Text 30587, 89 rader
Skriven 2012-10-24 21:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: various 465
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 NB> My first introduction to London Broil was from a diet instructor who
 NB> was training a few of us to also be diet instructors (for the Conway
 NB> Diet, ever hear of that...?).  She was touting it as a cut that was a
 NB> good diet cut, as long as one didn't eat the sauce often served with it
 NB> in a restaurant... It was many years ago...  

One thing that the various London broil cuts have is that
they have little fat, and what there is is easy to trim off.
So from the traditional point of view, they're all good diet
food.

 ML>> Atomic Fireballs for dessert.
 NB>> Just you?  or did Annie and/or Billy join you...?  :)
 ML> Just me. Annie turns up her nose at such plebeian things,
 ML> though she admits to a weird fondness for root beer barrels.
 NB> One never knows what childhood favorites will stay rooted in the taste
 NB> buds...  ;)

Pretty much all my childhood favorites have stuck around.
Their hierarchy may have changed, but if I liked something
as a kid, chances are I like it now. I had a Coke today; it
was watered down and iced, but it still brought me back to
fifty, fifty-five years ago. There are things for which I
acquired a taste or at least tolerance in college or early
adulthood; some of these left my favor, zucchini for example,
which I grew to like through Greek-style fried with skorthalia.
I still find that dish okay, but my tolerance for other dishes
with the green monsters is evaporated.

 ML> The fear of fats is a very modern phenomenon, as is the
 ML> loathing for fat people. How many skinny Buddhas have you seen? 
 NB> Used to be a mark of prosperity...  :)

Still is, actually, in many parts of Asia. I am looking forward
to being eyed with envy when I walk the streets of Yogyakarta or
Pokhara early next year.

 ML> As far as spices go, I wonder if a too intense introduction
 ML> to them might cause brain shutdown or something.
 NB> Dunno...  Some people seem to be hard-wired at birth to love spicy
 NB> stuff... others have to work up a tolerance for it...

I have mentioned this guy I knew who loved spicy food, about as
much as I could take, even as a young child; neither his parents
nor his older sister had the taste. It was kind of strange.

 ML> In Yokohama, just 15 minutes south of Tokyo, and supposedly
 ML> the most foreign-influenced city in Japan, virtually nobody
 ML> outside the Sheraton spoke any English at all.
 NB> I guess foreign-influenced doesn't always include language...?  ;)

Apparently not. I'd give the place another shot, though,
hitting the raumen museum and maybe the Kirin factory.

Yokohama tempura
cat: Japanese, fried, main
servings: 4

500 g lg prawns, shelled but with tail
salt to taste
oil for frying
h - For batter
2 eggs
1 c flour
salt to taste
h - For sauce
1/2 c soy sauce
4 Tb lemon juice
2 scallions, chopped

Mix sauce ingredients in a bowl.

Slit prawns lengthwise.

Mix batter ingredients in a separate bowl and
refrigerate for an hour.

Heat oil in a wok, coat prawns with batter and
deep fry few at a time.

Remove when golden and place on absorbent paper.

Serve with sauce.

Chef Gulzar Hussain Live@9 Masala
www.khanapakana.com (Pakistani TV)
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