Text 10602, 126 rader
Skriven 2014-03-06 08:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: standards 291
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 ML> I settled on buying the one which offered the best sales.
 RH> If it doesn't fit right, it's not worth buying, sale price or not.

I never cared much about the fit. Just so it covered my
private parts and kept the cold wind off me (in season),
I didn't care what it looked like on me.

 ML> For a while that was Old Navy; before that it was Car something.
 ML> There's no current champ; I have a couple years' more trousers
 ML> to wear out; then I'm accepting nominations.
 RH> I had to buy some new jeans and dressier trousers last year--a couple
 RH> of sizes smaller than the ones I had on hand. Now the new ones are a
 RH> bit more loose fitting than when I bought them.

I think that's good?
 
 ML> And for me I'd use just cayenne, no sweet paprika at all.
 RH> I'd use some paprika--don't like things so hot I can't taste anything
 RH> because my mouth is on fire.

As usual, a question of tolerances. For me, cayenne is an
okay baseline.
 
 ML> Taiwanese-style three cup chicken
 RH> Any idea of how it got its name? I'd skip the cooking wine as a matter

Supposedly, it was originally made - apparently in big batches -
with one cup each of three things - from the time I had it I
speculated that those were salt, soy sauce, and MSG. In real
life, two of the supposed cups are the soy and the wine; I don't
know what the actual ingredient is supposed to be - oil maybe or
doubanjiang (bean paste).

 RH> of taste; I've read that it is a lot saltier than regular wine. I've

In the US wine sold in unlicensed stores has to be denatured,
so the cooking wine has salt enough to prevent it being drunk.

 RH> heard that you should only cook with wine you would drink--any truth
 RH> to that or not?

A good rule of thumb, but Chinese cooking wine is different -
it is purpose-made, not regular wine with salt in it. The flavor
one wants from it is from a controlled oxidation, and it would be
difficult to get that taste from anything else (except other
things that have undergone the same kind of oxidation, such as
Sherry. One of the reasons why recipes use such (and substitutes
are hard to come by) is that the true flavor can't be gotten any
other way.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Fishless Caesar Salad [Slight Misnomer]
 Categories: Salads
      Yield: 4 Servings

----------------------------------CROUTONS----------------------------------
      4 sl French bread, 1/2" thick
      1 ts Extra-virgin olive oil
      1 cl Garlic, halved

----------------------------------DRESSING----------------------------------
      1    Sun-dried tomato (oil-packed
           -or vacuum-sealed)
      2    Hearts or 1 whole head of
           -romaine lettuce
      2    Kalamata or other black
           -olives, pitted and minced
      1 ts Dijon-style mustard
      3 tb Extra-virgin olive oil
      1 tb Lemon juice
      2 ts Red wine vinegar
      2 ts Worcestershire sauce
      2 ts Asian fish sauce
           Salt and freshly ground
           -black pepper to taste
      1 oz Thinly shaved or freshly
           -grated Romano cheese

  For the croutons: Preheat the broiler.

  Lightly brush both sides of the bread slices with the oil. Broil until
  golden, 1-2 min per side. Set the bread aside to cool.

  Rub both sides of the bread with the cut side of the garlic; mince and
  reserve the garlic. Cut each bread slice into pieces; set aside.

  For the salad: If using a sun-dried tomato packed in oil, drain it first;
  otherwise, cover the tomato with hot water and set aside to plump for 30
  min.

  Mince the tomato.

  Break apart the lettuce leaves, discarding any blemished or wilted leaves.
  Wash and dry the leaves. If using hearts of romaine, leave the leaves
  whole. If using a whole head of romaine, tear each leaf into 2" pieces.
  Transfer to a large bowl; refrigerate.

  In a food processor or blender, pulse the reserved minced garlic with the
  tomato, olives and mustard until the mixture forms a smooth paste. With the
  blender on, slowly add the oil in a steady stream while processing. Add the
  lemon juice, vinegar, Worcestershire sauce, fish sauce, and salt and pepper
  to taste. Pulse to blend. Taste and adjust the seasoning accordingly with
  additional salt, lemon juice, and/or Worcestershire sauce. Set aside.

  To serve, pour the dressing into a large mixing bowl, add the lettuce and
  croutons to the dressing and toss gently to mix. Transfer the salad to
  individual plates and shave or sprinkle the cheese over the salad. Serve
  immediately.

  Per serving: 213 calories, 6 gm protein, 16 gm carbohydrates, 14 gm fat, 7
  mg cholesterol, 3 gm saturated fat, 491 mg sodium, 2 gm dietary fiber

  :Washington Post 1/12/00
  :Steven Raichlen, author of 20 cookbooks, substitutes Asian fish sauce,
  :or nuoc-nam, for anchovies in this nontraditional Caesar salad. "Why
  :open a whole tin of anchovies for just two fillets?" asks Raichlen,
  :who says his recipe is perfect for people who hate anchovies.

  Source: The Dinner Table

-----

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