Text 27948, 100 rader
Skriven 2012-08-05 09:24:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Japanese
================
-=> MICHAEL LOO wrote to ALL <=-

 ML> our sworn enemies the Japanese -
 JW> Is your previously secret Korean heritage coming out?

 ML> Let it be known for the record that everyone hates
 ML> the Japanese, except Lynnie Sacerdote.

And me. Especially since I made my study of religions and cultures and learned
about the Code Bushido and the way of the Samurai. I began to understand why
their soldiers did some of the things that they did - which seemed barbarous to
us round eyes. And understanding is the first step to getting along. I still
think their guys that Ike warned us about - the Military-Industrial complex -
were a bunch of arrogant over-the-top a$$h0!@$.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Beef & Vegetables in Sake (Sukiyaki)
 Categories: Oriental, Beef, Vegetables, Wine
      Yield: 4 Servings
 
      1 lb Boneless lean beef
      8 oz Can shirataki (long noodle-
           - threads); drained
      1    Canned takeoko (bamboo shoot
      1    2" long strip beef fat; in a
           - 1" square packet
      6    Scallions; including 3" of
           - green stem, in 1 1/2" pcs
      1 md Yellow onion; peeled,
           - sliced 1/2" thick
      6 sm White mushrooms; in 1/4"
           - thick slices
      2    Cakes tofu; fresh, canned
           - or instant, in 1" cubes

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  All purpose soy sauce
  4 1/2 tb Sugar
    1/2 c  Sake (rice wine)
 
  NABEMONO: (One pot cookery) In all "nabe"--one pot, do it
  yourself - cooking, the actual cooking is done at the
  dinner table, although the uncooked food is sliced and
  arranged in advance. An electric skillet or casserole is
  most effective in preparing "Nabemono," but a heavy,
  shallow casserole or skillet set over an alcohol burner,
  charcoal-burning hibachi, or gas table burner does almost
  as well.
  
  PREPARE AHEAD: Place the beef in your freezer for about 30
  minutes, or only long enough to stiffen it slightly for
  easier slicing. Then with a heavy, sharp knife, cut the
  beef against the grain into slices 1/8 inch thick, and cut
  the slices in half crosswise.
  
  Bring 1 cup of water to a boil and drop n the shirataki;
  return to the boil. Drain and cut the noodles into thirds.
  
  Scrape the bamboo shoot at the base, cut it in half
  lengthwise, and slice it thin crosswise. Run cold running
  water over the slices and drain.
  
  Arrange the meat, shirataki and vegetables attractively in
  separate rows on a large platter.
  
  TO COOK and SERVE: If you are using an electric skillet,
  preheat to 425øF/220øC. If not, substitute a 10 to 12 inch
  skillet set over a table burner and preheat for several
  minutes.
  
  Hold the folded strip of fat with chopsticks or tongs and
  rub it over the bottom of the hot skillet. Add 6 to 8
  slices of meat to the skillet, pour in 1/4 cup of soy
  sauce, and sprinkle the meat with 3 tablespoons of sugar.
  cook for a minute, stir, and turn the meat over. Push the
  meat to one side of the skillet. add about 1/3 of the
  scallions, onion, mushrooms, tofu, shirataki, greens and
  bamboo shoot in more or less equal amounts, sprinkle them
  with 1/4 cup sake and cook for an additional 4 to 5
  minutes.
  
  With chopsticks or long-handled forks (such as fondue
  forks), transfer the contents of the pan to individual
  plates and serve. continue cooking the remaining sukiyaki
  batch as described above, checking the temperature of the
  pan from time to time. If it seems too hot and the food
  begins to stick or burn, lower the heat or cool the pan
  more quickly by adding a drop or two of cold water to the
  sauce.
  
  From: Dorothy Flatman - 02 Nov 97

  Uncle Dirty Dave's Archives
 
MMMMM

... I have not failed. I've just found 10000 ways that won't work. T.A. Edison
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