Text 34206, 131 rader
Skriven 2013-02-28 06:03:00 av Dave Drum (64388.cooking)
  Kommentar till text 34161 av MICHAEL LOO (1:123/140)
Ärende: Hip(py) Gifts
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 RH> We used to have one of those, and used it quite frequently.
 ML> They were the hip gift back in the '70s. I wonder why
 ML> they went out of fashion.

 DD> Instant gratification syndrome and a generation with the attention
 DD> span of a pismire that has been eating methedrine.

 ML> Okay, I grant that but point out that pismires have very
 ML> good attention spans - give them a task at birth and they
 ML> will continue to perform that task all their lives.

Ok, it was a bad analogy. It's just that the tiny little ant zooms about from
thing to thing in the doing of that task (which task isn't all that obvious to
the casual observer) giving the grasshopper's antithesis the appearance of a
dilettante.
 
 ML> I'd have thought that the penny-pinching gene persisted,
 ML> though, and the fact that one could pay for one's yogurt
 ML> machine after fifty or hundred cups of Yoplait equivalent
 ML> would have some influence still.

Convenience trumps penury nine times out of ten. Else why would McDonald's be
so popular?

 DD> Can't take time away from texting actually to make anything to eat.

 ML> But there has been a reaction to that, too, Slow Food and
 ML> Serious Eats and stuff.

From what I have seen of those efforts there are damned few participants who
are twenty-somethings struggling with a heavy load of student loan debt, diaper
duty and day school selection. I helped with part of the catering for a slow
food deal held at Cafe Moxo this past Sunday. Fortunately it was work that
could be/was done in advance since I slipped on the ice Saturday afternoon and
twisted my ankle fairly severely. Didn't stir off the place until Monday
morning.

I wasn't even hungry Sunday - but mustered enough energy to down a 10 oz chuck
eye steak and a microwave "baked" Idaho with butter and sour cream.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ants Climbing Up A Tree
 Categories: Oriental, Pork, Greens, Wine, Pasta
      Yield: 7 Servings
 
      1 lb Pork shoulder; fine chopped
      2 tb Soy sauce
      2 tb Chinese rice wine
      1 ts Ginger; grated
      6    Scallions; thin sliced
      1 c  Fine chopped Napa
      1 oz Chinese dried mushrooms;
           - soaked in water 2 hours,
           - drained, fine chopped
           - (reserve the water)
      4 c  Peanut Oil; to deep fry
      4 oz Pkg glass noodles (sai fun)
      2 cl Garlic; chopped
      1 tb Hot bean sauce
        pn Sugar; granulated
           Black pepper
      2 tb Cornstarch
           +=DISSOLVED IN=+
      2 tb Water
      1 tb Sesame oil; toasted
 
  Accompaniment: Iceberg lettuce leaves, 2 or 3 for each
  person.
  
  Finely chop the pork. Do not grind this as you want very
  small pieces to "climb" on the branches of the noodles.
  
  Marinate the pork in the soy, wine and ginger for about 15
  minutes. Slice the green onions. Finely chop the cabbage
  and mushrooms, reserving the soaking water from the
  mushrooms.
  
  Heat the oil in a wok until it is just beginning to smoke.
  Use good ventilation in your kitchen for this one! Open
  the noodle package and undo them a bit. Drop into the hot
  fat in small batches. They will immediately puff up into
  wonderful white crunchy noodles. Turn quickly to be sure
  that all of them are cooked.
  
  Remove from the pan and drain on paper towels. Be very
  careful with this. You could burn yourself. Set the
  noodles aside.
  
  Heat another wok or frying pan and add 1 Tablespoon of
  the peanut oil. Add the chopped garlic and toss for a
  moment. Add the meat and marinade and stir fry, mixing
  it about, until the meat is tender but not dry, about
  3 minutes on high heat.
  
  Remove the meat mixture and add the vegetables to the
  wok. Stir fry over high heat for 3 more minutes. Return
  the meat to the pan and add the hot bean sauce, sugar
  and black pepper. Stir fry for 1 minute and then add the
  cornstarch dissolved in the water. Stir until the sauce
  thickens. If you have too little sauce, add a bit of the
  water in which you have soaked the mushrooms. Add the
  sesame oil and stir.
  
  Place the fried noodles on a large platter and pour the
  meat and vegetable mixture over the noodles.
  
  Do this carefully so that the little pieces of pork and
  mushrooms will cling to the "branches". Toss at the table
  in front of your guests.
  
  Each person then takes a bit of noodle and meat sauce and
  places it in the center of a lettuce leaf. Roll it up like
  a burrito and enjoy.
  
  Serves 6-8 as part of a Chinese meal
  
  Source: The Frugal Gourmet Cooks With Wine
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Take care of the luxuries and the necessities will take care of themselves.
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