Text 9502, 80 rader
Skriven 2011-04-12 05:44:00 av Dave Drum (50677.cooking)
   Kommentar till text 9478 av Jim Weller (1:18/200.0)
Ärende: Passports - addendum
============================
-=> Dave Drum wrote to JIM WELLER <=-

 DS> When we were in Arizona, New Mexico and Texas last year we saw several
 DS> checkpoints on the north/south roads manned by border patrol.  I guess
 DS> they gave up on stopping at the border and moved their guard 100 miles
 DS> north.  At one of them, as we were approaching there was a red pickup
 DS> truck in front of us.  When he saw the tent for the checkpoint, he did
 DS> a U-turn into the grassy median between the divided highway and took
 DS> off back to the south.

 JW> The ones they catch should be quizzed as to their restaurant skills
 JW> and one in ten randomly invited to come to Canada. The border guard
 JW> can put them on Greyhound on a collect basis.  We'll pay on delivery
 JW> at our end! We can even hand out free parkas at our border.

 DD> You're telling us that you have trouble finding kitchen he'p for your
 DD> restaurants?

 DD> In the USA, in most restaurant kitchens, you'd better speak Spanish or
 DD> a good version of Spanglish if you wish to be understood.

Further to that ... my friend Isidro Valadaz - who now runs a P. F. Chang's
China Bistro - told me that when he first came to the US he had to learn Greek
before he learned English. I wonder if he's now learning some form of Chinese.
I do note that many of the Oriental places hereabouts are about 50-50 mixed
with Orientals and Hispanics in the kitchen staff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chang's Hot & Sour Soup
 Categories: Oriental, Soups, Mushrooms, Chilies, Pork
      Yield: 10 servings
 
       1 tb Wood-ear strips; soaked in
            - water about 4 hours
     1/2 c  Sliced fresh mushrooms
       5 oz Bean curd; 1/3 of 1 lb pkg,
            - in thin 1" slices
     1/2 c  Bamboo shoots
       2 ts Salt
   2 1/2 tb Sugar
   4 1/2 tb Soy sauce
     3/4 ts White pepper
     3/4 ts Chinese red hot pepper
            - sauce
      10 tb Vinegar
     1/2 ts Sesame oil
       1 tb Cornstarch; blended
            +=WITH=+
       4 tb Water
     1/2 c  Thin strips of fresh pork
       3 lg (to 4) beaten eggs
      10 c  Chicken broth
            Chopped green onions;
            - garnish
  
  Heat chicken broth to boiling. Add pork strips, bamboo
  shoots, Wood-ear (drained), bean curd, and mushrooms.
  Return to boiling and add salt, soy sauce, sugar,
  white pepper, red pepper sauce, and vinegar, stirring
  all along. Continue boiling for a total cooking time
  of 20 mins.

  Stir in cornstarch mixture and keep stirring until soup
  is thickened. Pour beaten eggs gently over the top.

  Turn off the heat and stir eggs gently into soup. Add
  sesame oil. Spoon into bowls and serve topped with
  chopped green onions if desired.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... When one has tasted watermelon he knows what the angels eat. - Mark Twain
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