Text 10812, 65 rader
Skriven 2014-03-11 18:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 309
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 ML> I didn't care what it looked like on me.
 RH> That's where you and I differ. I prefer a decent fit, neither the
 RH> painted on look nor the saggy, baggy one.
 
I doubt that I've achieved either look, exactly, as
those require one to buy the wrong size altogether,
but I must say they wouldn't faze me much if at all.
 
 ML> As usual, a question of tolerances. For me, cayenne is an
 ML> okay baseline.
 RH> I don't like things hot just for the sake of being hot. I want the
 RH> heat to compliment the other tastes, not drown them out.

For me, cayenne is way too little heat to drown anything.

 ML> Supposedly, it was originally made - apparently in big batches -
 ML> with one cup each of three things - from the time I had it I
 ML> speculated that those were salt, soy sauce, and MSG. In real
 ML> life, two of the supposed cups are the soy and the wine; I don't
 ML> know what the actual ingredient is supposed to be - oil maybe or
 ML> doubanjiang (bean paste).
 RH> Sounds like it's way above the amount of sodium I'd want in a meal,
 RH> having both salt and soy sauce, plus the MSG.

I was sort of exaggerating for effect. The dish was very,
perhaps unpleasantly, salty. Could be that it was meant
for a small amount to flavor a large quantity of rice or
noodles.

 ML> A good rule of thumb, but Chinese cooking wine is different -
 ML> it is purpose-made, not regular wine with salt in it. The flavor
 ML> one wants from it is from a controlled oxidation, and it would be
 ML> difficult to get that taste from anything else (except other
 ML> things that have undergone the same kind of oxidation, such as
 ML> Sherry. One of the reasons why recipes use such (and substitutes
 ML> are hard to come by) is that the true flavor can't be gotten any
 ML> other way.
 RH> Interesting, never knew that before.

I've looked for other fruit things that might impart the same
goodness, but the problem is that it appears alcohol is needed
to mediate this kind of oxidation - most oxidation tastes just
plain bad.

Teriyaki Rice
cat: side
servings: 4 to 6

10 1/2 oz cn double strength beef broth
3 Tb dry sherry or apple juice
3 Tb water
2 Tb Soy Vay Veri Veri Teriyaki or Soy Vay Island Teriyaki
1 c uncooked long grain rice
2 Tb butter or margarine

Combine all ingredients in a medium saucepan. Bring to a
boil; reduce heat and cover. Simmer 15 min; remove from
heat and let stand covered 5 min.

Source: soyvay.com


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