Text 19364, 123 rader
Skriven 2014-11-14 10:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: contrast or not 279
===========================
 ML> Funny that when I was in the music biz, there were three
 ML> classical guys named John Adams, none of them any relation
 ML> that one could discern. I worked with one of them, whose
 ML> name, it is said, was originally Adamovich or something.
 NB> Rather common names... not unlike the unrelated John Williams-es.  I

There was a famous Boston Pops tour where John Williams
played the Bruch second concerto under the baton of
John Williams. Unfortunately, neither John Williams
the guitarist nor Jonathan Williams the cellist was
in the audience for any of the concerts.

 NB> just heard something by a John Luther Adams on a radio symphony
 NB> broadcast...  somewhat minimalist, like other John Adams-es...

Oh, that's right, 4 John Adamses.

 ML>> I'm not sure what's up with him. I should give him a
 ML>> shout.
 NB>> Probably a good idea.  :)
 ML> He's way up on the north shore where there's no public
 ML> trans, and I've always relied on him and his assortment of
 ML> fast cars to get me when we had to meet. Now that he's
 ML> kind of immobile, it's much harder.
 NB> That would put a bit of a spanner into things, wouldn't it... one
 NB> would have to find a mutual friend with some sort of reliable
 NB> transportation to make connections...  

Makes things kind of difficult. Nonetheless, I ought
to make something happen before it's too late.

 ML> Gunther has this talent for letting people know he's around
 ML> without being really obnoxious about it, and he tends to
 NB> Not being really obnoxious is a very good thing... ;)

The secret is to be prominent but not too prominent.
Or at least if you are too prominent, you don't want
to be the nail that gets hammered down according to
the old proverb. In his case, real talent - there are
those who say genius - actually got fully recognized,
and the guy has had a very comfortable life.

=
 ML> White meat chicken is a good source for lowfat protein and
 ML> can take up other flavors well. I suppose.
 NB> Particularly if encouraged by plenty of fat-filled flavors...?
 ML> Chicken cutlets Pojarski
 ML> 10 oz white breadcrumbs
 ML> milk
 ML> 12 oz chicken meat
 ML> 12 oz butter at room temperature
 ML> 6 Tb butter
 NB> The best part of that would seem to be the butter, the nutmeg, and
 NB> perhaps the mushroom sauce....

The butter, for sure. Some cool things about the dish.
It's a contrast between the crispness of the outside
and the rich softness of the inside, which is sort of
like a chicken-flavored pudding; but here too there's
the anomaly that despite the vast proportion of fat,
it tastes more chickeny than chicken alone. The grand
luxe aspect is that - as with croquettes (similar but
not nearly so fatty) and with the nawab kebab that I
posted off fxcuisine.com a few years ago - is that
you actually don't have to chew the food.

 ML> Adapted from Raymond Oliver, who uses veal, to comport
 ML> with what I had at the St. Petersburg restaurant
 NB> Is this one of yours, or another of the unknown sourced things...?

My friend Sheldon took me there, and the adaptation is
mine. If it had been source unknown, I'd have taken some
pains to make that clear.

Salted fish minced pork
cat: Cantonese, Singapore, seafood, main
yield: 1 batch

h - Part A (treatment)
1 ts Salt
1 Tb Sugar
2 Tb Water
2 Tb Tapioca starch
300 g Minced pork
h - Part B (marinade)
2 ts Sesame oil
1 Tb Chinese wine
1 ts Soy sauce (or to taste)
3 ts Chicken powder (or to taste)
h - Part C (Toppings)
Mui Hiong (salted fish)
Ginger (chopped)
Tang Chye (Chinese preserved cabbage, optional)
Water chestnut (optional)

Add salt, sugar and chicken powder to the pork.
Once mixed, pick it up and throw it onto a steel
bowl (or heavy chopping board) several times (10-20)
until it becomes springy and clumps together.
This action causes the protein to unravel and
realign to produce springiness in the meat.
Next add 2 Tb water to the meat and mix thoroughly.
You will find that the meat will relax and spread
easily. Now add tapioca starch and then start
throwing again a few times till the mince returns
to its springy state. Marinate in Part B ingredients
(using only 1 Tb chicken powder at first). This
forms the minced meat base from which you can do many
other dishes like Siew Mai and other dim sum dishes.

For salted fish minced pork, I add chopped ginger and
tang chye to the mix, then lay the piece of salted
fish on top and steam for 8 mins. For a stronger
salted fish flavour, you can also mix the salted
fish into the minced pork first. The Mui Hiong turns
easily into a paste when you press it with the side
of the knife. For salted egg version, simply replace
the salted fish with salted egg yolk and leave out
the ginger.

ieatishootipost.sg
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