Text 28820, 114 rader
Skriven 2012-08-27 19:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: boozles 176
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> 1/2 oz light rum
 JW> 1/2 oz dark rum
 JW> 1/2 oz coconut rum
 JW> 1/2 oz gin
 JW> 1/2 oz cherry brandy
 JW> 1/2 oz triple sec
 JW> 1/2 oz sour mix
 JW> 4 oz Dole pineapple, passion fruit and mango fruit drink

 ML> that looks not bad

It wasn't bad at all.

 ML> Sort of conforming to the 1-2-3-4 formula

Which I sort of hand in mind.

 JW> FWIW the best Canadian rye I have ever encountered is Gibson's
 JW> Finest, 18 yr old.

 ML> I've not encountered it yet. I'll have to keep an eye
 ML> out (and probably have to save up for) it.

I don't know if they export of not. In Alberta its a bit less than
$80 for a 40 oz (imperial quart) bottle.

 ML> This is what Lucille, one of the contestants in the sole
 ML> throwdown, made for a drink:

 ML> Summer beer
 ML> 5 bottles beer (light, cheap)
 ML> 2 qt pink lemonade
 ML> 3/4 c vodka
 
I'm OK with a lime slice in a Mexican lager and Mike's hard lemonade
is OK on a hot day for a change of pace but I'm not sure about the
above. What did you think of it? Should I waste a beer trying it?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: How To Cook Fish Maw Soup Or Kaphork Pla
Categories: Chinese, Thai, Fish, Offal, Soups
  Servings: 4

           Fish Maw
           chicken 
           quail's eggs 
           our chile sauce 
           Chinese vinegar 
           scallion
           ginger 
           star anise 
           Chinese mushrooms
           oyster sauce
           salt, pepper
           soya sauce 
           dark sauce
           Chinese wine
           flour 

Fish maw is the air bladder of large fish.

Fish maws are sold dried in two forms, deep fried or non-deep
dried. Deep fried fish maws are puffy, light and look like a yellow
sponge or pork rind. Whereas the other type is in stiff,
cream-colored sheets. Most recipes that require fish maw will tell
you how to prepare it and they may vary. Some requires you to simmer
it while others simply soak it using cold water. Basically, all fish
maw should be deep-fried before anything else. If you bought the
non-deep fried one, deep fry it in moderately hot oil until it puffs
up and become white. Then soak it until pliable, rinse and scrub
clean. Squeeze out the excess water after the soak to remove the
oil. 

Repeat the soaking and squeezing process until you are comfortable
with the level of its greasiness. Lastly, cut them into slices of
desired size and they are good to go. If the fish maw smells fishy,
you may want to deep fry it again so that it becomes fluffy and free
from odor again. Alternatively, boil for 5 to 10 minutes with a
stalk of scallion (spring onion) and a slice of ginger. 

Like the sea cucumber, it takes on the flavor of surrounding
ingredients it is cooked with like a sponge. Fish maw is mostly used
in soups and the delicious fish maw soup is often served in the
Chinese households during their New Year. 

Prepare soup with chicken. Boil them with star anise as well. Add
chinese mushrooms. You need to soften them before cutting them into
smaller pieces. Boil them together. Take out any extra oil. The fish
maw are boiled and squeezed before cutting them into pieces. Add
them to the soup. Season with oyster sauce, salt, pepper, soya sauce
and some dark sauce. Add some chinese wine. When almost done, after
boiling for about an hour, you can add these cooked quail's eggs.
Add some flour to thicken soup a little. Some sour chilli sauce. Add
some Chinese vinegar too!

Heavenly delicious!

  From: The Bangkok Nation              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I prefer high-end things like wine with corks and beer with hops.

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