Text 16874, 64 rader
Skriven 2014-09-11 04:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Ming's things 940
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 ML> no, not really... i pull it out sometimes when wanting to slice
 ML> something fairly uniform and thinner than i can by hand...

I'm old-style and really prefer a knife for that kind
of work. With a decent knife, translucent thin is
pretty easy.

 MiL> but making fries or julienning vegetables I can do just as well 
 MiL> and almost as quickly by hand, and so can you.
 ML> i do, believe me :)  i have two or three knives that are my go to
 ML> knives and things don't get done properly if i can't find one of them
 ML> to use :) 

I cook in so many kitchens, none my own, that I make do
with all sorts of equipment. I don't say I esteem people
based on the quality of their kitchen supplies, but my
choice of places to visit might be just a little skewed
by that factor. I might want to take my Brazilian steel
Marks Exactor (an almost indestructible stainless knife
whose company seems to have gone out of business because
of that first adjective) with me, but that would mean
checking a bag.

 MiL> I didn't have all the attachments, but the DLC-7 could in fact do
 MiL> julienne with one of its disks.
 ML> i've never gotten good julienned anything from a food processor...
 ML> sure, one can get fine and coarse grated stuff but that's not julienne

You didn't have a DLC-7. Even its larger more powerful sibling
the DLC-10 couldn't do what it could. The only machine that
could do better julienne than I could. And the only company
that ever made a processor I was comfortable with (Cuisinart).

Grilled Chicken and Rice Salad
cat: salad, main
servings: 4

2 lg chicken breasts
1/4 c Cha-Cha Chinese Chicken Salad Dressing
1 Tb soy sauce
2 c cold cooked rice
2 c torn fresh spinach leaves
8 oz cn sliced water chestnuts, drained
2 green onions, sliced
1/2 c red bell pepper, julienned
1/2 c slivered carrots
2 egg roll wrappers, cut into thin strips and fried crisp
additional Cha-Cha Chinese Chicken Salad Dressing

Marinate chicken in Dressing and soy sauce several
hours in refrigerator. Meanwhile, combine remaining
ingredients except egg roll wrappers in one large or
four small serving bowls; toss to combine ingredients.
Pour a small amount of Dressing over salad and toss
again. Chill well. Cook chicken over hot coals until
seared on each side and cooked through. Cut diagonally
into 1/2" strips and place over salad ingredients. Top
with crisp egg roll strips and serve with additional
dressing if desired.

Source: soyvay.com
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