Text 26509, 70 rader
Skriven 2012-06-26 00:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: fud 843
===============
 ML> The Man comes in one of those little plastic things that they
 ML> put tartar sauce or ketchup in.
 DD> Those little plastic cups are called "souffle' cups" although I have
 DD> no clew as to why. We use them to pass out samples at chilli cook-offs.

That name makes little or no sense. Why not sample cups or
sauce cups or ketchup cups?
 
 ML> Good choice. How hot does yours heat? assuming it's electric.
 DD> Got two. An electric "Fry Daddy" and a cast iron stove top deal with a
 DD> basket and thermometer.
 
I was very disappointed with Fry Daddy, the one of which I
used would not heat past 350F no matter how long it heated
up - useless in general and maddeningly useless if you
wanted to make more than one batch of something. When
frying stuff I now use a cast iron Dutch oven exclusively.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Crackling Rice Vegetable Soup
 Categories: Chinese, Rice/grains, Soups/stews, Vegetarian
      Yield: 8 servings

      2 c  Cooked rice                         1 ts Sesame oil
      1 c  Deep-frying oil                   1/4 ts Salt
      1 c  Dried soybeans                      1 ts Sugar
      8    Nami black mushrooms              1/4 ts MSG (opt)
      1 md Onion, quartered                    1    Clove garlic
     10 c  Cold water                         10    Fresh snowpeas
      2 ts Thin soy                            1 lg Carrot
      2 tb Sherry

  Rice Cakes:  Work with cooked leftover rice that is slightly moist and
  sticky.  If too dry, reheat with sprinkling of water until sticky. Spread
  rice in frying pan or pie tin, 1/2" thick.  Pack rice into firm cake: this
  is important to make sure rice holds together.  Place in oven on low heat,
  and dry to slightly brittle texture; break into pieces. Ten minutes before
  combining with soup, deep-fry rice pieces until lightly brown. Strain,
  place in soup tureen, and keep hot in oven. Avoid holding fried pieces more
  than 10 minutes, as they tend to acquire a rancid taste and become overly
  dry.

  Vegetarian Soup:  Wash, then soak soybeans overnight in enough water to
  cover.  Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When
  mushrooms are soft, separate caps from stems.  In large soup pot, combine
  water, beans, mushrooms (and stems), onion and garlic. Bring to boil, lower
  heat, and simmer 2 hours.  Strain and reserve stock until ready to finish.
  Save mushroom caps and 1/2 of beans for soup.

  To finish soup, thinly slice mushroom caps, combine with strained stock,
  cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot
  and make thin flower slices (or use flower cutter); add to soup. Bring soup
  to just under the boil.  Add MSG and snowpeas. Cook for 2 minutes.

  To serve, seat your diners, place soup tureen of freshly fried, hot rice
  pieces on table and pour hot soup over them.  If rice and soup are very
  hot, rice will sizzle and crackle to everyone's joy and amusement!

  Posted by Fred Peters.

  M's note: this is much nicer (though somewhat less vegetarian)
  made with chicken broth.

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