Text 13629, 103 rader
Skriven 2014-05-25 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Yet another one
=======================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> food and nutrition article ...
 JW> contradicting all the previous ones

 NB> Even that leaves a bit to be desired...  ;0   Her first sentence I
 NB> agree whole-heartedly, though...  And why wait for Paris to have lots
 NB> of cheese...?

As food fads come and go I realize that I eat pretty much the same
way as I did as a kid. The ingredients may be more varied and the
dishes more ethnicly diverse but a typical plate is still usually
1/3 meat, 1/3 some kind of starch and 1/3 vegetable. I have always
eaten butter, not margerine and mostly cooked from scratch,
with few prepared processed foods. As I get older and more sedentary
the overall portions get smaller but their makeup does not. And
sweets and desserts are now occasional treats not daily fare.

Tonight was gamberetti aglio e tubetti: shrimp, cooked tubetti
pasta and diced celery sauteed in garlic butter and sprinked with
flat leaf parsley, followed by a simple green salad and then a
dessert of crepes and boiled custard, which was not overly sweet.

Tomorrow the rest of the shrimp is going to become:
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir Fried Omelette with Prawn Tomato Sauce
 Categories: Mains, Sides, Chinese, Shrimp, Sauces
      Yield: 4 servings
 
      5 lg Eggs
      2 tb Braised Chinese mushrooms
    1/2 bn Garlic chives; cut crossways
      1    Lup Cheong sausage; sliced
      1 tb Salted radish; slice fine
      1 tb Pickled mustard greens; sl
      1 c  Vegetable oil
      4    King prawns; devein/tailed
    1/4 c  Onions- spring; slice fine
      1 pn Pepper- white; ground
           SAUCE:
    1/4 c  Peanut oil
      1 tb Ginger root; julienne
      1 ts Sea salt
      1 lg Tomatoes; in wedges
      2 tb Shao hsing wine
      1 tb Sugar- white
    1/2 c  Chinese chicken stock
      1 tb Soy sauce- light
      1 ts Vinegar- black
    1/2 ts Sesame oil
 
  ESSENCE: A fluffy, light-textured omelette, layered with
  interestingly flavoured ingredients and rounded off with a sweet
  and sour tomato sauce.
  
  Sold in bunches, garlic chives are the flowering stalks of the
  garlic plant and have a pronounced garlic-like flavour and earthy
  onion taste. Chinese chives or yellow chives, which have a similar
  flavour, can be used in their place.
  
  Break the eggs into a bowl and whisk lightly. Add mushrooms,
  chives, sausage, radish and mustard greens and combine thoroughly,
  then set aside.
  
  To make the sauce, heat peanut oil in a hot wok until the surface
  seems to shimmer slightly, then stir-fry ginger, salt and tomato
  for 2 minutes. Add wine and sugar and stir-fry for 1 minute. Pour
  in stock and soy sauce and simmer for a further 2 minutes. Add
  vinegar and sesame oil, then remove from the heat. The sauce
  should be reddish in colour with a salty, sweet flavour. Keep the
  sauce warm while you make the omelette.
  
  Heat vegetable oil in a hot wok until the surface seems to shimmer
  slightly. Carefully pour the egg mixture in and allow to bubble
  and froth up. Stand over the heat for 10 seconds to cook the egg
  mixture on the base of the wok. Using a fish slice, gently pull
  the omelette away from the sides of the wok, allowing any uncooked
  egg to spill into the oil and cook. Reduce the heat to low and
  cook for another 30    seconds or until set.
  
  Remove omelette from the wok using a fish slice, and slide into a
  serving bowl. Quickly sear the prawns in a clean, hot lightly
  oiled wok until tender.
  
  Pour the warm tomato sauce over the omelette, top with prawns and
  garnish with shallots and pepper. Serve immediately.
  
  From: KYLIE KWONG - RECIPES AND STORIES

  Typed by: KEVIN JCJD SYMONS, 18 DECEMBER 2008
 
MMMMM

YK Jim


... Bacon has no substitute.

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