Text 28186, 87 rader
Skriven 2012-08-14 09:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: tasty treats 108
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 ML> What's the product whose motto is "once tasted, always
 ML> wanted"? ...
 RH> I have no idea what product that is. It could be said about so many
 RH> tasty treats.

Lots of things could be said. Tastes good, makes you fat,
to coin another catchy slogan.
 
 ML> types, as it can't take the heat I like to use. The
 RH> Hotter'n a wok in a Chinese restaurant?
 
No, but hotter than enameled cast iron can take, and
hot enough to make unenameled cast iron useless because
of its heat retention, which up to a point is good but
beyond that point is bad. I tend to cook at the maximum
heat available from whatever source.

 ML> problem here is that the best way to clean a hot-pepper
 ML> spiked pan is to burn heck out of it, which damages
 ML> most nonstick and/or enameled surfaces (and as I recall,
 ML> almost all Calphalon falls into one or the other of
 ML> these categories).
 RH> The older, uncoated Calphalon didn't fit the category. That's what I
 RH> had (still have the 8 qt stock pot).

In which case you could use my method, which after a short
nose-tickling interlude is most effective and fairly harmless.

 RH> I think my mom has come close. Dad bought her some non stick fry pans
 RH> that she burnt the non stick off of.

Perhaps I've said it here, but I liked Silverstone
because even though the instructions say not to take it
above 400F, one can do that anyway. I just went back and
looked at what remains of my archive, and in 1994 I was
inquiring about the properties of nonstick and by 1996
I was trumpeting the benefits of Silverstone.

 RH> Mom is still in rehab, making
 RH> what he calls "microscopic" progress. She's not even walking yet and he
 RH> was doing a lot, at the same time from break.

Is he saying "no visible progress"? If so, not good. But
one hopes that in that statement he is acknowledging that
there is some.

--mm
Stir-Fried Chicken With Cashews
cat: Chinese, main, poultry
servings: 4

2 Tb hoisin sauce
1 Tb light soy sauce
1 Tb rice wine (may substitute dry sherry)
1 Tb cornstarch
1/8 ts freshly ground black pepper
4 boneless skinless chicken breast halves (about 1.5 lb)
2 scallions
4 Tb peanut oil
1 c (4 oz) cashews, blanched peanuts or walnuts

In a large bowl, combine the hoisin, soy sauce, rice wine,
cornstarch, and pepper and mix until the cornstarch is
completely dissolved. Set aside.

Cut the chicken into thin strips not much longer or wider
than the cashews. Add to the cornstarch mixture, combine
well and set aside.

Remove and discard the green tops of the scallions (or
reserve for another use) and cut the whites into 1/4"
pieces. Set aside.

Place a wok or large skillet over medium-high heat, add
the oil, and heat until hot but not smoking. Add the
scallions and stir-fry until slightly brown and fragrant.
Add the chicken mixture, reduce the heat to md and cook
2 min, just until the chicken is opaque and cooked through.

Add the cashews and mix well. Remove from the heat.
Serve immediately.

Source unrecorded but mostly what I do except that I use
dark meat chicken and the green parts of the scallions.
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