Text 27888, 102 rader
Skriven 2012-08-03 14:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: :td: 56
===============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Lebanese Taverna / most horridly overpriced / The chicken wings
 ML> are / $8 or so and consists of about 6 wings, er, segments.

Way overpriced. Even in high cost YK lots of sports bars etc. have
good 50 cent wings. 25 cents in Edmonton.

 ML> a 35% tip, for mediocre service/ the waitress was sort of cute.

Quite silly behavior, although I've been guilty of that myself.

 ML> Faced with the choice of a good vegetarian meal and a
 ML> good meatarian one

I would take the latter but faced with a good vegetarian meal and a
mediocre meat one I'm not so sure.

 ML> Title: Vegetarian Ma Po Tofu

 ML> the following dish is okay only if one substitutes
 ML> for the mushrooms 1/4 lb or more ground pork previously
 ML> sauteed with garlic, soy, and some hot pepper.

I think pork plus mushrooms just might be the best of all even if
it's not standard.

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

      Title: [Ch] Red Cooked Tofu
 Categories: Tofu, Chinese, Pork, Thai, Chilies
      Yield: 4 Servings

      1 lb Firm tofu, weighted and
    Drained, then cut into
    Squares
      6 oz Pork tenderloin, cut into
    Matchsticks, and put in the
           MARINADE:
      2 ts Soy sauce
      2 ts Rice wine or ginger wine or
    Sherry
      1 ts Cornstarch
      1 ts Sesame oil
     12    Dried Chinese black
    Mushrooms
      2    Carrots, parboiled for a
    Minute or two and cut into
    Chunks
      1 c  Snow peas, trimmed
      5    Green onions, cut into 2
    Inch pieces
      2    Habs seeded and chopped up
           BRAISING STOCK:
      2 c  Chicken broth
      2 tb Dark soy sauce
      2 tb Ketjap manis(sweet dark soy
    Sauce)
      1 ts Sesame oil
      1 tb Red chile paste

  Mix soy sauce, wine, cornstarch and sesame oil all up and add the
  pork strips, use your hands and mix them all around in it and then
  let it sit for at least an hour, longer is OK.

  Let the mushrooms soak in boiling water to cover for at least an
  hour, then remove, sqeeze dry and cut into strips. Always remove
  the stem, it is too tough to eat. (Before soaking the mushrooms,
  remove the stems and run them through a spice mill for some nice
  mushroom powder, good for stock, broths, sauces and gravies. - JW)

  First, stir fry the tofu pieces, until browned, and remove and
  keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and
  the marinade, and remove it also and keep warm. Stir fry the
  mushroom strips, and the carrots, and then add the broth mixture
  to the wok, and bring to a boil, turn down to simmer, add the pork
  and the tofu and the habs, and let this simmer for about 20
  minutes.

  Mix up 1 tbls water with 1 tbls corn starch and have ready to add
  at the last. Add the snow peas, and the green onions and the
  thickener and serve about two minutes later. Serve with Thai
  rice....a great dish, not nearly as difficult as it looks, took me
  about half an hour to figure it out and put it together.

  Cheers, Doug in BC

  From: Doug Irvine

MMMMM


Cheers

YK Jim


... MUSHROOMS ARE THE OPIUM OF THE MOOSES

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