and bring to a boil. Simmer and cook for about 30
 DD> minutes. Sprinkle liberally with soy sauce and cook for
 DD> an additional 10 minutes.

 GJ> I prefer to add a fair amount of dark soy at the beginning, so that it
 GJ> permeates the meat.

I may try that next time I make this. And this may be the dish that I make both
with and without ginger - just to see ........
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ma-Po's Pork Brains
 Categories: Oriental, Pork, Offal, Wine
      Yield: 4 Servings
 
      3    Pork Brains; membranes
           - removed
      2 tb Oil
      4 oz Ground Pork
      2 c  Soup Stock
      1 tb Cornstarch Paste
      2 tb Chili Nam Yuey
      1 ts Ginger; minced
    1/2 ts Soy Sauce
      1 ts Shao Hsing Wine
    1/2 ts Sesame Oil
      1 ts Ground pepper
      1 ts Spring Onion; minced
 
  Cook pork brains in boiling water till done. Remove membrane
  and tissue. Cut into long, thin slices.
  
  Heat oil in a wok. Stir-fry ground pork with Chili Nam Yuey
  and minced ginger till the ground pork turns crispy. Add
  stock, pork brains, soy sauce and wine. Simmer over a low
  flame till there’s almost no liquid. Add cornstarch paste
  and remove from heat.
  
  Garnish with sesame oil, ground pepper and minced spring
  onions. Enjoy!
  
  You can use beef brains instead of pork brains. There is no
  mention of whether you should use ground beef or pork if
  you use beef brains.
  
  From The Chinese Regional Cuisine Series, Szechuan Cooking.
  
  Posted by James Lor.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The disobedient fowl obeys in a pot of soup. - Nigerian proverb
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