Text 22605, 119 rader
Skriven 2012-03-20 05:26:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av GLEN JAMIESON
Ärende: RESTAURANT REVIEW
=========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> And I am sure that you are old enough that you could care not a single
 DD> jot or tittle whether anyone thinks you are "making a spectacle of
 DD> yourself". Is that not a fair assessment?

 DD> So, if you want to photograph food porn and sell it Larry Flynt or Bob
 DD> Guccione ...... or just enjoy it as you relive a memorable meal -
 DD> who's to say "NAY! Stop right there!"???

 GJ> Errr - the person paying for the food, who is usually a friend or
 GJ> relative.  On occasions I have received snide comments from such, but
 GJ> I am used to them.  If I am paying, I feel I can ignore or over-ride
 GJ> their derogatory comments, and I have never received any from anyone
 GJ> else, outside the table.

IOW they sound like a gaggle of small-town, Midwestern USA church ladies
constantly fretting over things which were "not invented here" and "what will
the neighbours think?". I have always given such people, relatives or not,
short shrift.
 
 GJ> Recently I was criticised by one of my nearest and dearest yet again,
 GJ> for eating with my fingers in an Indian restaurant.  Admittedly the
 GJ> entire clientele there was non-Indian, and I was the only one doing
 GJ> it, but the staff brought me a finger bowl as a matter of course.
 GJ> Last course, of course.  It was an interesting design of bowl, with
 GJ> one side lower than the other, making is easy to use.  It was plain
 GJ> warm water, however, without any lemon or lime.

Some of your nears and dears sound like those who hate to go abroad because
those places are full of foreigners.   Bv)=

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

      Title: Foreign Devil Fried Rice
 Categories: Rice, Mushrooms, Herbs, Vegetables
      Yield: 6 servings

      6    Sticks dried bean curd
      1 tb Shredded black fungus
      7    Dried black mushrooms
           Boiling water
  3 1/4 c  Water
      2 c  Basmati rice *
      1 tb Butter or oil
      4 lg Eggs; beaten
      3 tb Oil; as needed
      1 c  Cubed carrots
      1 c  Chopped yellow onion
      4 tb Minced fresh ginger root
      4 tb Minced garlic
    1/2 c  Thin sliced green onions
      1 c  Frozen peas
      3 tb Tamari
      2 tb Sesame oil
           Fresh ground black pepper

  * Basmati Rice: It smells lovely and, unlike Chinese rice,
  it has way more 'backbone' when it's hot, so it's not
  necessary to let it get completely cold before you fry it.

  Place the dried bean curd in a bowl, and cover with
  boiling water. In a smaller bowl, place the shredded black
  fungus and dried black mushrooms, and cover with boiling
  water. Allow the bean curd, black fungus, and dried black
  mushrooms to soak until rehydrated, about 20 minutes.

  Place 3 1/4 cups of water with rice in a saucepan. Bring
  to a boil over high heat, and let it boil hard for one
  minute. Cover with a lid, and turn heat to low. Cook on
  low for 5 minutes, then remove from heat (without lifting
  the lid). Let sit, covered, while you prepare the rest of
  the meal, or about 20 minutes. Do not at any time lift the
  lid.

  In a non-stick skillet, melt butter over medium-high heat.
  Scramble eggs to the dry instead of the creamy point. Dump
  them into a bowl, and continue to chop them into bits with
  the edge of a wooden spoon. You don't have to pulverize
  them, go for pieces about the size of your thumbnail.

  In one bowl, combine carrot, onion, garlic, and ginger. In
  another bowl, green onions and frozen peas. Now drain all
  the water off the bean curd, fungus and mushrooms. The
  bean curd might need some tough bits removed, and the
  remainder cut into quarter-inch rings. The mushrooms only
  need slicing and the fungus is pre-sliced so no worries
  there. Combine bean curd and mushrooms in a third bowl.

  Heat wok over high heat; let the metal get smoking hot,
  about one minute. Add three tablespoons of vegetable oil.
  Wait about 30 seconds, and tip in the bowl of carrot,
  onion, garlic, and ginger. Cook, stirring frequently. The
  garlic's going to brown first because it has the highest
  sugar content, so keep an eye on it, and turn the flame
  down if necessary. Tip in the bean curd, shredded fungus,
  and mushrooms, and cook and stir for one minute. Now look
  to see that your flame is set to maximum, and tip in the
  spring onion and the frozen peas. You don't need to cook
  them, just threaten them. Keep them moving, and mix in the
  rice. Stir in the eggs, and then season with generous,
  generous amounts of tamari and sesame oil, and a few
  twists of fresh black pepper.

  My husband is Chinese and I am Western. Between the two of
  us we came up with this recipe for fried rice that is
  actually a meal in a bowl. Now all my Chinese relatives
  make it this way and our Western friends have asked us to
  teach them how it is made. -- ELSPETH FAHEY  

  From: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Between two evils I always pick the one I never tried before - Mae West
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