Text 16663, 94 rader
Skriven 2014-09-05 11:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: recipes 904
===================
 ML> 1. being able to look up recipes in a database with various search
 ML> params. 2. being able to export recipes in a uniform format for giving
 ML> to others. 3. being able to edit recipes for uniformity and personal
 ML> desires. 

1. My head. But if there's an ingredient I need to use up but
have no ideas for, I can just do a text search on it in my
Mail folder - chances are somebody here has posted a recipe
using it in the last decade (my reliable mail archive extends
only that far).

2. I grant this, but I just say cut beef into thickish strips,
dredge with flour, saute at maximum temperature in butter mixed
with a little oil, throw in sauteed onions cut the way you
like, season, and finish with sour cream.

3. Not a concern for me.

 ML> If you think it's expensive to hire a professional to do the job, wait
 ML> until you hire an amateur.

In cooking, though, a good amateur's product can be at least
as good as a good professional's, because the former is not
as swayed by such practical irritations as audience whims and
fashions, breadth of menu problems, cost issues, and time and
energy expenditure. Plus the best amateur kitchens I've seen
are bigger and better equipped than most restaurant kitchens.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chinese Black Bean Sauce
 Categories: Oriental, Beans, Sauces, Wine
      Yield: 2 servings

    1/3 c  Fermented or Chinese black
           - beans *
      1 c  Grapeseed or canola oil
    1/2 c  Minced garlic;
           +=OR=+
      1    Head garlic plus a few
           - cloves; minced
    1/2 c  Peeled and finely minced
           - ginger
      2 bn Scallions; white and green
           - parts, 1/8" thick
      1 tb Sambal oelek
    1/3 c  Shaoxing rice wine
           +=OR=+
    1/3 c  Dry sherry
    1/2 ts To 1 ts salt
      1 ts Fresh ground black pepper

  Adapted from "Simply Ming" by Ming Tsai, this recipe takes about 45
  minutes to prepare, so make it ahead on the weekend as a base for
  super-quick dinners during the week. It will keep in the refrigerator
  for at least 2 weeks and makes more than enough for the two recipes,
  so you can cut it in half if you like.

  Soak the black beans in water for 15 minutes, drain and rinse, then
  drain again. Roughly chop, and set aside.

  Heat a wok or large saute pan over high heat. Add 1/4 cup of the oil,
  swirl to coat, and add the black beans, garlic, ginger and scallions.
  Stir-fry until soft, 2-3 minutes.

  Add sambal oelek and wine, decrease heat to medium and cook until
  reduced by three-quarters, 2-3 minutes. Add salt and pepper.

  Remove from the heat and allow to cool. Put half of the mixture in a
  blender or food processor and puree on high speed while adding the
  remaining 3/4 cup oil.

  Stir puree back into remaining mixture and allow to cool completely
  before placing in an airtight container. Refrigerate until ready to
  use. (The oil probably will separate from the sauce.)

  Makes 2 1/2 cups sauce

  * Note: Chinese black beans are soy beans that have been fermented and
  cured in salt, which turns them black. Asian grocers sell them in
  bags, cans or jars. They may also be found in the Asian section of
  some supermarkets.

  URL: http://sfgate.com

  MM Format by Dave Drum - 10 April 2009

  Uncle Dirty Dave's Archives

MMMMM

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