Text 7388, 117 rader
Skriven 2011-02-19 09:41:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: EURASIAN BEAUTIES 10219
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ>  DD> Title: Salade de Chou Fleur
 
 GJ>  DD> You can find quail eggs in the Asian market.
 GJ>  DD> 10 eggs cost $0.99.
 GJ> Oh, yeah?  Maybe at the time of "Suzie Wong", but not now.  The
 GJ> local place charges $3.50 a dozen. They are nice in soups or salads,
 GJ> though.

 DD> Apparently the pricing is fairly current for the San Francisco Bay
 DD> area  of Califunky, USA. Date on the web posting is 7.11.10. And it's a

That is remarkably cheap.  How much do they cost in your town?

 DD> "double Burton" recipe as we were also discussing Eurasian women. Here
 DD> is part of the brag-blurb on the Phamfatale web presence ...

 DD> "Hi! My name is Jacqueline Pham and I am a self-taught home cook based
 DD> in the San Francisco Bay Area. I am French-Vietnamese, born and raised
 DD> in Paris, France. I live with my husband Lulu and his family."

 DD> Title: Tomato Risotto

A strange, or at least unusual item:-

 DD> 1    (6") leek; green part only,
 DD> - thin sliced

Particularly when...

 DD> saucepan, add the leeks and stir until light golden. Then,

I think I would discard the green part.  There is another curious
expression she uses later, in the second recipe, for the chutney:-

 DD> skinless. Here's a neat method to peel tomatoes. Make a
 DD> small criss-cross cut at the bottom of each tomato using a
 DD> bread knife (I use a bread knife because the blade won't
 DD> bruise the fruit). Fill a saucepan with cold water and bring
     ~~~~~~
During the years of French occupation of Vietnam ("French Indo-China")
there was a lot of cross-cultural transfer of cooking ideas.  I
noticed when in Paris that Vietnamese restaurants were "everywhere".
Since the end of the Vietnam war, most of the bakeries here have been
run by Vietnamese migrants.  More recently, the trend has been for
Turkish and Afghan bakeries to appear, so my bread needs are well
catered for.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Frogs' Legs with Garlic Sauce
 Categories: Fish, Chicken, Vietnamese, Noodles, Chilies
      Yield: 4 Servings
 
      4    Pairs jumbo frogs' legs,
           -trimmed -about 1 pound
      1    Stalk fresh lemon grass
           Soaked for 1 hour in warm
           Water; finely chopped
           OR
      1 tb Dried lemon grass
      2    Fresh red chili peppers;
           Sliced
      2    Green onions; sliced
      2    Cloves garlic; crushed
  1 1/2 ts Sugar
           Salt
      2 tb Nuoc Mam sauce OR
      2 tb Maggi seasoning and
      1    Garlic Clove; crushed
      2 oz Bean thread vermicelli
      2 tb Vegetable oil
      1 sm Onion; chopped
      1 c  Chicken stock or water
    1/2 c  Coconut cream or heavy
           Cream
      3 tb Cornstarch mixed with a
           Little water
           Freshly ground black pepper
           Cilantro sprigs; for
           Garnish
 
  *(Chan Ech chien Voi Xot Toi)
  
  Chop the grogs' legs into bite-sized pieces and rinse with cold water
  to get rid of any pieces of bone. Pat dry and put in the
  refrigerator. Combine the lemon grass, chilies, green onion, garlic,
  sugar, salt, and 1 tablespoon Nuoc mam sauce in a blender or food
  processor until a very fine paste results.  Rub the paste over the
  frogs' legs, cover and refrigerate again for 30 minutes. Soak the
  vermicelli in warm water for 30 minutes. Drain and cut into 2 inch
  lengths. Heat the oil in a wok over moderate heat. Add the onion and
  saute until soft, then add the frogs' legs and brown well, turning
  them over from time to time. This should take 3 minutes.  Add the
  chicken stock and bring to a boil. Reduce the heat, cover and simmer
  for 15 minutes. Uncover the wok and add the coconut cream. Add the
  cornstarch and the remaining Nuoc Mam sauce. Stir as the sauce
  thickens and cook for another 15 minutes. Add the vermicelli and
  bring to a boil. Remove from the heat. Sprinkle with black pepper and
  garnish with cilantro sprigs. Serve immediately with rice or French
  bread or rice noodles. It is advisable to offer an alternative to
  frogs; legs since there are a few cynics who do not believe that
  frogs' legs taste very much like chicken.
  
  Recipe Source: Vietnamese Cooking - Exotic Delights from Indo-China by
  Paulette Do Van.
  
  Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)