Text 29148, 105 rader
Skriven 2012-09-08 16:47:00 av Dave Drum (61572.cooking)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: Stormy Weather
======================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> Tornado: A tornado is a rotating column of air ranging in width from a
 -> few yards to more than a mile and whirling at destructively high
 -> speeds, usually accompanied by a funnel-shaped downward extension of
 -> a cumulonimbus cloud.
 
 -> Tornadoes have been spotted in all continents except Antarctica.
 
 RH> True, but I was talking to an Aussie and using their vocabulary.
 RH> Aussies don't know from Tornadoes.  They have cyclones, aka violent
 RH> circulating windstorms - a tornado in reverse gear.
 
Yeah, they have ... appearing in the outback mostly - where they are known as
"willy-willys". If you're caught up in one you won't care if it's a small
cyclone or a tornado. BTW - typhoon (Anglicised spelling of tai-fun (supreme
wind)) is a more common and specific description of their actions. Tornadoes
(sometimes mis-called cyclones) are land-based, whereas the cyclone/typhoon
(southern hemisphere hurricane) is an over-water storm.

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

      Title: Typhoon's Honey-Walnut Shrimp
 Categories: Seafood, Nuts, Citrus, Sauces
      Yield: 2 Servings

MMMMM---------------------CANDIED WALNUTS---------------------------
      1 c  Water
      2 c  Sugar
    1/2 c  Walnut halves
           Oil for deep-frying

MMMMM--------------------------SAUCE--------------------------------
      1 tb Butter
    1/4 c  Mayonnaise
    1/3 c  Sugar
      3 tb Condensed milk
      3 tb Water

MMMMM--------------------SHRIMP & ASSEMBLY--------------------------
      1 c  Cornstarch
     20 md (26-30/lb) shrimp; peeled,
           - deveined
           Oil for frying
           Sauce
           Candied walnuts
           Toasted sesame seeds; garnish
           Orange slices; garnish

  MAKE THE NUTS FIRST: In a medium, heavy-bottom saucepan,
  bring the sugar and water to a boil. Add the walnuts,
  reduce the heat to a very gentle simmer and cook just
  until tender, about 15 to 20 minutes. Strain and cool the
  walnuts (discard the simple syrup). In a separate medium,
  heavy-bottom saucepan filled two-thirds full with oil and
  heated to 350øF/175øC, deep-fry the walnuts until the
  exterior turns golden-brown, about 1 to 3 minutes,
  watching that the syrup does not burn. Strain the nuts and
  drain on a rack.

  THEN THE SAUCE: In a small saucepan, melt the butter over
  medium heat. Stir in the mayonnaise and sugar until
  combined. Stir in the condensed milk and cook until the
  sugar dissolves and the mixture forms a smooth sauce. Thin
  with the water, or to desired consistency. Remove from
  heat and set aside. This makes about three-fourths cup
  sauce.

  The sauce will keep, covered and refrigerated, for 1 week.

  Place the cornstarch in a medium bowl. Toss the shrimp in
  the cornstarch to completely coat (you may not use all of
  the cornstarch), then set aside.

  Add enough oil in a large saucepan to fill it by
  two-thirds and heat it until a thermometer inserted reads
  350øF/175øC. Fry the shrimp until the coating is crisp and
  the shrimp are cooked through and pink, about 1 to 2
  minutes. Drain the shrimp and discard the oil, or save it
  for another use.

  Heat a large wok or nonstick pan over high heat until hot.
  Add the sauce (it should heat and bubble very quickly),
  then quickly toss in the fried shrimp and nuts. Cook just
  until coated and heated through, about 1 minute.
  Immediately remove from heat.

  Using a slotted spoon, divide the shrimp and walnuts
  between 2 plates, and spoon over sauce to taste, if
  desired. Garnish each serving with toasted sesame seeds
  and orange slices. Serve immediately.

  Note: Adapted from Typhoon Restaurant at Santa Monica
  (CA) Airport

  From: http://articles.latimes.com

  Uncle Dirty Dave's Archives

MMMMM

... There are 350 varieties of shark, not counting loan and pool. -- L. M. Boyd
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