Text 3464, 84 rader
Skriven 2010-11-05 23:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FLYING 663  01102
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I get a little nervous [...] flying over Great Slave Lake [but]
 JW> Buffalo Joe... has probably logged more hours on DC3s and DC4s
 JW> than any other man on earth

 GJ> I know of engine failures [...] fairly common occurrence.
 GJ> have I frightened you enough?
 GJ> remember that the DC3 will maintain height on one engine

I know Joe can fly on one engine or land safely without power, but
that water is COLD. I'll feel better when the lake is covered with a
nice flat surface of thick ice. (I'm going again next Wednesday,
over open water.)


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

     Title: Dotorimuk (Korean Acorn Jelly)
Categories: Korean, Nuts
  Servings: 4

           FOR THE JELLY:
      2 c  quartered and shelled
           acorns
      2 TB cornstarch
    3/4 ts sea salt
           Vegetable oil
           FOR THE DRESSING:
      2 TB soy sauce
      1 ts rice wine vinegar
    1/2 ts sesame oil
      1 ts kochukaru (Korean
           red pepper flakes) or
           other red pepper flakes
      1 ts toasted sesame seeds
    1/2 ts minced garlic
      1    scallion, cut into 2-inch
           lengths and julienned.

1. For the jelly: In a blender, combine the acorns with 1 cup water.
Process to a rough paste. Transfer to a large bowl, cover with water
and stir. Let sit, covered, in a cool place. (The acorn starch will
fall to the bottom of the bowl while the water will become stained
brown from tannins.) After three hours, drain water from bowl, being
careful not to disturb acorn sediment. Cover with more fresh water
and stir. Repeat process as often as possible, at least twice a day,
until the water runs clear, from three days up to one week.

2. After the last drain, combine acorn meal with 5 cups of water in
a large pot. Bring to a rolling boil, then reduce heat to a low
boil. Keep stirring to prevent acorn meal from burning. Whisk
cornstarch and salt with 3 tablespoons water until smooth. Add to
pot. Continue stirring until volume is reduced by half and liquid is
thickened, about 30 minutes. 

3. Coat four small serving bowls with vegetable oil. Strain acorn
mixture through a fine-meshed sieve and divide among the bowls.
Allow to rest at room temperature until set, about 2 hours.

4. For the dressing: In a small bowl, whisk together soy sauce,
vinegar, sesame oil, pepper flakes, sesame seeds and garlic. Add
scallion, and mix. 

5. To serve, invert a bowl of jelly onto a serving plate, and remove
bowl. Top with a spoonful of dressing. Repeat with remaining jelly
and dressing, and serve.

Time: 3 to 7 days 

From: Catholic Home And Garden
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... More Shrill Alarmist BS Data Designed to Drive You Paranoid

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