Text 15443, 87 rader
Skriven 2014-08-03 15:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: stuff 730
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I met my friend Chris's grandfather lately, and he said he'd
 ML> been on every major road in Alaska.

I can almost make that claim for the NWT having travelled the length
and breadth of highways 1 through 7. but I have yet to travel #8,
the Dempster Highway from Dawson City, Yukon to Inuvik. (It doesn't
connect with any of the other 7.) The last time I was in Whitehorse
I just didn't have enough time to make the 2400 km round trip.

 JW> Texas redneck yahoos

 ML> Actually, my kindergarten mates were the offspring of Washington
 ML> bureaucrats

You did reside in Texas at some point in your life, didn't you?

 JW> Lexi had to be restrained to prevent juvenile murder.

 ML> No jury should convict.

She is very protective of her baby sister.

 ML> The first meal of the day should be a nice steak ...
 ML> There are good things about Texas.

Yep.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Taiwanese Three Cup Chicken (San Bei Ji)
Categories: Chinese, Chicken
  Servings: 4

    2/3 c  Asian sesame oil 
      1    inch piece fresh ginger,
           peeled, thinly sliced into
           rounds
     12    garlic cloves, peeled
      2    fresh Thai red chilies,
           stemmed and halved
      2 lb skin-on chicken drumsticks,
           thighs and wings
    2/3 c  rice wine 
    2/3 c  soy sauce
      1 TB sugar 
      2 c  fresh Thai basil leaves 
           Steamed white rice, for
           serving

Two options for cutting up the chicken allow you to choose between a
more traditional version (with the chicken cut into 3-inch, bone-in
pieces), or a more home-cook-friendly version (with the drumsticks
left whole and the thighs cut in half along, but not through, the
bone). If buying chicken from a butcher, ask for pieces to be
chopped to 3-inch pieces with the bones in and skin on.

Heat sesame oil in a large skillet or wok over medium-high heat
until shimmering. Add ginger, garlic, and chilies and cook until very
fragrant, about 1 minute. 

Add chicken pieces to the skillet in a single layer and cook,
tilting the pan if necessary to submerge all pieces in the oil, for
1 minute. Flip chicken pieces and cook for 1 minute longer.

Add rice wine, soy sauce, and sugar and bring to a boil, stirring to
dissolve the sugar. Reduce heat to a simmer. Partially cover the
skillet to prevent splashes of oil and cook, turning the chicken
pieces every few minutes, until the chicken is cooked through, about
15 minutes. Stir in Thai basil and remove from heat. Serve
immediately with rice.

Posted by: Cathy Erway

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... The 1st rule of Tautology club is the 1st rule of Tautology club.

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