Text 13230, 124 rader
Skriven 2014-05-11 21:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: exactitude 610
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> What's she up to these days? I must say I was heartbroken
 ML> when you reported that she had outgrown her taste for hot
 ML> peppers.

Being 15, she has developed a taste for hot boys.

Consequently her father now has grey hair.

 JW> Dutch Farmer Bill grows tons of them

 ML> Why as many as 2 acres' worth? Why not just one, or less?

Or none at all!

He tries to stagger the maturity and harvest times of his main cash
crops as much as possible: strawberries, raspberries, dill, sage,
savory, potatoes, rutabagas. Rutabagas can be, should be, picked
late, after a hard frost. The frost sweetens them. 2 acres yields 30
tons and is about the maximum practical for hand harvesting without
specialized expensive machinery.

 JW> Slicing and presoaking them in salted, sweetened water helps.

 ML> Feeding them to beef cattle would help even more.

Bill's hogs get the culled rutabagas, along with other agricultural
waste, but not during the last four weeks as they taint the flesh.
His hogs are several weeks older and get much heavier (i.e. fattier)
than commercial animals. I fondly remember a fresh pork shoulder
roast his wife cooked that had a 2 inch fat cap. It was totally
self basting.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bul-Dak (Fire Chicken)
 Categories: Korean, Chicken, Chilies
      Yield: 6 Servings
 
      6    Chicken drum sticks or
      2    Chicken breasts, boned
      2 tb Soy sauce
      1 tb Sugar
      1 tb Traditional corn syrup
           (substitution honey)
      2 tb Cheong ju (clear rice wine
           similar to sake)
      1    Stalk green onion
           Black pepper ground
           Olive oil
           Roasted sesame seeds
           MARINATING SAUCE:
      3 tb Gochugaru (red chili pepper
           flakes)
      2    Jalapenos
    1/2 c  Korean pear (substitution
           Asian pear)
    1/4    Onion
      3    Cloves garlic
      2 tb Soy sauce
      1 ts Spicy yellow mustard
      1 tb Sesame oil
      1 tb Sugar
      1 tb Mul yut (substitution
           honey)
      2 tb Soy sauce
      1 tb Sugar
 
  There are usually fresh vegetables served with this dish to blend
  in the taste. Cubed-cut sweet radishes along with salad and onions
  are usually popular.
  
  An order of buldak can be served on a platter of bite-sized
  morsels of chicken breasts or sometimes in combinations of wings
  or drumsticks. While the flavor and degree of hotness differs a
  little from place to place, it is marinated with a hot & sweet
  sauce, grilled over an open fire, and then served over a sizzling
  skillet, topped with cheese as well as various herbs. It’s usually
  enjoyed as an appetizer while drinking a cold mekju or soju at
  popular bars or restaurants.
  
  Rinse chicken drum sticks in cold water and de-done meat with a
  sharp knife. Cut into 4 even pieces per leg drum OR rinse chicken
  breasts in cold water and cut into bite-size pieces
  
  In a large bowl, mix chicken with soy sauce, sugar, mul yut
  (substitution honey), cheong ju and ground pepper.
  
  Marinate in refrigerator for 30 minutes.
  
  Puree all marinating sauce ingredients together in a blender. Once
  completed, leave aside for later use.
  
  On a non-stick frying pan or skillet, cook prepared chicken over
  medium heat until meat is just short of desired completion.
  
  Take out chicken only and leave excess ingredients in frying pan
  or skillet.
  
  In a large bowl, thoroughly mix chicken with blended sauce from
  steps 2 & 3.
  
  In the same frying pan or skillet, add olive oil to taste and cook
  for an additional 3-4 minutes in medium high heat.
  
  Serve hot on plate.
  
  From: Tri Food
 
MMMMM





YK Jim


... Nuclear War can also be considered Urban Renewal.

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