Text 13502, 123 rader
Skriven 2014-05-20 16:58:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Kung Pao
================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Friend and neighbours, let me tell you - medium was about all this
 DD> experienced chile-head wanted. Maybe a bit more than I really wanted.
 DD> Other Thai places use a somewhat lesser amount of chile in their grub -
 DD> depending. But, Magic Kitchen (and Thai Kitchen) remain the gold
 DD> standard for authentic taste and heat.

 NB> Which, no doubt, is why it remains your favorite Thai place.   :)  That
 NB> would be a place we'd go back to... :)

 DD>> That, I am told works in most S.E. Asian venues. As "piri piri" will
 DD>> work in most African places. Mexican or other Latino use "muy caliente".
 NB>> Useful...  Now, just to remember them.... and say them properly... ;)

 DD> I find that even in the Oriental kitchens the language is prevalently
 DD> Spanish. So, muy caliente should serve.

 NB> Maybe in the (what-you-call-it?) Great American Outback...  :)  Around
 NB> here we have so many Oriental available, it is highly unlikely that any
 NB> (decent) Asian place would have other than Oriental, especially in the
 NB> kitchen...  most also only have Oriental as their upfront wait and
 NB> greet staff... But not all would know Thai... ;)

I find that the mix around here is about half S.E. Asian and half Hispanic in
the kitchens and wait staff mostly various sub-genres of Oriental with a
smattering of Anglo types. I care not a bit so long as the grub is tasty and
affordable.   Bv)=  The exception seems to be the Chinese Buffet venues - which
prosper until I.C.E. raids them and causes headlines. In one location we've had
Buffet City. New Buffet City, Moon Buffet and (currently) New Moon Buffet,
Sushi and Mongolian Grill.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mongolian Grill
 Categories: Oriental, Beef, Lamb/mutton, Grains, Vegetables
      Yield: 4 Servings
 
    1/2 c  Millet
           Lamb bones *
     10 c  Cold water
           Salt

MMMMM--------------------------BARBECUE-------------------------------
      2 lb Boneless lamb taken from the
           - upper part of the leg *
      2 lb Boneless beef sirloin
      2 c  Slivered green onion (cut in
           - half lengthwise, sliced
           - diagonally in 1/2" pieces
      2 c  Chinese parsley leaves

MMMMM----------------------------DIP---------------------------------
      1 c  Thin soy sauce
    1/2 c  Chinese red vinegar
    1/2 c  Rice wine
    1/2 c  Fresh ginger juice **
      2 tb Flower pepper salt (see
           - recipe at end)
    1/4 c  Hot pepper oil
    1/4 c  Sesame oil
      2 tb Garlic paste ***
 
  This first is from The People's Republic of China
  Cookbook, "Mongolian_Barbecue". A truly native meal,
  typical of the diet of the rugged Mongolian nomad. The
  thin-sliced meat is dipped in a spicy sauce, quickly
  grilled and then wrapped in a sesame roll. A gruel-like
  millet soup is eaten between sandwiches, and the meal is
  topped off with draughts of heated sorghum whiskey.
  Transposed to the West, this meal is ideal for an outdoor
  barbecue.
  
  Millet soup:
  
  * Ask the butcher to bone a leg of lamb. Use the bones to
  make the soup and freeze the shank portion for later use.
  
  ** Smash 5 large slices of fresh ginger with the end of a
  cleaver handle and put them in 1/2 cup water for 2 hours.
  Squeeze out the juice from the ginger slices.
  
  *** Peel and crush 4 large garlic cloves into a paste, and
  add a little rice wine or vinegar to moisten.
  
  Soak the millet overnight in cold water. The next morning,
  put the lamb bones in a large pot. Add water and bring to
  a boil. Reduce the heat and simmer for several hours,
  adding water to maintain the original volume. Skim off the
  fat, remove the bones and strain the stock. Drain the
  millet, rinse several times, add to the stock and simmer
  slowly for 1 to 2 hours, or until the grains break up and
  the soup is thickened. Salt to taste. Turn off the heat
  and set aside.
  
  While the stock is simmering, trim off all fat and skin
  from the beef and lamb. Wrap the meat well and place in
  the freezer for 2 to 3 hours, or until it becomes firm,
  but not frozen hard. (This makes it easier to slice the
  meat very thinly.) Using a very sharp knife or cleaver,
  carefully cut against the grain of the meat to make slices
  about 1/8" thick. Cut each slice into strips about 2 by 4
  inches. Arrange the beef and lamb in layers on separate
  platters. Cover and refrigerate until ready to use.
  
  Put the green onion and parsley in separate bowls, cover
  and refrigerate until ready to use. Put each dip
  ingredient in a separate bowl, place the bowls on a
  large tray, cover and set aside. Prepare the rolls.
  
  From: Kyosho Connick
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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