Text 18840, 115 rader
Skriven 2014-11-03 04:22:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Chinese food
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> There is a lot of commonality of naming without direct affiliation I
 DD>> suspect.

 NB>> Again, could be...  Certainly the pictures that appear on the wall over
 NB>> the counter illustrating the available dishes seem to all be from the
 NB>> same supplier...  :)  Even for the few places where one might think

 DD> Especially that huge one with the arched footbridge over the
 DD> stream/pond that seem to be a centre piece in many of the joints.

 NB> The fancier sit-down joints, anyway...  :)  I was more thinking about
 NB> the food pictures up above the counter area, so that the uninformed
 NB> would know what they might be ordering, or to get the gastric juices
 NB> going...  ;)

I've never seen that picture in a place I'd consider "fancy". And the little
pictures above the menu boards behind the counter get enough glare from the
bright lights that it's hard to discern what they are depicting. Another
commonality, though, seems to be in the take-away menus. They are similar
enough that if I look at one I have to first check the address block for the
guilty party to be sure I have the one for the right place.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chinese Chicken Take-Out Burgers
 Categories: Poultry, Vegetables, Nuts, Breads, Citrus
      Yield: 4 servings

MMMMM--------------------------BURGERS------------------------------
      1 lb Ground chicken
    1/4 c  Fine chopped scallions
    1/2 c  Shredded carrot; minced
      2 tb Hoisin sauce
      1 tb Minced garlic
           Juice of 1/2 large lime
      1 tb Honey
  2 1/2 c  Fine chopped cashews
      1 tb + 1 ts chopped cilantro
      2 ts Grated ginger
        pn (ea) salt & pepper
      3 tb Brown sugar; divided
      3 tb Sesame seeds; divided
      4    Whole wheat hamburger buns;
           - toasted

MMMMM-----------------------TOPPING (OPT)---------------------------
      4 oz Bean sprouts
      1 lg Head bok choy
      2 ts Sesame oil; as needed
      2 tb Hoisin sauce
      2 tb Fine chopped cashews
        pn (ea) salt & pepper

  TO MAKE THE BURGERS: Place ground chicken in a large
  mixing bowl. Add scallions, carrots, hoisin sauce, garlic,
  lime juice, honey, cashews, cilantro, ginger, salt and
  pepper. Mix ingredients together until evenly combined.

  Divide meat into four equal sections, form into patties,
  and place patties on a baking sheet lined with foil.
  Sprinkle 1 tablespoon of brown sugar evenly over the
  patties, then sprinkle with 1 tablespoon sesame seeds.

  Heat a saute pan over medium heat. Spray pan with nonstick
  cooking spray. Place patties, brown sugar side up, in the
  pan to cook. After 4 minutes, flip patties and sprinkle
  the other tablespoon of brown sugar and sesame seeds over
  the patties.

  Cook patties 4 minutes more, then flip patties again. You
  can sprinkle a bit more brown sugar and sesame seeds on
  the patties, if desired. Remove patties after 2 to 3
  minutes more. Total cooking time should be about 10 to 12
  minutes.

  TO MAKE THE TOPPING: Heat a saute pan over medium-high
  heat. When heated, add 1 teaspoon sesame oil and bean
  sprouts. Stir them around with a pair of tongs and add the
  other teaspoon of sesame oil if the sprouts are smoking.

  Prepare the bok choy by cutting off its hard stem end,
  then slice the remainder of the bunch into thin shreds.

  After the bean sprouts have softened, about 5 or 6
  minutes, add the bok choy to the pan with a pinch of salt
  and pepper. Stir the bok choy and bean sprouts together
  with a pair of tongs. Once the bok choy begins to wilt,
  add the cashews and hoisin sauce.

  Remove from heat and let cool a bit before adding to the
  burgers.

  TO SERVE: Place burgers on whole wheat buns, top with
  sprouts-bok choy mixture.

  Makes 4 burgers

  From: Colleen Finn, Finalist in Beacon's Best Burger
  Contest, 2008

  Source: Akron Beacon Journal, July 16, 2008

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... A poet's hope: to be like some valley cheese. Local, but prized elsewhere.
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