Text 12817, 144 rader
Skriven 2014-05-01 00:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: differences 580
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 ML> It's just bacon.
 JW> Where I grew up we called it fresh side pork and we sneered at those
 JW> who ate it as low class, too impatient or lazy to cure and smoke it
 JW> properly.

I'm not sure quite how declasse such things were in my area
when I was growing up, because my parents sneered at a lot
of things. I know that fat pork and spareribs were both
generally considered less than desirable.

 JW> don't think mom ever cooked fresh side pork or braised pork belly

And what you missed!

=
 ML> The fact is that carriers can't charge enough to make money.
 JW> There are a few colourful exceptions. Max Ward (Wardair) started off
 JW> as a bush pilot in Yellowknife with a borrowed down payment from
 JW> family, heavy financing and one single engine plane. After a
 JW> lifetime of hard work he cashed in for $250M.

I stand corrected, as there are the ones who fill a niche
successfully, but I was thinking of course of the giant lines
not just here but in other relatively stable countries:
we've had national carriers Swissair, Sabena, Alitalia, Varig,
and Japan go out this century.

 JW> Neekha got to fly with him in his personal twin otter along with her
 JW> great grandfather Eskelson, another old time bush pilot, when she was

Fun. The time I recall flying in a twin otter, I was in the
backseat, the one you fold down another seat to get to.

 -=> Jim Weller said to Dave Drum <=-

 DD> Never had cooked radishes
 JW> They need to be peeled first or they will turn soups and stews pink.
 JW> They cook quickly and loose their bite, rather the way turnips (real
 JW> turnips, not rutabagas) do.

Of course, if the dish already has a red component, no problem.

 JW> You've probably had daikon in Asian dishes though.

Undoubtedly, as it's a very common ingredient in all
sorts of dishes from soups to salads to stir-fries to
carrot cake; I'm not sure why, as its appeal seems
limited.

Singapore carrot cake
cat: starch, main, Asian, dim sum
servings: 2 to 3

3 Tb oil
1/2 recipe steamed radish cake (25 cubes)
1 sm onion, thinly sliced in half moons
3 cloves garlic, minced
3 scallions, white and green parts, 1" lengths
1 c bean sprouts
3 lg eggs, lightly beaten with a pinch of salt
1 1/2 Tb kecap manis
1 ts soy sauce or tamari
1/4 ts salt
1/2 c fresh cilantro leaves

Heat 1 Tb oil over medium-high heat. Pat the cake
cubes dry with paper towels or a clean kitchen towel.
Add the cubes to the skillet in a single layer
without crowding them, working in batches if necessary.
Brown well, 6 to 8 minutes. Transfer the radish cakes
to a plate.

Heat the remaining oil in the same skillet over
medium-high heat. Add the onion, garlic, and green
onions and cook, stirring occasionally, until the
vegetables start to wilt, about 1 min. Add the bean
sprouts and cook 1 min. Move the vegetables to the
side of the skillet and pour the eggs into the
center. Let the eggs set for about 30 sec without
stirring, and then scramble them into the vegetables.
Return the browned radish cakes to the pan and add
the kecap manis, soy sauce, and salt. Cook, tossing,
until heated through, 1 min. Stir in the cilantro
and serve hot.

Source: Laura B. Russell, leitesculinaria.com

For the steamed radish cakes
cat: starch, main, Asian, dim sum, ingredient
yield: 1 batch

1 lg daikon (1.5-2 lb), peeled
1 1/4 ts salt
2 Tb cold water
1 1/2 c white rice flour
1 ts sugar

Grate the daikon on the large holes of a box grater
or with the grating attachment of a food processor.
Measure 4 c of grated radish and add it to a saucepan
with 1 ts salt and the water. Cover the pan and turn
the heat to medium, peeking occasionally. When the
water starts to steam, lower the heat to medium-low
and cook, covered, stirring occasionally, until the
radish is translucent, about 25 min.

Generously oil a 9" round cake pan.

In a bowl, stir the rice flour with 1/4 ts salt and
the sugar. Strain the radish in a sieve set over a
large measuring cup. Press down on the radish with a
spoon to remove most of the liquid. Add enough cold
water to equal 1 c and let the liquid become lukewarm.
Set the radish aside.

Stir the barely warm radish cooking liquid into the
rice flour and mix until smooth. Then add the radish
and stir to combine. The batter should look like
tapioca pudding. Transfer the batter to the prepared
pan. (If the liquid is too hot, it will start to cook
the rice flour, forming more of a dough-like than
pudding-like consistency. If this happens, it's okay;
you'll just need to use your hands or a wooden spoon
to spread the batter evenly in the pan.) Place the
cake pan in a steamer or on a wire rack in a wok,
cover the steamer, and steam 1 hr over simmering
water. Check occasionally to make sure the water
does not run dry, adding more if needed. Remove the
cake pan from the steamer with tongs and let cool to
room temperature.

Run a thin knife around the edge of the radish cake
and invert the pan onto a plate to remove the cake.
(If the radish cake sticks to the pan, cut out a
piece and then remove the rest with a spatula.
Cover and refrigerate the radish cake for at least
4 hr or up to 1 week. Cut half the cake into 1" cubes
for Singapore carrot cake.

Source: Laura B. Russell, leitesculinaria.com

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