Text 19425, 145 rader
Skriven 2014-11-15 18:28:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Janis Kracht
Ärende: Woks was:Cast iron pots
===============================
-=> Janis Kracht wrote to Dave Drum <=-

 JK> Hi Dave,
 >> We have never had one, and I do not think that we would want one.  I
 >> don't think it would get hot enough for some of the things we do, e.g.
 >> cooking with a wok.

 >> In my experience, and electric smooth top stove  works
 >> great with a wok, and the "high" setting is VERY HOT, no
 >> question about it.

 >Conventional wok or flat-bottom wok? I've used a flat bottom wok-ish thing on
 >number of electric stoves. But, I've never been able to make a conventional 
 >work on anything that didn't have an open flame.

 JK> Hmm... I didn't have a problem that I can remember. I've
 JK> had a number of different woks as well.  The one I have now
 JK> is conventional but this range is a gas one.  Maybe I'm
 JK> just getting old and don't remember the problems (G)  I
 JK> don't have a way to test that now, but this site talks
 JK> about the wok ring which makes sense:

 JK> http://www.ehow.com/how_5100709_use-wok-electric-stove.html

This tin can is the only place I have had the electric and the hand hammered
wok at the same time. And TTTT I suspect that many of my troubles using it may
be down to the cook-top dying a slow and agonising death. That, plus my
pack-rat-itis makes it tough to find both the wok and the wok ring at the same
time. The flat bottom saucier hangs from a hook over the sink - along with the
Emeril paella pan that I got a few Decembers ago and the 3 quart sauce pan that
is my all around most useful pot.

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

 > Title: Gan Shao Xia (Sweet & Sour Shrimp)
 > Categories: Oriental, Seafood, Sauces, Vegetables, Wine
 > Yield: 4 servings

 JK> This looks like a nice recipe...  I think I'll try it today.

 > 1/4 c  Ketchup
 > 2 tb Chinese rice wine
 > 1 tb Soy sauce
 > 1 tb Mirin
 > 1 tb Sugar
 > 2 tb Oil
 > 1 tb Minced ginger
 > 3    Scallions; in 2" pieces
 > 1 lb Large head-on shrimp;
 > - shelled, deveined
 > Salt & fresh ground pepper
 > Cooked white rice; to serve

 JK> heh.. the first time I'd ever seen a large shrimp with it's
 JK> "head on" was in Las Vegas in one of the fantastic
 JK> restaurants there :)  I couldn't believe the size of those
 JK> shrimp :)  They must have used a shrimp farm or something :)

 JK> ===Zuppa de Pesce (Fish soup)===
 JK> Though this is often served as a soup, it can also be served as a
 JK> sauce.

 JK> Ingredients:
 JK> 2/3 cup olive oil
 JK> 1 large onion
 JK> 5 cloves garlic, chopped
 JK> 2 large cans Italian crushed tomatoes 1 whole live lobster
 JK> 1 pound shrimp, cleaned and de-veined 12 clams, scrubbed
 JK> 10-12 crab claws
 JK> 12 mussels, scrubbed and beards removed salt, pepper
 JK> basil and oregano to taste
 JK> 1 cup or more white wine
 JK> [optional] 2 Tablespoons tomato paste

That would be an expensive arsed soup here in the Great American Outback. From
the glut of lobster a couple years ago the prices have gone through the
stratosphere. Crab, too. 4 oz frozen tails are running about $6 ea. A live 2#
lobster goes for around $25. Probably be very good, though. I'd be more likely
to make this (or a cioppino)

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

      Title: Lobster Bisque Elegante
 Categories: Seafood, Poultry, Dairy, Soups, Vegetables
      Yield: 8 cups

     4    (8 oz ea) frozen rock lobster
          - tails
     3 c  Water
     1 tb Chicken seasoned stock base
     1 tb Onion flakes
     6    Coriander seeds
     1    Bay leaf
     1 tb Vegetable flakes
     3    Peppercorns
     5 tb Butter
     5 tb Flour
     1 ts Bon Appetit seasoning *
     1 ts Salt
     3 c  Milk
     1 c  Cream

  Bring enough water to a boil to cover lobster tails

  Add 1 tsp salt to each 1 quart of water

  Drop frozen lobster tails into water and boil 11 minutes
  (or 3 minutes plus the weight of the largest lobster tail)

  Remove meat from lobster shells and dice. Set aside.

  Crush shells and put in saucepan.

  Add the 3 cups water, seasoned stock base, onion flakes,
  coriander seed, bay leaf, vegetable flakes, and
  peppercorns. Simmer 30 minutes; strain.

  Melt butter; stir in flour, Bon Appetit and salt. Cook
  until bubbly.

  Remove from heat and add milk.

  Simmer over low heat stirring constantly until thickened.
  Stir in lobster stock lobster meat and cream. Do not allow
  it to boil.

  Serve piping hot.

  Courtesy of Clambakes Etc. 

  * Bon Appetit Seasoning is a spice, put out by McCormick
  Company. Bon Appetit is a very mild blend of Celery,
  Onion, Salt, and MSG.

  From: http://www.lobster-n-crab.com

  Uncle Dirty Dave's Archives

MMMMM

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