Text 18000, 99 rader
Skriven 2014-10-13 06:54:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Water Pack was:Ethnic Fo
================================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I usually buy tuna in water

 ml> i only get them in water... the oil stuff is just plain nasty unless
 ml> one wants to try using it in a lamp like back in the ancient days...

 RH> Be glad tuna now comes in a choice of oil or water pack. It's only
 RH> within the last 25 or so years that the water pack came out, before
 RH> then, it was all packed in oil.

 DD> Maybe where you live(d). I was buying tuna/bonito in water at the
 DD> Smart & Final stores in the South Bay area of the Los Angeles basin in
 DD> the early 1960s. So that's 50 years or more. Geez, that's been a
 DD> loooooooooong time.

 RH> That was LA, not a small town in the Catskills or coastal NC or
 RH> military commissaries. LA was a trend setter for the other places--they
 RH> caught on to water pack tuna much later.

Two years later (1965) when I returned to the Great American Outback I had no
trouble at all finding water pack tuna in any store. Unless they were sold out.
I note that it's getting harder to find oil-pack these days. Which reflects the
bean-counters stocking what moves off the shelves.   Bv)=

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

      Title: Chinese Tuna Steaks on the Grill
 Categories: Oriental, Seafood, Vegetables, Chilies
      Yield: 4 servings

  1 1/2 lb Tuna steak; in 4 pieces
      1 ts Salt
      1 ts Fine chopped ginger root
    1/4 ts Ground white pepper
      1 ts + 1 tb cornstarch; divided
      2 tb Salted black beans
      4    Green onions; w/tops
      2 ts Green chilies; sliced
      1 tb Water
      1 ts Sugar
      3 tb Peanut oil; divided use
      2 ts Fine minced garlic
      1 c  Chicken broth or fish stock
           Spinach or red-leaf lettuce
           - leaves (for serving)

  Pat fish dry with paper towels; set aside. Mix salt,
  ginger and pepper. Coat both sides of fish with mixture
  and rub 1 tsp. cornstarch on both sides of fish. Cover and
  refrigerate 30 minutes.

  Place black beans in bowl and cover with warm water. Stir
  about 2 minutes.

  Remove and drain. Discard water. Partially pulverize
  beans. Chinese cooks use the back end of their cleaver
  handle. Cut 3 of green onions on diagonal into 1" pieces,
  remaining one into thin slices (strings). Remove seeds and
  membranes from chilies. Cut chilies into very thin slices.
  Mix the remaining 1 tablespoon cornstarch, 1 tablespoons
  water and sugar. Set aside.

  [If grilled fish is preferred, grill on charcoal about 4-5
  minutes each side or 10 minutes per inch of thickness, not
  too close to coals - otherwise fry in wok]

  Heat wok until hot and add 2 Tablespoons peanut oil,
  tilting to coat sides. Fry fish 2 minutes or until brown,
  turning once. Reduce heat to low, cover and simmer 10
  minutes turning after 3 minutes. Uncover and remove from
  wok.

  Bring wok back up to very hot over high heat. Add the
  remaining 1 tablespoon peanut oil, tilt and coat. Add
  black beans, chilies, garlic and green onion pieces; stir
  fry all for 1 minute.

  Add broth/stock and heat to boiling. Stir in
  cornstarch/sugar water mixture, stir cooking until
  thickened. Add fish steaks turning to coat with sauce.
  Heat 2 minutes.

  TO SERVE: Line platter with spinach/lettuce leaves, place
  fish on bed and garnish top with green onion slivers.

  Makes 4 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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