Text 4279, 102 rader
Skriven 2010-11-28 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: The Temporary Vegetarian1
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-=> Quoting Dave Drum to Jim Weller <=-

 JW> meat-free for three days...
 JW> hummus
 JW  Italian garbanzos and rice with tomatoes
 JW> Greek salad with lots of Feta cheese.
 JW> Bacalao

 DD> You poor barstid. Take two chuck-eyes and call us in the
 DD> morning.

It wasn't so bad. All those dishes were both tasty and hearty, so I
didn't miss meat at all. But the burgers on day 4 sure did taste
good. And yes I had two. [g]

Here's a blow out meat meal:

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

     Title: Hop Woo 7 Course Chinese Thanksgiving Turkey Pt 1
Categories: chinese, Turkey, Info
  Servings: 4

           Turkey

Go ahead. Open that fortune cookie on the table. I bet it says you
have a turkey in your future. (I know, I know, I'm a regular
Nostradamus.)

Chef Lupe Liang, chef of Hop Woo BBQ Restaurant busts out some of
his multiculturalism and works it into this very special holiday
turkey, Hop Woo's Chinese BBQ Turkey with all the fixins! 

Hop Woo's Chinese BBQ Turkey is brined for 4 hours in a fried salt,
sugar and anise bath, parboiled in water, basted with red vinegar
and honey, fan dried for several hours, and finally patiently
roasted upside down so all of the juices stay where they belong,
inside the turkey. This technique is not much different from how Hop
Woo prepares its succulent roast duck that hang in the display case
like crispy Christmas ornaments. The final result is supremely moist
and flavorful turkey meat wrapped with golden brown, crackling,
delicate skin. Beyond that, it's not just a generic turkey taste
with notes of butter, because penetrating the flesh is a bouquet of
Chinese flavorings reminiscent of their roast duck.

And, if the Chinese flavors in the turkey aren't enough, the gravy
itself is a thick ambrosial elixir of Hop Woo's secret sauces all
enhanced with the turkey's own liver and giblets (both roasted along
side the turkey then chopped finely and cooked into the gravy). When
the gravy lays with this Chinese turkey, it becomes an edible
taijitu, and one simply can not exist without the other. 

The flavor fest, however, has only just begun. Spilling forth from
the turkey's abdominal cavity is a stuffing of white rice with a
taste some might equate with Hainan chicken rice, a popular Asian
rice dish made from chicken oil and broth. Hop Woo's turkey rice
stuffing includes bits of fried garlic peppered throughout which
pushes the flavor envelope that much more. This stuffing handily
slays all of the bread stuffings I've ever eaten.

Generally speaking, in grand American post-turkey day tradition, the
leftover fowl will be baked, stuffed and simmered into every meal
the week following Thanksgiving. Not at the Hop Woo BBQ! When you
order the full Thanksgiving shebang here, brace yourself because
right away a whole cavalcade of turkey soup, sides and mains will be
marching your way like the Macy's Thanksgiving Day Parade. Just
think of it as having your leftovers, ALL of your leftovers, at one
sitting.

This soup is on!

To warm things up, a Turkey and Tomato Noodle Soup, bright with
tomato flavor and brimming with rice vermicelli, livens up the first
round of this turkey feast. Sliced chunks of turkey meat drenched
with the rich tomato broth, almost as thick as a sauce, make for a
soup that definitely eats like a meal.

Lettuce eat turkey.

Next a small pile of iceberg lettuce cups was presented along with a
platter of stir-fried water chestnuts, black mushrooms, green
onions, puffy rice noodles, green peppers and, of course, turkey.
This revised for Thanksgiving Chinese appetizer of Stir-fried Turkey
Lettuce Wrap was a refreshing bite of multiple textures and
spicy-savory tastes that were further flavored with a sweet-savory
dipping sauce.

  From: Deep End Dining
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Wait a minute. I'm a guy like me!

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