Text 28423, 65 rader
Skriven 2012-08-18 18:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: tasty treats 139
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 ML> beyond that point is bad. I tend to cook at the maximum
 ML> heat available from whatever source.
 RH> Sounds like my dad's description of my mom's cooking......"she knows
 RH> only 2 settings, high and off".

Many great cuisines developed with unadjustable heat sources.
Stir-fry is essentially a high or off proposition. You just
have to be kind of careful is all.

 RH> The older, uncoated Calphalon didn't fit the category. That's what I
 RH> had (still have the 8 qt stock pot).
 ML> In which case you could use my method, which after a short
 ML> nose-tickling interlude is most effective and fairly harmless.
 RH> I give it a soap & water scouring as I don't want to set off all the
 RH> smoke detectors in the house.
 
You must have very sensitive sniffers, then. It takes under a
minute to get the spicy out of a porous pan.

 ML> Stir-Fried Chicken With Cashews
 RH> I've done this before, a slightly different recipe but just as good.
 RH> In this one I'd have to add some sugar (substitute) to the rice wine
 RH> vinegar to make it more like rice wine or sherry.  I don't
 RH> differentiate between light and dark soy sauce either. (G)
 
I didn't notice the alcohol in the recipe - guess I read past
it, as it is just part of the routine for me. I'd recommend
just omitting it rather than subbing with vinegar and sweetener.
Or if you can tolerate the carbs in a couple tablespoons of
juice, that would sort of work.

 -=> Ruth Haffly said to Janis Kracht <=-

 JK> Generally, I know that those restaurants (the authentic ones) make HOT
 JK> way to hot for me, so mild works fine :)
 RH> I don't want my whole meal so hot that I can't enjoy it.

Nobody wants their whole meal so hot they can't enjoy it!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Japanese Soy Vinegar Dressing
 Categories: Japanese, Salads, Dressing
   Servings:  1

      1 tb Light soy sauce
      2 tb Rice vinegar
      3 tb Dashi (Japanese stock)
    1/2 ts Grated fresh ginger

  This is a basic vinaigrette-style dressing that works well with shredded
  vegetables.

  IN A BOWL, whisk together the ingredients. Toss with salad ingredients and
  serve chilled or at room temperature.

  Makes 3/4 Cup

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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