Text 29217, 119 rader
Skriven 2012-09-03 10:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ratings 220
===================
 ML> That's still fairly costly - equivalents to $50 US for a
 ML> bottle, for which one can get a decent Scotch or an excellent
 ML> Bourbon.
 JW> Well it is an excellent rye.

For some reason, traditionally ryes have priced out lower
here than corn liquors.

 ML> Summer beer
 ML> It tasted like what you'd think it would. The beer adds an
 ML> off taste, the booze another. If you like off tastes, fine.
 JW> I think I shall continue to drink my lemonade and beer in separate
 JW> glasses.

The alcohol bump-up reinforced whatever hops the cheap
beer had, which was unpleasant to me - hops have their
place, but not in lemonade.

==

 ML> Lewis Kornfeld
 JW> It was a great company back when he ran it.

I'm sure he was a good businessman, but he gave me
the creeps. Figure I was never very enthusiastic
about that type A intensity, preferring a more
tranquil existence and company.

Here's yet another mee krob, perhaps simpler. I wonder about
1/4 lb dried shrimp; the amount of chiles seems right, though.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Mee Krob (Sweet Thai Noodles)
 Categories: Thai, Pasta, Misc.
      Yield: 6 servings

    1/4 c  Water                               1 bn Green onions (whites only)
      1 c  Sugar (white granulated)            8 oz Tofu, firm or extra firm
      1 c  Vinegar (white)                     3 ea Eggs
      1 ts Salt                                2 c  Vegetable oil (approx.
amnt)
    1/4 lb Dried shrimp (Kung Haeng)         1/4 lb Rice noodles (very thin)
      8 ea Serrano chilies

  1.  Combine the water, sugar, vinegar, and salt in a small saucepan. Bring
  the mixture to a gentle boil and cook about ten minutes, until it forms a
  thin syrup.  Set aside.

  2.  Put the dried shrimp in a sieve and rinse them thoroughly under running
  water.  Set them aside in the sieve to drain.  Remove the stems, but not
  the seeds, from the chilies.  Slice the green onions and chilies lengthwise
  into thin strips and set them aside together.

  3.  Slice the tofu into 1/4-inch cubes and set aside.  Beat the eggs
  lightly, until they are well mixed but not frothy.  Strain through a fine
  sieve and set aside.

  4.  Pour about three inches of oil in a wok and heat it to 400 degrees F.
  Dry the tofu with paper towels and deep fry it until the cubes are firm and
  light golden, but not dry and hard.  Remove them from the oil and set aside
  to drain on paper towels.

  5.  Using the same oil, deep fry the noodles a handful at a time.  The
  noodles will puff up immediately and begin to turn brown in about ten
  seconds.  (Note: these are the same type of noodles that are used to make
  chinese chicken salad.)  Be careful not to let them burn.  They should be
  light golden and very puffy.  If they do not expand immediately upon
  touching the oil, the oil is not hot enough.  If they turn dark
  immediately, the oil is too hot.  Scoop the noodles out to drain on paper
  towels.  Remove about half the oil from the wok and save it for another
  use.

  6.  Dribble the beaten, sieved eggs over the surface of the hot oil in the
  wok, to form narrow strands: holding the bowl of eggs in one hand, dip the
  other into the eggs, stretch it out about 12 inches over the oil, and let
  the egg run in a thin, steady stream from your fingertips while moving your
  hand in a circular motion so the surface of the oil is covered wit a thin
  net of egg.  You will need to repeat this procedure about four times. The
  intent is to create a thin net of egg strands that will cook quickly
  without massing together.  When the strands are set completely and light
  golden on the bottom, flip them over carefully and brown the other side.
  Remove from the oil and drain on paper towels.

  7.  Dry the shrimp thoroughly with paper towels.  Using the same oil, deep
  fry the shrimp until they are just crisp and light golden, about three
  minutes.  Be prepared for the very strong smell they produce as they fry,
  but don't be concerned, since the shrimp will taste nothing like they
  smell.  (You may wish to do this well in advance of the time your guests
  will arrive and set the shrimp aside to drain on paper towels.)  They will
  form a great deal of foam while they are frying, and it will be necessary
  to use a strainer to lift them up occasionally to see how well they are
  cooking.  Do not over cook them or let them get dry or hard!  Remove them
  from the oil and drain on paper towels.  Discard the remaining oil.

  8.  Clean the wok thoroughly and place half the sugar syrup from step 1 in
  it.  Heat the syrup almost to boiling, but do not let it boil.  Add half
  the noodles, half the egg nets (see the variation below), half the tofu,
  and half the shrimp.  Mix gently until the syrup is absorbed, being careful
  to break the noodles as little as possible.  Remove the mixture from the
  wok and place it on a serving platter.  Repeat this step with the rest of
  the syrup, noodles, eggs, and shrimp.

  9.  Garnish the Mee Krob with the green onion whites and chilies.  Serve
  immediately or hold it at room temperature for up to two hours.

  VARIATION:  If the eggs have formed attractive nets (you should be so
  lucky!), you may drape them over the Mee Krob as a garnish rather than
  adding them in step 8.

  From: Thai Home-Cooking From Kamolmal's Kitchen, by William Crawford and
        Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93
  (19:40)

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