Text 10841, 91 rader
Skriven 2014-03-13 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: food factories
======================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Heinz plant / very sanitary but the odour became so pervasive
 JW> over time that it turned him off of manufactured tomato products

 DS> I've heard similar comments about living near a place where cheese
 DS> is made.

I would imagine that a cheese factory could be particularly
offensive.    

I'm surprised this thread hasn't brought up any mention of the
sriracha factory controversy in California.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lake Trout With Nuoc Mam Gung And Broccoli
Categories: Trout, Vietnamese
  Servings: 4

      1 lb broccoli
      2    garlic cloves, peeled 
    1/4 c  rice wine vinegar 
      6 TB canola oil, divided
           Kosher salt and freshly
           ground black pepper
      4 X  6 oz fish fillets (lake
           trout, salmon, or other
           firm-fleshed fish)
           Handful fresh cilantro
           leaves, chopped 
           For the Nuoc Mam Gung:
      2    garlic cloves
      2    hot fresh chilies (jalapeno,
           serrano, or Thai bird),
           stemmed,
           seeded, and minced
      1    inch piece ginger, peeled,
           minced
      3 TB sugar 
      6 TB juice 
      4 TB fish sauce 

Nuoc Mam Gung is a gingery Vietnamese dipping sauce.

Adjust oven racks to upper middle and lower middle position. Use a
vegetable peeler to peel the broccoli stems, then cut the broccoli
lengthwise into 2-inch-wide pieces. Transfer broccoli pieces to a
roasting pan large enough to fit them in a single layer. 

Smash garlic and a teaspoon of salt in a mortar and pestle or with
the back of a knife until it is a paste. Transfer to a small bowl
and whisk in vinegar and 4 tablespoons canola oil. Pour this mixture
over the broccoli, season with salt and pepper, and toss until
evenly coated. 

Transfer roasting pan to the bottom rack of oven and cook for 7
minutes. Flip the broccoli pieces with a pair of tongs and continue
roasting until the broccoli is tender and a sharp knife easily
pierces the stem, about 8 minutes longer. Set aside when done. 

Meanwhile, season the fish fillets with salt and pepper. Heat
remaining 2 tablespoons canola oil in an ovenproof skillet or
cast-iron skillet over medium-high heat. When oil starts to shimmer,
add the fillets skin-side down and cook until bottom starts to
brown, 4 to 5 minutes. Carefully use a spatula to move the fillets
to make sure the skin isn't stuck to the pan, and then transfer pan
to top rack in the oven to finish cooking the fish, 5 to 8 minutes.

For the nuoc mam gung: Combine garlic, chilies, ginger, sugar, lime
juice, and fish sauce in a small bowl. Set aside.

Serve the fish and broccoli with the sauce in a small container on
the side, or spoon some of the sauce on top of the fish. If you'd
like, garnish with some cilantro.

Posted by: Nick Kindelsperger

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... I think the NSA is awesome.

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