Text 12446, 100 rader
Skriven 2014-04-21 21:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: georgian 533
====================
 ML> pleasing, for you. There's a promising marmaladey quality
 ML> when I hit a bit of lime peel, but the juniper is just too
 ML> silly. It's made by The Cocoa Bean Company, in case you
 ML> want to know whom to avoid.
 RH> Thanks for the warning. (G) It doesn't even sound appealing.

I would not try to steer you wrong. That chocky bar was
indeed subpar. The company gets terrific reviews on the
Internet, though.

 RH> Not as sweet as most frostings?
 ML> As I am more partial to fat than to sugar.
 RH> I"ll go with a certain amount of fat, then quit out before it gets to
 RH> be too much.

I'll put it another way - I'm more partial to fat than
to pretty much any other kind of food. Lately, I've been
a bit of a sissy, though, and can eat more than a quarter
pound of fat only if it's paired with a few ounces of
protein.

 ML> What I've always done is take an amount of butter
 ML> needed to cover the cake and beat sugar into it
 ML> until it seems right, which usually is somewhat less
 ML> sugar than a normal recipe calls for. I will admit
 ML> that I've never used such a frosting on a cake in
 ML> the summertime.
 RH> I've done similar, with a splash or two of milk and vanilla. Generally
 RH> I follow basic proportions tho, learned from the Wilton course I took.

If my frosting were too gloopy (it tends not to be),
beating air into it with an electric beater helps.

MA-PO DOU-FU
cat: Chinese, sort of, main, tofu
servings: 4 to 6

3 c cubed bean curd
1/2 lb fatty pork
1 Tb finely chopped fresh ginger
2 Tb cornstarch mixed with
- 4 Tb water, more of both if needed
1 ts salt, more if needed
1 Tb rice wine or dry sherry
1 Tb soy sauce
1/2 ts ground szechwan pepper
4 Tb cooking oil, more if needed
1/4 c coarsely chopped green onion
2 Tb hot bean sauce
1 c pork or chicken stock
1/2 ts ground szechwan pepper
h - optional ingredients
2 Tb finely chopped garlic
1 ts fermented black beans
2 dried or fresh mushrooms
6 pieces wood ear
1 Tb sesame oil

Cut the bean curd into small cubes. If desired, place
the bean curd in boiling water in a wok or pot and boil
until the bean curd starts to float. This procedure
firms the bean curd slightly and is especially advisable
if you are using soft japanese style bean curd.

Chop pork into about 1/4"x1/4" pieces, or slightly
smaller [M: grinding ok] . Chop the green onion
coarsely. Chop the ginger as finely as possible.

Dissolve cornstarch in water and then add salt, rice
wine, soy sauce.

Heat 4-5 Tb cooking oil in a wok or frying pan until
very hot. (This recipe actually calls for rendered
pork fat, but I invariably use vegetable oil and fatty
pork instead.) Add the pork pieces and cook briefly.
Then add the hot bean sauce, stir and add the chopped
ginger and garlic if used. Stir until the meat and
ginger have absorbed the red color from the hot bean
sauce. Add 1 c stock. Then carefully add the bean curd
cubes and other optional ingredients and stir gently.

Allow the liquid in the wok to cook down somewhat,
keeping it over medium flame. Stir occasionally, being
careful not to break the bean curd cubes. Just before
the liquid has cooked away, stir the seasoning liquid
and add the green onion. M's note: bean curd may be
broken up at will.

Stir, check for salt. The consistency should now be
very thick, almost custard-like. If necessary add a
Tb or so more cornstarch first mixing it with a few
Tb water to make a thin paste. Sprinkle ground
Szechwan pepper over the bean curd. Serve hot.
Should be eaten on top of rice.

adapted from a recipe submitted by Jen Kuiper

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)