Text 29966, 82 rader
Skriven 2012-09-28 21:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Recent extravagances
============================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> eating utility grade turkey

 DD> Is there any other kind of turkey???

You betcha. I've babbled on about this many times before but small
farm, free range, older, larger birds are very tasty. Their breast
meat is as dark as the thighs of industrially raised supermarket
birds. And they are air chilled, not bathed in a chlorinated bath or
pumped up with brine. Just stepping up from Utility grade to Grade A
isn't really all that much of an improvement.

#13 Tea: It is a known fact that white people consume, on average 25
different teas in a given year.

Back in the old days, white people would go all over the world to
get teas. They were pretty into it. As we moved forward, white
people were like "man, one kind of tea is not enough, we need more."

And now people are into Green Tea, Chamomile, Chai, White Tea, Red
Tea, Jasmine Tea, Oolong Tea, Black Tea, Orange Pekoe, and other
specialty blends.  We can open stores and websites devoted to
sending white people all sorts of tea at very high prices.

If you find yourself in a situation with a white person, acceptable
things to say include "I'm really into tea right now," or "my
favorite thing is to get a nice cup of tea and curl up in a chair
with a good book."  But do not remind them about the role of
colonialism in tea, it will make them feel sad.

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

     Title: Pork Dan Dan Noodles
Categories: Chinese, Malaysian, Pork, Noodles
  Servings: 4

      8 oz Shanghai-style noodles
           -(cumian) or udon
      2 TB vegetable oil 
     12 oz ground pork 
           Kosher salt and freshly
           ground black pepper 
      2 TB chopped peeled ginger 
    3/4 c  chicken stock 
      2 TB chili oil 
      2 TB red wine vinegar 
      2 TB soy sauce 
      4 ts tahini
      1 ts Sichuan peppercorns 
        pn sugar 
      2 TB chopped roasted peanuts 
      2 TB thinly sliced scallions 

Cook noodles in a large pot of boiling water until just tender but
still firm to the bite. Drain; transfer to a large bowl of ice water
and let stand until cold. Drain well and divide between 2 bowls.

Heat vegetable oil in a medium skillet over medium heat. Add pork,
season with salt and pepper, and stir, breaking up pork with a
spoon, until halfway cooked, about 2 minutes. Add ginger; cook until
pork is cooked through and lightly browned, about 2 minutes. Stir in
chicken stock and next 6 ingredients; simmer until sauce thickens,
about 7 minutes. Pour pork mixture over noodles; garnish with
peanuts and scallions.

Recipe by: Peter Chang of Tasty 2 in Marietta, GA

From: Www.Bonappetit.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I'm fluent in three languages: English, Sarcasm, and Profanity.

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