Text 751, 90 rader
Skriven 2010-08-29 23:44:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: State fairs
===================
 -=> On 08-29-10  07:35,  Michael Loo <=-
 -=> spoke to Glen Jamieson about ROUNDABOUT 508 <=-

 ML> By the way, the Swishers saw me forcibly ejected from the bar
 ML> at the Alaska State Fair.

Speaking of state fairs -- a few nights ago the evening news did a
filler on some Texas state fair.  They were making all sorts of strange
deep fried items.  The one that caught many people's attention was a
deep fried margarita.  You had to be carded to buy one.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING
 Categories: Thai, Meat
      Yield: 6 servings
 
      3    Serrano chilies
    1/4 c  White vinegar
  1 1/2 lb Flank steak
    1/4 lb Red onion; sliced
      4    Green onions
    1/4 c  Lime juice; PLUS:
      1 tb Lime juice
      2 tb Fish sauce
      1 ts Ground roasted chilies *
      2 tb Ground toasted rice **
           Red lettuce leaves
           Coriander sprigs
           Mint or Basil leaves
 
  1.  Remove the stems, but not the seedes, from the chilies.  Slice the
  chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and
  vinegar in a small serving bowl.  Let it stand for at least 15
  minutes.
  
  2.  Grill the beef to the desired doneness, preferably over charcoal.
  Slice it across the grain into strips 1/8" thick and 1 to 2 inches
  long. Put these in a large ceramic bowl.
  
  3.  Peel the red onion, remove the root portion, and slice the onion
  vertically into thin strips.  Slice the green onion diagonally into
  thin pieces.  Add both types of onion to the beef.
  
  4.  Add the lime juice, fish sauce, ground chilies, and ground rice.
  Mix well
  
  5.  Arrange a single layer of lettuce leaves on a serving platter, and
  place th beef mixture on top.  Garnish with sprigs of coriander and
  mint or basil leaves.
  
  6.  Serve at room temperature, the vinegar sauce (from Step 1) and
  rice.
  
  *  Use small hot chilies about 3 to 4 inches long.  Roast whole
  chillie stems and all, in a dry wok or skillet until the color
  changes to dark red or brown depending on the chilies used.  Be
  careful not to let them burn.  When the chilies have cooled, remove
  the stems and seeds.  Place the chilies in a food processor or
  blender and grind using short pulses. Pre-ground chilies are also
  commercially available, but often lack the "bite" of home ground ones
  and may be more expensive.
  
  ** Place uncooked rice in a dry wok or skillet and heat over moderate
  heat until deep golden brown,s tirring frequently to keep from burning
  and to allow it to develop a uniform color.  Watch the rice carefully
  after it begins to change colorand stir constantly because it can burn
  easily at this stage.  When it is auniform deep golden color, remove
  from heat and allow to cool to room temperature.  Grind it to a fine
  powder in a blender or a spice grinder.  This can be made in advance
  and kept in quantity so that there is always a supply on hand, but it
  is also easy to make up while preparing the dish.
  
  Source:  "Thai Home-Cooking from Kamolmal's Kitchen",
  :        by William Crawford and Kamolmal Pootaraksa.
  :        ISBN 0-453-00494-6.
  
  From: nell@is.rice.edu (Paula Gaynell Warnes)
  From: Karen Mintzias                  Date: 16 Feb 94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:47:21, 29 Aug 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)